Graham Gems (No. 2)
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 71. The excerpt below is the record exactly as published.
GRAHAM GEMS. (No. 1.) One pint of Graham flour, one-half teaspoonful of soda and one of salt, rubbed well into the flour, add two teacups of sour milk, 120 BREAKFAST AND TEA CAKES. beat well, and heat the gem-pans very hot, so they will brown the minute you put them in. Bake in a very hot oven five minutes. Corn Gems are made in the same way. GKAHAM GEMS. (Xo. 2.) Two cups of sweet milk or water, one cup of wheat flour, three cups of Graham flour, three tablespoonfuls of sugar, lump of but- ter the size of an egg, three teaspoonfuls of Equity baking-pow- der, one egg. Beat the butter, egg and sugar together, until light; add the milk, next the flour, with the baking-powder; have your gem-pans very hot, and bake in a hot oven. GRAHAM MUFFINS. i One and a half pints of Graham flour, one-half pint of wheat flour, pint cup three-fourths full of sour milk; add sour cream, until full, soda to sweeten, a little molasses and salt Bake in hot gem-pans. JOHNNY CAKE. (No. 1.) One teacupful of sweet milk, one teacupful buttermilk, one teaspoonful salt, one teaspoonful soda, one tablespoonful melted butter, enough meal to enable you to roll it into a sheet, half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. JOHNNY CAKE. (No. 2.) One-half cup of white sugar, piece of butter the size of an egg, two eggs, three teaspoonfuls Equity baking-powder, one cup of white flour, one pint of sweet milk, two cups of cornmeal. Beat the butter, sugar and eggs well together, add the flour with the baking-powder, next the milk and corn meal; bake in shallow pans, in a hot oven; when done, cut into square pieces and serve hot. AN EXCELLENT CORN BREAD. One pint of white cornmeal, one teaspoonful of dried saleratus, BREAKFAST AND TEA CAKES. 121 one-teaspoonful of salt, two eggs, beaten light, one pint of sour milk, one tablespoonful of butter. Stir the saleratus and salt into the meal, add the eggs, then the milk and butter; beat about five minutes, and put in about half an inch thick in the pans, and bake. CRUMPETS. Four cups of warm milk, two-thirds of a cup of yeast, three tablespoonfuls of melted butter, one teaspoonful of salt, one tea- spoonful of soda, dissolved in hot water, four cups of flour. Set these ingredients, except the butter and soda, as a sponge, over night. In the morning, add the melted butter, with half cup of flour, to prevent the butter from thinning the batter; stir in the soda, half fill the muffin-rings with this mixture, and let them stand twenty minutes, or until light, before baking. If you like them sweet, you can add a teacupful of white sugar. CORXMEAL CRUMPETS. One quart of Indian meal, one quart of boiled milk, one-half teacup of yeast, two tablespoonfuls of white sugar, two heaping tablespoonfuls of lard, or butter, or half and half, one saltspoon- ful salt. Scald the meal with the boiling milk, and let it stand until hike-warm. Then stir in the sugar, yeast, and salt, and let it rise five hours. Add the melted shortening, beat well, put in greased muffin-rings, set these near the fire for fifteen minutes and bake. Half an hour in a quick oven ought to cook them. WHEAT MUFFINS. One and one-half cups of sweet milk, two eggs, one table- spoonful of butter, two heaping teaspoonfuls of Equity baking- powder, flour enough to make a smooth batter. Bake in muffin- rings in a hot oven. Add teaspoonful of salt. CORN MUFFINS. One-half cup of butter, one cup of white sugar, one cup of sweet milk, one cup of flour, two cups of cornmeal, three eggs, three teaspoonfuls of Equity baking-powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.