Graham Gems

Two tablespoons sugar and one of butter, well stirred together, add one coffee cup sweet milk, graham to make a stiff batter, then one well beaten egg, teaspoon salt and 2 teaspoons baking powder. Bake 15 minutes. Make 1 dozen gems.

Corn Fritters

One-half can of corn, 1 egg, 4 tablespoons milk, cup flour, pinch of salt, a pinch of baking powder, drop from a spoon into hot lard.

Baking Powder Pancakes

Take 1 pint of sweet milk, 1 egg, 2 tablespoons of melted butter, 1 teaspoon baking powder and flour enough to make a thin batter, add a pinch of salt.

Stuffed Olives

Stuffed olives make an excellent filling for plain white bread sandwiches.

Cinnamon Rolls

One quart bread sponge, 1 egg, 1 cup sugar, butter size of an egg, knead these and let raise, then roll out, spread with butter, sugar and cinnamon, cut and roll up. Bake thirty minutes.

A Nice Breakfast Dish

Stale bread dipped in batter and fried in lard and butter mixed. Make the batter with eggs - a teaspoon of corn starch, mixed with a tablespoon of milk to each egg. Salt.

Graham Gems

Two cups of graham flour, 1 cup of wheat flour, 3 teaspoons of baking powder, 3 tablespoons sugar, pinch of salt, 2 eggs, 2 tablespoons butter, add milk enough to make it drop from spoon. Bake 20 or 25 minutes in gem pans.


To three quarts of boiling water add salt to taste; stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour. Stir often. Eat with cream, milk, butter or syrup. To fry when cold, cut in thin slices and fry in lard a nice brown.

Potato Souffle

One cup mashed potatoes, 1 egg, 1 tablespoon cream, salt and pepper to taste. Beat the yolk of an egg light, add to potatoes with cream and seasoning. Beat until very smooth and light, add carefully the white of the egg beaten to a stiff froth, turn into a greased baking dish and brown in a quick oven.

Croquettes Of Odds And Ends

These are made of any scraps or bits of good food that happens to be left from one or more meals, and in such small quantities that they cannot be warmed up separately. As for example, a couple of spoonsful frizzled beef and cream, the lean meat of 1 mutton chop, 1 spoon of minced beef, 2 cold hard-boiled eggs, little cold chopped potato, a little mashed potato, a chicken's leg, all the gristle and hard outside taken from the meat. These things well chopped and seasoned, mixed with one raw egg, a little flour and butter and boiling water; then made into round cakes, thick like fish-balls, browned well with butter in a frying pan or on a griddle.

Scraps of hash, cold rice, boiled oatmeal left from breakfast, every kind of fresh meats, bits of salt tongue, bacon, pork or ham, bits of poultry, and crumbs of bread may be used. They should be put together with care, so as not to have them too dry to be palatable, or too moist to cook in shape. Most housekeepers would be surprised at the result, making an addition to the breakfast or lunch table. Serve on small squares of buttered toast, and with cold celery if in season.