Take 1/2 cup of nut meal, 1 cup of ice-cold water, and whole-wheat or graham flour sufficient to make a batter. Beat thoroughly for from five to ten minutes. Bake in hot gem irons in a quick oven.
Beat together very thoroughly 1 pint of any kind of nut milk, the yolk of 1 egg, and a pinch of salt. Then add 2 1/4 cups of graham flour, adding a little at a time, and beating in order to incorporate as much air as possible into the mixture. When light and foamy, fold in the well-beaten white of the egg. Turn into gem irons which have been heated, and bake in a rather quick oven for from forty to sixty minutes. Part whole-wheat or white flour may be used instead of all graham if preferred.
Take 1/2 cup of raw peanut butter, 1 1/2, cups of cold water, 2 entire eggs, enough whole-wheat flour to make batter that will just pour readily. Dissolve the butter in the water, and place in a round-bottomed dish. Add to it the yolks of the eggs. Then beat the whites of the eggs until they are very stiff, and set in a cool place until the rest is ready. With an egg beater beat the milk and yolks until frothy; then add the flour a little at a time, beating continuously with a spoon or the egg beater used like a spoon, until the mixture is of the desired thickness. Then fold in the whites of the eggs. Do not beat, as that will allow the air to escape from the whites; but put the spoon down by the edge of the dish, and bring it up through the center. Pour into warm and well-oiled gem irons, and bake in a hot oven. The oven should bake well from the top, so that a slight crust will form to keep in the air. Bake three fourths of an hour.
Take I egg, 1 1/2 cups of any kind of nut milk, 1/4 cup of sugar, 1 cup of white flour, and 1/2 cup of yellow corn-meal. Beat the yolk of the egg, the sugar, and nut milk together, Mix the corn-meal and flour, and add a little at a time, beating constantly for five or ten minutes. The colder the material, the more foamy and light it will become. Then add the stiffly beaten white of the egg, and bake in gem irons in a moderately hot oven.
Take 2 eggs, 2 cups of cold nut cream (the colder the -materials, the lighter the gems will be), to which add 1/2 cup of sugar and 2 1/2 cups of graham flour. Beat yolks of eggs, cream, sugar, and salt together; add the flour slowly, beating continuously. Then beat vigorously for five or ten minutes, until it becomes real light and full of air bubbles. Then add the stiffly beaten whites of the eggs, and bake as other gems.
Put the yolk of 1 egg into a large bowl or round-bottomed pan. Add to it 1 1/2 cups of any kind of nut milk, beating thoroughly until foamy with air bubbles, after which add a small quantity at a time, of whole-wheat flour, beating continuously, until 2 cups have been put in. Continue the beating for ten minutes more after the last of the flour has been added. After it has been beaten as directed, add the stiffly beaten white of the egg. Do not beat after egg has been added, but turn at once into heated gem irons, and bake in a moderate oven for one hour. If properly made, they will be as light as bread made with yeast.