First, have a good fire and, if of wood, do not let it get 'low about the time you are ready to put the gems in the •oven. Very lightly oil the gem pan and heat it in the oven or on the stove, but do not let it burn. If your oven bakes very quick on the bottom, do not heat your pan too hot, although the rule is "hissing hot," but there are dif- ferences in ovens that must be learned. Put two and a half cups of cold water in your mixing bowl and with your left hand sift into it three level cups of meal✪ Graham Gems ; stir the batter with a strong spoon as you add the meal — a shallow wooden spoon is best — then beat briskly for two or three minutes standing near an open door or window if possible, in order to incorporate as much fresh air as possible. Drop them by large spoonfuls into the hot pan and put them in a hot oven. Watch them and carefully move them if necessary. If you like a good deal of crust, do not fill the pans full, and bake them about twenty minutes. If the pans are full they will rise from one- fourth to one-half inch above the top of pans, and in from twenty-five to thirty minutes should be well baked. Remove them carefully to a plate, and let them stand a few moments before serving. Never cut unleavened bread when new, but break it carefully apart; if two moist inside, let it stand until nearly cool. Diamonds. Put in your mixing bowl three teacups ^-boiling water; and add to this as quickly as possible three i level teacups .Graham meal ; stir it rapidly to incorporate BREAD. 85; the meal, and turn at once on the well floured molding board ; sift flour over the dough, mold slightly, roll three- fourths of an inch thick ; cut in strips an inch wide, and three inches long; making them diamond shape. Lay them in baking pans, or on perforated tin plates with space between each, prick with a fork and bake twenty- five minutes in a hot oven. When about half done, turn^ on the side, that they may brown all over. Allow them to partially cool before' serving. Remove with a soft whisk brush any dry flour adhering to them. Keep the brush clean and never use it for any other purpose. Graham Rolls. These are considered by many the best form of Graham bread. They are made similar to- the Southern " Beaten Biscuits," except in the ingredients- used, those being made of fine white flour. The coldest water and the best white wheat Graham meal are the essential materials used ; good common^ sense and judgment should also be added to these, and "no such word as fail " admitted. Into a quart of un- sifted Graham meal, pour slowly sufficient cold water to make a dough stiff enough to handle✪ Graham Rolls easily. Dust your molding board with flour, and turn the dough on it clean from the bowl. Incorporate all the fresh air possible b^ stretching, folding, kneading and deft handling, from ten^ to twenty minutes. If you use a kneader it will take less- time. If your dough is too soft the bread will not be light ; if too stiff it will be hard and inferior. Roll the dough out three-fourths of an inch thick and cut in strips an inch wide and three or four inches long ; form them into rolls if desired or lay them at once in a pan or on a perforated grate — see Cooking Utensils — leaving space between the rolls and bake in a quick oven half an. 86 THE- FAT OF THE LAND. hour. After twenty minutes turn them half way over that ihey may brown on all sides alike. If baked on a perforated grate, this turning becomes unnecessary, hence it is better to have all rolls^ biscuits and crackers baked on such a grate, then the heat will penetrate all sides of the dough alike. The smaller the rolls, the lighter they are. They are very nice in small biscuits and rings.

AI-modernized reading of the original text

First, have a good fire and, if of wood, do not let it get 'low about the time you are ready to put the gems in the •oven. Very lightly oil the gem pan and heat it in the oven or on the stove, but do not let it burn. If your oven bakes very quick on the bottom, do not heat your pan too hot, although the rule is "hissing hot," but there are differences in ovens that must be learned. Put two and a half cups of cold water in your mixing bowl and with your left hand sift into it three level cups of meal ; stir the batter with a strong spoon as you add the meal — a shallow wooden spoon is best — then beat briskly for two or three minutes standing near an open door or window if possible, in order to incorporate as much fresh air as possible. Drop them by large spoonfuls into the hot pan and put them in a hot oven. Watch them and carefully move them if necessary. If you like a good deal of crust, do not fill the pans full, and bake them about twenty minutes. If the pans are full they will rise from one-fourth to one-half inch above the top of pans, and in from twenty-five to thirty minutes should be well baked. Remove them carefully to a plate, and let them stand a few moments before serving. Never cut unleavened bread when new, but break it carefully apart; if two moist inside, let it stand until nearly cool. Diamonds. Put in your mixing bowl three teacups of boiling water; and add to this as quickly as possible three i level teacups .Graham meal ; stir it rapidly to incorporate BREAD. 85; the meal, and turn at once on the well floured molding board ; sift flour over the dough, mold slightly, roll three-fourths of an inch thick ; cut in strips an inch wide, and three inches long; making them diamond shape. Lay them in baking pans, or on perforated tin plates with space between each, prick with a fork and bake twentyfive minutes in a hot oven. When about half done, turn on the side, that they may brown all over. Allow them to partially cool before serving. Remove with a soft whisk brush any dry flour adhering to them. Keep the brush clean and never use it for any other purpose. Graham Rolls. These are considered by many the best form of Graham bread. They are made similar to the Southern "Beaten Biscuits"," except in the ingredientsused, those being made of fine white flour. The coldest water and the best white wheat Graham meal are the essential materials used ; good common^ sense and judgment should also be added to these, and "no such word as fail " admitted. Into a quart of unsifted Graham meal, pour slowly sufficient cold water to make a dough stiff enough to handle easily. Dust your molding board with flour, and turn the dough on it clean from the bowl. Incorporate all the fresh air possible by stretching, folding, kneading and deft handling, from ten to twenty minutes. If you use a kneader it will take lesstime. If your dough is too soft the bread will not be light ; if too stiff it will be hard and inferior. Roll the dough out three-fourths of an inch thick and cut in strips an inch wide and three or four inches long ; form them into rolls if desired or lay them at once in a pan or on a perforated grate — see Cooking Utensils — leaving space between the rolls and bake in a quick oven half an hour. hour. After twenty minutes turn them half way over that they may brown on all sides alike. If baked on a perforated grate, this turning becomes unnecessary, hence it is better to have all rolls, biscuits and crackers baked on such a grate, then the heat will penetrate all sides of the dough alike. The smaller the rolls, the lighter they are. They are very nice in small biscuits and rings.

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