Gems

Graham Gems

Into two cupfuls of buttermilk beat one teaspoonful of soda and a little salt. Add two cupfuls graham flour, also one cup of wheat flour, and one-half of a cupful of sugar. Bake in gem-pans. They are nice for breakfast. Mrs. Nellie Merritt.

Graham Gems - No. 2

In a mixing bowl put two and one-half cupfuls of cold water. Sift in three cups of graham-meal, stirring briskly while you add the meal. Beat for five minutes, and drop them from the spoon into a hot pan and into a hot oven. This recipe I learned from a lady physician who has no faith in soda, yeast or molasses, as factors in producing good bread.

Mrs. Carrie Otis.

Wheat Gems

Two and one-half cupfuls of sifted flour, one and one-fourth cupfuls of milk, three eggs, sugar to sweeten, one tablespoonful of melted butter and two teaspoonfuls of baking-powder. Bake in gem-pans.

Mrs. Alice Alexander.

Entire Wheat Gems

Two cups of whole wheat flour, a pinch of salt, a piece of butter the size of an egg, one cupful of milk and one teaspoonful of baking-powder. Beat for one minute and bake in gem-pans for one-half hour. Mother.

Muffins

Cream Muffins

One pint of flour sifted with one heaping teaspoonful of baking-powder; beat together one pint of cream and one tablespoonful of butter; add two beaten eggs, mix in the flour, drop in buttered muffin-molds and bake quickly. G. A.

English Mufflns

Sift together one quart of flour, two teaspoonfuls of baking-powder, one teaspoonful of salt and one-half of a teaspoonful of sugar; mix in gradually one and one-quarter pints of milk, and beat into a stiff griddle-cake batter. Set the muffin-rings on a hot and well-greased griddle, and, when the muffins have been cooked on both sides to a delicate brown, pull them apart in the center and toast lightly. Butter well and serve hot. H. O. C.

Superior Muffins

One quart of flour sifted with two heaping teaspoonfuls of baking-powder; add three tablespoonfuls of sugar, a piece of butter one-half of the size of an egg, one beaten egg and one teacupful of sweet milk. Beat quickly to a batter and bake in a quick oven, having the tins warmed in advance. J. R.

Honey Muffins

Sift together one and one-half pints of flour, two teaspoonfuls of baking-powder and one-half of a teaspoonful of salt. Work in two tablespoonfuls of butter; beat and add three eggs, one teacupful of honey and one-half of a pint of milk. Bake in a hot oven. J. J. M.

Chicago Muffins

Mix together one and one-half pints of flour, one-half of a pint of corn-meal, two teaspoonfuls of baking-powder, one tablespoonful of sugar and one teaspoonful of salt. Work in one tablespoonful of butter; beat and add three eggs and one pint of milk, and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. Muffin-rings should not, as a rule, be filled to more than one-half of their capacity, and as soon as the batter rises to the top the muffin is generally ready to be turned. M. A. C.

New York Rye Muffins

Sift and mix one pint of rye flour, one-half of a pint of corn-meal, one-half of a pint of flour, three teaspoonfuls of baking-powder, one table-spoonful of sugar and one teaspoonful of salt; work in one tablespoonful of lard and butter, and add two beaten eggs with one pint of milk; beat into a firm batter. Grease muffin-pans well and fill to two-thirds of their capacity. Bake in hot oven. L. E. B.

Mother's Tea Muffins

Sift two and one-half cups of flour with one teaspoonful of salt and two teaspoonfuls of baking-powder. Beat the yolk of one egg gradually, one-half of a cup of sugar and a cupful of milk, and add slowly to the flour, making a smooth, soft dough. Add a tablespoonful of melted butter and the beaten white of the egg. Fill the buttered muffin-pans half full and bake thirty minutes in a moderately hot oven.

Adine Maufitt.

Berry Muffins (Superfine)

One pint of flour, two teaspoonfuls of baking-powder, a little salt. Sift altogether, cream, one-fourth of a cupful of butter and two table-spoonfuls of sugar and add the beaten yolks of two eggs. Stir into the butter, sugar, and egg alternately, one cupful of sweet milk and the flour mixture. When smooth stir in the beaten whites of two eggs. Now have ready one cupful of fresh blackberries or blueberries thoroughly cleaned and sprinkled with sugar. Stir them in without breaking. Pour in buttered muffin-tins and bake about one-half hour. Serve warm.

R. G. J.

Health Muffins, Gems, Mushes, Etc

See Part II., under head of "Cereals and Farinaceous Dishes."

Milk Muffins

One cup of milk, three eggs, beaten till light; one tablespoonful of butter, one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes. Bake in a quick oven in rings. Mrs. T. J. Kelly.

Graham Muffins

Two cupfuls of graham flour, one cupful of wheat flour, three table-spoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one egg beaten well, one cup of milk. Last add about one-half of a cup more of milk. Mrs. Ellen Gorham.

Breakfast Muffins

One pint of milk and two eggs. Beat yolks first then add milk. Add salt and a teaspoonful of sugar. Sift in flour till it is as stiff as it should be for cake, putting a dessert-spoonful of baking-powder on top of the flour. Stir all together then add the whites well beaten. Fill a ring or gem-pan full of butter, melt, and beat the entire mixture once more. Then pour into rings and bake ten minutes.

Mrs. George W. Gregory.

Muffins Of Buttermilk (Good)

Use a pint of rich buttermilk and mix in sufficient flour to make the batter very stiff. Add an egg, beaten in, a little salt, and add last one-half of a teaspoonful of soda, dissolved in a very little hot water. Bake in patty-pans or rings. They require a quick oven.

Mrs. Julia Robinson.