Take 1 pound of filberts in the shell, remove kernels from shells, and grind to a meal. Beat 3 eggs thoroughly, add 3 cups of water, and beat in 3 cups of whole-wheat or graham flour, after which fold in the filbert meal, and bake in very hot gem irons in a quick oven.
Take I cup of raw peanut cream, 1 cup of very cold water, 2 eggs, 2 1/2 cups of whole-wheat flour, and a little salt. Beat the yolks of the eggs, the water, cream, and salt together; then add the flour, slowly beating for about ten minutes; then add the stiffly beaten whites of the 2 eggs, folding them in, and bake in gem irons in a quick oven for nearly an hour. The cream from any nuts may be used.
Take 1 cup of very thick hickory-nut cream and 1 cup of real cold water, or two cups of thin cream; also 2 eggs, 1/2 cup of sugar, 2 1/2 cups of whole-wheat flour, and a little salt. Beat the liquid, sugar, salt, and the yolks of the eggs together; then add the flour slowly, beating all the time. After the flour is in, continue beating for five or ten minutes, until it becomes light, and full of air bubbles. Then fold in the whites of the eggs, which should be beaten to a very stiff froth. Bake in hot gem irons for forty-five minutes.
Take 1/2 cup of yellow corn-meal, I cup of fresh mashed potatoes, 1/2 cup of nut milk, 1 egg, and a little salt. Pour the milk over the corn-meal. Add the potatoes, and mix thoroughly. Fold in the egg, which has been well beaten beforehand. Bake in gem irons in a quick oven.
Take 1 pint of warm nut milk, 1 teaspoonful of salt, 1 cup of white flour, 1 heaping tablespoonful of sugar, and 1/2 cake of yeast. Grate or break the yeast-cake up fine. Mix it with the other ingredients, and add enough Indian meal to make a thick batter. Let rise overnight. In the morning add a little peanut oil; let rise again, and pour into gem irons only half full. Let rise a few minutes and bake.
Take I quart of sifted flour, 1 1/2 pints of warm nut milk, 1/2 yeast-cake, I teaspoonful of salt, 1/2 tablespoonful of nutcoa. Mix all together, and let rise overnight. In the morning add 2 or 3 well-beaten eggs, and beat into the batter. Let stand a short time, and pour into well-oiled, hot gem irons, and bake.
Take 2 cups of whole-wheat flour, 1 1/2 cups of nut milk (very cold), 2 eggs, 1/2 teaspoonful of salt. Make a batter of the flour, milk, and salt, and beat for ten minutes. Then beat the eggs, the whites and yolks separately, and fold in. Pour into well-oiled, warm gem irons, and bake one hour.
Take 1 1/2 cups of graham flour, 1 cup of white flour, 2 teaspoonfuls of sugar, 1 teaspoonful of salt, 1 large cup of nut milk, and 3 eggs. Make a batter with the flour, milk (cold), salt, and sugar. Beat the yolks until thick and creamy, and beat the whites until stiff and crumbly. Fold the yolks into the batter; then fold in the whites. Pour into warm, well-oiled gem irons, and bake one hour.