Miss Parloa's new cook book and marketing guide

One cupful of milk, one of flour, one teaspoonful of sugar, a scant half teaspoonful of salt, two eggs. Beat the eggs light, and add the milk, salt and sugar. Pour gradually on the flour. Beat till light and smooth. Pour into buttered muffin pans and bake in a hot oven for twenty minutes. Raised Muffins. One pint of warm milk, half a cake of compressed yeast, or half a cupful of liquid yeast; one quart of flour, one tablespoonful of butter. Beat two eggs well, and add them and the salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Let it rise four hours in a warm place. Fill buttered muffin pans two-thirds to the top with the batter, and let them stand until the batter has risen to the brim. Bake half an hour. Graham Muffins. Into a bowl put one and a half pints of Graham, half a cupful of sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar. Mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick oven. Raised Graham Muffins. These are made the same as Graham bread. Fill tin muffin pans two-thirds to the brim and let the mixture rise to the top. This will take an hour. Bake in a rather quick oven for twenty minutes. Corn Muffins. One pint of flour, one of Indian meal, one-third of a cupful of sugar, one teaspoonful of soda, two of cream of tartar, two eggs, a pint of milk, one tablespoonful of melted butter. Mix the dry ingredients together, and sift them. Beat the eggs light, add the milk to them, and stir into the dry ingredients. Bake twenty minutes in buttered muffin pans Two dozen muffins can be made with the quantities given. Fried Indian Muffins. One pint of Indian meal, one pint of boiling water, two eggs, one teaspoonful of salt, one table-spoonful of sugar, one heaping table-spoonful of flour. Pour the boiling water gradually on the meal, salt and sugar. Beat thoroughly, and set away in a cool place. In the morning add the eggs, well beaten, and the flour. Dip a table-spoon in cold milk, fill it with batter, and drop this into boiling fat. Cook ten minutes. Corn Cake. One quart of milk, one pint of Indian meal, two eggs, one teaspoonful of salt, butter the size of an English walnut. Let the milk come to a boil, and gradually pour it on the meal. Add the butter and salt, and beat well, and set away in a cool place. Do this at night. In the morning beat thoroughly. Beat the eggs well, and add them. Pour the mixture into buttered deep earthen plates. Bake from twenty to thirty minutes. Success depends upon a good beating of the cake in the morning. Corn Cake, No. 2.