The Pattern cook-book

Mix the salt, sugar, powder and flour well together by sifting all through a sieve ; then add the eggs, well beaten, and the melted butter. Stir in enough sweet milk to make a thick batter, and bake twenty minutes in well heated and oiled gem-pans. BREAD GEMS. One pint of stale bread-crumbs. One and a-half cupful of sifted flour. One table-spoonful of melted butter. One pint of milk. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Soak the crumbs in the milk for half an hour. Beat the whites and the yolks of the eggs separately ; add the yolks to the bread and milk, then the melted butter and the salt, and mix all well together. Stir in the flour, beat until smooth, and stir in carefully the whites of the eggs and the baking powder. Bake thirty minutes in heated and oiled gem-pans. GRAHAM GEMS, WITHOUT EGGS. One cupful of sugar. Three cupfuls of sour milk. One tea-spoonful of salt. Two table-spoonfuls of butter. One tea-spoonful of soda. Graham flour to thicken. Beat the butter and sugar to a cream, add the soda, well powdered, then the milk, and lastly the flour to thicken. Bake twenty minutes in well heated and oiled gem-pans. CORN GEMS. The following quantities will make two dozen gems : Two cupfuls of corn meal. One cupful of flour. Two table-spoonfuls of butter. Three eggs. One cupful of cold sweet milk. One cupful of boiling sweet milk. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Place the corn meal in a mixing-bowl, put the butter in the center, and pour over it the boiling milk. Stir well, and add the cold milk, the eggs, well beaten, the salt, and the flour, in which the baking powder has been well mixed. Stir well to mix thoroughly. Bake thirty minutes in well oiled and heated gem-pans. TEA GEMS. One pint of floui. One-half cupful (scant) of sugar. Two eggs. One tea-spoonful of salt. One table-spoonful of melted butter. Two tea-spoonfuls of baking-powder. Milk to make a thick batter. Stir the powder, sugar and salt into the flour, and sift all through a sieve. Add the melted butter and the wellbeaten eggs, stir the mixture well, and add enough milk to thin it to a thick batter. Bake twenty minutes in well oiled and heated gem-pans. RICE GEMS. Two cupfuls of sweet milk. One cupful of sugar. One large cupful of boiled rice. Flour to thicken. One egg. Two table-spoonfuls of melted butter. One tea-spoonful of salt. Three tea-spoonfuls of baking powder. Rub the butter and sugar to a cream, and add the beaten eggs, then the milk and then the rice and salt. Stir well, mixing thoroughly. Sift the powder with a little flour, add it to the mixture, .nd stir in more flour as needed to make a rather stiff batter. Bake thirty minutes in heated and oiled gem-pans. GRAHAM PUFFS. One egg. One cupful of wheat flour. Two cupfuls of graham flour. Two-thirds cupful of sugar. One table-spoonful of butter. One pint of sweet milk. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. Rub the butter and sugar to a cream, add the beaten egg, then the salt and lastly the milk, stirring all well together. Sift together the two kinds of flour and the baking powder, and add them to the mixture. Bake twenty minutes in heated and oiled gem-pans.