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

and the oven should be a little warmer at first. Cold boiled rice may be added to thin gem batter sometimes, also grated cocoanut. =White, and Sally Lunn Gems= Make the same as whole wheat gems, using white bread flour, and 1 egg to each cup of milk, add 2 tablespns. of sugar for Sally Lunns. =Fruit and Nut Gems= Add a few English currants, seeded raisins in quarters, with or without fine cut dates, or dried or fresh blueberries to any gem batter. Use chopped nuts alone or with fruit. Ground citron goes nicely with nuts. =Rye Gems= 1 pt. skimmed milk 1 tablespn. oil ½ teaspn. salt 1 egg 3 cups rye meal or 3½-4 cups rye flour with or without a few caraway seeds No oil is required with whole milk. Plain rye or corn gems may be served with maple syrup. =Rye and Wheat Gems= 1 cup skimmed milk 1 tablespn. oil 1 egg salt ½-⅞ cup rye meal ⅞ cup white bread flour =★ Crumb Gems= 1 qt. skimmed milk 2 tablespns. oil salt 3 small eggs or 2 large ones graham flour for thin batter 1 cup fine zwieback crumbs Or, 1½ cup crumbs, ½ cup white flour, 2 eggs, 1 teaspn. sugar, with the milk, salt and oil. =★ Corn Meal and White Flour Gems= ½ cup granular corn meal ¾ cup boiling water ½ cup cold water ½ teaspn. salt 2 teaspns. oil 1 egg 1¼ cup white bread flour Scald meal with boiling water, add oil, salt, cold water and yolk of egg; beat, add white flour, beating, and lastly stiffly-beaten white of egg; rest. Bake in moderate oven. =Corn and Graham Gems--no eggs= 3 cups milk 2 teaspns. oil 3⅓ cups white corn meal 1⅔ cup graham flour salt =★ Cream Corn Gems or Griddle Cakes= Stir enough corn meal into not too thick cream to make a stiff batter; about 1½ cup meal to 1 of cream; add salt, beat a little, rest, bake in gem irons or on griddle. =Pop Overs= 1 egg 1 cup milk 1 cup