Cooking for profit

4 tablespoons meltei butter — 2 ounces. Same of milk or cream. 1 teaspoon sugar. 3 yolks of eggs — or 1 yolk and 1 egg. Pinch of salt. •^ cup of flour. Take the piece of dough from your light bread or rolls that was set to rise over night. Two hours before breakfast work the butter, sugar and milk in and set in a warm place a few minutes. Then beat in eggs and flour and keep beating against the side of the pan until the batter is very elastic and smooth. Let rise in a warm place about an hour. The muffin rings should be two inches across and one inch deep. Grease them, set in a greased pan, half fill with the batter, which should be thin enough to settle down smooth, but thick enough not to run under the rings; let rise half an hour, bake ten minutes in a hot oven. 103— Muffins from the Beginning. When there is no dough set for other purposes the muffins can be made from the beginning with: 3 level cups flour. 1 cup warm water and yeast mixed. 5 tablespoons melted butter. I teaspoon sugar. Same of salt. 3 yolks or 1 yolk and 1 egg. Mix up too soft to handle yet not thin enough to run; beat well and set in a warm corner to rise. Beat extremely well in the morning, use in muffin rings and bake. Cost of material — Flour and yeast 3, eggs, sugar and salt 4; 7 cents for 12 muffins. 104 — Buckwheat Cakes. 2 cups buckwheat flour. 2 cups water and yeast mixed. 1 level teaspoon salt. 1 tablespoon golden syrup. 2 tablespoons melted lard. Make a sponge or batter over night of the warm water, yeast and flour. In the morning add the enriching ingredients; beat up well, and bake thin cakes on a griddle. Most people like buckwheat cakes with a little cornmeal mixed in the batter. Eggs are not needed except when accidentally the batter ferments too much, when an egg will bind and make the cakes easier to bake. Serve with butter and syrup. After the first mixing with yeast some of the batter may be saved and used instead of yeast for several succeeding days. A pinch of carbonate of soda may then be needed to be mixed in the batter in the morning, but cakes made that way, for some reason, are more palatable than with sweet yeast — care being taken to proportion the soda to the degree of slight sourness. Cost of material — Buckwheat 2, yeast 1, syrup 1, lard 1; 5 cents for 1 quart batter or 24 cakes or 8 plates. To eat with them, 8 ounces butter 20, ^ pint syrup 6; 28 cents total 33 cents 8 plates. Note. — As it is seen the cost of the buckwheat is next to nothing, but as the butter and syrup is nearly all, it is obvious that to whatever extent the lavish use o^ butter can be checked, a saving will be effected. The alleged indigestibility of buckwheat should be laid to the common extravagance in butter and syrup. To such as are proof against dyspepsia, the poeple who lead active out-door lives, the fat from fried sausages is more relishing than butter with buckwheat cakes.