Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fifteen or twenty minutes. These must be eaten at once or they will fall.
There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it:
Barneys
4 cups of whole wheat flour. 3 teaspoonfuls of baking-powder. 1 teaspoonful of salt. Enough water to make it seem like cake batter.
Drop with a spoon into hot buttered muffin-pans, and bake in a hot oven about fifteen minutes.
Bridget had to show Margaret what was meant by a ``cake batter,'' but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough.
Griddle-cakes
2 eggs. 1 cup of milk. 1 1/2 cups flour. 2 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt.
Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the flour mixed with the salt, and last the baking-powder all alone. Bake on a hot, buttered griddle. This seems a queer rule, but it makes delicious cakes, especially if eaten with sugar and thick cream.
Flannel Cakes