te flour, stir the eggs and milk gradually
into this and beat until perfectly smooth. Then add one tablespoonful of
melted butter and beat again for some minutes. Brush the cups over with
melted butter; if they are of iron heat them, half fill with the batter
and bake in a quick oven fifty minutes at least.

GRAHAM GEMS.

To one quart of sweet milk, four cups of Graham flour, a teaspoonful of
salt. Stir together and beat well, the longer the better. Have the gem
pans very hot, brush well with butter, half fill them with the batter
and bake thirty-five minutes.

GEMS OF KERNEL (Middlings) AND WHITE FLOUR.

Two cups of kernel flour, two cups of white flour, four cups of milk or
two of milk and two of water, one egg; a little salt, a heaping
teaspoonful of sugar, two teaspoonfuls of baking powder, two large
tablespoonfuls of melted butter. Beat the egg very light in a bowl, add
the sugar and salt, the milk and butter, sift the flour together and
beat the batter hard for a few minutes. Have the iron gem pans very hot,
butter and fill, and bake them in a good, quick oven not less than
thirty-five minutes.

GEMS OF RYE MEAL.

Mix together three-quarters of a cup of rye meal and a quarter of a cup
of white flour and a saltspoonful of salt. Beat two egg yolks and stir
into it a cup of sweet milk and one tablespoonful of granulated sugar,
add this to the rye meal and flour, beat hard, then add the whites of
two eggs beaten to a stiff froth. Heat the iron gem pans, brush with
butter and bake thirty-five to forty minutes.

CORN BATTER BREAD.

Pour a pint of boiling milk over four heaping tablespoonfuls of yellow
corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of
sugar, and a little salt. Beat the yolks of three eggs to a cream and
add to the batter, then the whites of three eggs beaten to a stiff
froth. Butter a pudding dish, turn the mixture into it and bake from
twenty-five to thirty minutes. Serve immediately in the dish in which it
is baked.

CORN BREAD.

Put half a pint of yellow corn meal in a mixing bowl, pour over it one
pint of rich, sweet milk. When cold add two tablespoonfuls of melted
butter, half a teaspoonful of salt, one teaspoonful of sugar and four
eggs beaten separately, the whites beaten to a stiff froth and added at
the last. Pour into a well-buttered shallow pan and bake about half an
hour in a good oven.

CORN GRIDDLE CAKES.

One cup of yellow corn meal in a