One quart warm milk, 1/2 cake yeast, little salt, flour to make a stiff batter. Let rise, add 1/2 cup melted butter and bake in muffin-rings.

Plain Graham Gems

Dr. Alice B. Stockham, Chicago.

3 cups water - scant. 3 cups Akron Graham flour.

1 tablespoon molasses.

Stir well together, fill the deep acorn gem-irons full, put on the grate in the oven for 10 minutes, then on the oven bottom 20 minutes. Salt will make heavy. Do not use it in anything that has no yeast powder.


The secret of Graham gems is to have the irons deep and very hot and the oven equally hot. If hot enough the gems will crust over quickly and retain the gases which cause their lightness. But if there is not sufficient heat the gases escape and the gems fail to rise.

Graham Gems

2 cups Graham flour.

4 tablesooons white flour.

2 teaspoons sugar.

2 teaspoons baking powder.

1 1/3 cups water.

Stir well. Heat gem-irons hot, grease, fill 2/3 full and bake in hot oven 25 minutes.

Corn Gems

2 cups corn-meal. 2 cups flour.

2 cups sweet milk.

3 teaspoons baking powder.

1/2 cup shortening.

1/2 cup sugar.

2 eggs.

Bake in gem-pans.


1 egg.

1 cup milk.

1 cup flour. Pinch of salt; beat well. Pour into hot gem-irons well buttered, and bake quickly. No baking powder required. Fill irons nearly full.

Sally Lunn

Miss Sallie Owens, Lewisburg, Ky.

1 pint sweet cream. 2 eggs.

2 pints flour. 1 cup sugar.

2 heaping teaspoons baking powder. Bake in a shallow pan, cut in square pieces and serve hot.


Mrs. O. Blackman, Chicago.

2 eggs beaten very light.

1 cup sweet milk.

1 cup flour; pinch of salt.

Bake in cups or gem-pans in quick oven. Is nice with cream and sugar for dessert.