HOE CAKES.—­Scald one pint of white corn meal, with which, if desired, a tablespoonful of sugar, and one half teaspoonful of salt have been mixed, with boiling milk, or water enough to make a batter sufficiently thick not to spread.  Drop on a hot griddle, in large or small cakes, as preferred, about one half inch in thickness.  Cook slowly, and when well browned on the under side, turn over.  The cake may be cooked slowly, until well done throughout, or, as the portion underneath becomes well browned the first browned crust may be peeled off with a knife, and the cake again turned.  As rapidly as a crust becomes formed and browned, one may be removed, and the cake turned, until the whole is all browned.  The thin wafer-like crusts are excellent served with hot milk or cream.

OATMEAL GEMS.—­To one cupful of well-cooked oatmeal add one half cupful of rich milk or thin cream, and the yolk of one egg.  Beat all together thoroughly; then add, continuing to beat, one and one third cupfuls of Graham flour, and lastly the stiffly beaten white of the egg.  Bake in heated irons.  If preferred, one cupful of white flour may be used in place of the Graham.

SNOW GEMS.—­Beat together lightly but thoroughly two parts clean, freshly fallen, dry snow, and one part best granular corn meal.  Turn into hot gem irons and bake quickly.  The snow should not be packed in measuring, and the bread should be prepared before the snow melts.

POP OVERS.—­For the preparation of these, one egg, one cupful of milk, and one scant cupful of white flour are required.  Beat the egg, yolk and white separately.  Add to the yolk, when well beaten, one half of the milk, and sift in the flour a little at a time, stirring until the whole is a perfectly smooth paste.  Add the remainder of the milk gradually, beating well until the whole is an absolutely smooth, light batter about the thickness of cream.  Stir in the stiffly beaten white of the egg, and bake in hot earthen cups or muffin rings, and to prevent them from sticking, sift flour into the rings after slightly oiling, afterward turning them upside down to shake off all of the loose flour.

GRANOLA GEMS.—­Into three fourths of a cup of rich milk stir one cup of Granola (prepared by the Sanitarium Food Co.).  Drop into heated irons, and bake for twenty or thirty minutes.

BEAN GEMS.—­Prepare the gems in the same manner as for Whole-Wheat Puffs, using one half cup of milk, one egg, one cup of cooked beans which have been rubbed through a colander and salted, and one cup and one tablespoonful of white flour.  A little variation in the quantity of the flour may be necessary, dependent upon the moisture contained in the beans, although care should be taken to have them quite dry.