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

BREADS - WARM AND COLD

OATMEAL GEMS
 

 Take 1 pint of oatmeal soaked over night in sweet milk, add the yolks of 2 well-beaten eggs, 2 tablespoonfuls of sugar, a little salt; add the whites beaten to a stiff froth. Bake in hot gem pans 20 minutes.

Sister Margaret Bricker, Downsville, Md.