Beat two eggs together until light, add to them 1 cup of milk, 1/2 tsp. salt and sufficient flour to make a batter that will drop from the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3 (l.) tsps. of baking powder to the batter, mix thoroughly and drop by spoonfuls into the hot fat. When brown on one side turn and brown on the other; take out with a skimmer and serve very hot. Do not pierce with a fork as it allows the steam to escape and makes the fritter heavy.
Gems—Whole Wheat or Graham Gems.
- 2 cups of whole wheat flour.
- 1/2 tsp. salt.
- 1 tbsp. sugar.
- 2 eggs, beaten separately.
- 1 cup milk.
- 1 cup water.
Mix flour, salt and sugar. Beat the eggs until light, add the milk and water, stir this into the dry mixture. Bake in hot gem pans for 30 minutes.
Corn Muffins.
- 1 cup cornmeal.
- 1 cup flour.
- 1-1/4 cups milk.
- 2 tbsps. butter.
- 2 tbsps. sugar.
- 1/2 tsp. salt.
- 2-1/2 tsps. baking powder.
- 1 egg.
Mix all the dry ingredients together. Melt the butter in a hot cup. Beat the egg till light. Add the milk to it and turn this mixture into the bowl containing the dry ingredients. Add the melted butter and beat vigorously and quickly. Pour into buttered muffin or gem pans, and bake for one-half hour in a moderate oven.
Quick Muffins or Gems.
- 1 pt. of milk.
- 1 oz. butter.
- 3 cups of flour.
- 4 tsps. baking powder.
- 1 tsp. salt.
- 3 eggs.