CALLED VITAMINES

We know two such substances and both are found in milk, one most- ly in the cream and the other in the skim milk. Unless a child has both of these, he will not develop properly. They are not found in all kinds of food. The best way to be sure they are provided in the diet is to use a liberal supply of milk. Eggs have the same two substances but they are much more expensive than milk.

Milk is only a liquid until it is taken into the stomach, then it be- comes a solid.

Milk is Nature's own food for the young. As a mother you should see to it that your children have plenty milk.

To decrease your bills for food increase your milk bill, this will not lessen but add to the nourishment needed by your family.

Clean, fresh pasteurized milk has done more to reduce infant mor- tality than any other one factor.

Young children should not be given "tastes" of foods prepared for older people. Keep your children on a simple diet and they will be con- tent with it.

Milk is milk whether taken as such or eaten as junket, custard or cooked in soups or cereals.

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when they are broAvned on one side, turn ring to brown the other side. When baked the crumpets should be about two-thirds of an inch thiclc.

Cornmeal Muffins.

Three-fourths cup cornmeal, 1 1/4 cups flour, 1/2 teaspoon salt, 4 level tea- spoons baking powder, 2 tablespoons sugar, 1 cup milk, 2 tablespoons butter.

Mix thoroughly dry ingredients; add milk and melted butter and beat well. Bake in greased muffin tins in hot oven about 20 minutes. Oatmeal or Hominy Muffins.

One cup cooked oatmeal or cooked hominy, 11/2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, V2 teaspoon salt, V2 cup of milk, 1 egg, 2 tablespoons melted butter.

Mix and sift flour, sugar, salt and baking powder; add one-half of the milk, the egg well beaten, the remaind- er of the milk mixed with oatmeal or hominy, and beat thoroughly; then add butter. Bake in greased muffin rings placed in greased pan or bake in greased gem pans.

Cereal Muffins.

One-half cup cooked cereal (left- over), 11/2 cups flour, 6 level teaspoons baking powder, V2 teaspoon salt, 1 ta- blespoon butter, 1 cup milk.

Mix well the flour, baking powder and salt. Add milk to the cooked cereal and then stir it into the flour, baking powder an'd salt. Then add the melted butter. Bake in hot oven for 20 to 30 minutes. You can use buttered muffin pans or bake in one loaf. Rye Muffins.

Delicious breakfast muffins can be made by substituting rye flour for three- fourths of the wheat flour in any good recipe. The following is a good, eco- nomical recipe for rye muffins; 1 y2 cups sifted rye flour, V2 cup wheat flour, 1 tablespoonful butter, melted, 1 egg, 1 cup milk, V2 teaspoonful salt, 4 tea- spoonfuls baking powder. Barley Muffins.

Sift together one cup, each, of pastry flour and barley meal, one-foui'th cup of sugar, four teaspoonfuls of baking powder and half a teaspoonful of salt. Beat one egg; add nearly a cup of milk and stir into the dry ingredients with three or four tablespoonfuls of melted butter. Bake about twenty-five minutes in a hot, well greased iron muffin pan. Breakfast Muffins.

Two cups flour, 4 level teaspoons baking powder, 1 teaspoon salt, 1 table- spoon sugar, 1 egg, 1 cup milk, 1 full tablespoon butter.

Sift dry ingredients together, being sure they are thoroughly mixed. Beat the egg, add it to the milk and turn into the bowl containing the dry ingredi- ents. Add the butter and cut all to- gether very quickly. Do not beat. Turn into muffin pans greased with butter^ and bake in a moderately hot oven about 25 minutes.

Bread Crumb Muffins.

Three cups crumbs, 2^2 cups milk, 1 cup flour, 3 eggs, 1 tablespooniul melted butter, 2 teaspoonfuls baking powder, % teaspoonful salt.

Pour milk on crumbs, let it stand till soft, or about 15 minutes, then beat with egg beater and add beaten egg- yolks, flour, salt, baking powder and melted butter. Last, fold in the stiffly beaten whites. Bake in buttered muf- fin tins in quick oven about 20 minutes.

Berry Muffins.

One pint flour, V2 teaspoonful salt^ 3 level teaspoonfuls baking powder, % cup sugar, 1 egg, 1 scant cup milk, 2 teaspoonfuls butter, 1 heaping cup blue or huckleberries.

Sift and measure the flour, sift in the salt and baking powder, add the su- gar and mix thoroughly. Beat the egg until light, add the milk and butter and stir this into the dry mixture. Beat thoroughly and lastly stir in the berries which have been washed, dried and sprinkled with flour. Bake in muffin pans about twenty minutes.

Rice Muffins.

One-half cup cornmeal, 1 cup pastry flour, V2 teaspoonful salt, 4 (level) tea- spoonfuls baking powder, 2 tablespoon- fuls sugar, 1 cup boiled rice, 1 egg and 1 yolk, V2 cup milk, 3 tablespoonfuls melted butter.

Sift together the dry ingredients and add the rice. Beat the eggs, add the milk and stir into the dry ingredients with the melted butter. Bake in a hot well-buttered, iron muffin pan about twenty-five minutes. The rice should be boiled tender and be quite moist. A half cup of flour may be used in place of the cornmeal. ^

Graham Muffins (14 Muffins)

One cup graham flour, 1 cup white flour, 1/4 cup sugar, 4 teaspoons bak- ing powder, 1 teaspoon salt, 1 cup milk, 1 egg, 2 tablespoons melted butter.

Sift together the salt, sugar, baking powder and white flour. Add graham flour, and mix well. Beat egg, add to milk, and add these to the dry materials. Add melted butter. Bake in a hot oven, in greased muffin tins for about twenty- five miniutes. ,.. .

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