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Rye Muffins

Sift together 3 cupfuls of rye flour, I cupful of corn-meal, I teaspoonful each of salt and sugar and 2 teaspoonfuls of baking-powder. In I cupful of boiling water melt I scant tablespoonful of butter, add to it 3 cupfuls of cold milk and stir into the dry mixture. Last add 4 well-beaten eggs, beat hard and fill greased muffin tins twothirds full. Bake half an hour in a hot oven.