402 DR. CEASE'S RECIPES. 



saleratus, enough sour or buttermilk to dissolve, 1 cup sweet milk; stir In ^ 

 cup molasses. Bake at once. 



Muffins, No. 1, Very Light and Nice.— Flour, sifted, 1 qt.; sugar, 

 1 cup: eggs, 1; sweet milk, 2 cups; lard, 1 heaping table-spoonful; salt, 1 tea- 

 spoonful; baking powder, 2 tea-spoonfuls. Mix on general principles; put into 

 muffin rings, set in a pan, or, what is better, cast-iron muffin rings made in sets, 

 and hot when dipped in, and placed at once into a quick oven. — Mrs. Catharine 

 Baldwin, Toledo, 0. 



Remarks. — This amoimt will make about 1% dozen, so you 'can judge by 

 the size of the family to use more or less material, as needed. Eaten in place 

 of bread, with the meat course, then with butter and syrup, they are aplendid. 

 I think the nicest I ever ate. Very nice also cold. Although they are so light 

 and dry, I do not object to eating them hot: 



Muffins, No. 2. With Eggs.— Sugar, }4 cup; butter or lard, 1 large 

 table-spoonful; salt, 1 tea-spoonful; sweet milk, 1 qt. (if water is used, double 

 the shortening); yeast, % cup; 3 eggs; flour to make a batter. Directions — 

 Make over night; in the morning beat the eggs nicely and stir into the batter, 

 and bake in muffin rings in a quick oven. If the oven is sufficiently hot they 

 will bake in 20 minutes. 



Muffins, No. 3, Without Eggs.— Sweet milk, 1 cup; flour, 2 cups; 

 baking powder, 1 heaping tea-spoonful; bake in cup tins, in a hot oven. 



Muffins, No. 4, With Cream.— Nice sweet cream, 2)4 cups; flour,.2^ 

 cups; 3 eggs; butter, 2 table-spoonfuls; salt, 1 tea-spoonful. Directions — 

 Beat the eggs very light, adding the cream, salt and butter; then stir in the 

 flour, stirring only sufficient to mix evenly. Only half fill the rings and bake 

 in a hot oven, serving as soon as done. 



Remarks. — Muffin rings should always be well buttered. 



Graham Muffins, No. 5. — Graham flour, 2 cups, or 1 of graham and 

 1 of white, as you prefer, only even full; sweet milk, 2 cups, a little scant; 

 eggs, 2, well beaten. Bake in a hot oven; about 15 minutes will be required. 



Corn Meal Muffins, No. 6.— Com meal and flour, each 2 cups; baking 

 powder, 1]^ tea-spoonfuls; eggs, 3, beaten with sugar and butter, each % cup; 

 sweet milk, 1 pt. ; salt, a little. Directions — Mix the baking powder into the 

 mixed meal and flour, beat eggs, sugar and butter together, then the milk; stir 

 in the meal, having the muffin rings set in a pan, fill properly and place at 

 once in a hot oven. 



Graham Grems. — Sour milk, 2 cups; sugar, J^ cup; soda, ]4, tea-spoon- 

 ful; graham flour, to stir thick; bake in cups, or iron gem pans, in a hot oven. 



Remarks. — Both light and healthful. 



Graham Gems, With Sour Milk and Eggs.— Sour milk, 1 pt., 1 

 or 2 eggs, well beaten, with one or 2 table-spoonfuls of sugar; soda, 1 tea-spoon- 

 ful, and nice fresh graham flour to make a stiff batter; if 1 egg only 1 spoon of 

 sugar. Put into heated iron gem pans and bake in a hot oven, and they will be 

 light and nice. 



