Graham Gems

Ingredients

• Two heaping iron spoonfuls of Graham flour
• one of white flour
• two teaspoons of baking powder
• a little salt
• sweet milk

Method

1. 1

   Make into a soft batter and bake in gem pans.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 11. The excerpt below is the record exactly as published.

two teaspoons of baking powder, bake them in buttered muffin rings, set upon a hot griddle that has been rubbed over with beef suet. Bake them first on one side then upon the other. They must be torn asunder to butter, as cutting them rend¬ ers them heavy. POP OVERS. One teacup milk, a heaping ciq) of sifted Hour, a little salt, a large teaspoon sugar, a tablespoon melted butter, one egg. Beat yolk of egg, add milk, flour, etCi, lastly the beaten white to a foam, pour into hot gem pans, bake in a ciuick oven. BREAKFAST GEMS. One cup sweet milk, tliree teaspoons baking powder, one egg, two tablespoons sugar, two tablesp(Kuis melted lard, a little salt, two and one-half cups flour, drop spoonfuls into a hot gem pan well buttered. Miss Carrie Boyd, 'Alliance. CREAM PUFFS. TEA PUFFS. Three eggs, one cup sugar, three-fourths cup blitter, one pint sweet milk, three pints sifted flour, three teaspoons baking powder, bake in muffin rings and serve warm. Mrs. M. Ream. CREAM PUFFS NO. 1. One-half cup butter melted in one cup of iiot water, put in a tin pan and set on the stove, while hoiling stir in one cup of flour, take off and let cool, when cold, stir in three eggs, one after the other without beating. Drop on buttered tins and bake in a hot oven twenty minutes. (Filling:) One cup milk, one half cup sugar, one egg thicken with ciunstarch, flavor with vanilla, boil, make an opening in the side of puff and till with the filling, Mrs. R. Waltz. GERMAN CREAM PUFFS. One pint sweet milk, one-half pound flour, two ounces butter, four eggs, .sepa¬ rate the egg.s, heat the yolks until thick, warm the milk and butter until butter is melted, when cold stir in slowly the yolks of the eggs, then stir in the flour, beat the whites dry, stir through lightly, and bake in buttered cups half full. BISCUITS. SODA BISCUITS. One quart flour, one-half teaspoon salt, one teaspoon soda, a little lard mixed with flour, .soda di.s.solved in one cup of buttermilk, make a soft dough, work as little as possible, bake in a hot oven. S. K. BAKING POWDER BISCUIT. One quart of flour, half teaspoon .salt, three teaspoons baking powder, lard the size of a walnut rubbed in the flour, wet with cold water or milk, and bake as so<la biscuit., S. K. GRAHAM GEMS. Two heaping iron siioonsful of Graham flour, and one of white flour, two tea¬ spoons of baking powder, a little salt, sweet milk

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