ven for the baking.

CRUSTS.--Beat together very thoroughly one cupful of ice-cold milk,
and one cupful of Graham flour. When very light and full of air bubbles,
turn into hot iron cups, and bake twenty-five or thirty minutes. The
best irons for this purpose are the shallow oblong, or round cups of the
same size at the bottom as at the top. Only a very little batter should
be put in each cup. The quantity given is sufficient for one dozen
crusts.

RYE PUFFS.--Beat together the same as for whole-wheat puffs one
cupful of milk, one tablespoonful of sugar, and the yolk of an egg. Add
one cupful of good rye flour, mixed with one half cupful of Graham
flour, and stir in lastly the well beaten white of the egg. Bake at
once, in heated gem-irons.

RYE PUFFS NO. 2.--Beat together until well mingled one pint of thin
cream and the yolk of one egg. Add gradually, beating meanwhile, four
cups of rye flour. Continue to beat vigorously for ten minutes, then add
the stiffly-beaten white of the egg, and bake in heated irons.

RYE GEMS.--Mix together one cupful of corn meal and one cupful of
rye meal. Stir the mixed meal into one and a half cupfuls of ice water.
Beat the batter vigorously for ten or fifteen minutes, then turn into
hot irons, and bake.

BLUEBERRY GEMS.--To one cupful of rich milk add one tablespoonful
of sugar, and the yolk of an egg. Beat well till full of air bubbles;
then add gradually one cupful of Graham flour, and one cupful of white
flour, or white corn meal. Beat vigorously until light; stir in the
beaten white of the egg, and one cupful of fresh, sound blueberries.
Bake in heated irons, in a moderately quick oven. Chopped or sour apples
may be used in place of the berries.

HOMINY GEMS.--Beat one egg until very light, add to it one
tablespoonful of thick sweet cream, a little salt if desired, and two
cupfuls of cooked hominy (fine). Thin the mixture with one cupful or
less of boiling water until it will form easily, beat well, and bake in
heated irons.

SALLY LUNN GEMS.--Beat together the yolk of one egg, two
tablespoonfuls of sugar, and one cupful of thin, ice-cold, sweet cream.
Add slowly, beating at the same time, one cup and two tablespoonfuls of
sifted Graham flour. Beat vigorously, until full of air bubbles, add the
white of the egg beaten stiffly, and bake in heated irons.

CORN PUFFS.--Mingle the yolk of one egg with one cupful of rich
milk. Add to the liquid one cupful of flour, one-half cupfu