BUTTERMILK MUFFINS
Four cupfuls of buttermilk, or of curdled milk, two eggs, a teaspoonful of soda dissolved in a little hot water, a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven.
MUFFINS—III
Sift together two cupfuls of flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one tablespoonful of melted butter or lard, one cupful of milk, and one egg well beaten. Mix thoroughly and bake quickly in muffin-rings.
MUFFINS—IV
Make like Muffins V, using a quarter cupful each of sugar and melted butter, and two or three eggs, well beaten.
BLUEBERRY MUFFINS
Use any muffin mixture, lessening slightly the quantity of milk. Add a cupful of blueberries and bake quickly.