“Mother’s” Muffins. ✠

1 pint milk.

1 egg.

1 tablespoonful lard.

½ cup yeast.

Flour for stiff batter.

1 teaspoonful salt.

Set to rise over night.

Charlotte Muffins. ✠

1 quart of flour.

3 eggs—the whites and yolks beaten separately and until stiff.

3 cups of milk. If sour, no disadvantage, if soda be added.

A little salt.

The excellence of these depends upon thorough beating and quick baking.