melted butter, one heaping teaspoonful of baking-powder, three cupfuls of flour, and one egg well beaten. Mix the egg and milk, sift the dry ingredients together, add the chopped dates, and combine mixtures. Beat hard and bake in well-buttered gem irons for about twenty minutes. Figs or prunes may be used instead of dates.
GRAHAM BISCUIT
Three cupfuls of Graham flour, one cupful of white flour, three cupfuls of milk, two tablespoonfuls of lard, one heaping tablespoonful of sugar, a pinch of salt, and two heaping teaspoonfuls of baking-powder. Mix and bake like baking-powder biscuits.
GRAHAM PUFFS
One cupful of Graham flour, two cupfuls of boiling milk, and half a teaspoonful of salt. The dough should be as soft as it can be handled. Roll an inch thick, cut into circles, arrange on a buttered pan, and bake in the hottest kind of an oven. If the oven is right they will be very light.
GRAHAM DROP CAKES
Sift together a cupful and a half of Graham meal, half a teaspoonful each of salt and soda,
