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The recipe given for blueberry muffins may be used for date muffins by substituting dates for blueberries. To prepare the dates, wash them in warm water, rinse them in cold water, and then dry them between towels. Cut them lengthwise along the seed with a sharp knife, remove the seed, and then cut each date into three or four pieces.

CORN-MEAL MUFFINS.

--To many persons, corn-meal muffins, an illustration of which is shown in Fig. 10, are more agreeable than plain white-flour muffins. Corn meal gives to muffins an attractive flavour and appearance and increases their food value slightly; but perhaps its chief value lies in the variety that results from its use.

CORN-MEAL MUFFINS

(Sufficient to Serve Six)

1/2 c. corn meal

1 c. flour

3 tsp. baking powder

2 Tb. sugar

1/2 tsp. salt

3/4 c. milk

1 egg

2 Tb. melted fat

Mix and sift the corn meal, flour, baking powder, sugar, and salt. Add to these the milk and the well-beaten egg, and stir in the melted fat. Fill well-greased muffin pans two-thirds full, and bake in a hot oven for about 20 minutes.