Graham Gems, Without Eggs

One cupful of sugar. Three cupfuls of sour milk.

One tea-spoonful of salt. Two table-spoonfuls of butter. One tea-spoonful of soda. Graham flour to thicken.

Beat the butter and sugar to a cream, add the soda, well powdered, then the milk, and lastly the flour to thicken. Bake twenty minutes in well heated and oiled gem-pans.

Corn Gems

The following quantities will make two dozen gems :

Two cupfuls of corn meal.

One cupful of flour.

Two table-spoonfuls of butter.

Three eggs.

One cupful of cold sweet milk.

One cupful of boiling sweet milk.

Two tea-spoonfuls of baking powder.

One tea-spoonful of salt.

Place the corn meal in a mixing-bowl, put the butter in the center, and pour over it the boiling milk. Stir well, and add the cold milk, the eggs, well beaten, the salt, and the flour, in which the baking powder has been well mixed. Stir well to mix thoroughly. Bake thirty minutes in well oiled and heated gem-pans.

Tea Gems

One pint of flour.

One-half cupful (scant) of sugar.

Two eggs.

One tea-spoonful of salt.

One table-spoonful of melted butter.

Two tea-spoonfuls of baking-powder.

Milk to make a thick batter.

Stir the powder, sugar and salt into the flour, and sift all through a sieve. Add the melted butter and the well-beaten eggs, stir the mixture well, and add enough milk to thin it to a thick batter. Bake twenty minutes in well oiled and heated gem-pans.

Rice Gems

Two cupfuls of sweet milk.

One cupful of sugar.

One large cupful of boiled rice.

Flour to thicken.

One egg.

Two table-spoonfuls of melted butter.

One tea-spoonful of salt.

Three tea-spoonfuls of baking powder.

Rub the butter and sugar to a cream, and add the beaten eggs, then the milk and then the rice and salt. Stir well, mixing thoroughly. Sift the powder with a little flour, add it to the mixture, and stir in more flour as needed to make a rather stiff batter. Bake thirty minutes in heated and oiled gem-pans.

Graham Puffs

One egg.

One cupful of wheat flour.

Two cupfuls of graham flour.

Two-thirds cupful of sugar.

One table-spoonful of butter.

One pint of sweet milk.

Three tea-spoonfuls of baking powder.

One tea-spoonful of salt.

Rub the butter and sugar to a cream, add the beaten egg, then the salt and lastly the milk, stirring all well together. Sift together the two kinds of flour and the baking powder, and add them to the mixture. Bake twenty minutes in heated and oiled gem-pans.

Wheat Puffs

Two eggs.

One pint of sweet milk.

One table-spoonful of melted butter.

One tea-spoonful of baking powder.

One tea-spoonful of salt.

Flour to thicken.

Beat the eggs, and add them to the milk. Stir in the melted butter and the salt, and add flour to thicken to a rather stiff batter. Bake twenty minutes the same as gems. These puffs are particularly nice with coffee, as they contain no sugar.

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Two tea-cupfuls of sweet milk. Two tea-cupfuls of sifted flour. Two eggs.

One table-spoonful of sugar. One tea-spoonful of salt. Two tea-spoonfuls of butter.

Place the salt, sugar and flour together, and rub the butter into the mixture. Beat the eggs light, add the milk to the dry mixture, and then stir in the eggs. Bake in hot gem- pans twenty minutes.