GRAHAM POPOVERS.

Beat three eggs very light, and add to them one
tablespoonful of sugar, one pint of milk, a saltspoon-
ful of salt. Put in a mixing bowl half a pint each of
Graham and white flour, stir the eggs and milk grad-
ually into this and beat until perfectly smooth. Then
add one tablespoonful of melted butter and beat
again for some minutes. Brush the cups over with
melted butter; if they are of iron heat them, half fill
with the batter and bake in a quick oven fifty min-
utes at least.

GRAHAM GEMS.

To one quart of sweet milk, four cups of Graham
flour, a teaspoonful of salt. Stir together and beat
well, the longer the better. Have the gem pans very
hot, brush well with butter, half fill them with the
batter and bake thirty-five minutes.

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