Quick Muffins.
One quart of sifted flour.
One tablespoonful of salt.
Three cups lukewarm milk.
Two eggs.
One tablespoonful of melted butter.
Two teaspoonfuls of baking powder.
Sift flour, baking-powder and salt twice through the sieve, to make sure these are well mixed together. Beat the eggs very light. (By all means have a Dover Egg-Beater for this purpose. It whips eggs to a lovely froth with less labor and in less time than any other yet invented.)
Stir melted butter, eggs and milk together in a large bowl, and to this add the flour, a cupful at a time, stirring very quickly and lightly down toward the middle of the bowl. Beat hard up one minute at the last, to break flour-lumps; half-fill greased patty-pans with the batter, and then bake in a quick oven.
Turn out and eat while puffy and hot.