t; one tablespoonful melted lard put in the last thing.
Bake twenty minutes in a hot oven. This makes eighteen muffins.

AFTERNOON TEA ROLLS

Mrs. C. N. Eastman

One cup hot mashed potatoes; one cup sugar; one cup melted butter; one
cake compressed yeast; four eggs; one cup lukewarm water; flour enough
to knead. Soak the cake of yeast in lukewarm water at noontime. Put
sugar in bowl with mashed potatoes at same time. Then at night put these
together. In the morning, add melted butter and eggs well beaten. Stir
in enough flour to knead and let rise until light. Make into small tea
rolls and let rise until very, very light. Bake twenty-five minutes in
moderate oven. Cream powdered sugar and butter to a paste and spread on
top of rolls just before serving.

OATMEAL MUFFINS

Dr. V. Racine

One and one-fourth cups cooked oatmeal; one and one-fourth cup bran
flour; two heaping tablespoonfuls white flour; one heaping teaspoonful
baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut;
one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs
and cooked oatmeal; add the dry ingredients. The dough should be very
stiff. If too moist, use more bran. Bake in your gem pans or muffin
rings in a moderate oven.

BRAN MUFFINS

Josephine Hurlbut

Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls
sour milk or buttermilk; one-half cup sugar; one tablespoonful
shortening; one egg; one and one-half teaspoonfuls baking soda; one
teaspoonful baking powder; one-half cup water. Beat shortening, egg and
sugar together until creamy; to the sour milk add the soda dissolved in
boiling water; then the bran, flour, salt, baking powder and the egg and
sugar mixture. Mix thoroughly and divide into buttered gem pans and bake
in a hot oven for twenty minutes. Sweet milk may be used by substituting
three teaspoonfuls of baking powder for the soda and baking powder
specified above.

MUFFINS

Mrs. Harry M. Boon

One and three-fourths cups flour; one-half cup sugar; one egg; two
teaspoonfuls baking powder and three-fourths cup milk. Stir all together
and bake in muffin tins in hot oven.

MUFFINS

Mrs. Thomas H. Iglehart

Two cups milk; two eggs; three cups flour; three spoons baking powder;
pinch salt. Beat eggs, add milk; then flour, into which baking powder
has been put. Bake in hot oven.

BLUEBERRY MUFFINS

Esther Blade

Beat one egg; add one cup sweet milk; two tablespoon