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1⅔ cups rye flour

1⅓ cups flour

4 teaspoons baking powder

1 teaspoon salt

¼ cup molasses

1¼ cups milk

2 eggs

3 tablespoons melted butter

Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes.

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½ cup corn meal

1 cup flour

3 teaspoons baking powder

1 tablespoon sugar

1 tablespoon melted butter

½ teaspoon salt

¾ cup milk

1 egg

Mix and bake as Graham Muffins II.

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¼ cup hominy

½ teaspoon salt

½ cup boiling water

1 cup scalded milk

1 cup corn meal

3 tablespoons sugar

3 tablespoons butter

2 eggs

3 teaspoons baking powder

Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add yolks of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powder and beat thoroughly. Bake in hot buttered gem pans.