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A Hot Waffle Iron. And if you enjoy our show, please share us with a friend. This episode is brought to you by a hot waffle iron. Tonight we'll read about baking biscuits and gems from the Civic League cookbook from North Dakota in 1913. Gems are little muffin-like cakes that were popular in the 19th and early 20th centuries. They were most often made using gram flour and had very few other ingredients, some just required gram flour, water, and salt. Gram flour is named after Sylvester Gram, a minister who is considered one of America's earliest and most vocal advocates of dietary reform. For shadowing the modern health food movement, he believed that natural foods in the purest form, whole grains, vegetables, fruits and nuts, were the pathway to a healthy life.

Graham recommended using coarsely ground whole wheat flour to make bread, rather than white flour which often contained chemical additives. Let's get cozy. Close your eyes. Relax your body into the softness of your bed. Now take a few deep breaths. Fritters. Beat four eggs very light.

Do not separate yolks and whites, but beat together about five minutes. Add one scant cupful of milk, one small teaspoon of salt, and just a dash of baking powder, about as large as a small bean. whisk in enough sifted flour to make a thin pan cake batter. Beat smooth. Drop by spoonfuls into deep-smoking hot lard and fry like donuts. Drain and serve immediately with maple syrup, honey or jelly sauce, from Mrs. Beegee Whitehead. Southern waffles Mixed together one scant pint of sifted flour and one generous pint of milk until smooth. Add one half cup full of melted butter and the well-being yolks of three eggs. Then the well-being whites and one half teaspoon of salt. Just before baking, add two teaspoonfuls of baking powder and hot lard. Bake in a hot, well greased waffle iron and serve immediately with butter and maple syrup or honey. Pancakes For a family of six, take one quart of buttermilk or of slightly clabbard sour milk. Beat into it two level teaspoons of soda and one small teaspoon of salt. Add the beaten yolks of two eggs and then enough flour to make a smooth batter, not too stiff. if too thick, add a little more milk. Lastly, add 1 tablespoon of melted butter and the stiffly beaten whites of eggs. Rub the smoking hot grittle with a piece of suet, fastened to a skewer or fork, drop butter on by tablespoonful, and bake the cakes a nice brown, turning once. Serve immediately on hot plates. These cakes may be served with butter and syrup, or they may be spread with jam or jelly and rolled. Using half flour with half cornmeal makes good corn cakes or half gram flour for gram cakes. Corn dodgers. Put one cup of cornmeal, onehalf teaspoon of salt in double boiler. Add 1 cup boiling water. Beat smooth and add 1 tablespoon butter. Cook and steam covered for 1 hour. Butter a griddle. Drop by spoonful on it. down fat when browned, put bit of butter on each before

turning. Good served with broiled ham or cooked in frying pan after bacon or sausage. whole cake. Put one quart of white cornmeal in a bowl. Add one teaspoon salt. Add sufficient boiling water to just moisten, stirring all the time, beating to stiff batter. Moisten hands in cold water and make cornmeal into small round cakes. Bake on plank in front of open fire three quarters of an hour or fry slowly on griddle. When done, pull apart, butter and scent the table hot. Be in biscuit.

Three pints pastry flour mixed with one cup lard. One teaspoon salt, mixed together like pie crust. Make into stiff dough with milk or milk and water mixed and knead well. well. Beat or pound with a rolling pin or mallet one hour.

The dough should be smooth and glossy and bits should break off with a snap.

Shape in thin flat cakes.

Pick all over with a sharp fork and bake until a delicate brown and until the edges crack a little. Must bake thoroughly where they will be heavy in the middle. Popovers. Cupsweet milk. One egg. Two tablespoons melted butter, two cups flour, two heaping teaspoons baking powder, bake in gem pans in a hot oven from Mrs. Mary Harvey. Graham muffins.

One egg.

One and one half cups sour milk 1 teaspoon soda 2 tablespoons melted butter 2 tablespoons molasses gram flour to make a light batter, bake in gem tins. We in gems. Mix 1 teaspoon baking powder and a little salt into 1 pint of flour. Add to the be in yolks of two eggs, one tea cup, sweet milk or cream. A piece of melted butter half the size of an egg. The flour with baking powder and salt mixed and the well-bein whites of the two eggs. Beat well and bake immediately in gem pans in a hot oven from Mrs. LL Lampman. Prune brown bread, 1 cup cornmeal, 2 cups gram flour, 1 half cup molasses, one cup sour milk, one teaspoon soda and same of salt. One cup dried prunes washed, pitted and chopped fine. Scalled the cornmeal and then add the other ingredients. Put in greased tins and steam three hours. Mrs. Birx nut bread. Baking powder. One cup sugar. One egg. Two cups sweet milk. A pinch of salt, 4 teaspoons baking powder, 4 cups flour,

1 cup of chopped walnuts or more. Mix together, let raise 20 minutes.

Pour in degreased coffee cans uncovered. Bake in moderate oven till brown. 45 minutes or more. Slice cold. From Mrs. SJ Creecer, baking powder biscuits. One quart flour, three teaspoons baking powder, one teaspoon salt sifted through the flour Mix smooth with 3 tablespoons of butter and lard in equal portions Mix lightly into a soft dough with about 3 cups milk Roll and cut in small biscuits Bake in greased tins in a quick oven, from Dorothy Whitehead. Swedish Tambali Cases beat one egg well, add one fourth cup of milk, a few grains of salt, one teaspoon of olive oil, and one half cup of flour, or enough to make almost a drop batter. Beat it until very nice and smooth. Pour it into a small cup, just large enough to hold the tamboli iron. Heat the tamboli iron in the hot fat for about 10 minutes, then lower it into the batter about 1 inch. Turn it partly over as you take it out so the cases will not slip off. Then plunge the iron into the fat, and when brown slightly lift it up, and drain and slip the cup from the iron. When all are fried, fill the cases with any delicate meat, game, fish, or oysters. Cut small and warmed in a rich cream sauce. Pancakes. One cup sour milk. Half cup of sour cream. Small teaspoon soda dissolved in water and stirred in the milk. Half teaspoon salt. One teaspoon baking powder mixed with flour enough to make thin batter. Mrs. Alamance apple fritters, 1 cup flour, 1 teaspoon baking powder, pinch salt, and yolk of 2 eggs be in light with cup of milk. Great in 3 medium-sized apples. Beat well and fold in stiffly beaten whites of 2 eggs. Drop by spoonful into hot fat and fry until nicely browned. Drain on brown paper and serve with maple syrup. For corn fritters, use one cup of canned corn in place of apples. Jenning Lind Pancake Two eggs, pinch of salt, tablespoon sugar, small cup of flour, one cup of milk, one half teaspoon baking powder, bake in an omelet pan, put jelly on top, roll and sprinkle with powdered sugar from Mrs. Lynch. Date Muffins Beat the yolks of two eggs until light. Add one cupful of milk. Sift together one and a half cupfuls of entire wheat flour. and a half teaspoon falls of milk. Sift together one and a half cupfuls of entire wheat flour, one and a half teaspoon fulls of baking powder, and one quarter teaspoon of salt. Add the milk and eggs, and a tablespoonful of melted butter and give the batter a good beating. Now add half a cup of dates, chopped coarsely and floured, and last of all add the stiffly beaten whites, mix. Fill gem pans two thirds full and bake in a moderately hot oven for half an hour. These are excellent. Cakes General directions for making cake. Cream the butter and sugar. Usually beat the whites and yolks of eggs separately. Mix the yolks with the butter and sugar, add the milk, sift the baking powder with the flour and stir in a little at a time, then the whites of the eggs, then the flavoring. For cakes containing no butter, beat the egg yolks until very light and thick.

Add the sugar gradually beating until very light and spongy. Add flavoring and liquid. Have the whites beaten to a stiff froth, adding them alternately with the sifted flour. with the baking powder powder, or cream of tartar, and cut both very lightly. Gold cake, yolks of 8 eggs, one and one fourth cup granulated sugar. Three fourths cup butter.

Three fourths cup water.

Two and one half cups flour.

Two heaping teaspoons baking powder.

One half teaspoon of lemon extract.

Sift flour and measure.

Add baking powder and sift three times. in the name of the name of the name of the name of the name and beat well together. Then add water and flavoring and the flour. Beat hard. Bake increased tin or in layers. Loaf cakes are nicer baked in a funnel cake pan. From Mrs. Fred Southerd, delicate cake. One half cup of butter creamed with one cup of sugar until very light. Add one half cup full of milk and one and one half cups of flour sift it with one teaspoon of baking powder. Lastly add the flavoring and stiffly beat in whites of four eggs. in one sheet or in two layers and ice with brown caramel or white frosting. Nice for small family. For large layer cake, double the recipe. Lula's white cake. and one half cups of sugar, creamed with one half cup butter until very light. Add one cup of milk, alternately, with three cups of sifted flour. Sift flour four times. Whites of six eggs beat in very stiff. partly beaten beaten add two even teaspoons of cream of tartar to the eggs. Dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk. Cut in the beaten whites of eggs last, as you do for sponge cake. Flavor with lemon, vanilla, or almond extract as preferred. Bake in a greased funnel tin. Bake 20 minutes in a moderately warm oven. Then increase the heat and bake to 50 minutes or until done.

Ice with boiled frosting. No egg cake. One and one half cups of sugar. One quarter cup of butter. One cup of sour cream. Two cups of chopped raisins, one teaspoon cinnamon, one half teaspoon

cloves, one half teaspoon nutmeg, one tablespoon grated chocolate, one teaspoon of soda dissolved in hot water for cups of flour. Mix spices and chocolate into flour, and add to the above, and add raisins dredged in flour. Bake one hour from Mrs. George Brewer. Maha-gany cake.

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