Graham Puffs.— Beat together vigorously until full of air
bubbles, one pint of unskimmed milk, the yolk of one egg, and
one pint and three or four tablespoonfuls of graham flour, added
a little at a time. When the mixture is light and foamy through-
out, stir in lightly and evenly the white of the egg✪ Graham Puffs, beaten to a
stiff froth ; turn into iron cups, and bake in a rather quick ovrii.
Instead of all graham, one-third white flour may be used.
53 EVERY-DAY DISHES.
Graham Puflfs No. 2. — Beat the yolks of two eggs in two cup-
t'uls of ice-water; then add gradually, beating well meantime,
three and one-fourth cupfuls of graham flour✪ Graham Puffs No. 2. Continue the
beating, after all the fliour is added, until the mixture is light
and full of air bubbles Add last the whites of the eggs, pre-
viously beaten to a stiff froth, and bake at once.
Currant PufTs. — Prepare the puffs as directed in any of the
preceding recipes with the addition of one cup of Zante currants✪ Currant Puffs
which have been well washed, dried, and floured.
Graham Gems. — Into two cupfuls of unskimmed milk, ice-
cold when practicable, stir gradually, sprinkling it from the
hand, three and one-fourth cui^fuls of graham flour. Beat vigor-
ously for ten minutes or longer, until the batter is perfectly
smooth and full of air bubbles. Turn at once into hissing-hot
i;em irons, and bake in a hot oven. If preferred, the batter may
be prepared, and the dish containing it placed on ice for an
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 ad-
vantage 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. — Beat together the same as for whole-wheat puffs
one cupful of milk, one tablespoonful of sugar, and the yolk of
an egg. Add one cupful of good rye flour mixed with one-half
cupful of graham flour, and stir in lastly the well-beaten white
of the egg✪ Rye Puffs. Bake at once in heated gem-irons.
Rye Gems. — Mix together one cupful of corn-meal and one
cupful of rye meal. Stir the mixed meal into one and one-half
cupfuls of ice-water✪ Rye Gems. Beat the batter vigorously for ten or fifteen
minutes, then turn into hot irons, and bake.
Corn Puffs. — Mingle the yolk of one egg with one cupful of
rich milk. Add to the liquid one cupful of flour, one-half cupful
of fine yellow corn-meal, and one-fourth cupful of sugar✪ Corn Puffs, 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
TJNFERMSNTED SRliADS. 5 3
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.
Page 28 · 8 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Graham Puffs.— Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of graham flour, added a little at a time. When the mixture is light and foamy throughout, stir in lightly and evenly the white of the egg, beaten to a stiff froth ; turn into iron cups, and bake in a rather quick ovrii. Instead of all graham, one-third white flour may be used.
Graham Puffs No. 2. — Beat the yolks of two eggs in two cupfuls of ice-water; then add gradually, beating well meantime, three and one-fourth cupfuls of graham flour. Continue the beating, after all the fliour 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 PufTs. — 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. — Into two cupfuls of unskimmed milk, icecold when practicable, stir gradually, sprinkling it from the hand, three and one-fourth cupfuls 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 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. — Beat together the same as for whole-wheat puffs one cupful of milk, one tablespoonful of sugar, and the yolk of an egg. Add one cupful of good rye flour mixed with one-half cupful of graham flour, and stir in lastly the well-beaten white of the egg. Bake at once in heated gem-irons.
Rye Gems. — Mix together one cupful of corn-meal and one cupful of rye meal. Stir the mixed meal into one and one-half cupfuls of ice-water. Beat the batter vigorously for ten or fifteen minutes, then turn into hot irons, and bake.
Corn Puffs. — Mingle the yolk of one egg with one cupful of rich milk. Add to the liquid one cupful of flour, one-half cupful of fine yellow corn-meal, and one-fourth cupful 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
TJNFERMSNTED SRliADS. 5 3
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.
Records on this page
Graham PuffsGraham Puffs No. 2Graham GemsCurrant PuffsRye PuffsRye GemsCorn PuffsCorn Puffs No. 2