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egg; turn at once into heated irons, and bake. If preferred, one third white flour and two thirds sifted Graham flour may be used in the place of the wheat berry flour. WHOLE-WHEAT PUFFS NO. 3.--Take one cupful of sweet cream (twelve-hour cream), one half cupful of soft ice water, and two slightly rounded cupfuls of wheat berry flour. Beat the material well together, and set the dish containing it on ice for an hour or more before using. When ready to bake, beat the mixture vigorously for ten minutes, then turn into heated iron cups (shallow ones are best), and bake for about an hour in a quick oven. GRAHAM PUFFS.--Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of Graham flour, added a little at a time. When the mixture is light and foamy throughout, stir in lightly and evenly the white of the egg, beaten to a stiff froth; turn into heated irons, and bake in a rather quick oven. Instead of all Graham, one third white flour may be used if preferred. GRAHAM PUFFS NO. 2.--Beat the yolks of two eggs in two cupfuls of ice water; then add gradually, beating well meantime, three and one fourth cupfuls of Graham flour. Continue the beating, after all the flour is added, until the mixture is light and full of air bubbles. Add last the whites of the eggs, beaten to a stiff froth, and bake at once in heated irons. CURRANT PUFFS.--Prepare the puffs as directed in any of the foregoing recipes with the addition of one cup of Zante currants which have been well washed, dried, and floured. GRAHAM GEMS.--Into two cupfuls of unskimmed milk which has been made very cold by standing on ice, stir gradually, sprinkling it from the hand, three and one fourth cupfuls of Graham flour. Beat vigorously for ten minutes or longer, until the batter is perfectly smooth and full of air bubbles. Turn at once into hissing hot gem irons, and bake in a hot oven. If preferred, the batter may be prepared, and the dish containing it placed on ice for an hour or longer; then well beaten and baked. Graham gems may be made in this manner with soft water instead of milk, but such, in general, will need a little more flour than when made with milk. With some ovens, it will be found an advantage in baking these gems to place them on the upper grate for the first ten minutes or until the top has been slightly crusted, and then change to the bottom of the o
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