The household (of the Detroit free press)

One quart flour, two eggs beaten separately, one tablespoonful lard, one of sugar, one teaspoonful salt and two of baking powder, one cup sour milk ; beat well and bake in muffin rings immediately. RICE MUFFINS. One tablespoonful of butter, one teaspoonful of salt, one cup of cold boiled rice, two eggs, one quart of milk and one pint of flour. RAISED MUFFINS. One pint raised dough, three eggs, three tablespoonfuls butter, half a cup white sugar. When your bread has passed its second rising, workwork into the above named quantity the melted butter, then the eggs and sugar, beaten together till very light. Bake about twenty minutes in muffin rings. TEA MUFFINS. One quart flour and two teaspoonfuls of baking powder, well mixed ; add three eggs well beaten, two tablespoonfuls of melted butter and one pint of milk. Bake in rings in a quick oven. CORN MUFFINS. One teacup corn meal, two of wheat flour, half teacup sugar, half teacup butter, three eggs, pint of milk. Bake in corn muffin tins if you have them, if not, in patty pans. This is nice baked as johnny cake. BREAKFAST MUFFINS. One pint milk, one egg, a piece of butter as large as a hen's egg, one teaspoonful of salt, half a teacup of yeast, and flour to make a stiff batter. Rise over night and bake in rings. TEA CRUMPETS. Beat two eggs to two quarts of warm milk and water and a large spoonful of yeast; beat in flour to make a thick batter; make your plate very hot, rub with a little butter, then bake in cakes the size of a saucer ; turn them, brown, butter. They must be kept very hot. WAFERS. One pound flour, two tablespoonfuls butter, a little salt; mix with sweet milk into a stiff dough ; roll out very thin ; cut into round cakes, OMELETS. 401 and again roll these as thin as they can be handled ; lift carefully ; lay in a pan ; bake quickly ; flour the baking pan instead of greasing. ENGLISH CRUMPETS. Three cups warm milk, half a cup yeast, two tablespoonfuls melted butter, one saltspoonful salt, the same of soda dissolved in warm water, butter and flour to make a good batter. Set these ingredients, leaving out the butter and soda, as a sponge ; when very light beat in the melted butter with a very little flour to prevent the butter from thinning the batter too much ; stir in the soda hard ; fill patty-pans or muffin-rings with the mixture and let them stand fifteen minutes before baking. ENGLISH BREAKFAST MUFFINS. One pint sweet milk, or half milk and half water, one teaspoonful salt; stir batter with white flour; set away anywhere till it gets sour, or it smells like yeast. Two days will make it right in warm weather, then at breakfast time add what sweet milk and water (or either alone) will make enough for your family ; also one tablespoonful of sugar, a little salt, and one teaspoonful of saleratus in boiling water; stir to a batter with white flour, Graham or corn flour, or a mixture of any of the three kinds. Leave one cup or more of the batter each time to raise the next lot with. OMELETS. PLAIN OMELET.