Page:The Boston cooking-school cook book.djvu/104

72 nating with milk. Bake in buttered tin gem pans twenty-five minutes.

Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.

Mix and bake as One Egg Muffin I.

Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries.

Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last; the remainder alternately with milk.