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Graham Gems

tablespoonfuls sugar 71/2 cups sifted flour 2 cakes FLEISCHMANN'S YEAST 2 cups milk, scalded and cooled 2 One and one-half pint graham flour, 1/2 pint corn meal, 1 teaspoonful salt, two teaspoons of baking powder, one and onefourth pints milk. Sift together graham flour, corn meal, salt and powder. Add the milk, and mix into a moderately stiff batter. Half fill cold gem pans well greased. Bake in a solid hot oven ten or twelve minutes. 2 1/2 cup butter 2/3 cup sugar eggs 1/2 cup raisins or currants 1/2 teaspoonful salt Dissolve yeast and two tablespoonfuls sugar in lukewarm milk. Add three and one-quarter cups flour, to make sponge.

Beat until smooth, cover and let rise until light, in warm place, free from draft about one hour. Add butter and sugar creamed, eggs well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a moderately soft dough, and salt. Turn on board, knead lightly, place in greased bowl.

Cover and set aside in warm place, until double in bulk, which should be in about two hours. Shape with hand into medium-sized round buns, place in wellgreased shallow pans about two inches apart. Cover and let rise again-about one hour, or until light.

Glaze with egg diluted with water.

With sharp knife cut a cross on top of each. Bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frosting.