Vegetarian Cook Book

ting several holes with a thimble. The preparation of tarts gives an opportunity to make use of scraps of pie paste. CORN GEMS Corn, 1 can. Bread crumbs, li/^ cups. Milk, 3 cups. Eggs, 6. Salt. Soak the bread crumbs for a few minutes; add the salt, the ground corn, and the yolks of the eggs; beat well, fold in the beaten whites, and bake in hot irons. GLUTEN GEMS Milk, 3 cups. Gluten meal, 1 2-3 cups. Eggs, 4. Salt. Beat the egg yolks, salt, and milk together until foaming; gradually add the gluten meal, beating all the time; lastly add the beaten whites of the eggs, and bake in hot irons. RICE GEMS Cooked rice, 2 cups. Flour, % cup. Milk, 1/2 cup. Eggs, 3. Salt. Beat the egg yolks, add the milk, and beat until foamy. Add the rice and flour, which have been previously mixed ; and lastly fold in the beaten egg whites. Bake in hot irons. Only rice that has been so cooked that each grain is separate and distinct from each other should be used in this preparation. GEMS OR PUFFS (PLAIN) Milk, ll^ cups. Salt. Cooking oil, 1 tablespoon, if desired. Egg, 1. Sifted flour, about 2 cups. Break the egg into the milk, add salt, and beat thoroughly. Beat into this enough sifted flour to make a batter that will pile slightly when poured. Bake in hot greased gem irons in a brisk oven. A tablespoonful of cooking oil may be added to the milk if a richer batter is desired. CORN-MEAL GEMS Make same as plain gems, but use one fourth corn-meal and a little sugar. GRAHAM FRUIT GEMS Graham flour, iy2 cups. Milk, 11/2 cups. Egg, 1. Gluten, 34^ cup. Seedless raisins, ^ cup. Beat egg well, add milk, and beat again, gradually adding the flour; mix the seedless raisins with the gluten, and beat in ; bake in hot irons. POPOVERS Flour, 2 cups. Milk, 1% cups. Butter. Salt, % level teaspoon. Eggs, 3. Mix the salt and flour, and pour on slowly enough of the milk to make a smooth batter; add the eggs, one at a time, beating well, and gradually the remaining milk. Beat vigorously for a few minutes, then turn at once into hot, wellbuttered gem pans, filling them about half full. Bake in rather hot oven, from twenty to thirty minutes. WHOLE WHEAT AND GRAHAM GEMS Use one fourth to one third whole wheat or graham flour, and proceed as for plain gems. GRANOSE PUFFS Eggs, 4. Salt. Sugar, 14 cup. Granose flakes, 4 cups. . Beat tlie yolks of the eggs with the sugar until light, then add the salt and two cups of granose flakes. Mix thoroughly, and add half of the stiffly beaten whites of the eggs, then two more cups granose flakes, and lastly the rest of the whites. Drop into an oiled pan or into round gem irons, filling them heaping fuU, and bake a light brown. They may be iced, and a little shredded coconut sprinkled on top. COCONUT CRISPS Shredded coconut, % cup. Flour, about 4 cups. Cream, 2 cups. Sugar, y^ cup. Salt. Add the salt and the coconut to the cream, and then sufficient flour to make a stiff dough. EoU out, and cut in desired shapes with a pie marker. Perforate with a fork, and bake. CORN-MEAL ROLLS Corn-meal mush, 2^ cups. White flour, about 3 cups. Cream, % cup. Salt.