Gems.—Break into a quart of milk four eggs (two will answer) without beating, stir in flour till as thick as waffles. Beat till smooth, and fill the “gem” pans half full. Bake quick in a hot oven. No salt, soda, or cream of tartar.
The “gem” pans should be well buttered, and set into the oven to get quite hot while the batter is being prepared, and when you are filling them, set the pan on the top of the range to keep it hot. When filled, set them immediately in the oven.
Gems, No. 2.—Drop four eggs, without beating, into a quart of milk; add two great spoonfuls of melted butter, and beat in flour until as thick as waffles. Pour into hot buttered gem pans, and bake like the first.
Graham Gems.—Drop one egg into a quart of milk or water. Stir in Graham flour until as stiff as waffles. Pour into hot, buttered gem pans, and bake quickly. Or add to the above one table-spoonful of melted butter; they will be tenderer.
In all measures the spoon, cup, or tin should never be heaped, but even full.
BREAKFAST AND TEA CAKES.
Corn Cakes.—Rub one table-spoonful of lard into four cups of corn meal. Stir the meal into four cups of sour milk, with a teaspoonful of salt. Beat two eggs very light, and put in one teaspoonful of soda, the last thing. Beat well, and bake in small gem irons, or light tin forms.
Another Way.—Three teacups of corn meal, one teacup of wheat flour, two teacups of milk, one teacup of cream, or a third of a teacup of butter, three table-spoonfuls of sugar, one egg,—beat yelk and white separately, and very light; one teaspoonful of salt, and half a teaspoonful of soda. Bake in small pans, with a brisk heat.
Another.—Sift two cups of meal, pour over it one teacup of boiling milk, stir it up well, and let it stand all night if intended for breakfast. The next morning add one cup of wheat flour, one of sugar, a half cup of butter, the well-beaten yelks of two eggs; add, if needed, more milk, so as to make it as thin as waffles. Take one scant teaspoonful of soda; the whites of the eggs, beaten stiff, to be added the last. Pour into a well-buttered pan and bake about twenty-five minutes, in a well-heated oven, but not scorching hot. If Jewell’s Prepared Flour is used, no soda need be added. If correctly prepared and well baked, this is excellent. If you have sweet apples, three or four chopped very fine, added, and two thirds of a cup of finely chopped suet, instead of butter, is a very great improvement.
Another.—One cupful of flour, two cupfuls of corn meal, two great spoonfuls of sugar, not quite half a cupful of butter, one cupful of milk, two teaspoonfuls of cream of tartar, sifted with the meal and flour, and a small teaspoonful of soda; two eggs, whites and yelks well beaten separately; the yelks mixed with the milk and meal, and the whites added, the last thing.