Graham Farine. Graham Mehl.

No. 738. - Graham Flour is taken from the name of Sylvester Graham, a lecturer on dietetics, and is merely unbolted wheat. It is used in making bread, pastry and gruels, which will be described in the book on Pastry.

Graham Griddle Cakes

No. 739. - Put one pound of Indian meal in a bowl and add one pint of warm water and two quarts of cold milk. Mix with this one pound of Graham Flour to make a light batter. Then add one ounce of dissolved compressed yeast and a large spoonful of molasses. Mix it well together, cover it with a towel and let it rest over night. In the morning add a handful of white flour, a little salt, a spoonful of melted butter, a pinch of soda, and a little water, if necessary, to make a light batter. Cook it the same as Buckwheat Cakes, No. 268.