2 cups of milk.
2 cups of flour.
1 small teaspoonful of salt.

Beat the eggs very lightly without separating them. Pour the milk
in and beat again. Sift the salt and flour together, pour over
the eggs and milk into it, and beat quickly with a spoon till it
is foamy. Strain through a wire sieve, and take the hot pans out of
the oven and fill each one-half full; bake just twenty-five minutes.


Cooking-school Muffins

2 cups sifted flour.
2 teaspoonfuls baking-powder.
1/2 teaspoonful of salt.
1 cup of milk.
2 eggs.
1 large teaspoonful of melted butter.

Mix the flour, salt, and baking-powder, and sift. Beat the yolks of
the eggs, put in the butter with them and the milk, then the flour,
and last the stiff whites of the eggs. Have the muffin-tins hot,
pour in the batter, and bake fifteen or twenty minutes. These must
be eaten at once or they will fall.


There was one little recipe in Margaret's book which she thought
must be meant for the smallest girl who ever tried to cook,
it was so easy. But the little muffins were good enough for grown