WHEAT MUFFINS
3 tablespoons Cottolene.
¼ cup sugar.
¾ cup thin cream or milk.
4 teaspoons baking powder.
2 cups flour.
½ teaspoon salt.
1 egg beaten very light.
Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins.
GRAHAM MUFFINS
1 cup Graham flour.
1 cup white flour.
¼ cup sugar or molasses.
1 teaspoon salt.
1 cup milk.
1 egg beaten very light.
2 tablespoons Cottolene.
4 teaspoons baking powder.
Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven.
CORN MUFFINS
1 cup corn meal.
1 cup white flour.
4 teaspoons baking powder.
¼ cup sugar.
½ teaspoon salt.
1 cup thin cream or milk.
2 eggs beaten very light.
2 tablespoons Cottolene.
Process: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes.
POPOVERS