\ GOLD STANDARD PURE FOOD PRODUCTS

GRAHAM GEMS.

Two cups of Graham flour, one cup of wheat flour, two tea-
spoons of Gold Standard: Baking Powder, one tablespoon sugar,
one of salt and one well-beaten egg. Mix with sweet milk to
make a thin batter, beat it well; bake in gem irons, .well greased,
filled two-thirds full and bake in a hot oven. Will bake in fifteen
to twenty minutes.

CORNMEAL GEMS.

4 cup cornmeal 1 tablespoon melted baiiec
1 cup flour 4 teaspoon salt
3 teaspoons Gold Standard # cup milk

Baking Powder 1 egg

1 tablespoon sugar

Mix and sift dry ingredients; add milk gradually, egg well
beaten, and melted butter; bake in hot oven in buttered gem
pans twenty-five minutes.

~ SCONES.

One quart flour, two eggs, butter and lard, each the size of an
egg, three-quarters cup of sweet milk, three-quarters cup of sugar,
four teaspoonfuls Gold Standard Baking Powder, pinch#of salt, a
few raisins and currants. Beat the eggs separately, roll soft and
cut in squares.

OAT CAKE.

Three cups of fine oatmeal, two cups of flour, one cup of but-
ter, three-quarters of a cup granulated sugar, one cup boiling

water, one teaspoon Gold Standard Baking Soda. Bake in a hot

oven.
GOLDEN CORN CAKE.
-} cup cornmeal 4 cup sugar
1} cups flour , teaspoon salt
4 teaspoons Gold Standard 1 cup milk
Baking Powder 1 egg

1 tablespoon melted butter
Mix and sift dry ingredients; add milk, egg well beaten, nied
butter. Bake in shallow buttered pan in hot oven twenty minutes.

CORN CAKE (Sweetened with Molasses).

1 cup cornmeal + cup Gold Standard Molasses

# cup flour i cup milk

3¢ teaspoons Gold Standard 1 tablespoon melted butter
Baking Powder 1 egg

1 teaspoon salt :

Mix and bake as Golden Corn Cake, adding molasses to milk.
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