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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

GRAHAM GEMS, RECIPES 2 & 3
 

Graham Gems #2

Take 1 pint of graham flour, 1 pint of white flour, 2 tea-spoonfuls of baking powder, a little salt (about what you can hold between thumb and first finger); sift all these together; add 1 egg well beaten, 1 teaspoonful of shortening, and 2 cups of sweet milk; heat the gem pans and keep them where they will remain very hot while putting the batter in them. Bake in a quick oven.

Sister Hattie Yoder Gilbert, Daleville, Va.
 

Graham Gems #3

Take 1 1/2 cups of sour milk, 1/2 teaspoonful of salt, 1 teaspoonful of cream of tartar, 1 teaspoonful of lard, 2 table-spoonfuls of sugar, 1/2 cup of wheat flour, 3 cups of graham flour sifted, or if sweet milk is used instead of sour, take 1 teaspoonful of baking powder instead of the cream of tartar and soda. Bake in gem pans in a hot oven.

Sister Annie R. Stoner, Union Bridge, Md.