Luncheons, breakfasts, simple dinners and carving

Muffins — Beat two eggs light, add two tablespoonfuls of melted butter, one pint of milk. Beat in one pint of flour in which have been two teaspoonfuls of baking powder, beat hard. Sometimes more flour may be needed. Make stiff batter, bake in a muffln ring twenty minutes. Fine Muffins — Beat two eggs separately, add to the yelks one pint of milk, then half the flour, beat well, then the rest of the flour, a little salt, last of all the whites of the eggs. Bake two minutes in well greased tins. Corn Meal Muffins — They are made the same; use corn meal for wheat flour. Sally Lunn — Three eggs, white and yelks beaten separately ; add one quart of milk to the yelks, stir in the one quart of flour, then add two tablespoonfuls of melted butter, a little salt, one-half yeast cake, last of all the whites of the eggs. Beat well. Grease a cake pan, pour in the mixture, let rise until light. Bake one hour; if you want it sweet, add sugar. PASTRY. Hints About Making Pie Crust — For custard or fruit pies, always bake the bottom crust a little before putting the fruit or custard on or brush the bottom over with a little beaten egg. If you wish the crust to be very delicate in color, use the white of the egg only. This is put on the crust before filling with the mixture to prevent the juices from soaking in the crust. Fancy tarts may be ornamentally glazed, by taking out of the oven when nearly cooked, brushing over with a little beaten egg, then covering over thickly with powdered sugar. Sprinkle a few drops of water over the top, return to the oven and finish cooking. Pie plant, fruit juices, etc., may be prevented from boiling out of the crust by taking the amount of sugar you would use to sweeten the pie, and putting it in a bowl, add a little water and stir in a large tablespoon of flour. Many cooks use corn starch, but we use flour. Pour this mixture over the pie, plant, or fruit, put the top crust on and bake. Some cooks dust a little flour on the bottom of the pie crust before filling. But mixing it with the fruit is better. Pastry is better for being kept on ice before using. Always use cold water for making pastry. A marble slab board should be used for rolling pie crust on, or a glass top table. The glass or marble keeps the paste cool. Roll the pie crust dough the one way, that is the direction from you. Turn the pie crust each time and roll. Make the under crust a little thicker than the top. You may take the top crust and roll it out ; add more butter or lard, roll up and roll out again. This can always be done in making pastry. If you wish the crust rich and flaky, it will always give you two grades of pastry. If wanted very rich, repeat the process. In making pastry use as little water as possible, the crust Will be much nicer. We do not give any set length of time for cooking pies ; some take longer than others, but nearly any pie will cook in forty minutes, such as apple, pumpkin, but rich custards and lemon pies will not take half the time. How TO Make Pastry — Never touch the paste with the hands until ready to roll out. Rub the shortening and flour together with a knife, fork or spoon. Have the lard or butter cold. When rubbed together add the water slowly until the whole is in form.