"We never regret having eaten too little." - Thomas Jefferson.

(These recipes have been prepared with the utmost care; many of them have been contributed by those who have practically tested them, and others have been selected from reliable sources).

Unleavened Bread

Take Graham, rye, or oatmeal, add a very little salt, and water enough to make a batter as for griddle cakes; beat and work it, the more the better; have your oven hissing hot; make a thin loaf about a quarter of an inch thick.

Graham Bread

Three quarts Graham flour, dissolve a little compressed yeast, add to it three pints milk and warm water, one teaspoon salt, half cup molasses, one teacup fine flour; stir together until thoroughly mixed; then let it rise until quite light and put into two good-sized pans; when light, bake thoroughly.

Graham Gems

Take a quart or more of Graham flour, stir in water; make a batter a trifle thicker than griddle cakes, a pinch of salt, then stir briskly for a few minutes; have the gem-pans hot on the Stove; put your batter into the oven so hot that it will raise them immediately. The lightness depends upon the heat of the oven.

White Gems

Stir into warm milk, or cream and milk, white flour until it is of the right consistency to drop from the spoon. Just as it is ready for the oven beat in briskly the whites of two eggs, whipped to a stiff froth. Bake briskly. Good, wholesome cake is made by adding sugar and chopped raisins. These gems are light, brown, and crispy, and compared with the old-time, dyspeptic-provoking, saleratus biscuits, are infinitely superior both on the score of taste and health.

Beaten Biscuit

One quart Graham flour, one teaspoon salt, mix stiff with water, beat with a rolling pin twenty minutes, and bake in a hot oven.

Graham Crackers

Two-thirds quart of Graham flour, one-third oat meal, one half teaspoon salt, one tablespoonful brown sugar; mix with boiling hot water, and knead until cool. Roll about an inch thick, prick with a fork and bake in a hot oven.

Rye Or Indian Drop Cakes

Mix together two parts rye meal and one pait Indian with cold water, until it is stiff enough to be easily stirred with a spoon; stir until it becomes creamy, which with a strong hand will require ten or fifteen minutes. Drop into hot gem pans, filling them full and bake in a moderately heated oven thirty or forty minutes. These are excellent cakes.

Old-Fashioned Johnny Cake

Put Indian meal in a pan and stir in boiling milk, making rather a stiff mixture; put this into baking tins, heaping up a little more than level full; bake in a hot oven, or it may be baked on a hot griddle on the top of the stove for half an hour, taking care it does not cook too fast. Turn once.

Graham Mush

The standard, every day pudding. Stir slowly into fast boiling water, sprinkled from the hand, sufficient Graham flour to make a thin pudding; let it boil ten minutes and it is done.