- 2 cupfuls of milk.
- 2 cupfuls of flour.
- 2 eggs (whites and yolks beaten separately).
- 1 teaspoonful of salt.
Mix the salt with the flour. Mix the beaten yolks with the milk, and add them slowly to the flour to make a smooth batter. Lastly fold in the whipped whites. Put the batter at once into hot greased gem-pans, filling them half full, and put into a hot oven for thirty minutes. Serve at once, as they fall as soon as the heat is lost.
GRAHAM GEMS
- 2 cupfuls of Graham flour.
- 1 cupful of milk.
- 1 cupful of water.
- 2 eggs.
- ½ teaspoonful of salt.
- 1 tablespoonful of sugar.
Mix the dry ingredients together; beat the eggs separately. Mix the milk with the salt and sugar; add the water, then the flour, and lastly fold in the whipped whites, and put at once into very hot greased gem-pans, filling them half full. Bake in a hot oven thirty minutes.
CORN GEMS
(MADE OF CORN FLOUR)
- 2 eggs.
- 1 cupful of corn flour.
- ½ cupful of white flour.
- 1 tablespoonful of butter.
- 1 cupful of milk.
- 1 teaspoonful of salt.
- 1 teaspoonful of baking-powder.
Break the yolks of the eggs; add to them milk, salt, and melted butter; mix them well together, then add the two kinds of flour. Beat the whites of the eggs to a stiff froth; when they are ready, add the baking-powder to the flour mixture and then fold in lightly the whipped whites. Turn at once into warm gem-pans, a tablespoonful of batter into each one, and bake in a hot oven for fifteen minutes. This receipt can be used for any kind of flour.