Healthful cookery

Beat the yolks of the eggs in the ice-water; then add gradually, beating well meantime, the Graham flour. Continue the beating, after all the flour is added, until the mixture is light and full of air bubbles. Add last the whites of the eggs, previously beaten to a stiff froth, and bake at once. Currant Puffs. — Prepare the puffs as directed in any of the preceding recipes, with the addition of one cup of Zante currants which have been well washed, dried, and floured. Graham Gems. — 2 cups unskimmed milk, 3*4 cups Graham flour. Into the milk, ice-cold when practicable, stir gradually, sprinkling it from the hand, three and one-fourth cups of Graham flour. Beat vigorously for ten minutes or longer, until the batter is perfectly smooth and full of air bubbles. Turn at once into hissing-hot gem-irons, and bake in a hot oven. If preferred, the batter may be prepared, and the dish containing it placed on ice for an Healthful Cookery hour or longer; then well beaten and baked. Graham gems may be made in this manner with soft water instead of milk, but such, in general, will need a little more flour than when made with milk. With some ovens it will be found an advantage in baking these gems to place them on the upper grate for the first ten minutes or until the top has been slightly crusted, and then change to the bottom of the oven for the baking. Rye Puffs. — I cup rye flour, i cup milk, i tablespoonful sugar, i egg, cup Graham flour. Beat together the same as for whole-wheat puffs the milk, the sugar, and the yolk of the egg. Add the rye flour mixed with one-half cup of Graham flour, and stir in lastly the well-beaten white of the egg. Bake at once in heated gem-irons. Rye Gems. — I cup corn meal, I cup rye meal, i/2 cups ice- water. Mix together the corn meal and rye meal. Stir the mixed meal into one and one-half cups of icewater. Beat the batter vigorously for ten or fifteen minutes, then turn into hot irons, and bake. Corn Puffs. — I egg, I cup rich milk, I cup flour, ]/2 cup yellow corn meal, % cup sugar. Mingle the yolk of the egg with the milk. Add to the liquid one cup of flour, one-half cup of fine Unfermented , or Aerated, Bread 43 yellow corn meal, and one-fourth cup of sugar, all of which have previously been well mixed together. Less sugar may be used, or it may be entirely omitted if preferred. Place the batter on ice for an hour, or until very cold. Then beat it vigorously five or ten minutes, till full of air bubbles; chop in lightly the stiffly beaten white of the egg, and put at once into heated irons. Bake in a moderately quick oven thirty or forty minutes. Cocoanut Corn Bread. — Scald a cup of best granulated corn meal by pouring over it a cup of boiling water, stirring it well meanwhile. Add to this enough Cocoanut Cream to make the meal into a batter thick enough to require spreading in the pan with a spoon. Bake half an hour or longer. *Nut Corn Cakes. — \/2 cups corn meal, i cup boiling water, I cup peanut meal, I tablespoonful sugar, 2 eggs, l/2 teaspoonful salt.