The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

than 20 m. and longer if possible. (I always stir my gems up over night when making them for breakfast.) Slightly warm the pans and oil them. When ready to bake the gems, warm the irons a little and without stirring the batter dip it into the cups, filling them to the brim, set into a slow oven that bakes well from the bottom. Bake until well risen, increase the heat sufficiently to brown the gems nicely, then lower the temperature and finish baking. Be sure that the gems are well baked to the center. Turn out of pans at once and let stand for 10 or 15 m. before serving. There is no objection to serving unleavened breads warm. If the oven does not bake well at the bottom, leave the pans on top of the stove where it is not too hot, for 10-15 m., then place carefully in the oven. When baking with gas, put the gems on the top grate of the oven before it is lighted; use one burner only at first and have that turned rather low. =Whole Wheat and Graham Gems= 1⅓-1½ cup of milk, 1 egg and flour for drop batter. Graham gems should not be quite as stiff as whole wheat. Use the quantity of milk that will just fill the pan; skimmed milk with 1½-2 tablespns. of oil to the quart equals whole milk. Brazil or other nut butter or meal, with water, is sometimes used. All whole wheat or graham flour may be used, but combining either with ⅓-⅔ white flour makes gems more digestible. The batter may be made thinner than a drop batter, but I have better gems when it is quite stiff. I take only 3 eggs to a quart of milk, but more may be used. When we are so happy as to get a spring wheat graham flour, 2 eggs to the quart of liquid is sufficient. Gems may be made without eggs with all whole wheat, or graham flour of spring wheat. They require a little more beating, the longer rest is imperative,