GRAHAM PUFFS NO. 2.—­Beat the yolks of two eggs in two cupfuls of ice water; then add gradually, beating well meantime, three and one fourth cupfuls of Graham flour.  Continue the beating, after all the flour is added, until the mixture is light and full of air bubbles.  Add last the whites of the eggs, beaten to a stiff froth, and bake at once in heated irons.

CURRANT PUFFS.—­Prepare the puffs as directed in any of the foregoing recipes with the addition of one cup of Zante currants which have been well washed, dried, and floured.

GRAHAM GEMS.—­Into two cupfuls of unskimmed milk which has been made very cold by standing on ice, stir gradually, sprinkling it from the hand, three and one fourth cupfuls of Graham flour.  Beat vigorously for ten minutes or longer, until the batter is perfectly smooth and full of air bubbles.  Turn at once into hissing hot gem irons, and bake in a hot oven.  If preferred, the batter may be prepared, and the dish containing it placed on ice for an hour or longer; then well beaten and baked.  Graham gems may be made in this manner with soft water instead of milk, but such, in general, will need a little more flour than when made with milk.  With some ovens, it will be found an advantage in baking these gems to place them on the upper grate for the first ten minutes or until the top has been slightly crusted, and then change to the bottom of the oven for the baking.

CRUSTS.—­Beat together very thoroughly one cupful of ice-cold milk, and one cupful of Graham flour.  When very light and full of air bubbles, turn into hot iron cups, and bake twenty-five or thirty minutes.  The best irons for this purpose are the shallow oblong, or round cups of the same size at the bottom as at the top.  Only a very little batter should be put in each cup.  The quantity given is sufficient for one dozen crusts.

RYE PUFFS.—­Beat together the same as for whole-wheat puffs one cupful of milk, one tablespoonful of sugar, and the yolk of an egg.  Add one cupful of good rye flour, mixed with one half cupful of Graham flour, and stir in lastly the well beaten white of the egg.  Bake at once, in heated gem-irons.

RYE PUFFS NO. 2.—­Beat together until well mingled one pint of thin cream and the yolk of one egg.  Add gradually, beating meanwhile, four cups of rye flour.  Continue to beat vigorously for ten minutes, then add the stiffly-beaten white of the egg, and bake in heated irons.

RYE GEMS.—­Mix together one cupful of corn meal and one cupful of rye meal.  Stir the mixed meal into one and a half cupfuls of ice water.  Beat the batter vigorously for ten or fifteen minutes, then turn into hot irons, and bake.

BLUEBERRY GEMS.—­To one cupful of rich milk add one tablespoonful of sugar, and the yolk of an egg.  Beat well till full of air bubbles; then add gradually one cupful of Graham flour, and one cupful of white flour, or white corn meal.  Beat vigorously until light; stir in the beaten white of the egg, and one cupful of fresh, sound blueberries.  Bake in heated irons, in a moderately quick oven.  Chopped or sour apples may be used in place of the berries.