Graham Gems. No. 1

Two CUPFULS of Graham flour, one cupful of wheat flour, two tea-spoonfuls of baking powder, a tablespoonful of sugar, one of salt and one well-beaten egg.

Mix with sweet milk to make a thin batter; beat it well. Bake in gem-irons; have the irons well greased; fill two-thirds full and bake in a hot oven. Will bake in from fifteen to twenty minutes.

Graham Gems. No. 2

Three cups of sour milk, one teaspoonful of soda, one of salt, one tablespoonful of brown sugar, one of melted lard or butter, one or two beaten eggs; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard or butter; make a stiff batter, so that it will drop, not pour, from the spoon. Have the gem-pans very hot, fill and bake fifteen minutes in a hot oven.

The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Excellent.

Muffins of all kinds should only be cut just around the edge, then pulled open with the fingers.

Plain Graham Gems

Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a little salt. Stir briskly for a minute or two. Have the gem-pan, hot and well greased, on the top of the stove while pouring in the batter. Then place in a very hot oven and bake forty minutes. It is best to check the heat a little when they are nearly done. As the best prepared gems may be spoiled if the heat is not sufficient, care and judgment must be used in order to secure this most healthful as well as delicious bread.