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

BREADS - WARM AND COLD

GRAHAM GEMS (recipes 4, 5 and 6)
 

Graham Gems #4

Mix 2 tablespoonfuls of butter to a cup of cream, add 1 tablespoonful of sugar and 2 eggs, stir well; add 1 cup each of graham and white flour, a pinch of salt, and 2 teaspoonfuls of baking powder; stir this into a smooth batter with sweet milk. Bake in well greased gem pans in a hot oven.

Sister Laura Smucker, Timberville, Va.
 

Graham Gems #5

Take 1 cup of white flour, 1 cup of graham flour, 1 teaspoonful of baking powder, 1 cup of milk, a piece of butter the size of a walnut, melted, a little salt, 1/2 cup of sugar, 1 egg. Bake.

Sister Mary E. Shafer, Trotwood, Ohio.
 

Graham Gems #6

Take 1 pint of buttermilk, 1 egg, 1/2 cup of sugar, 1 teaspoonful of soda, 3 tablespoonfuls of butter, a pinch of salt, graham flour enough to make a stiff dough. Bake in a hot oven.

Sister Esther H. Sell, Roaring Springs, Pa.