Wheat Gems

Ingredients used:

1 1/4 pounds sugar.

1 1/4 pounds lard or butter.

12 eggs.

2 quarts milk.

2 ounces Fleischmann's Yeast.

1/2 ounce salt.

4 pounds flour.

Set sponge with milk, which should be luke-warm, yeast and all of the flour. Allow to rise until it breaks, time 45 minutes to 1 hour. In the meantime, cream the sugar and shortening, adding the eggs one by one. When sponge is ready, combine the two mixtures and beat thoroughly. Fill into well-greased gem tins, allow to rest for 15 minutes, then bake in a hot oven.

This will make 175 fair-sized gems.

Chocolate Gems

The same as wheat gems, but use only 1 lb. of shortening instead of 1 1/4 lbs., as in wheat gems, and add 4 oz. of melted bitter chocolate to the sugar and shortening before creaming. Add a little vanilla flavor.

Wheat Muffins

The same as for wheat gems, using only one-half the sugar, 4 ounces more shortening than used for wheat gems.

Rice Muffins

The same as wheat muffins, except add 1 pound rice, which has been previously boiled and drained. Add two whole eggs to rice, and rub smooth before adding the mixture; then beat whole until smooth.

This mixture will make 200 medium-size muffins.

Hominy Muffins

Exactly the same as rice muffins, except substitute hominy for rice.

Egg Muffins

Ingredients used: 3 lbs. white flour. 12 oz. sugar.

1 lb. butter. 1/2 oz. salt. 6 eggs.

6 yolks.

A pinch of mace.

2 oz. Fleischmann's Yeast.

1 quart milk.

Mix and bake the same as described for wheat muffins.