Swedish Biscuit

One quart of flour.

Six table-spoonfuls of sugar.

Two table-spoonfuls of butter or lard.

One cupful of dried currants.

Three tea-spoonfuls of baking powder.

One-half tea-spoonful of salt.

One tea-spoonful of nutmeg.

One pint of milk.

Place the flour, salt, baking powder and three spoonfuls of the sugar in a flour-sieve, and sift all thoroughly. Rub the butter into this mixture, wet the latter with the milk, and stir the dough quickly into the shape of a ball. Sprinkle the board with flour, and roll the dough until it is one-third of an inch thick. Sprinkle upon this sheet of dough the three remaining spoonfuls of sugar, sift the nutmeg over the sugar, and spread the currants over all. Roll up the dough, and cut it into slices about an inch thick. Place the slices in a well buttered baking-tin, and bake twenty minutes. The currants may be omitted, if not cared for.

Graham Gems. (Sour Milk.)

The following quantities will make one dozen gems of medium size.

One tea-cupful of sour milk.

One egg.

One-half tea-spoonful of soda.

One-half tea-spoonful of salt.

Two table-spoonfuls of sugar.

One and a half table-spoonfuls of melted butter.

Graham flour to thicken.

Beat the egg until light, and add to it the milk, sugar and salt, and the soda dissolved in a little cold water. Stir well, adding graham flour sufficient to make a batter so thick that it will not run off the spoon. Lastly add the melted butter, and stir well. Heat the gem pans, and oil them well, using a little butter placed in a clean cloth, and rubbing it over the pan when heated. Drop enough of the mixture into each space in the pan to a little more than half fill it, and bake twenty minutes in a hot oven.

Graham Gems. (Sweet Milk.)

One quart of graham flour.

Two eggs.

Butter the size of an egg.

Three tea-spoonfuls of baking powder.

One tea-spoonful of salt.

One table-spoonful of sugar.

Milk to moisten.

Mix the salt, sugar, powder and flour well together by sifting all through a sieve; then add the eggs, well beaten, and the melted butter. Stir in enough sweet milk to make a thick batter, and bake twenty minutes in well heated and oiled gem-pans.

Bread Gems

One pint of stale bread-crumbs.

One and a-half cupful of sifted flour.

One table-spoonful of melted butter.

One pint of milk.

Two eggs.

Two tea-spoonfuls of baking powder.

One tea-spoonful of salt.

Soak the crumbs in the milk for half an hour. Beat the whites and the yolks of the eggs separately; add the yolks to the bread and milk, then the melted butter and the salt, and mix all well together. Stir in the flour, beat until smooth, and stir in carefully the whites of the eggs and the baking powder. Bake thirty minutes in heated and oiled gem-pans.