Miss Corson's practical American cookery and household management

Butter a dozen earthen cups, and arrange them in a dripping-pan. Mix to a smooth batter two cupfuls of flour and three of milk ; beat four eggs to a light froth ; then beat the eggs with the batter, and half fill the cups with it ; bake them at once in a very hot oven for about twenty minutes, or until they are nicely browned all over. Serve the muffins hot. RAISED MUFFINS. For one quart of flour use half a gill of Uquid yeast, or half a small cake of compressed yeast dissolved in half a cupful of lukewarm water ; mix with the flour a teaspoonful of salt, the yeast, and cold water enough to make a soft dough ; mix the water, yeast, and flour with the hands ; and when the dough is as soft as it can be handled, cover the bowl containing it with a folded towel, set it in a moderately warm room, and let it rise over night. The next morning heat a griddle moderately hot, — that is, just hot enough to color dry flour, which must be sifted on it ; then beat the white of an egg to a stiff froth, beat it with the dough, and at once bake the muffins on the floured griddle in large tin rings, slightly buttered. These muffins are used hot for breakfast, or toasted on the outside for supper. RYE MUFFINS. Sift together one pint of rye meal, one pint of flour, one teaspoonful of salt, two teaspoonfuls of baking-powder, and one tablespoonful of sugar ; melt one tablespoonful of butter, and add it to these ingredients ; next beat two eggs for two minutes, and add them, together with a scant pint of milk, using just enough milk to make a batter stiff enough to hold a drop from the mixing-spoon. Put the batter into buttered muffin-rings set in a buttered baking-pan, and bake them in a quick oven for about fifteen minutes, or until they are well done. POP-OVERS. Mix to a smooth batter two cups each of flour and milk, two raw yolks of egg, and a level teaspoonful of salt ; butter six earthen cups, and place them in a pan in the oven to heat ; see that the oven is hot ; last of all, beat the whites of two eggs to a stiff froth, mix them quickly with the other ingredients, put the batter at once into the hot buttered cups, set them in a hot oven, and bake the pop-overs until they rise well, and are brown at the sides where they part from the cups. Serve the pop-overs as soon as they are baked. By using maple-sirup, or a good sweet sauce, the pop-overs may be served at the dessert. As a breakfast-dish they are eaten with butter. EGG-PUFFS. Soften a tablespoonful of butter to a creamy consistency by working it with a fork ; beat three eggs to a froth, and add them to the butter ; add also a level teaspoonful of salt, and six tablespoonfuls of flour; beat all these ingredients together until they foam, then put them into buttered earthen cups or small tin pans, and bake them in a hot oven for about half an hour, or until they are cooked through and nicely browned. Serve them hot for breakfast or luncheon. RAISED WAFFLES.