Cooks in clover

oven. Mrs. Robt. Bell. Rusk. — One pint of milk, three eggs, half a cup I of sugar, half a tablespoon each of butter and lard, Johnny Cake, III. — Three cups of corn meal, two one yeast cake, salt. Bake in a slow oven, cups of flour, one cup of molasses, one teaspoon of) Mrs. R. Inglis. Muffins, Waffles, Etc. Muffins, I. — Two eggs, one cup of sweet milk, butter the size of an egg, two teaspoons of cream-tartar, one teaspoon of soda, a small pinch of salt. Mix as stiff as cake. Beat the eggs well ; next add the butter after it has been chopped fine, then the milk, next the flour with the cream-tartar; lastly the soda dissolved in a little milk. Mrs. T. M. Moore. Muffins, II. — One pint of milk; two beaten eggs; two tablespoons of melted butter ; two tablespoons of sugar; two teaspoons of baking powder; flour to make a batter that will drop from the spoon. Mrs. Geo. E. Moyer. Muffins, III. — Two cups of milk, half a cup ofj sugar, two teaspoons of baking powder, salt. Add ! flour to make batter about the consistency of cake. Must be baked in a quick oven. Mrs. H. J. Jacinth. Golden Muffins. — Two teacups of sweet milk, two eggs beaten very light, half a teaspoon of salt, one tablespoon of butter, one teaspoon of sugar, three teacups of flour, two teaspoons of Royal baking powder. Miss Kate Kennell. Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt. Bake in cups. Mrs. R. Inglis. Corn Muffins, I. — One and a half small cups of flour, half a small cup of Indian meal, filled with 1 flour ; one teaspoon of salt, one tablespoon of I sugar, nearly a pint of milk added to make a batter little thicker than batter cakes. Add two beaten eggs, and two full teaspoons of Royal baking powder. Bake in a hot oven. Mrs. S. IV. Waterhouse. Corn Muffins, II. — Two cups of Indian meal, one cup of wheat flour, half a cup of butter, two eggs, one teaspoon of salt, half a cup of sugar, two heaping teaspoons of baking powder. Stir all with sweet milk or water to a soft dough. Put in small pans and bake immediately in a hot oven. Mn. IV. M. Payne. Waffles. — One scant quart of flour, one quart of milk, one teaspoon of salt, four tablespoons of melted butter, fotir eggs, two heaping teaspoons of baking powder. Mix all together and beat until very light. Bake in a waffle iron, dust with powdered sugar, and serve at once. Mrs. J. H. Whitehead. Raised Waffles. — One quart of milk, half a pound of butter, four eggs, half a compressed yeast cake, a teaspoon of salt, and flour for the consistency of pancake batter. Set this to rise in the morning, and it will be ready to be baked in a waffle iron for supper. * * * Gems. — Two cups of flour, one cup of sweet milk, one or two eggs, one teaspoon of baking powder, a little salt. Bake in gem pans in a quick oven. Miss H. M. Breakfast Gems.— One tablespoon of butter, two [ tablespoons of sugar, one &%%, two tumblers of flour, ; two teaspoons of baking powder, one cup of milk. iBake in gem pans fifteen minutes. Mrs. R. B. Timiall. MUFFINS, WAFFLES, ETC 53 Graham Gems. — Two cups of Graham flour, two \ of butter, two teaspoons of baking powder. Bake cups of wheat flour, one tablespoon of lard, two ta- in a hot oven. A/rs. A. C. Hascy.