The new home cook book

Mrs. C. M., Winnetka. Butter size of an egg, three tablespoons of sugar, three eggs, (yolks beaten to a cream,) one-half cup sweet milk, flour to make a stiff batter ; add whites of eggs well beaten. Bake in muffin pans in a hot oven. M. One-half cup sugar, one-half cup milk, two eggs, two tablespoons butter, two heaping teaspoons baking powder, flour enough to make thick as sponge cake. Mrs. Hoge. Five eggs, one quart flour, two small cups of milk, two tablespoons melted butter, four tablespoons sugar, three tablespoons baking powder and a little salt. CINNAMON MUFFINS. Mrs. N. C. Gridley, Evanston. One teacup sour milk, one cup not quite half full sugar, one teaspoon soda, one tablespoon cinnamon, one egg; stir thick with flour and bake in gem irons. Mrs. P. B. Ayer. No. I. — One cup milk, three teaspoons baking powder, two tablespoons cream, one egg, flour enough to make a stiff" batter ; bake in rings. No. 2. — Melt one-half teacup of butter in a pint and a half of milk, one gill of yeast, four eggs well beaten, and flour enough to make a stiff batter. When light, bake in rings. Lake Forest. One and a half pints of Graham flour, one-half pint wheat flour. Take a pint cup three-fourths full of sour milk; add sour cream until full, soda to sweeten, and little molasses and little salt. Bake in gem irons, and have the irons hot before turning in the mixture. Mrs. L. Cornell. One egg, butter half size of an egg, three cups Graham flour, three teaspoons baking powder, a pinch of salt, one-half pint milk, or milk and water ; to be of thickness of ordinary cake batter. Corn cake maybe made same way only use two cups of flour and one of meal, instead of the Graham flour, as above. Excellent. Mrs. L. J. Tilton. One egg, half a cup of sugar, piece of butter the size of an egg, one cup milk, three teaspoons baking powder, Graham meal to make a batter thick enough to drop in rings without spreading; thoroughly mix the baking powder with the meal ; melt the butter and mix well with the sugar and egg ; add the milk and gradually stir in the meal. Mrs. J. H. Brown. One egg, one and a half cups of sour milk, one teaspoon saleratus, a little salt, two tablespoons of melted lard or butter, two tablespoons molasses ; make stiff enough to drop from spoon. Bake fifteen minutes. EYE MUFFINS. Mrs. Bartlett. Two cups of rye, one of flour, one of sugar, one egg, one teaspoon of soda, and a little salt ; mix quite stiff with sour milk. INDIAN MEAL MUFFINS. Two cups of Indian meal scalded with as little water as possible, one coffeecup of flour, one teacup of sweet milk, one tablespoon of shortening, one-half cup of brown sugar, a small cup of yeast ; mixed over night. CORN MEAL MUFFINS. Mrs. A. M. Gibbs. Soak a pint of meal over night in sweet milk, just enough to wet it ; in the morning dissolve half a teaspoon of soda in a tablespoon of boiling water, then fill the cup with buttermilk or sour milk ; add this with the yolks of two eggs and a tablespoon of thick cream or melted butter to the meal, also half a teaspoon of salt. Have your rings or muffin frames hot, and bake twenty minutes. If preferred, a shallow pan can be used.