Make precisely the same as Quick Muffins, pour into greased gem pans, and bake in a quick oven for about twenty-five minutes.

Corn Gems

2 cups of yellow corn meal 1 cup of flour

2 ounces of butter

3 eggs

1 cup of cold milk

2 teaspoonfuls of baking-powder or a half-teaspoonful of soda and a teaspoonful of cream of tartar

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.

Graham Gems With Dates

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

3 eggs

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

Graham gems are made precisely the same as the preceding recipe, omitting the rice and dates.

Hygienic Graham Gems

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.