Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake. These are the best muffins I ever ate.--_Mrs. S. T._ PARKER HOUSE MUFFINS. Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.--_Mrs. W. H. M._ MUFFINS. 1 quart of flour. 1 pint milk. 3 eggs. 1 heaping tablespoonful lard. 1 " " butter. ½ cup yeast. 1 teaspoonful sugar. Mix and beat till perfectly light.--_Mrs. W. S._ _Another Recipe for Muffins._ One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.--_Mrs. C. W. B._ MUFFIN BREAD. 3 pints of flour. 4 eggs. 1 pint of milk. 1 large tablespoonful of butter. 1 gill of yeast. A little salt. Make up at night. This makes two loaves.--_Mrs. A. F._ SODA MUFFINS. 1 quart of flour. 2 eggs. 3 teaspoonfuls of cream of tartar. 1 teaspoonful of soda. Add enough buttermilk to make a stiff batter, and bake immediately. WHITE EGG MUFFINS. 1 pint of flour. Whites of 8 eggs, beaten to a stiff froth. Add enough milk to make it into a thin batter. Put in a little salt. Very nice.--_Mrs. C. C. McP._ CREAM MUFFINS. Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in slowly one pint of flour and bake it quickly, in small tins, without any further beating. A delicious breakfast bread.--_Mrs. McG., Ala._ _Miscellaneous Yeast Breads._ BUNNS. 1 pint of potato yeast. 4 ounces of sugar. 4 ounces of butter. 1 egg and as much flour as will make a soft dough. Make as Sally-Lunn and bake in rolls.--_Mrs. Dr. S._ COTTAGE LOAF. 1 quart of flour. 1 tablespoonful of sugar. 1 tablespoonful of butter. 1 tablespoonful of yeast. 2 eggs, and a little salt. Make up at night for breakfast, mixing it with water. Bake in a quart tin pan.--_Mrs. A. B._ POTATO BREAD.