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Entire Wheat Gems
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.
ENTIRE WHEAT GEMS.— 2 cups of whole wheat flour, 1 pinch of salt, 1 piece of butter size of an ^zZi I cup of milk, 1 tea- spoon baking powder. Beat for 1 minute and bake in gem pans for % hr.— Mrs. C. J. Jeffries, Winnetka, 111. JOLLY BOYS.— Mix together thoroughly 1^ pts. of ryemcal, Yi pt. of flour, Yi. cup of cornmeal, 2 pinches of cinnamon, a little salt, and 2 teaspoons of baking powder. Add 1 well-beaten egg; 2 tablespoons each of molasses and sugar, and enough cold water to make a thick batter. Fry in hot lard 1 heaping tablespoon at a time and cook until well browned. — Mrs. C. J. Jeffries* Winnetka, 111. MUFFINS MUFFINS. — Cream together 1 cup sugar and Yi cup good shortening, add 7 beaten eggs, a large cup of milk, 1 teaspoon of salt and flour enough to inake a little stiffer than cake batter, sifted with 2 teaspoons baking powder
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