The art of cookery

Graham Gems with Eggs. — To two cups of cold milk and water mixed in equal proportions add the beaten yolks of two eggs, stir in two cups of graham flour with which a teaspoonful of sugar and half a teaspoonful of salt have been mixed, then add the whites of the eggs beaten stiff", pour into greased gem pans, and bake half an hour, or until brown. Graham Gems with Sour Milk. — Beat together one cup of sour milk or cream, one teaspoonful of salt, half a teaspoonful of soda, and a cup and a half of graham flour, and bake in greased gem pans. Graham Gems with Sweet Milk. — Beat together one cup of sweet milk, one tablespoonful of melted butter, one teaspoonful of sugar, half a teaspoonful of salt, one egg, and two teaspoonfuls of baking powder. Stir in one and a half cups of graham flour, and bake in greased gem pans. Muflin rings can be used for baking these gems in, but muffin pans are much better. If iron pans are used they should be hot when the batter is put into them, and should be placed in the oven where the greatest heat will be at the bottom, so the gems may rise to their fullest capacity before browning on top. It is frequently advisable to set the pan on top of the stove about a minute before putting it in the oven, that it may heat thoroughly and thus facilitate the rising of the gems. Boston Brown Bread. — Two cups corn-meal, two Bread- Making . 207 cups graham flour, one cup New Orleans molasses, three cups sour milk or buttermilk, three even teaspoons soda, two even teaspoons salt. Mix together the meal, flour, soda, and salt, add the molasses and milk, stir thoroughly, pour into a well-greased mold, cover closely, and steam four or five hours. Oatmeal Rolls. — To a quart of cooked oatmeal, cold, add a cup of white, graham, or whole wheat flour, mix thoroughly, and pack smoothly into a broad pan an inch deep. When wanted for use cut into circular cakes with a floured biscuit cutter, or into strips any desired length, with a knife, lay in a greased or floured pan, and bake until nicely browned. Cracked Wheat Rolls. — Use cracked wheat mush in place of oatmeal and make and bake in the same manner. Oatmeal Muffins. — To four cups of oatmeal mush add one cup of flour, one tablespoonful of butter, one cup of cold sweet milk, and the yolks of two eggs. Beat well together, and then add the whites of the eggs beaten stifl". Bake in hot gem pans or in muflin rings. Cracked Wheat Muffins. — Use cracked or rolled wheat mush instead of oatmeal, and make and bake in the same manner. CORN-MEAL. The roller mill has worked as great an improvement in corn-meal as it has in flour, and the corn-meal of today is vastly superior in quality to the corn-meal of twenty-five years ago, and requires very different handling. And yet the recipes given in most cook-books prescribe * * one cup of wheat flour and two cups of cornmeal," or else "two cups of wheat flour and one cup of 2o8 The Art of Cookery.