CAKES. 403 



Graham Grems, With Sweet Milk and Cream.— Sweet cream, 1 

 cup; sweet milk, 2 cups; salt, 1 salt-spoonful; graham flour, to make a batter, 

 only a little stiffer than for griddle cakes. Beat thoroughly and drop into hot 

 gem pans, while standing on the stove. Bake quickly, but be careful not to 

 burn. If no cream, use milk in its place, with a very little butter to get the 

 same richness. — American Farm Journal. ■ 



Remarks. — It any one fails to get light gems, next time add a little soda. 



Graham Gems. — I have been watching your papers to see if they gave 

 any recipe for graham gems as good as mine. I have seen none. Takeligood 

 pt. of graham flour, 1 pt. of sweet milk, mix them well together, beat the 

 whites of 2 large eggs to a stiff foam, add yolks, beat well, heat gem pans hot, 

 grease, have oven pretty hot, mix eggs in the last thing, carefully and quickly, 

 as soon as they are beaten. Bake from 7 to iC minutes. — Mrs. M. P. Bush, 

 Saline, Mich.,, in Detroit Post and Tribune. 



Graham Gems with Sour Milk or Buttermilk.— Graham flour, 

 1 qt. ; 1 egg, well beaten; butter, 1 table-spoonful, melted; soda, 1 tea-spoonful; 

 a little salt, sour milk or buttermilk, as below. Put the flour, beaten egg, but- 

 ter and salt into a pan, dissolve the soda in a cup of the milk, and stir it with 

 more sour milk, sufiicient to make a stiff batter. The gem pans being warm, 

 or hot, and buttered, dip in the batter to half fill them, for, if properly pre 

 pared, they will raise to fill the pans. This will be about suflBcient to fill two 

 sets of pans. Bake in a quick oven. These and graham griddle cakes are the 

 only warm bread which the doctor allows dyspeptics to eat. Other bread shoulf^t 

 always be one day old before eaten by dyspeptics. Except warm corn bread 

 or breakfast corn cakes may also be eaten in moderation by dyspeptics, if i» 

 does not disagree with the stomach, as shown by rising after eating. 



Graham, and Wheat Pop Overs. — For the graham, use fine graham 

 flour and milk, each 4 cups; eggs, 4; well beaten together; and the gem iron? 

 being hot, dip in, and bake in a ready hot oven. 



For the wheat use the milk and eggs, and white flour enough to make a 

 soft batter. Bake the same. Nice butter, and any nice fruit sauce, as berries, 

 peaches, etc., make either kind very enjoyable. 



Corn Cake with Soda. — Indian meal and wheat flour, of each 1 cup; 

 butter the size of an egg; 2 eggs; sugar, % of a cup; milk, 1 cup; cream of 

 tartar, 1 tea-spoonful; soda or saleratus, J^ tea-spoonful. Bake in a moder- 

 ately hot oven. 



Corn Cake, Set Over Night.— Put 1 pt. of meal in a dish with 1 

 tea-spoonful each of butter, sugar and salt; then pour over them 1 cup of boil- 

 ing milk; when cool enough to bear the finger well, add yeast, 3^ cup, the same 

 of flour and 2 beaten eggs ; now, thin with water until a proper consistence for 

 baking nicely. If kept quite warm it will rise in 2 or 3 hours. Bake in a 

 moderate oven. Corn cakes require nearly double the time to bake, and less 

 heat than flour; still they require good steady heat. 



Vermont Johnny Cake.— Sour milk, 1 cup; soda, 1 tea-spoonful; 



