Brown Muffins
1 cup corn meal 2 cups rye meal 1/4 cup molasses 1/2 teaspoon salt 1/4 yeast cake Dissolve the yeast cake in a little lukewarm water. Add enough more to make a soft dough. Let rise over night. In the morning add 1/4 teaspoon of soda dissolved in as little warm water as possible. Half fill well greased muffin pans, let stand until light, bake in a moderate oven. Rice Muffins, No. 1 1 cup boiled rice 1/2 tablespoon sugar 1 tablespoon melted butter 1 cup scalded milk 1/2 yeast cake 2 eggs Gold Medal flour Mix the first three ingredients thoroughly; when the milk is lukewarm dissolve the yeast in it and add to the rice mixture. Use flour enough to make a stiff dough. Rise until light, then add the eggs well beaten. Half fill well buttered muffin pans; raise until very light. Bake ten minutes in a hot oven.