One quart of milk, two eggs, two tablespoonsful of sugar, one oup of flour, a little salt✪ Bread Muffins, a tablespoonfal of melted butter, two teaspoons of cream of tartar dry in the flour, and a teaspoonful of soda dissolved in a little of the milk ; mix all together, and add oora meal enough to make a batter ; stir in the soda last of all. Bake in muffin-rings, set on a hot griddle, turning them ; or you may set the muffin-rings in a dripping-pan and bake them in a hot oven. Bioe Huflbu. One pint of boiled rice, one of sweet milk, five eggs, one half oup of butter and lard mixed, one pint of bread sponge and a pinch of salt✪ Rice Muffins. Beat the yolks of the eggs, the rice, and butter and lard together ; then add the sponge, beat it in with the milk } stir in flour enough to make a stiff batter, let it rise very light, and beat in the whites of the eggs just before baking. Potato Hufliiis. BoO as many potatoes as will make two pounds when done; mash them very fine } star in two tablespoonsful of butter and a teaspoonful of salt; thin them with cold milk; stir in two pounds of sifted flour and half a cupftd of yeast✪ Potato Muffins ; beat them weO li 1C2 COOKEMT FROM EXPERIENCE. ■nd make a thick baiter with cold milk. Set them in a pkoe to liae. Bake in muffin-ringg. * Water Xnfflni. Pat four tablespoons of yeast into a pint of lukewarm add a teaspoon of salt✪ Water Muffins ; stir in gradually as much flour as malce a stiff batter, cover the pan and set it to rise in a wami place — over night, if for breakfast — and at eight o'clock in the morning, if for tea. Bake in muffin-rings. *Quiek HniOns. One quart of flour, a pint of milk, a piece of butter the aiie of an egg, two teaspoonsful of cream of tartar and one of soda; sift the flour and cream of tartar together, melt the butter in the milk, leaving out a little to dissolve the soda in. When the milk is cool, but not cold, stir in the flour, add two beaten ^^gs^ stir in the milk and soda last; butter muffin-ringSi fill them half Aill and bake on a griddle. Sally Lunn« Vo. L Three ^gs, whites and yolks beaten separately, one quart of milk, a quarter of a pound of butter, two tablespoonsftd of home- made yeast (more, if it is baker's), a tablespoon heaping fnll of sugar, flour enough to form a stiff batter, and a little salt. Warm the butter and milk together. When milk-warm, add the yeast, then the yolks of the eggs, then the flour, and last the whites ; mix well together, and let it stand to rise four or five hours; then beat it up, pour it into the pan or Turk's head, and bake three-quarters of an hour. Serve hot. Bally Lunn« Vo. 2. A quarter of a pound of butter, one quart of milk, three tablespoons ev3n fall of sugar, half a teacup of yeast, the yolks of three eggs, imd flour enough to make a stiff batter ; then the whites of the eggg beaten very light; when light, which will be in four or flve hours, beat it up, put in buttered pans, and let It rise three-auarters of an hour more. r BREAD, CAKES, de. 16S * Sally Lunn, Ho. 8. One pint of milk, three eggs beaten separately, one table- spoonfed of sugar, a teaspoonful of salt and three pints of flour, half a teaoup of yeast, a piece of butter the siie of an egg, warmed in the milk ; mix all together in the morning, if it m wanted for tea ; when light, stir it down, pour into the pan and let it rise again. If all in one, bake nearly an hour. Sally Lunn without Teast One quart of flour, half a pint of milk, two eggs beaten lights a piece of butter the size of an egg✪ Quick Muffins, a tablespoonful of sugar, a teaspoonful of soda and two of cream of tartar ; beat the eggs, add the milk, soflen the butter and stir in it, then the sugar, then the flour with the cream of tartar in it dry ; then beat alt well together, and add the soda dissolved in a teaspoonful of warm water ; pour into pans, bake twenty minutes. * Very fine Waffles, No. 1. ✪ Very Fine Waffles No. 1

AI-modernized reading of the original text

One quart of milk, two eggs, two tablespoonsful of sugar, one cup of flour, a little salt, a tablespoonfal of melted butter, two teaspoons of cream of tartar dry in the flour, and a teaspoonful of soda dissolved in a little of the milk ; mix all together, and add corn meal enough to make a batter ; stir in the soda last of all. Bake in muffin-rings, set on a hot griddle, turning them ; or you may set the muffin-rings in a dripping-pan and bake them in a hot oven. Rice Hufflins. One pint of boiled rice, one of sweet milk, five eggs, one half cup of butter and lard mixed, one pint of bread sponge and a pinch of salt. Beat the yolks of the eggs, the rice, and butter and lard together ; then add the sponge, beat it in with the milk; stir in flour enough to make a stiff batter, let it rise very light, and beat in the whites of the eggs just before baking. Potato Hufflins. BoO as many potatoes as will make two pounds when done; mash them very fine; stir in two tablespoonsful of butter and a teaspoonful of salt; thin them with cold milk; stir in two pounds of sifted flour and half a cupful of yeast ; beat them well and make a thick batter with cold milk. Set them in a place to rise. Bake in muffin-rings. * Water Muffins. Put four tablespoons of yeast into a pint of lukewarm water, add a teaspoon of salt ; stir in gradually as much flour as malce a stiff batter, cover the pan and set it to rise in a wami place — over night, if for breakfast — and at eight o'clock in the morning, if for tea. Bake in muffin-rings. * Quick Muffins. One quart of flour, a pint of milk, a piece of butter the size of an egg, two teaspoonsful of cream of tartar and one of soda; sift the flour and cream of tartar together, melt the butter in the milk, leaving out a little to dissolve the soda in. When the milk is cool, but not cold, stir in the flour, add two beaten eggs, stir in the milk and soda last; butter muffin-rings, fill them half full and bake on a griddle. Sally Lunn, No. 1. Three ^gs, whites and yolks beaten separately, one quart of milk, a quarter of a pound of butter, two tablespoonsful of homemade yeast (more, if it is baker's), a tablespoon heaping full of sugar, flour enough to form a stiff batter, and a little salt. Warm the butter and milk together. When milk-warm, add the yeast, then the yolks of the eggs, then the flour, and last the whites ; mix well together, and let it stand to rise four or five hours; then beat it up, pour it into the pan or Turk's head, and bake three-quarters of an hour. Serve hot. Sally Lunn, No. 2. A quarter of a pound of butter, one quart of milk, three tablespoons even full of sugar, half a teacup of yeast, the yolks of three eggs, and flour enough to make a stiff batter ; then the whites of the eggs beaten very light; when light, which will be in four or flve hours, beat it up, put in buttered pans, and let It rise three-quarters of an hour more. r BREAD, CAKES, de. 16S * Sally Lunn, No. 3. One pint of milk, three eggs beaten separately, one tablespoonful of sugar, a teaspoonful of salt and three pints of flour, half a teacup of yeast, a piece of butter the size of an egg, warmed in the milk ; mix all together in the morning, if it is wanted for tea ; when light, stir it down, pour into the pan and let it rise again. If all in one, bake nearly an hour. Sally Lunn without Yeast One quart of flour, half a pint of milk, two eggs beaten light; a piece of butter the size of an egg, a tablespoonful of sugar, a teaspoonful of soda and two of cream of tartar ; beat the eggs, add the milk, soflen the butter and stir in it, then the sugar, then the flour with the cream of tartar in it dry ; then beat alt well together, and add the soda dissolved in a teaspoonful of warm water ; pour into pans, bake twenty minutes. * Very fine Waffles, No. 1.

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Corn Muffins, No. 2Bread MuffinsRice MuffinsPotato MuffinsWater MuffinsWater MuffinsCorn DodgersQuick MuffinsCorn Bread No. 2Sally Lunn No. 1Waffles with Yeast No. 4Corn PuffsSally Lunn No. 2Sally Lunn No. 3Corn Bread No. 4Corn Bread No. 3Sally Lunn without YeastVery Fine Waffles No. 1Waffles No. 2Waffles No. 3

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