Diamonds

Ingredients

• three teacups of boiling water
• three level teacups Graham meal

Method

1. 1

   In a mixing bowl, add boiling water to Graham meal and stir rapidly.

2. 2

   Turn onto a floured board, mold slightly, roll to 0.75 inches thick, and cut into diamond shapes.

3. 3

   Bake for 25 minutes in a hot oven, turning halfway through.

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 32. The excerpt below is the record exactly as published.

diamonds " and " gems ; " to these have been added hundreds of productions, in mixtures or combina- tions of the various grains. The unleavened bread in use among the Jews, during their " Feast of the Passover,'' is made by machinery, the touch of hands being carefully avoided. It is made from the finest brands of white flour, but referring back to the Mosaic dispensation, it is fair to assume that fine flour was then unattainable and that this Passover staple was made from the entire grain. Gems. When " Graham " meal began to deteriorate, various expedients were resorted to and milk, soda, bak- ing powders, eggs, sugar and shortening became the fashion for making "gems" palatable, until the original has been almost totally eclipsed by its more modern " sis- ters, cousins and aunts," who have no right to the name 84 THE FAT OF THE LAND. of "gem." It is, however, possible with the best Gra- ham meal to restore the gem to its former popular posi- tion, deservedly such, because easily made and very ^esthetic in appearance on the table. HOW TO MAKE GRAHAM GEMS. 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 ; 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

Cook this with the app: pantry check, scaling, and the assistant.