The New century cook book

One egg, one half cup sugar beaten together, add one cup sour milk, one teaspoon soda, one heaping cup graham flour, one tablespoon melted butter, and a little salt; bake in gem pans. Mrs. Matt W. Pinkerton. Graham Gems. One pint sour milk, one teaspoonful soda, one of sugar, a little salt, one teaspoonful butter and sufficient graham flour to make a stiff batter; bake in gem pans, in a quick oven. Flour or Graham Gems. One and one-half pint flour (or graham flour), three teaspoonfuls baking powder, one egg, lard the size of an egg, onehalf cup of sugar, stir well, add one pint cold water; bake in gem pans in very hot oven. Mrs. Hardy. Corn Gems. One-half cup of sugar, one tablespoon of butter, rub together; one-half teaspoon of salt, one egg, one and one-half New Century Cook Book. cups milk, two-thirds cup of yellow corn meal. Sift one and one-half teaspoons Dr. Price's baking powder in flour enough to have batter drop from spoon. Twenty minutes in a hot oven. Mrs. W. H. Hammond. Rice Gems. One cup of warm boiled rice, one-half teaspoonful of salt, Yolks of two eggs well beaten, one tablespoonful of melted butter, add alternately one cup of sweet milk with one and onehalf cups of flour. Then cut and fold in the whites of two eggs well beaten and dry. Bake in hot, well greased gem pans from twenty to thirty minutes. Mrs. D. D. Thompson. Oatmeal Gems, Two cups of Quaker oats, one cup graham flour, one-half teaspoon salt, one-half teaspoon soda, two tablespoons sugar, two cups sour milk. Bake half hour in hot gem pans. Mrs. Thomas G. Roberts. Gems. Half cup of milk, half cup water, one egg, two tablespoons butter, one tablespoon sugar, one teaspoonful Dr. Price's baking powder; add flour enough to make a batter. Mrs. Dr. Paul. Corn Gems. One and one-half cups of sour milk, one-half cup of molasses, one cup flour, one and two-thirds cups of meal, one teaspoon soda, two teaspoons butter, salt. Graham Breakfast Cakes. One and one-half cups of sour milk, one teaspoon salt, one teaspoon soda, shortening size of an egg, one-half cup sugar, two cups graham flour, one cup white flour, one egg. Mrs. Tregay. Pop-overs. Two eggs beaten about six strokes, add two cups of milk or one of milk and one of water. Then two cups of flour, a little salt. Bake in well buttered gem pans in a quick oven. Nq baking powder. Mrs. W. A. .Lowell. New Century Cook Book. Pop-Overs. One cup milk, two eggs, one cup flour — scant. Beat eggs very light, add the milk and flour, whipping all the time. Bake for about half hour in hot oven. Mrs. Allen. Egg Muffins. One quart of flour, three eggs beaten separately, three cups sweet milk, one teaspoon salt, one tablespoon sugar, one large tablespoon lard or butter, two heaping teaspoons of baking powder. Sift together flour, sugar, salt and baking powder, rub in lard or butter cold, then add beaten eggs and milk, mix quickly stiffer than for griddle cakes. Bake fifteen or twenty minutes. Mrs. A. P. Camp. Muffins. One-half cup sugar, butter one-half size of egg, cream together. One egg, six tablespoons of milk, one teaspoon (heaping) baking powder. Flour for soft batter, from a cup to cup and one-half. Mrs. A. E. Hull. Breakfast Muffins.