Graham Gems Recipe ingredients

• 1 egg
• 1 cup milk, or part cream; or 2 tablespoons oil, and milk to fill the cup
• ½ teaspoon salt
• 1 cup sifted bread flour
• ¾ cup unsifted Graham flour

To prepare this Graham Gems Recipe, first beat together the milk, egg, and salt, add the flour, and beat about one minute, till the batter is free from lumps. Pour the batter into a quart measure, and turn it into hot, slightly oiled gem irons, filling them level full. Bake in a hot oven till nicely browned, from 35 to 40 minutes.

Whole-wheat gems are made by using whole-wheat flour in this recipe instead of the Graham, or one and three-fourths cups of whole-wheat flour may be used, and no white flour. Rye gems are made by using rye flour or meal instead of the Graham. White gems are made by using one and three-fourths cups of white flour. For currant gems, mix one-fourth cup of washed and dried currants into the batter. For nut gems use one-fourth cup of chopped walnuts.

If it is desired to have the gems a little finer grained, the white may be separated from the yolk of the egg, the remaining ingredients beaten together, and the stiffly beaten white folded in last.