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Flour Mixtures: Quick Breads: Muffins

RYE MEAL MUFFINS (Sample Recipe) 1/2 cup of rye meal powder 1/2 cup of wheat flour 1 egg 2 tablespoonfuls of sugar 1/3 to 1/2 cup of milk 1/2 teaspoonful of salt 2 tablespoonfuls of melted but- 2 level teaspoonfuls of baking ter Sift together, three times, all the dry ingredients. Beat the egg, add the milk and stir into the dry ingredients. Lastly, beat in the butter. Bake in six well-buttered muffin cups in a moderate oven about twenty-five minutes. Half fill the other six cups with boiling water. The egg may be omitted, or the white may be used to clarify the coffee for two or three mornings and the yolk be used in the muffins. Heat the pan before filling. CORN MEAL, ARLINGTON MEAL, OR GRAHAM FLOUR MUFFINS Prepare as Rye Meal Muffins, substituting one of the above ingredients for the rye meal. With corn meal, either white or yellow, a third of a cup of sugar is often approved.

SALLY LUNN 2 cups of pastry flour of tartar 1/4 teaspoonful of salt 1 egg with yolk or white of 3 tablespoonfuls of granulated another sugar 1/2 cup of milk 1/2 teaspoonful of soda 3 tablespoonfuls of melted but- 1 1/2 level teaspoonfuls of cream ter Sift together the dry ingredients. Add the milk to the beaten eggs and stir into the dry ingredients, stir in the butter; turn into a buttered shallow pan and let bake about twenty minutes. Cut in squares and serve hot or cold. This mixture may be baked in a muffin pan.