Tea Gems

1 pint milk

4 eggs

2 cupfuls cornmeal

1 cupful white flour

1 teaspoonful salt

2 teaspoonfuls bakingpowder

1 tablespoonful butter

Separate the eggs; beat the yolks and add the milk, salt and butter, melted. Add the cornmeal, baking-powder and flour sifted together. Beat rapidly for about two minutes. Then fold in the well beaten whites of the eggs and bake in greased gem pans in a quick oven for a half hour.

Whole Wheat Gems

2 eggs

1/2 pint milk

2 teaspoonfuls baking-powder

1 tablespoonful nut or dairy butter

1 1/2 cupfuls whole wheat flour

1/2 teaspoonful salt

Separate the eggs; beat the yolks and add the milk, salt and butter, melted. Then beat in the flour. When smooth, put the baking-powder in the centre, fold over the batter, and beat quickly. Add the well beaten whites of the eggs and bake at once in twelve greased gem pans for thirty minutes in a quick oven.

Date Gems

2 eggs

1/4 pound dates

1 cup milk

1 1/2 cups flour

2 teaspoonfuls baking-powder

Separate the eggs. Beat the yolks; add the milk, the flour, and beat until smooth; add the baking-powder and the dates, chopped. Mix thoroughly and fold in the well beaten whites. Bake in twelve greased gem pans, in a quick oven, thirty minutes. Serve hot. Chopped raisins may be substituted for dates.

Fruit Gems

Add a cupful of chopped raisins, figs or currants to the above recipe, and bake in eighteen gem pans.

Mush Bread

1 pint milk

4 eggs

1/2 teaspoonful salt

1/2 pint granulated, yellow or white, Southern corn-meal

Put the milk in a double boiler; when hot, stir in the cornmeal. Cook until it will drop from a spoon. Take from the fire, add the salt and the yolks of the eggs. Mix thoroughly, and fold in gradually the well beaten whites of the eggs. Turn this into a baking-dish, bake in a moderately quick oven for forty minutes. Serve in the dish in which it is baked. This bread should be served from the pan with a spoon. It is known in the South as "spoon bread."

Old-Time Whigs

1 cupful sugar

1/2 cupful butter

2 eggs

1 compressed yeast cake

1 pint milk

1 teaspoonful cinnamon

Scald the milk, add the butter, and when lukewarm add the yeast moistened in a half cup of warm water. Add the sugar and a pint and a half of flour. Beat well; cover in a warm place for three hours; add the eggs, well beaten, and the cinnamon. Cover for another hour and bake in gem-pans in a quick oven.

Molasses Ginger Cake

1 cupful New Orleans molasses

1 tablespoonful ginger

3 tablespoonfuls butter

1 cupful boiling water

3 cupfuls flour

1 level teaspoonful bicarbonate soda

Dissolve the soda in a little cold water. Add the butter to the boiling water; when melted add the soda and the molasses. Beat and add ginger and flour. Bake in a shallow pan in a moderate oven half an hour.

Sour Milk Ginger Cookies

1 quart New Orleans molasses

1/4 pound butter

2 tablespoonfuls ginger

1 pint sour milk

2 quarts flour

1 level tablespoonful bicarbonate soda

Put the molasses, butter and ginger in a saucepan; heat gently; add the milk, then the soda dissolved in a quarter cup of cold water. Take from the fire, and when lukewarm work in the flour. Roll out, using enough flour to prevent sticking. Cut and bake ten minutes in a quick oven.

Nut Meringues

6 whites of eggs

1 pound almonds

1 pound powdered sugar

Blanch, dry and chop the almonds; beat the eggs to a very stiff froth; sift in the sugar, mix carefully, and then add gently the almonds. Drop by spoonfuls on oiled paper, and bake in a moderate oven.

Sponge Cake

10 good-sized eggs

2 cupfuls powdered sugar

Grated rind and juice one lemon

2 cupfuls flour

Separate the eggs; beat the yolks with an egg-beater until thick and creamy. Add gradually the sugar, beating all the while. Sift the flour twice. Add the grated yellow rind and the juice of the lemon to the sugar and eggs. Then fold in the well beaten whites, dust in lightly the flour, and turn at once into a Turk's-head or angel's food pan, and bake in a moderately quick oven for three-quarters of an hour.