Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients twice, rub in one tablespoon of butter.  Separate one egg.  Beat the yolk and add it to one cup of milk and one teaspoon of molasses.  Mix with the dry ingredients and stir until smooth.  Fold in the beaten white of egg and pour into hot, well-greased muffin-tins.  Bake fifteen to twenty minutes in hot oven.

RICE MUFFINS

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough flour to make a stiff batter and lastly one tablespoon of melted butter.  Bake in muffin-tins.

RYE FLOUR MUFFINS

Sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda; add one-half cup of molasses and one well-beaten egg or one-half cup of water if the egg is omitted, one-quarter cup of chopped raisins and four tablespoons of melted shortening—­butter, or any good butter substitute will do.  Bake in muffin-pans in rather hot oven twenty-five minutes.  Fill pans three-fourths full.

GLUTEN GEMS

Beat the yolks of two eggs, add one cup of milk; then one and one-half cups of gluten flour, two teaspoons of baking powder; beat well, stir in the whites of the two eggs, and bake in hot buttered gem pans about twenty minutes.

EGGLESS GINGER GEMS

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes.  Add the following spices:  one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder.  One-fourth cup of currants or seeded raisins may be added.  Bake in well-greased gem pans and eat warm for tea or lunch.

POPOVERS

Mix to a smooth batter two cups each of milk and well-sifted flour, the yolks of three fresh eggs and a teaspoon of salt.  Butter well the inside of six or eight deep earthen popover cups and stand them in a pan in a hot oven.  While the cups are heating, beat to a froth the whites of the three eggs and stir them quickly in the batter.  Open the oven door, pull the pan forward, pour the batter in the hot buttered cups up to the brim.  Push the pan back, close the oven door, and bake the popovers till they rise well and are brown at the sides where they part from the clips.  Serve them hot, folded lightly in a napkin.

ONE-EGG WAFFLES

Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, add the milk slowly; then one well-beaten egg and two tablespoons of melted butter; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoon in each section of the iron.  Bake and turn, browning both sides carefully; remove from the iron; pile one on top of the other and serve at once.