Graham Gems

Ingredients

• two cupfuls of buttermilk
• one teaspoonful of soda
• a little salt
• two cupfuls of graham flour
• one cup of wheat flour
• one-half of a cupful of sugar

Method

1. 1

   Beat soda into buttermilk, add salt, graham flour, wheat flour, and sugar.

2. 2

   Bake in gem-pans.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 108. The excerpt below is the record exactly as published.

Two cupfuls of graham flour, one cupful of wheat flour, three table spoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one ^gg beaten well, one cup of milk. Last add about one-half of a cup more of milk. Mrs. Ellen Gorham. BREAKFAST MUFFINS. One pint of milk and two eggs. Beat yolks first then add milk. Add salt and a teaspoonful of sugar. Sift in flour till it is as stiff as it should be for cake, putting a dessert-spoonful of baking-powder on top of the flour. Stir all together then add the whites well beaten. Fill a ring or gem-pan full of butter, melt, and beat the entire mixture once more. Then pour into rings and bake ten minutes. Mrs. George W. Gregory. MUFFINS OF BUTTERMILK. (Good. ) Use a pint of rich buttermilk and mix in sufficient flour to make the batter very stiff. Add an ^gg, beaten in, a little salt, and add last one-hali of a teaspoonful of soda, dissolved in a very little hot water. Bake in patty-pans or rings. They require a quick oven. Mrs. Julia Robinson. QRAHAn QEns. Into two cupfuls of buttermilk beat one teaspoonful of soda and a little salt. Add two cupfuls graham flour, also one cup of wheat flour, and one-half of a cupful of sugar. Bake in gem-pans. They are nice for breakfast. Mrs. Nellie Merritt. GRAHAM GEMS— No. 2. In a mixing bowl put two and one-half cupfuls of cold water. Sift in three cups of graham-meal, stirring briskly while you add the meal. Beat for five minutes, and drop them from the spoon into a hot pan and into a hot oven. This recipe I learned from a lady physician who has no faith in soda, yeast or molasses, as factors in producing good bread. Mrs. Carrie Otis. 144 BREAD, BISCUIT, MUFFINS, WAFFLES, MTC WHEAT GEnS. Two and one-half cupfuls of sifted flour, one and one fourth cupfuls of milk, three eggs, sugar to sweeten, one tablespoonful of n elted butter and two teaspoonfuls of baking-powder. Bake in gem-pans. Mrs. Alice Alexander. ENTIRE WHEAT OEMS. Two cups of whole wheat flour, a pinch of salt, a piece of butter the size of an egg, one cupful of milk and one teaspc-onful of baking-powder. Beat for one minute and bake in gem-pans for one-half hour. Mother. SCOTCH SHORTBREAD. Rub together into a stiff, short paste two pounds of flour, one pound of butter and six ounces of loaf sugar; make it into square cakes, about one-half of an inch thick, pinch them all along the edge at the top; over the whole surface of the cakes sprinkle some white comfits; put the cakes on tins so as to touch each other on their edges, ^^nd bake in a slow oven. Maggie Bennett. ILLINOIS POP-OVERS. Beat two e^^gs together until thoroughly mixed; add one cupful of milk. Put one cupful of flour, sifted twice, into another bowl; add to it gradually the eggs and milk and a little salt

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