CORN GEMS Josephine Hurlbut
Put two cups of corn meal into a bowl; pour over one cup of boiling milk; add a tablespoonful butter; cover the bowl, allow the mixture to stand until cool; add another cup of cold milk; the yolks of two eggs, well beaten; one-half teaspoonful salt; half cupful flour, and two teaspoonfuls baking powder. Beat thoroughly, then fold in the well beaten whites of two eggs. Bake in gem pans in a moderately quick oven thirty minutes.
BAKING POWDER BISCUITS Mrs. H. B. Rairden
Thirteen tablespoonfuls flour; one teaspoonful salt; four level teaspoonfuls baking powder; one tablespoonful lard; mix together with milk enough to make dough.
PARKER HOUSE ROLLS Mrs. H. R. Foster
Scald one pint of milk; one yeast cake put in warm water; two tablespoonfuls sugar; two tablespoonfuls butter; one teaspoonful salt; three cups flour; mix. Raise until double; then add flour to make soft dough. Raise again, and make in roll pans and raise again. Bake in hot oven.
OATMEAL GEMS Mrs. Henry Crossman
Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half cup sweet milk, one teaspoonful baking powder, one scant cup flour, pinch salt. Bake in hot oven in iron gem pans fifteen minutes.
LIGHT BISCUIT Mrs. A. J. Atwater
Take a piece of bread dough that will make as many biscuit as you wish; lay it out rather flat in a bowl; break into it two eggs, one-half cup sugar; one-half cup butter. Mix this thoroughly with enough flour to keep it from sticking to hands and board. Knead well for fifteen to twenty minutes; make it into small biscuits; place in greased pan and let rise until they are even with top of pan. Bake in quick oven for half an hour.