Two and one-half cupfuls of sour milk, two cupfuls of corn-meal, one cupful of flour, two tablespoonfuls of sugar, one tablespoonful of soda, one tablespoonful of salt, two eggs✪ Steamed Corn Bread. Put In cake-pan with a tube in center; steam three hours, closely covered, then put in oven to brown a little. Set pan ii: cold water a few minutes and It will turn out nicely. G. D. BAKING POWDER BISCUITS. One quart of flour, three tablespoonfuls of best baking-powder, a tea- spoonful of salt, one tablespoonful of sugar, one large spoon of butter and one- half of a pint of sweet milk. Mrs. O. J. Asire. OLD-FASHIONED JOHNNY CAKE. Two cups of corn-meal, one cup of flour, a pint of buttermilk, one heaping tablespoonful of lard and one heaping teaspoonful of soda. Add one-half of a cup of sugar and a little salt. Mrs. Mary Hilton, CORN nUFFINS. Sift together one and two-thirds cupfuls of flour, one cupful of corn-meal, either white or yellow, and three level teaspoonfuls of baking- powder; beat to a cream two tablespoonfuls of butter with three table- spoonfuls of sugar and add to them three well-beaten eggs. Dilute this with a pini of milk, add a little salt, beat hard and put into two dozen small, well-buttered gem-pans. Serve hot. They bake in a few minutes. C. E. SiLLOWAY. CORN MUFFINS— No. a. One quart of nice fine corn-meal, one teaspoonful of soda and one- half of a teaspoonful of salt✪ Baking Powder Biscuits. Sift the meal, soda and salt twice; then add one &gg with sour milk enough to make a batter; have some well-greased iXiuffin tins hot, drop in the corn-bread batter in spoonfuls and bake quick. S. J. Sawyer. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 141 JOHNNY CAKE. Take one cup of yellow corn-meal, one-half of a cupful of white flour add three tablespoonfuls of sugar, two tablespoonfuls of butter, one ^gg, salt, a cup of sour milk, and a teaspoonful of soda dissolved in the milk. Mrs. Kidder. CREAn nUFFINS. One pint of flour sifted with one heaping teaspoonful of baking- powder; beat together one pint of cream and one tablespoonful of butter; add two beaten eggs✪ Cream Muffins, mix in the flour, drop in buttered muffin-molds and bake quickly. G. A. ENGLISH nUFFINS. Sift together one quart of fl^ur, two teaspoonfuls of baking-powder, one teaspoonful of salt and one- half of a teaspoonful of sugar; mix in gradually one and one-quarter pints of milk, and beat into a stiff griddle- cake batter. Set the muffin-rings on a hot and well-greased griddle, and, when the muffins have been cooked on both sides to a delicate brown, pull them apart in the center and toast lightly. Butter well and serve hot. H. O. C. SUPERIOR nUFFINS. One quart of flour✪ English Muffins sifted with two heaping teaspoonfuls of baking- powder; add three tablespoonfuls of sugar, a piece of butter one-half of the size of an Qgg, one beaten &gg and one teacupful of sweet milk. Beat quickly to a batter and bake in a quick oven, having the tins warmed in advance. T R HONEY MUFFINS. Sift together one and one-half pints of flour, two teaspoonfuls of bak- ing-powder and one-half of a teaspoonful of salt. Work in two table- spoonfuls of butter; beat and add three eggs, one teacupful of honey and one-half of a pint of milk. Bake in a hot oven. J. J. M. CHICAGO MUFFINS. ✪ Chicago Muffins

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Two and one-half cupfuls of sour milk, two cupfuls of corn-meal, one cupful of flour, two tablespoonfuls of sugar, one tablespoonful of soda, one tablespoonful of salt, two eggs. Put In cake-pan with a tube in center; steam three hours, closely covered, then put in oven to brown a little. Set pan ii: cold water a few minutes and It will turn out nicely. G. D. BAKING POWDER BISCUITS. One quart of flour, three tablespoonfuls of best baking-powder, a tea- spoonful of salt, one tablespoonful of sugar, one large spoon of butter and one- half of a pint of sweet milk. Mrs. O. J. Asire. OLD-FASHIONED JOHNNY CAKE. Two cups of corn-meal, one cup of flour, a pint of buttermilk, one heaping tablespoonful of lard and one heaping teaspoonful of soda. Add one-half of a cup of sugar and a little salt. Mrs. Mary Hilton, CORN nUFFINS. Sift together one and two-thirds cupfuls of flour, one cupful of corn-meal, either white or yellow, and three level teaspoonfuls of baking- powder; beat to a cream two tablespoonfuls of butter with three table- spoonfuls of sugar and add to them three well-beaten eggs. Dilute this with a pini of milk, add a little salt, beat hard and put into two dozen small, well-buttered gem-pans. Serve hot. They bake in a few minutes. C. E. SiLLOWAY. CORN MUFFINS— No. a. One quart of nice fine corn-meal, one teaspoonful of soda and one- half of a teaspoonful of salt. Sift the meal, soda and salt twice; then add one &gg with sour milk enough to make a batter; have some well-greased iXiuffin tins hot, drop in the corn-bread batter in spoonfuls and bake quick. S. J. Sawyer. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 141 JOHNNY CAKE. Take one cup of yellow corn-meal, one-half of a cupful of white flour add three tablespoonfuls of sugar, two tablespoonfuls of butter, one ^gg, salt, a cup of sour milk, and a teaspoonful of soda dissolved in the milk. Mrs. Kidder. CREAn nUFFINS. One pint of flour sifted with one heaping teaspoonful of baking- powder; beat together one pint of cream and one tablespoonful of butter; add two beaten eggs, mix in the flour, drop in buttered muffin-molds and bake quickly. G. A. ENGLISH nUFFINS. Sift together one quart of fl^ur, two teaspoonfuls of baking-powder, one teaspoonful of salt and one- half of a teaspoonful of sugar; mix in gradually one and one-quarter pints of milk, and beat into a stiff griddle- cake batter. Set the muffin-rings on a hot and well-greased griddle, and, when the muffins have been cooked on both sides to a delicate brown, pull them apart in the center and toast lightly. Butter well and serve hot. H. O. C. SUPERIOR nUFFINS. One quart of flour sifted with two heaping teaspoonfuls of baking- powder; add three tablespoonfuls of sugar, a piece of butter one-half of the size of an Qgg, one beaten &gg and one teacupful of sweet milk. Beat quickly to a batter and bake in a quick oven, having the tins warmed in advance. T R HONEY MUFFINS. Sift together one and one-half pints of flour, two teaspoonfuls of bak- ing-powder and one-half of a teaspoonful of salt. Work in two table- spoonfuls of butter; beat and add three eggs, one teacupful of honey and one-half of a pint of milk. Bake in a hot oven. J. J. M. CHICAGO MUFFINS.

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