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Graham Gems with Sour Milk or Buttermilk
Graham flour, 1 qt.; 1 egg, well beaten; butter, 1 table-spoonful, melted; soda, 1 tea-spoonful; a little salt, sour milk or buttermilk, as below. Put the flour, beaten egg, butter and salt into a pan, dissolve the soda in a cup of the milk, and stir it with more sour milk, sufficient to make a stiff batter. The gem pans being warm, or hot, and buttered, dip in the batter to half fill them, for, if properly pre pared, they will raise to fill the pans. This will be about sufficient to fill two sets of pans. Bake in a quick oven. These and graham griddle cakes are the only warm bread which the doctor allows dyspeptics to eat. Other bread should always be one day old before eaten by dyspeptics. Except warm corn bread or breakfast corn cakes may also be eaten in moderation by dyspeptics, if in does not disagree with the stomach, as shown by rising after eating.
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