not to spread. Drop on a hot griddle, in large or
small cakes, as preferred, about one half inch in thickness. Cook
slowly, and when well browned on the under side, turn over. The cake may
be cooked slowly, until well done throughout, or, as the portion
underneath becomes well browned the first browned crust may be peeled
off with a knife, and the cake again turned. As rapidly as a crust
becomes formed and browned, one may be removed, and the cake turned,
until the whole is all browned. The thin wafer-like crusts are excellent
served with hot milk or cream.

OATMEAL GEMS.--To one cupful of well-cooked oatmeal add one half
cupful of rich milk or thin cream, and the yolk of one egg. Beat all
together thoroughly; then add, continuing to beat, one and one third
cupfuls of Graham flour, and lastly the stiffly beaten white of the egg.
Bake in heated irons. If preferred, one cupful of white flour may be
used in place of the Graham.

SNOW GEMS.--Beat together lightly but thoroughly two parts clean,
freshly fallen, dry snow, and one part best granular corn meal. Turn
into hot gem irons and bake quickly. The snow should not be packed in
measuring, and the bread should be prepared before the snow melts.

POP OVERS.--For the preparation of these, one egg, one cupful of
milk, and one scant cupful of white flour are required. Beat the egg,
yolk and white separately. Add to the yolk, when well beaten, one half
of the milk, and sift in the flour a little at a time, stirring until
the whole is a perfectly smooth paste. Add the remainder of the milk
gradually, beating well until the whole is an absolutely smooth, light
batter about the thickness of cream. Stir in the stiffly beaten white of
the egg, and bake in hot earthen cups or muffin rings, and to prevent
them from sticking, sift flour into the rings after slightly oiling,
afterward turning them upside down to shake off all of the loose flour.

GRANOLA GEMS.--Into three fourths of a cup of rich milk stir one
cup of Granola (prepared by the Sanitarium Food Co.). Drop into heated
irons, and bake for twenty or thirty minutes.

BEAN GEMS.--Prepare the gems in the same manner as for Whole-Wheat
Puffs, using one half cup of milk, one egg, one cup of cooked beans
which have been rubbed through a colander and salted, and one cup and
one tablespoonful of white flour. A little variation in the quantity of
the flour may be necessary, dependent upon the moisture contained in the
beans, alt