Thoroughly beat the yolks of four eggs, and whip the whites to a stiff meringue. To the yolks add a pint of milk, a teaspoonful of salt, three teaspoonfuls of melted cottolene or other fat, and a tablespoonful of sugar. Sift two teaspoonfuls of baking-powder into a quart of graham flour and stir this gradually into the milk and yolks. Beat until all lumps are gone and you have a smooth batter, then, with a few strong strokes, add the stiffened whites of the eggs. Half fill deep heated muffin-tins with the batter and bake at once in a hot but steady oven.
Graham gems (No. 1)
Into a quart of warm milk stir four eggs that have been beaten only a little, add a tablespoonful, each, of melted butter and sugar. Add now, gradually, three cupfuls of graham flour that has been sifted with a heaping teaspoonful of baking-powder. Beat very hard for seven or eight minutes and bake in greased and heated gem pans.
Graham gems (No. 2)
Into a pint of warm milk whip three unbeaten eggs, one tablespoonful of melted butter and a teaspoonful of sugar. Gradually stir in a cup and a half of graham flour and beat hard for several minutes. Turn into heated gem pans, and bake in a very hot oven. Serve immediately.
Rice muffins
Make a batter of a quart of milk, three beaten eggs, a tablespoonful of melted butter, a teaspoonful, each, of salt and sugar, and two cups of prepared flour. Mix thoroughly and beat in a cup of cold boiled rice. Beat very hard and bake in a quick oven.
Graham muffins
Rub to a cream a tablespoonful of sugar and two of butter. Into this beat four eggs. Sift a teaspoonful of baking-powder into three cups of graham flour, add the butter and egg mixture, and beat very hard. Turn into heated and greased muffin-tins and bake in a very hot oven.