The Monmouth Baptist ladies' cook book

One quart of cold oat meal, one cup cracker crumbs, two eggs and one-half teaspoon salt. Drop in lumps in hot butter or drippings and shape into patties with the spoon. Chopped apples and other fruit may be added. GRAHAM GEMS. Mrs. C. E. McGowan. One-half cup sugar, tablespoon butter, one cup sour milk, one egg, one teaspoon soda in milk, one cup of Graham flour. WHEAT GEMS. Mrs. S. S. Hallam, Cream, one tablespoon butter with three of sugar, add one cup sweet milk, one egg, beaten separately, one-half teaspoon salt, and two heaping spoons baking powder sifted with flour. Stir in enough flour to make a stiff batter. Fill hot buttered gem pans half full and bake in a quick oven. WHOLE WHEAT FLOUR (or Graham) GEMS. Cora S. Shultz. Two eggs beaten separately, very light, add to the yolks one pint of sweet milk, one teaspoon of salt, two cups of whole wheat (or Graham) flour, in which has been mixed two teaspoons baking powder. Add whites last and bake in gem irons or pans in a quick oven. This, if baked in shallow gem irons, makes nearly two dozen gems. If Graham flour is used, it is best to use one-half white flour instead of all Graham. THANKSGIVING HASH. Take a dish suitable for the table, place a layer of bread crumbs in the bottom, then a layer of chopped turkey, next a layer of oysters, so on until the dish is filled, pour over one pint of cream sauce, bake quickly for twenty minutes. BROWN POTATO HASH. One quart cold cut boiled potatoes, one pint white sauce. Simmer potatoes in sauce, then fry. Turn when brown. MUFFINS. Mrs. W. C. Tubbs, Kirkwood. Two tablespoons of sugar, two tablespoons of butter, one egg, one cup of sweet miik, pinch of salt, two cups flour, two teaspoons of baking powder. Bake in muffin rings. CORN MEAL MUFFINS. Two tablespoons butter, two tablespoons sugar, one and a half cups of flour, one-half cup corn meal, one full cup milk, two teaspoons baking powder, two eggs, salt. Beat eggs separately, mix same as cake. A SIMPLE AND DELICIOUS MUFFIN. Mrs. J. W. Matthews. Take a piece of butter the size of an egg, mix with it one tablespoon white sugar, add one egg, threefourths teacup sweet milk, one large pint flour with one teaspoon baking powder. Put into a well buttered pie pan of muffin rings. Bake one-half hour in a moderate oven. It may be made of graham flour wholly or in part. SOUR MILK MUFFINS. Miss M. E. Hazen. One quart of thick sour milk, with cream, two well beaten eggs, one teaspoon soda, beaten in the milk to a froth, add a little pinch of salt. Stir in flour enough to make a thick batter. Bake on the griddle. TWIN MOUNTAIN MUFFINS. Mrs. R. A. Wilson. One-third cup butter, one-fourth cup sugar, cream together, one-fourth teaspoon salt, add one egg well beaten, three-fourths cup milk, two cups sifted flour, four teaspoons baking powder. Bake in hot greased gem pans about twenty-five minutes. WHEAT MUFFINS. Mrs. Ella Hoyt, Kansas City. Butter the size of an egg, a pinch of salt and a teaspoon of sugar, one egg (beaten separately), one cup of milk, two cups flour and two teaspoons of baking powder. Mix the above in the same manner as for cake. One cup of blueberries added makes an agreeable change.