The royal baker and pastry cook

Boston Muffins. — 1 1/2 pints flour. Mi pint Indian com meal, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon extract cinnamon (which may be omitted without detriment). Sift together flour, com meal, sugar, salt, and powder ; rub in butter or lard ; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiffer than ordinary griddlecake batter. Have griddle heated regularly all over; grease it. lay on it muffin-rings, also greased ; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turaer; bake nice brown on either side. They should bake in 7 or 8 minutes. French Muffins. — IMi pints flour, 1 cup honey. Mi teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over Mi pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin cream, and honev. Mix smoothly into batter as for pound cake ; about fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes. Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder, 1 pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift together flour, sugar, salt, and powder ; add to rice preparation, mix into smooth, rather firm batter; muffin-pans (flg. VII) to be cold and well greased, then fill % ; bake in hot oven 15 minutes. Hominy Muffins.— Same as rice muffins, substituting 1 cup boiled hominy for the rice. Royal Sally-Lunn Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 egg, lii pints milk. Sift together flour, sugar, salt, and powder ; rub in shortening; add egg, beaten, and milk; mix into rather firm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Rye Muffins.— 1 pint rye flour, % pint com meal, % pint flour, 1 teaspoon sugar, 1 teaspoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in butter ; add beaten eggs, and milk ; mix into smooth, rather firm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; mb in the shortening, add eggs, beaten, and milk ; mix into batter of consistence of cup cake ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes.