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Wheat Muffins

Mix one pint milk, two eggs, three table-spoons yeast, and saltspoon of salt, with flour enough to make a stiff batter; let rise four of salt , with flour enough to make a stiff batter; let rise four or five hours and bake in muffin-rings in a hot oven, for about ten minutes.

This recipe may be made with Graham flour, by adding two tablespoons of molasses, and is excellent. - Mrs. G. W. Marchant.