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