GEMS OF KERNEL (Middlings) AND WHITE FLOUR.

Two cups of kernel flour, two cups of white flour,
four cups of milk or two of milk and two of water,
one egg, a little salt, a heaping teaspoonful of sugar,
two teaspoonfuls of baking powder, two large table-
spoonfuls of melted butter. Beat the egg very light
in a bowl, add the sugar and salt, the milk and but-
ter, sift the flour together and beat the batter hard
for a few minutes. Have the iron gem pans very hot,
butter and fill, and bake them in a good, quick oven
not less than thirty-five minutes.

GEMS OF RYE MEAL.

Mix together three-quarters of a cup of rye meal
and a quarter of a cup of white flour and a salt-
spoonful of salt. Beat two egg yolks and stir into
it a cup of sweet milk and one tablespoonful of gran-
ulated sugar, add this to the rye meal and flour, beat
hard, then add the whites of two eggs beaten to a
stiff froth. Heat the iron gem pans, brush with but-
ter and bake thirty-five to forty minutes.

CORN BATTER BREAD.

Pour a pint of boiling milk over four heaping
tablespoonfuls of yellow corn meal, add a heaping
teaspoonful of butter, a heaping teaspoonful of
sugar, and a little salt. Beat the yolks of three eggs
to a cream and add to the batter, then the whites of
three eggs beaten to a stiff froth. Butter a pudding
dish, turn the mixture into it and bake from twenty-
five to thirty minutes. Serve immediately in the
dish in which it is baked.

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