Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

MUFFINS.

One cup of home-made yeast or half of a compressed yeast cake, one pint of sweet milk, two eggs, two tablespoons of melted butter, two tablespoons of sugar. Beat the butter, sugar and eggs well together; then stir in the milk, slightly warmed, and thicken with flour to the consistency of griddle cakes. When light, bake in muffin rings or on a griddle.

Muffins should never be cut with a knife, but be pulled open with the fingers.

If wanted for tea, the batter must be mixed immediately after breakfast.

Mrs. S.

MUFFINS.

Three pints flour, one quart milk, two eggs, four teaspoons baking powder, one teaspoon salt (one teaspoon butter, one teaspoon lard—melt together). Bake in quick oven.

BREAKFAST PUFFS.

Four eggs, four cups milk, four cups flour. Beat milk, yolks of egg and flour together; add the whites beaten stiff. Bake in quick oven, in gem irons.

Mrs. E. F. Wilson.