Rye Gems

To 1 cup white flour add 1 cup rye, 1/2 cup sugar and 1 cup sour milk in which 1 level teasp soda has been dissolved. Bake in hot, well greased gem pans, in a hot oven.-[Mrs. W. L. J., Vt.

Ginger Gems

Cream 1/2 cup sugar with 1/4 cup butter, add 1/2 cup molasses, 1/2 cup hot water and 2 cups flour, sifted with 1 teasp each ginger, cinnamon, soda and a little cloves. Bake in gem pans in a hot oven.-[Mrs. C. E. R., Ia.

Oatmeal Gems

Soak over night 2 cups rolled oats in 1 1/2 cups sour milk. In the morning add 1/4 cup molasses, 1 scant teasp soda dissolved in a little cold water, 1 level teasp salt, 2 well-beaten eggs, and 1 cup flour. Bake in a hot oven. These gems are very good without the eggs, when eggs are scarce.- [Mrs. C. E. A., N. H.

Graham Gems

To 1 well-beaten egg add 1 pt milk, a little salt, and enough graham flour to make a stiff batter that will drop from a spoon. Bake in hot and well buttered gem pans, in a hot oven, about 20 minutes.- [M. B., 111.

Buttermilk Gems

To 1 cup buttermilk add 2 cups sour cream, 1 teasp each salt and soda, 1 tablesp sugar, 1 beaten egg, and flour enough to make a stiff batter which will drop from a spoon. Bake in well greased gem pans in quick oven.-[Mrs. N. F., Pa.

Date Gems

To 1 pt graham flour and 1 pt white flour add 1/2 teasp salt, 1 level teasp soda, 1/4 cup sugar, 1 cup dates, stoned and cut in small pieces, and lastly enough rich buttermilk to make a stiff batter. Drop in hot, well greased gem pans, half filling each, and bake in quick oven until a golden brown. Raisins may be substituted for dates, and instead of making a stiff batter, less buttermilk can be used, the dough quickly turned out on a board, rolled 1/2 inch thick, cut into biscuits and brushed with sweet milk, and baked in a baking pan in a quick oven.- [E. F. S., Cal.