GRAHAM GEMS.
Take three cups of entire wheat flour or graham made from white wheat, two cups of cold water, half cup of milk. A little more wetting may be needed for graham. Omit salt. Heat gem pans very hot on the top of the stove, fill them even full with the batter, place on the grate of a very hot oven. Let them remain ten minutes, then bake thirty minutes on the bottom of the oven. The “acorn” gem pans are essential. These are small, round, deep iron pans. Notice, three things are necessary for good gems: The best white wheat flour, very hot pans and oven, and the “acorn” gem pans. No beating is required. These conditions observed, the gems will be as light as sponge cake. They can be eaten warm or cold, but are best heated over in a quick oven. They make excellent toast and pudding. I was many years in learning to make good gems without yeast or soda. This receipt never fails, even with a “green” cook.
GRAHAM MUFFINS.
Take one pint of new milk, one pint graham or entire wheat flour. Stir together and add one beaten egg. Can be baked in any kind of gem pans or muffin rings. Salt must not be used with any bread that is made light with egg.
UNLEAVENED BREAD.
Mix entire wheat flour with ice cold water, to a stiff dough; knead for four or five minutes; cut in small pieces and roll into cakes size of clothes-pins. Bake on wire pan or toaster in hot oven, leaving room to rise. Very light and sweet. An addition of raisins and hickory nut meats is much enjoyed.—Mrs. Purdy.
OATMEAL AND GRAHAM GEMS.
Mix equal parts of graham and fine Irish oatmeal into a thick batter, with equal parts of milk and water, fill hot gem pans, and bake with a brisk heat. Very sweet and tender.—Dr. Holbrook.
WHITE FLOUR GEMS.
Stir briskly into new milk, or milk and water, sufficient flour to make a batter not too stiff to drop from a spoon—much depends on the consistency; experiment only will decide. Add the whites of two eggs whipped to a stiff froth and beat all together thoroughly. A little cream put in at the last makes the gems more tender. Bake in hot gem pans in a quick oven.