To each cup of flour, add two teaspoons of baking powder, large pinch of salt; moisten with sweet milk to the consistency of drop dough. Have muffin pans hot, with a teaspoonful of butter in each. Bake ten minutes in hot oven.
CORN MUFFINS. E. S.
Make just as you do wheat muffins, using one-half wheat flour, and one-half corn meal.
Graham muffins are made in the same manner, using equal parts wheat and graham flour.
FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.
One pint bread-crumbs. One pint milk; scald, and pour over bread crumbs at night to make a batter. Four eggs, two cups or less flour, one-half cup or less butter. Bake like buckwheats.
VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.
One pint rich sour milk, one well beaten egg, one large tablespoon flour, teaspoon soda, meal enough to make the mixture not quite as thick as for flour cakes.
CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.
One and one-half pints sour milk, one good teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint flour, one egg.