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Oatmeal Muffins

Take a cupful of cooked oatmeal (cold porridge that is thoroughly well-boiled and rather dry will do for this purpose), beat it well with a cupful of milk, added gradually. Stir into it a salt-spoonful of salt, two table-spoonfuls of sugar, a pint of flour that has been well mixed with two tea-spoonfuls of baking-powder, and a lightly-beaten egg. Add more milk if necessary; a moderately thick batter is required. Last of all, stir in a table-spoonful of butter, melted; beat for half a minute, and bake immediately in well-greased pans or muffinrings in a hot oven for half an hour. These muffins are to be eaten hot, and are delicious.