English Gems

Cream one cup butter with two cups brown sugar; add four beaten eggs, one teaspoon soda dissolved in one large cup of strong coffee, one cup molasses, four cups sifted flour, one-half teaspoon each of nutmeg, allspice, cloves and mace, two teaspoonfuls cream of tartar sifted with one-half cup flour, one cup raisins, one-half cup each currants and chopped citron. Mix well and fill buttered gem pans one-half full and bake. Serve hot with butter. - Mrs. M. S. Carpenter, Hackensack, N. J.

Graham Gems

Mix with thin cream or milk to stiff batter, one pint graham flour, two teaspoons baking powder, one and one-half teaspoons salt, one-half teacup brown sugar (white will do), one egg. If cream is not obtainable, use milk and piece of butter size of egg. Bake in greased tins. - Mrs. McDonald Robinson, Williams, Ariz.

Graham Gems

One and one-half cups buttermilk, one-half cup sugar, two tablespons butter or lard, one and one-half teaspoons soda (level), one teaspoon baking powder (heaping); thicken with clear graham flour. - Mrs. Watson, Bay City, Mich.