Corn Gems

2 Cups Corn Meal 2 Cups Corn Flour.

1 Tablespoon Shortening.

2 Tablespoons Baking Powder 1/2 Teaspoon Salt.

2 Eggs.

2 Cups Milk.

1 Tablespoon Brown Sugar.

Sift meal and flour together, and add the shortening. Pour enough boiling water over this to mix thoroughly. Add a little milk to cool it. Beat in the eggs, add the sugar and the remainder of milk; add the baking powder beating well.

Fruit Gems

1 Cup Corn Meal.

1 Cup Milk 1/2 Cup Cream or Milk 1/2 Cup Raisins 1/2 Cup Currants.

1 Teaspoon Salt.

1 Teaspoon Baking Powder.

Cook meal and salt in milk for twenty minutes. Cool. Add the fruit and cream and bake in well oiled muffin tins.

Cereal Gems Or Bread

1 Cup Oats.

1 Cup Warm Water (not hot) 1/2 Teaspoon Salt 1/4 Cup Vegetable Shortening.

1-3 Cup Brown Sugar.

2 Eggs.

4 Teaspoons Baking Powder 1/2 Cup Hot Water or Milk.

1 Cup Corn Meal 1-3 Cup Cold Milk.

Put oatflakes in a bowl; add cup of warm water; let stand seven or eight hours or over night. When ready to make gems, put corn meal into a bowl and pour the hot milk or water over it. Stir well, adding salt and shortening. Let stand thirty minutes more. Now add egg yolks, sugar, baking powder, the cold milk and the oatflake mixture and beat well; fold in stiffly beaten whites. Pour into hot greased gem pans and bake in moderately hot oven. Serve fresh. These are delicious for luncheon with hot cocoa and stewed fruit; also good cold for the school lunch. Lift off top and spread with butter and jam for the lunch basket.

Corn Gems

1 Cup Skim Milk.

2 Tablespoons Cooking Oil 1/2 Teaspoon Salt.

1 Tablespoon Sugar.

1 Cup Whole Wheat Flour.

1 Cup Corn Meal.

1 Egg.

Beat egg into milk to which oil has been added. Add salt and beat slowly. Beat into this enough of the flour, to which sugar is added, to make batter that will pile slightly when poured in a thick stream. Bake in very hot greased gem irons in brisk oven.