Miss Parloa's kitchen companion

For twelve muffins use one cupful of warm boiled hominy, one cupful of milk, one cupful and a half of flour, one generous teaspoonful of baking-powder, half a teaspoonful of salt, one table-spoonful of butter, one teaspoonful of sugar, and two eggs. Mix all the dry ingredients, and rub them through a sieve. Beat the butter into the hominy, and gradually beat in the milk. Beat the eggs till very light. Add the hominy and milk to the dry ingredients, and beat well ; then add the well-beaten eggs. Pour the batter into buttered muffin-pans, and bake in a rather hot oven for half an hour. Cold hominy may be used, but in that case great care should be taken to break it up with a fork and then beat in a very little milk at a time. In this case the butter must be melted before it is added to the mixture. Cream Muffins. Sift two cupfuls of flour into a large bowl. Beat four eggs very light, and add to them one cupful and a half of milk and one teaspoonful of salt. Pour this mixture upon the flour, and beat very thoroughly ; then add a cupful of cream, and beat again. Have gem-pans, of iron, heated and buttered, and fill them two-thirds of the way to the top with the mixture. Bake for forty minutes in a rather quick oven. * Elmira Muffins. Mix a pint of flour, two teaspoonfuls and a half of baking-powder, a quarter of a teaspoonful of salt, and a quarter of a cupful of sugar, and rub through a sieve. Dissolve a quarter of a cupful of butter in one large cupful of milk. Beat two eggs very light, — whites and yolks separately. Add the milk and butter to them, and stir into the dry mixture. Mix quickly and vigorously, and pour into hot buttered gem-pans. Bake for twenty minutes in a quick oven. These are nice for luncheon or tea. * Entire-Wheat Muffins. For a dozen muffins there will be required a cupful and . a half of entire-wheat flour, a cupful of milk, onethird of a cupful of water, an egg, a teaspoonful of cream-of-tartar, half a teaspoonful of soda, half a teaspoonful of salt, and two table-spoonfuls of sugar. Mix the dry ingredients, and sift them into a bowl. Beat the egg until it is light, and add the milk and water to it. Pour this mixture upon the dry ingredients, and beat quickly and vigorously. Pour the batter into buttered muffin-pans, and bake for twenty-five minutes in a rather quick oven. The batter will be thin and give a moist muffin, but that is as it should be. * Granulated-Wheat Muffins. Mix together in a sieve, and rub through it, three cupfuls of fine-granulated wheat meal, such as is made by the Health Food Company, four table-spoonfuls of sugar, three teaspoonfuls of baking-powder, and one teaspoonful of salt. Turn the bran from the sieve into a bowl. Beat two eggs very light, and add to them two cupfuls of milk and two-thirds of a cupful of water ; then pour gradually upon the dry mixture. Beat well, and pour into two dozen muffin-cups. Bake in a rather quick oven for twenty-five minutes. * Raised Graham Muffins. Mix in a bowl a pint of wheat flour and a pint of graham, and add half a teaspoonful of salt, one-fourth of a cupful of molasses, a generous pint of blood-warm