Whole-Wheat Puffs

Make a batter by beating together until perfectly smooth the yolk of one egg, one and one-half cups of new or unskimmed milk, and one pint of whole-wheat flour. Whip the white of the egg to a stiff froth, and stir it in lightly and evenly. Then turn into the iron cups and bake. The batter may be prepared and left on the ice or in some cold place over night, if desired for breakfast. When ready to bake the puffs, after vigorously beating the batter for five or ten minutes, stir in lightly the well-beaten white of the egg; turn at once into the irons, and bake.

Graham Puffs

Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of graham flour, added a little at a time. When the mixture is light and foamy throughout, stir in lightly and evenly the white of the egg, beaten to a stiff froth; turn into iron cups, and bake in a rather quick oven. Instead of all graham, one-third white flour may be used.

Graham Puffs No. 2

Beat the yolks of two eggs in two cup-fuls of ice-water; then add gradually, beating well meantime, three and one-fourth cupfuls of graham flour. Continue the beating, after all the flour is added, until the mixture is light and full of air bubbles Add last the whites of the eggs, previously beaten to a stiff froth, and bake at once.

Currant Puffs

Prepare the puffs as directed in any of the preceding recipes with the addition of one cup of Zante currants which have been well washed, dried, and floured.

Graham Gems

Into two cupfuls of unskimmed milk, ice-cold when practicable, stir gradually, sprinkling it from the hand, three and one-fourth cupfuls of graham flour. Beat vigorously for ten minutes or longer, until the batter is perfectly smooth and full of air bubbles. Turn at once into hissing-hot gem irons, and bake in a hot oven. If preferred, the batter may be prepared, and the dish containing it placed on ice for an hour or longer; then well beaten and baked. Graham gems may be made in this manner with soft water instead of milk, but such, in general, will need a little more flour than when made with milk. With some ovens it will be found an advantage in baking these gems to place them on the upper grate for the first ten minutes or until the top has been slightly crusted, and then change to the bottom of the oven for the baking.

Rye Puffs

Beat together the same as for whole-wheat puffs one cupful of milk, one tablespoonful of sugar, and the yolk of an egg. Add one cupful of good rye flour mixed with one-half cupful of graham flour, and stir in lastly the well-beaten white of the egg. Bake at once in heated gem-irons.

Rye Gems

Mix together one cupful of corn-meal and one cupful of rye meal. Stir the mixed meal into one and one-half cupfuls of ice-water. Beat the batter vigorously for ten or fifteen minutes, then turn into hot irons, and bake.

Corn Dodgers

Scald one cupful of best granulated corn-meal, into which a tablespoonful of sugar has been sifted, with one cup of boiling milk. Beat until smooth, and drop on a griddle, in cakes about one inch in thickness, and bake slowly for an hour. Turn when brown. If preferred, the baking may be finished in the oven after the first turning.

Hoe Cake

Scald one pint of white corn-meal, with which, if desired, a tablespoonful of sugar and one-half teaspoonful of salt have been mixed, with boiling milk, or water enough to make a batter sufficiently thick not to spread. Drop on a hot griddle, in large or small cakes, as preferred, about one-half inch in thickness. Cook slowly, and when well browned on the under side, turn over. The cake may be cooked slowly until well done throughout, or, as the portion underneath becomes well browned, the first brown crust may be peeled off with a knife, and the cake again turned. As rapidly as a crust becomes formed and browned, one may be removed, and the cake turned, until the whole is browned. The thin, wafer-like crusts are excellent served with hot milk or cream.

Granola Gems

Into three fourths of a cup of rich milk stir one cup of granola (prepared by the Sanitarium Health Pood Co.). Drop into heated irons, and bake for twenty or thirty minutes.

Bean Gems

Prepare the gems in the same manner as for whole-wheat puffs, using one-half cup of milk, one egg, one cup of cooked beans which have been rubbed through a colander and salted, and one cup and one tablespoonful of white flour. A little variation in the quantity of the flour may be necessary, dependent upon the moisture contained in the beans, although care should be taken to have them quite dry.