Make this on baking day. When the dough is ready for the tins, take a piece the size of a small loaf, spread out on the board and lay on to]) of it a tal)lespoonful of butter, 2 of sugar and a beaten egg. knead this thoroughly in, then add 1 teacup- ful of floured currants✪ Currant Bread and knead again, until they are well mixed through the bread; use flour Avheu necessary to keep from sticking, but keep the dough as soft as possible. Put in pan and let rise twice its size, then brush over with melted butter. Bake 1 hour in moderate oven in a Jewel Range. Muffins. Two cups sifted Dousman's Best Patent flour. 2 slightly rounding teaspoonfuls of baking powder, i/o teaspoonful of salt, 2 rounding tablespoonfuls sugar✪ Muffins, 2 rounding SUI^iCKJOR COOK 1500K 71 tabli'sjioouruls l)uttc'r, molted, 'i cii'^s. % ciii) of milk. Sift the flour, salt, bakino; ]io\v(lor and sugar togotlior; rul) the butter tliorouj^bly Ibrougb them, then pour over ihc milk; add the eggs mibeaten, and stir (juiekly and lightly to a smooth battiT. Turji at once into buttered gem pans and Ii;d-:(' 1.") mijiutes in a quick oven in a Jewel Kange. ^Iiss Fitz Patrick. Muffins. One cup milk, 1 egg, 2 cups Dousman's Best Patent flour, butter the size of an egg, 2 teaspoonfuls baking powder. Bake in a ([uick oven in a Jewel Range 10 miinites. Mrs. Fatrtjaikn. Muffins. One egg, 1 lal)lespoon sugar, 2 tal)lespo()ns melted butt(M'. 1 cup milk, II/2 cups Dousman's Best Patent Hour, 2 teaspoons l)aking powdei-. J>ak'e in a Jewel Bange. ^Frs. Forxiis. Graham Muffins. One cup of brown sugar. 1 cup of sweet milk, 1 tablespoon of lard, 2 eggs, 2 tea- sj)oons leaking powder. ]\lix baking powder in two tablespoons of Dousman's Best Patent (wlieat) fiour, then stiffen with graham flour so they will drop from spoon. Bake in a Jewel Bange. ^fits. ^Fark Elliott. Corn Gems or Johnny Cake. One egg, I/2 cup sugar. 1 eu]) sour milk, 2 tablespoons butter, 1 teaspoonful soda dissolved in milk, 1 cup cornmeal. 1 cu]) Dousman's Ik^st Patent flour, salt to taste✪ Corn Gems or Johnny Cake. Bake in a Jewel Kange. Mrs. A. W. ^Myers. Cornmeal Gems. One cup cornmeal, 2 cups Dousman's Best Patent floui", 3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, II/2 cups milk, 1 egg well beaten, 1 tablespoon melted butter✪ Cornmeal Gems. Sift together cornmeal, flour, baking powder, salt and sugar. Add the milk, vgg and butter. Bake 2-") minutes in a Jewel Range. Mrs. D. B. Bilket. Graham Gems. One tablespoon of butter, 1/2 cup sugar, 2 eggs, 1/2 cup molasses, i/o cup water, 1-8 CU]) Dousman's Best Patent flour, 2 teas])oons baking powder; add graham flour. Bake in a .Jewel l^ange. Mrs. J. F. Yax Brocklix. Graham Gems. Two cups rich bmtermilk, 2 tablespoons molasses, 1 teaspoon soda dissolved in a teaspoon of warm water and added to the milk, 1/2 teaspoon of salt, stir in enough graham flour to make a batter that will dro]) off the spoon nicely. Have gem irons very hot, grease well, put in batter, and bake in a hot oven in a Jewel Range. ]\Irs. Mykk'S. Corn Puffs. ✪ Oatmeal Waffles

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Make this on baking day. When the dough is ready for the tins, take a piece the size of a small loaf, spread out on the board and lay on to]) of it a tal)lespoonful of butter, 2 of sugar and a beaten egg. knead this thoroughly in, then add 1 teacup- ful of floured currants and knead again, until they are well mixed through the bread; use flour Avheu necessary to keep from sticking, but keep the dough as soft as possible. Put in pan and let rise twice its size, then brush over with melted butter. Bake 1 hour in moderate oven in a Jewel Range. Muffins. Two cups sifted Dousman's Best Patent flour. 2 slightly rounding teaspoonfuls of baking powder, i/o teaspoonful of salt, 2 rounding tablespoonfuls sugar, 2 rounding SUI^iCKJOR COOK 1500K 71 tabli'sjioouruls l)uttc'r, molted, 'i cii'^s. % ciii) of milk. Sift the flour, salt, bakino; ]io\v(lor and sugar togotlior; rul) the butter tliorouj^bly Ibrougb them, then pour over ihc milk; add the eggs mibeaten, and stir (juiekly and lightly to a smooth battiT. Turji at once into buttered gem pans and Ii;d-:(' 1.") mijiutes in a quick oven in a Jewel Kange. ^Iiss Fitz Patrick. Muffins. One cup milk, 1 egg, 2 cups Dousman's Best Patent flour, butter the size of an egg, 2 teaspoonfuls baking powder. Bake in a ([uick oven in a Jewel Range 10 miinites. Mrs. Fatrtjaikn. Muffins. One egg, 1 lal)lespoon sugar, 2 tal)lespo()ns melted butt(M'. 1 cup milk, II/2 cups Dousman's Best Patent Hour, 2 teaspoons l)aking powdei-. J>ak'e in a Jewel Bange. ^Frs. Forxiis. Graham Muffins. One cup of brown sugar. 1 cup of sweet milk, 1 tablespoon of lard, 2 eggs, 2 tea- sj)oons leaking powder. ]\lix baking powder in two tablespoons of Dousman's Best Patent (wlieat) fiour, then stiffen with graham flour so they will drop from spoon. Bake in a Jewel Bange. ^fits. ^Fark Elliott. Corn Gems or Johnny Cake. One egg, I/2 cup sugar. 1 eu]) sour milk, 2 tablespoons butter, 1 teaspoonful soda dissolved in milk, 1 cup cornmeal. 1 cu]) Dousman's Ik^st Patent flour, salt to taste. Bake in a Jewel Kange. Mrs. A. W. ^Myers. Cornmeal Gems. One cup cornmeal, 2 cups Dousman's Best Patent floui", 3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, II/2 cups milk, 1 egg well beaten, 1 tablespoon melted butter. Sift together cornmeal, flour, baking powder, salt and sugar. Add the milk, vgg and butter. Bake 2-") minutes in a Jewel Range. Mrs. D. B. Bilket. Graham Gems. One tablespoon of butter, 1/2 cup sugar, 2 eggs, 1/2 cup molasses, i/o cup water, 1-8 CU]) Dousman's Best Patent flour, 2 teas])oons baking powder; add graham flour. Bake in a .Jewel l^ange. Mrs. J. F. Yax Brocklix. Graham Gems. Two cups rich bmtermilk, 2 tablespoons molasses, 1 teaspoon soda dissolved in a teaspoon of warm water and added to the milk, 1/2 teaspoon of salt, stir in enough graham flour to make a batter that will dro]) off the spoon nicely. Have gem irons very hot, grease well, put in batter, and bake in a hot oven in a Jewel Range. ]\Irs. Mykk'S. Corn Puffs.

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