MUFFINS. MRS. W. C. BUTCHER.
Three eggs beaten separately, one-half cup of sugar, two-thirds cup of butter, one pint of sweet milk, two heaping teaspoons of baking powder; add flour to make it as thick as cake batter.
MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.
Two pints of flour, three tablespoons of sugar, one tablespoon of melted butter, one egg, one pint of sweet milk, three teaspoons of baking powder. Bake in a quick oven in muffin rings, or drop the dough from the end of your spoon as you do for drop cake. To be eaten hot. Try with a broom splint, as cake. Enough for four or five large persons.
QUICK MUFFINS. MRS. S. E. BARLOW.
One cup flour, one heaping teaspoon baking powder, one egg, two tablespoons melted butter, a little salt; mix all together; before stirring them, add sufficient water to make a stiff batter. Bake in hot oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT.
One cup sweet milk, one-half cup butter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a pinch salt.
"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.