n and
until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes
in very hot oven. If taken out of oven too soon they will fall.

GRAHAM GEMS

1 cup flour
1 cup graham flour
3/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening

Mix together dry ingredients. Add milk, beaten egg, molasses and
melted shortening. Stir until smooth. Bake in greased gem pans in hot
oven about 25 minutes.

GREEN CORN GEMS

2 cups green corn put through food chopper
1/4 cup milk or 1/2 cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/8 teaspoon pepper

To the corn add milk and well-beaten eggs; add flour, baking powder,
salt and pepper which have been sifted together; mix well. Drop into
hot greased gem pans. Bake in hot oven 20 to 25 minutes.

SCONES

2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 eggs
1/3 to 1/2 cup milk

Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly. Beat eggs until light; add milk to eggs and add
slowly to mixture to make soft dough. Roll out 1/2 inch thick on
floured board; cut into pieces 3 inches square and fold over, making
them three-cornered; brush with milk; sprinkle with sugar. Bake about
25 minutes in hot oven.

CURRANT TEA CAKES

2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 cup sugar
3/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants

Sift together flour, baking powder, sugar and salt; add milk,
well-beaten egg and melted shortening; add currants which have been
washed, dried and floured and mix well. The batter should be stiff.
Half fill greased hot muffin tins and bake about 20 minutes in hot
oven.

FIG ENVELOPES

2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons shortening
2/3 cup milk
1 cup chopped figs
1 egg

Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly; add slowly enough milk to form stiff dough. Roll
out 1/4 inch thick on floured board, handling as little as possible;
cut into squares and on each piece put one tablespoon of fig; brush
edges of dough with cold milk; fold like envelope and press edges
together; brush tops with egg beaten with one tablespoon milk and one
teaspoon