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The 1918 Fanny Farmer Cookbook
Rye Gems
2/3 cups rye flour
1
1
4
1
/4 cup molasses
1/3 cups flour
1
1/4 cups milk
teaspoons
baking powder
2
eggs
1
teaspoon salt
3
tablespoons melted
butter
Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot
in buttered gem pans twenty−five minutes.
oven
2
3
Corn Meal Gems
1
/2 cup corn meal
1
tablespoon melted
butter
1
3
cup flour
1
teaspoons baking
/2 teaspoon salt
powder
3
/4 cup milk
tablespoon sugar
egg
1
1
Mix and bake as Graham Muffins II.
2
4
Hominy Gems
/4 cup hominy
1
1
1
1
cup corn meal
/2 teaspoon salt
3
tablespoons sugar
/2 cup boiling
water
3
tablespoons butter
cup scalded milk
eggs
teaspoons baking powder
1
2
3
Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add
scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
86
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