Buckeye Cookery

page 32

buttermilk or sour milk, and Graham flour enough to make a stiff batter; add one
heaping tea-spoon of soda and stir thoroughly with a spoon; heat and grease
gem-irons, and after dipping the spoon in cold water, drop a spoonful of batter
in each pan, repeating until all are filled; bake in a quick oven half an hour.
This measure will make a dozen.

      SWEET-MILK GEMS.
Beat one egg well, add a pint of new milk, a little salt, and Graham flour until
it will drop off the spoon nicely; heat and butter the gem-pans before dropping
in the dough; bake in a hot oven twenty minutes.--Mrs. R. L. Partridge.

      GRAHAM MUFFINS.
Two cups of sour milk, two table-spoons of brown sugar, a little salt, one
tea-spoon soda, sufficient Graham flour to make moderately stiff.
If not convenient to use sour milk, use sweet, adding cream of tartar.--Mrs.
H.B. Sherman.

      GRAHAM MUSH.
Sift meal slowly into boiling salted water, stirring briskly until it is as
thick as can be stirred with one hand;
serve with milk or cream and sugar, or butter and syrup. It is much improved by
removing from the kettle to a pan as soon as thoroughly mixed, and steaming for
three or four hours. It may also be eaten cold, or sliced and fried like corn
mush.

      OAT-MEAL MUSH.
To two quarts boiling water well salted add one and a half cups best oat-meal.
(Buy Irish, Scotch, or Canadian.) Stir in meal by degrees, and after stirring up
a few times to prevent its settling down in a mass at the bottom, leave it to
cook three hours without stirring. Cook in a custard-kettle with water in outer
kettle. (While stirring in meal put inner kettle directly on stove.)
To cook for breakfast it may be put on over night, allowing it to boil an hour
or two in the evening, but it is better when freshly cooked. Serve with cream
and sugar. This is unsurpassed as a breakfast dish, especially for growing
children, who need bone and muscle-producing food. To be wholesome it must be
well cooked, and not

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