Four cupfuls of flour, three eggs, beaten separately, the whites very stiff, three cupfuls of milk, and a pinch of salt. Beat hard until thoroughly mixed and bake in a quick oven.
MUFFINS—VI
Six cupfuls of flour, two eggs well beaten separately, two rounded teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful of salt. Sift the dry materials, mix with the eggs and milk, beat hard, and bake in muffin-tins in a quick oven.
CEREALINE MUFFINS
Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of cerealine, and one cupful of milk. Bake in buttered muffin-pans.
BATTER MUFFINS
Three cupfuls of sour milk and one teaspoonful of soda beaten together. Beat the yolks of three eggs and add to the milk, then stir in a pinch of salt and flour enough to make a moderately stiff batter. Beat the whites of the eggs to a stiff froth and fold in the last thing. Bake in buttered muffin-tins.
SOUTHERN MUFFINS
Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted butter. Beat the eggs separately, then add the milk and butter to the yolks, then the flour, then the stiffly beaten whites. Bake in hot buttered muffin-tins.