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Rye Muffins

Put three breakfast cupfuls of sifted rye-meal into a large bowl, and add an equal quantity of flour, one teaspoonful of bicarbonate of soda, two teaspoonfuls of cream of tartar, one-half teaspoonful of salt, and two tablespoonfuls of sugar, all rubbed together through a sieve. Beat thoroughly two eggs, mix in one breakfast cupful of milk, stir this into the dry mixture, and work it to a rather stiff paste. Dip a tablespoon in cold milk, fill it with the batter, drop it into boiling fat in a fryingpan, and fry for about ten minutes. Take out the muffins as they are done, drain them, place them on a napkin spread over a dish, and serve. They may also be made with one and one-half breakfast cupfuls of rye-meal and flour in equal quantities.