lour together. Beat the yolks of two eggs, add
one cup of milk, two tablespoons of melted butter, and the dry
ingredients. Beat, add lightly the stiffly beaten whites of two eggs,
fill hot buttered gem pans two-thirds full, and bake in a hot oven.

~QUICK MUFFINS IN RINGS~--Beat two eggs, yolks and whites separately.
Add to the yolks two cups of milk, one level teaspoon of salt, one
tablespoon of melted butter and two cups of flour in which two level
teaspoons of baking powder have been sifted, and last the stiffly beaten
whites of the eggs. When well mixed bake in greased muffin rings on a
hot griddle. Turn over when risen and set, as both sides must be
browned.

~BOILED RICE MUFFINS~--To make muffins with cooked rice, sift two and
one-quarter cups of flour twice with five level teaspoons of baking
powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put
in one well beaten egg, half a cup of milk, and three-quarters cup of
boiled rice mixed with another half cup of milk, and two tablespoons of
melted butter. Beat well, pour into hot gem pans and bake.

~BOSTON BROWN BREAD~--To make one loaf sift together one cup of
cornmeal, one cup rye meal, and one cup of graham flour, with
three-quarters cup of molasses and one and three-quarters cup sweet
milk. Add one-half teaspoonful of soda dissolved in warm water. Turn
into a well buttered mold which may be a five-pound lard pail, if no
other mold is handy. Set on something that will keep mold from bottom of
kettle and turn enough boiling water to come half way up on the mold.
Cover the kettle and keep the kettle boiling steadily for three and
one-half hours. If water boils away add enough boiling water to keep the
same amount of water in kettle. Put in molds and cut when cool.

~CRISP WHITE CORNCAKE~--Two cups scalded milk, one cup white cornmeal,
two level teaspoons salt. Mix the salt and cornmeal and add gradually
the hot milk. When well mixed, pour into a buttered dripping pan and
bake in a moderate oven until crisp. Serve cut in squares. The mixture
should not be more than one-fourth inch deep when poured into pan.

~CROUTONS~--Croutons made coarsely are no addition to a soup. For the
best sort, cut out stale bread into half-inch slices, spread with
butter, then trim away the crust. Cut into small cubes, put into a pan
and set in a hot oven. If the croutons incline to brown unevenly shake
the pan.

~EGG BREAD~--One pint of boiling water, hal