The royal baker and pastry cook : $b A manual of practical cookery

salt, and powder; rub 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 ⅔. Bake in hot oven 15 minutes. =English Muffins.=—1 quart flour, ½ teaspoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, 1¼ pints milk. Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin-rings (fig. XVII); half fill them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown—just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. =Mountain Muffins.=—Pour 1¼ cups scalding milk on 1 cup white Indian corn meal; cover; let stand 10 minutes; add 1 cup cold boiled rice; mix; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 tablespoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter. Beat hard; bake in greased muffin-pans in hot oven. =Berry Muffins.=—1 pint flour, ¼ teaspoon salt, 2 tablespoons melted butter, ¼ cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup milk, 1 cup berries. Mix as for plain muffins; add berries last, dusting them with a little flour. Bake in muffin-pans in hot oven. =Graham Muffins.=—1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder; add beaten egg and milk; mix into batter like pound cake; muffin-pans (fig. VII), well greased, ⅔ full; bake in hot oven 15 minutes. =Oatmeal Muffins.=—1 cup oatmeal, 1½ pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk. Sift together oatmeal, flour, salt, and powder; rub in lard cold, add beaten eggs and milk; mix smoothly into batter rather thinner than cup cake; fill muffin-pans (fig. VII) ⅔ full;