Graham Gems. (No. 1.)

1 quart water. 1 cup molasses.

1 yeast-cake, or 4 table-spoonfuls best yeast. 1 saltspoonful salt. Flour to make thick batter.

When light, bake in hot "gem" pans, or iron muffin-rings, in a very quick oven. Break open and eat hot.

Graham Gems. (No 2.)

1 quart of milk.

4 eggs.

1 saltspoonful salt, and 2 table-spoonfuls melted butter.

Flour for tolerably thick batter, about the consistency of pound cake.

Stir the eggs until whites and yolks are mixed, but do not whip them. The milk should be blood-warm when these are put into it. Add the flour, handful by handful, and when of the right consistency, the melted butter. Beat long and hard.

Bake in greased iron pans - " gem " pans, as they are called - previously heated on the range. The oven can hardly be over-heated for any kind of " gems."

Graham Gems. (No. 3.)

3 eggs, beaten very light.

3 cups of milk - blood-warm.

3 cups flour, or enough to make good batter.

1 table-spoonful white sugar.

1 saltspoonful salt.

1 table-spoonful melted butter.