Graham Gems

Ingredients

• Eggs, 3
• Milk, lukewarm, 3 cups
• Graham flour, 3 cups
• Sugar, 1 tablespoon
• Melted butter, 1 tablespoon
• Salt, 1/2 teaspoon
• Baking-powder, 1 heaping teaspoon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 1. The excerpt below is the record exactly as published.

Graham gems 30 minutes Pie crust 30 to 40 minutes Rolls 10 to 15 minutes FRIED Fritters • 3 to 5 minutes Muffins 3 to 5 minutes Doughnuts 3 to 5 minutes BAKED Plain cake 20 to 40 minutes Sponge cake 45 to 60 minutes Cookies. 10 to 15 minutes 3 BREADS AROUIOD-THE-WORLD COOK BOOK Custards 15 to 20 minutes Gingerbread 20 to 30 minutes Rice pudding 1 hour Bread pudding 1 hour Tapioca pudding 1 hour All steamed puddings require from 2 to 3 hours. NUT BEEAD, NO. 1 Graham flour, 2 cups, White flour, li/^ cups, Sweet milk, 2 cups. Brown sugar, i^ cup, Molasses, % cup. Salt, 1 teaspoon, Soda, 1 large teaspoon, Walnuts, chopped fine, 1 cup. Beat very light, form in a loaf, and bake for 1 hour. NUT BEEAD, NO. 2 Sugar, 1 cup, Sweet milk, 2 cups. Nut-meats, chopped fine, 1% cups, Flour, 5 cups. Baking-powder, 5 teaspoons, Eggs, beaten light, 2. Sift the flour, baking-powder, salt and sugar together 3 oi- 4 times, and then add the chopped nuts. Mix in well, then add the milk to the beaten eggs and stir this into the dry ingredients. Make into 2 loaves, let them stand 20 to 30 minutes before baking. Bake 1 hour in a slow oven. When baked, butter the top. 4 AROUND-THE-WORLD COOK BOOK BREADS PULLED BREAD TO SERVE WITH SALADS Take a loaf of fresh bread, rather underdone, and still warm, and pull the inside out of it, in irregular pieces, about the size of an egg. Put it in the oven, and toast to a delicate brown. So crisp, and full of flavor is this ** pulled bread," that it makes a delicious accompaniment for any salad. GRAHAM LOAF Graham flour, 1 pint, , White flour, 1 pint, Sour milk, 1 pint, Molasses, y^ cup, Soda, 1 teaspoon. Bake for 1 hour. PARKER HOUSE ROLLS Flour, 2 quarts. Lard, or butter, 1 large tablespoon, Cold boiled milk, 1 pint, Yeast-cake, 1, Sugar, Vi cupful, Salt, 1/2 teaspoon. Dissolve the yeast-cake in l^ cupful of lukewarm water. Rub together the flour and butter, in a pan. Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast. Also put in the sugar and half a tea- spoon of salt. Stir together, and let it then stand overnight. Next morn- ing knead it thoroughly, and put aside in a warm place. 5 BREADS AROUNDTHE-WORLD COOK BOOK Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch. Cut into circles with a bis- cuit-cutter, and spread the tops with melted butter. Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them. Bake in a quick oven until light-brown on top. WASHINGTON ROLLS Pastry flour, % cup. Sweet milk, i/^ cup. Sugar, 2 tablespoons, Yeast-cake, i/2) Salt, 1/4 teaspoon. Butter, 2 tablespoons, Egg, 1, Grated lemon-rind. Scald the milk, and add the sugar and salt, and let it cool. Add the flour and the yeast-cake, which has been dissolved in 2 tablespoons of lukewarm water. Cover, and let it rise overnight ; and then add 2 tablespoons of melted butter, 1 egg well-beaten, the grated rind of 1 lemon, and flour enough to knead. Let it rise again, and when light, roll out % inch thick, and shape it the same as rolls. Let it rise still another time, and when light, bake in a rather hot oven. BATH BTTNS Sifted flour, 1 pound, Milk, 1 cup. Salt, % teaspoon. Yeast-cake, i^, Eggs, 4, 6 AROUND-THE-WORLD COOK BOOK BREADS Melted butter, 4 ounces, Sugar, Currants, Candied orange-peel. Dissolve the yeast in warm water. Add the salt and milk, and mix it with the fiour to a dough. Knead, and let it stand till light. Work in the beaten eggs, and the butter. Cover, and set aside, till risen a second time. Mold into balls a little larger than an egg, and press into the top of each one some currants and shreds of candied orange-peel. Arrange the buns a half an inch apart on greased pans, and let them stand in a warm place until light. Brush the tops with warm water; sprinkle thickly with granulated sugar, and bake in a moderate oven for about three-quarters of an hour. GEAHAM GEMS Eggs, 3, Milk, lukewarm, 3 cups, Graham flour, 3 cups. Sugar, 1 tablespoon, Melted butter, 1 tablespoon, Salt, 1/2 teaspoon, Baking-powder, 1 heaping teaspoon

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