This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
2 cups of yellow corn meal 1 cup of flour
2 ounces of butter
1 cup of cold milk
1 cup of boiling milk
Put the meal into a bowl, put the butter in the centre and pour over it the boiling milk, stir; then add the cold milk, the eggs well beaten, salt, and flour. Beat well, add the baking-powder and mix thoroughly. Pour into greased gem pans, and bake in a hot oven thirty minutes.
1 pint of milk 1 teaspoonful of salt 1/2 cup of chopped dates 1 tablespoonful of melted butter
3 cups of Graham meal 1 cup of boiled rice
2 teaspoonfuls of baking-powder
Beat the yolks of the eggs, and add them to the milk, then the rice, salt, meal, and butter; give the whole a vigorous beating. Now add the dates, the baking-powder, and the whites of the eggs beaten to a stiff froth; mix carefully. Bake in gem pans, in a quick oven, thirty minutes.
Graham gems are made precisely the same as the preceding recipe, omitting the rice and dates.
2 cups of ice-water 1 teaspoonful of salt
3 1/2 cups of Graham meal Grease the gem pans and put them in the oven to get very hot. Put the ice-water and salt into a large bowl; take the Graham up by handfuls, holding it high over the basin, which should stand in a current of air, and sprinkle slowly into the ice-water, beating all the while; then pour the batter quickly into the very hot pans, and put immediately into a very hot oven, and bake about thirty minutes.