Steamed Graham Bread

Two cups of graham flour, one egg, one tablespoonful melted butter, three-quarters of a cup of milk, one-half cup of molasses, two tea-spoonfuls of baking powder; steam one and a half hours.

Graham Muffins

One quart of graham flour, two teaspoonfuls of baking powder, a piece of butter the size of a walnut, one egg, one tablespoonful of sugar, one-half teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes.

Graham Breakfast Rolls

Two pounds of potatoes boiled and pressed through a colander, one pint of water, one-half cup of sugar, one-half teaspoonful of salt, one-alf cup of yeast; mix into a stiff dough with graham flour, and let rise over night; in the morning mold into small cakes, and when light bake.

Graham Biscuit

One pint of sweet milk, one-half cup of butter, one-half cup of sugar, two eggs, flour enough to make stiff, and a spoonful baking powder; drop on buttered tins.

Graham Puffs

One egg, one pint sweet milk, one pint graham flour, and a pinch of salt; beat the egg thoroughly, add the milk, then the flour gradually; beat the whole mixture briskly with an egg-beater; pour into cast-iron gem-pans, well greased and piping hot; bake in very hot oven; this mixture is just sufficient for twelve gems.

Graham Muffins

Two cups of graham flour, one cup of milk, one-third of a cup of sugar, one egg, butter the size of an egg, two teaspoonfuls of baking-powder; bake in rings twenty or thirty minutes in a hot oven.

Graham Crackers

Seven cups graham, one cup thick sweet cream or butter, one pint sweet milk, two teaspoonfuls baking-powder; rub the baking-powder into the flour, add the cream, with a little salt, then the milk; mix well, and roll as thin as soda crackers; cut in any shape; bake quickly, then leave about the stove for a few hours to dry thoroughly.

Graham Biscuits

Take one quart water or milk, butter the size of an egg, three table-spoonfuls of sugar, two of baker's yeast, and a pinch of salt; take enough white flour to use up the water, making it the consistency of batter cakes; add the rest of the ingredients, and as much graham flour as can be stirred in with a spoon; set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg, roll lightly between the palms; let them rise twenty minutes, and bake in a tolerably hot oven.

Graham Gems

One quart of graham flour, three teaspoonfuls of baking-powder, two eggs beaten light, butter the size of an egg (melted), one tablespoonful brown sugar, a little salt, and milk enough to make a batter.