Golden Corn Muffins
| 1 cupful flour | 1 cupful milk |
| 2 tablespoonfuls Crisco | 2 eggs |
| 1 cupful yellow cornmeal | 1 teaspoonful salt |
| 3 tablespoonfuls sugar | 3 teaspoonfuls baking powder |
Cream Crisco and sugar thoroughly together, add eggs well beaten and milk. Then stir in slowly dry ingredients which have been sifted together three times. Divide into greased gem pans and bake in moderately hot oven twenty-five minutes.
Sufficient for twelve muffins.