Graham Wheatlets

One pint of Graham flour, nearly one quart of boiling water or milk, and one teaspoonful of salt. Scald the flour, when you have salted it, into as soft dough as you can handle. Roll it nearly an inch thick, cut in round cakes, lay upon a buttered tin or pan, and bake them in the hottest oven you can get ready. The lightness of the wheatlets depends upon the degree of heat. Some cooks spread them on a hot tin, and set this upon a red-hot stove. Properly scalded and cooked they are light as puffs, and very good, otherwise they are flat and tough. Split and butter while hot.

From page 55 of the 1904 edition.

Original pages from the book