Buckwheat Gems

2 cups ( 12 ozs.) buckwheat flour 1/2 teaspoon salt 4 teaspoons baking powder 1 egg, beaten

3 tablespoons soy bean flour 1 1/2 cups (3/4 pt.) milk 3 tablespoons honey or sirup 1 tablespoon (1/2 oz.) butter substitute, melted

Mix flours, salt, and baking powder, add egg, milk, honey or sirup, and butter substitute. Turn into greased and floured gem pans and bake forty minutes in moderate oven.

Cocoa Muffins

2 cups (1/2 lb.) flour or Graham flour 2 teaspoons baking powder 2 teaspoons cocoa 1/2 teaspoon salt

1 tablespoon (1/2 oz.) butter 1/2 cup (4 ozs.) sugar or honey 1 egg, beaten 1 teaspoon vanilla extract

\ cup (1 gill) water

Sift together flour, baking powder, cocoa, and salt. Cream butter and sugar, add egg, vanilla, water, and flour mixture. Beat until light and divide into eight greased and floured gem pans and bake in quick oven ten to twelve minutes.

Most Graham flour sold in our markets is composed of a little white flour and a goodly quantity of bran, mixed with a certain proportion of "shorts", "middlings", or fine farina, whichever you choose to call them, as they all mean one and the same thing.

Cocoa Gems

1/2 cup (4 ozs.) sugar or honey 2 tablespoons (1 oz.) butter substitute 1/2 cup (1 gill) water

1 cup (4 ozs.) flour

1/2 cup (2 ozs.) barley flour

2 teaspoons cocoa

1 teaspoon baking powder

2 eggs, beaten

Cream sugar and butter substitute together, add water and flours, and beat well. Now add cocoa, baking powder, and eggs, mix well and divide into greased gem pans. Bake in hot oven twenty minutes.

Corn Bread

2 cups (12 ozs.) yellow corn meal

1/2 cup (2 ozs.) flour

1/2 cup (2 ozs.) barley flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons brown sugar 2 tablespoons (1 oz.) butter substitute 1 egg, beaten 1 cup (1/2 pt.) milk

Into a bowl put meal, flours, salt, baking powder, and sugar, rub in butter substitute with finger tips, add egg and milk. Mix well and turn into a greased large square pan. Spread a little butter substitute evenly over the top and bake in moderate oven twenty minutes.

Another Method. Put one cup corn meal into a bowl, add two cups flour, one cup barley flour, and one teaspoon salt. Mix one yeast cake with one cup lukewarm water and one tablespoon sirup. Combine mixtures, cover, and allow to rise. When light knead down, form into loaves, allow to rise again, and bake in moderate oven.

Corn Meal Rolls

1 1/2 cups (6 ozs.) flour 3/4 cup (4 1/2 ozs.) corn meal 4 teaspoons baking powder 2 teaspoons sugar

1 teaspoon salt

2 tablespoons (1 oz.) shortening 1 egg, beaten

3/4 cup (1 1/2 gills) milk

Into a bowl sift flour, corn meal, baking powder, sugar, and salt, cut and rub in shortening, add egg and milk. Mix to a soft dough, turn out on floured board, roll out one half inch, and cut with a round cutter. Put a tiny piece of butter on each round, wet edges, and fold over so that edges meet. Brush over with milk; place on greased tins and bake in a hot oven twelve to fifteen minutes. Sufficient for fifteen rolls.