Gem recipes from Rickie and Herschel Mack In “Mrs. Curtis’s Cook Book: A Manual of Instruction in the Art of Everyday Cookery,” by Isabel Gordon Curtis, published in 1909 by the Success Company of New York, we found six recipes for gems, plus six more recipes which specify baking in gem pans. (Some muffin recipes said to bake in gem pans while others said to bake in mufﬁn pans.) Gem recipes which we haven’t tried include Hominy Gems, Rice Gems, Nun’s Gems (a dessert), and Break- fast Gems. The Breakfast Gems recipe was found in a chapter, “Favorite Dishes In Famous Homes.” To quote from the lead-in to this chapter: “…contributions from the wives of famous men in all parts of America. The wife of President Taft and Vice-President Sherman each commend their favorite dish, while from wives of U.S. Senators and Governors of various states come excellent recipes.” Despite the sexist nature of this chapter, it seems appropriate to the historical period.
Here is the gem recipe from Mrs. Henry B. Quinby, wife of the Governor of New Hampshire, for:
Breakfast Gem Recipe
3 eggs 1 teaspoonful Sugar
1 coffee cup Sweet Milk
1 cupful Warm Water
4 teaspoonfuls Yeast
Flour-enough to make a stiff batter
Beat yolks ofeggs and sugar; stir in milk, water and yeast. Beat well and set in a warm place to rise. When light, beat whites of eggs to a stiff froth and stir into batter, with a pinch of salt. Bake in greased gem pans. For breakfast, mix batter the night before. The above recipe is untried, but here are several gem recipes we have tried.
Entire-Wheat Gem Recipe
1 cupfuls Sour Milk
2 tablespoonfuls Brown Sugar
1 saltspoonful Salt
1 teaspoonful Soda
Sift them all together, add sufficient ﬂour to make a batter that will drop without spreading. Bake in gem pans.(Note: This works well with about 2 cups regular flour and buttermilk.) We made these last three recipes in Griswold No. 8 Gem Pans. All work well and provide a delicious treat cooked in cast iron.
More Gem Recipes
Popover Gem Recipe
1 cupful Sifted Flour
1/4 teaspoonful Salt
1 cupful Milk 1 Egg
Sift together the flour and salt, then gradually beat in the milk and egg. Beat 2 minutes with a Dover beater and bake about half an hour in gem pans, buttered, in a fast oven.
Rye Gem Recipe
1 2/3 cupfuls Rye Flour
1 1/3 cupfuls White Flour
4 teaspoonfuls Baking Powder
1 teaspoonful Salt
1/4 cupful Molasses
1 1/4 cupfuls Milk
3 tablespoonfuls Melted Butter
Sift the dry ingredients, add molasses, milk, eggs, well beaten and butter. Bake in hot oven in buttered gem pan 25 minutes. (Note: In the middle of this recipe are drawings of three pans identiﬁed as oval muffin pan, oblong muffin pan [like Griswold p/n 950], and round popover pan. An iron ham boiler was pictured in another spot.)
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