Graham Gems. (No. 2.)
1 quart of milk.
4 eggs.
1 saltspoonful salt, and 2 table-spoonfuls melted butter.
Flour for tolerably thick batter, about the consistency of pound cake.
Stir the eggs until whites and yolks are mixed, but do not whip them. The milk should be blood-warm when these are put into it. Add the flour, handful by handful, and when of the right consistency, the melted butter. Beat long and hard.
Bake in greased iron pans—“gem” pans, as they are called—previously heated on the range. The oven can hardly be over-heated for any kind of “gems.”