Original White House Cookbook

Mix with sweet milk to make a thin batter ; beat it well. Bake in gem-irons; have the irons well greased; fill two-thirds full and bake in a hot oven. Will bake in from fifteen to twenty minutes. GRAHAM GEMS. No. 2. Three cups of sour milk, one teaspoonful of soda, one of salt, one tablespoonful of brown sugar, one of melted lard or butter, one or two beaten eggs; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard or butter; make a stiff batter, so that it will drop, not pour, from the spoon. Have the gem-pans very hot, fill and bake fifteen minutes in a hot oven. The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Excellent. Muffins of all kinds should only be cut just around the edge, then pulled open with the fingers. PLAIN GRAHAM GEMS. Two CUPFULS of the best Graham meal, two of water, fresh and cold, or milk and water, and a little salt. Stir briskly for a minute or two. Have the gem-pan, hot and well greased, on the top of the stove while pouring in the batter. Then place in a very hot oven and bake forty minutes. It is best to check the heat a little when they are nearly done. As the best prepared gems may be spoiled if the heat is not sufficient, care and judgment must be used in order to secure this most healthful as well as delicious bread. WAFFLES. Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter. Add a tablespoonful of melted butter, a teaspoonful of salt, and yeast to raise it. When light add two well-beaten eggs, heat your waffle-iron, grease it well and fill it with the batter. Two or three minutes will sufflce to bake on one side ; then turn the iron over, and when brown on both sides the cake is done. Serve immediately. CONTINENTAL HOTEL WAFFLES. Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together ; add a tablespoonful of melted butter, six well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated and well greased. Serve hot. NEWPORT WAFFLES. Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, beat separately till very light the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk, or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise. CREAM WAFFLES.