1 cup graham flour
1 cup flour
3/4 teaspoon salt
4 teaspoons Royal Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening
Mix together dry ingredients; add milk, beaten egg, molasses and melted shortening. Bake in greased gem pans in hot oven about 25 minutes.
Green Corn Gems
2 cups green corn put through food chopper
1/4 cup milk, or 1/2 cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well. Drop into hot greased gem pans. Bake in hot oven 20 to 25 minutes.
Fig Envelopes
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons shortening
2/3 cup milk
1 cup chopped figs
1 egg
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly; add slowly enough milk to form soft dough. Dust board with flour and roll out dough 1/4-inch thick, cut into squares and on each piece put one tablespoon of fig; brush edges with cold milk; fold like an envelope, and press edges together. Brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.
Sally Lunn
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
2 tablespoons shortening