WHOLE WHEAT POPOVERS—Put two-thirds cup of whole wheat meal, one and two-thirds cup of white flour, and one-half level teaspoon of salt into a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs five minutes, add to the first mixture, and beat again for two minutes. Turn into hot greased iron gem pans and bake half an hour in a rather quick oven.
BERRY MUFFINS—Mix two cups sifted flour, one-half teaspoon salt and two rounded teaspoons baking powder. Cream one-quarter cup of butter with one-half cup sugar, add well beaten yolk of one egg, one cup milk, the flour mixture and white of egg beaten stiff. Stir in carefully one heaped cup blueberries which have been picked over, rinsed, dried and rolled in flour. Bake in muffin pans twenty minutes.
BUTTERMILK MUFFINS—Sift four cups of flour, one-quarter cup of cornmeal, and one level teaspoon each of salt and soda three times. Beat two eggs well, add a level tablespoon of sugar, four cups of buttermilk, the dry ingredients, and beat hard for two minutes. Bake in muffin rings or hot greased gem pans. One-half the recipe will be enough for a small family.
ENGLISH MUFFINS—One pint milk, two level tablespoons shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a griddle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter.
GRAHAM MUFFINS—Heat to the boiling point two cups of milk, add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter, beat, add the yolks of two eggs well beaten, then the stiffly beaten whites. Bake in hot greased gem pans.
HOMINY MUFFINS—Sift twice together one and one-half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar, and a saltspoon of salt. To one cup of boiled hominy add two tablespoons of melted butter and one cup of milk. Add to the dry ingredients and beat, then add two well beaten eggs. Pour the batter into hot greased gem pans and bake.
MUFFINS—Sift a saltspoon of salt, two level teaspoons of baking powder, and two cups of flour together. Beat the yolks of two eggs, add one cup of milk, two tablespoons of melted butter, and the dry ingredients. Beat, add lightly the stiffly beaten whites of two eggs, fill hot buttered gem pans two-thirds full, and bake in a hot oven.
QUICK MUFFINS IN RINGS—Beat two eggs, yolks and whites separately. Add to the yolks two cups of milk, one level teaspoon of salt, one tablespoon of melted butter and two cups of flour in which two level teaspoons of baking powder have been sifted, and last the stiffly beaten whites of the eggs. When well mixed bake in greased muffin rings on a hot griddle. Turn over when risen and set, as both sides must be browned.
BOILED RICE MUFFINS—To make muffins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted butter. Beat well, pour into hot gem pans and bake.
BOSTON BROWN BREAD—To make one loaf sift together one cup of cornmeal, one cup rye meal, and one cup of graham flour, with three-quarters cup of molasses and one and three-quarters cup sweet milk. Add one-half teaspoonful of soda dissolved in warm water. Turn into a well buttered mold which may be a five-pound lard pail, if no other mold is handy. Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up on the mold. Cover the kettle and keep the kettle boiling steadily for three and one-half hours. If water boils away add enough boiling water to keep the same amount of water in kettle. Put in molds and cut when cool.