Beat two eggs together until light, add to them 1 cup of milk, 1/2 tsp. salt and sufficient flour to make a batter that will drop from the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3 (l.) tsps. of baking powder to the batter, mix thoroughly and drop by spoonfuls into the hot fat. When brown on one side turn and brown on the other; take out with a skimmer and serve very hot. Do not pierce with a fork as it allows the steam to escape and makes the fritter heavy. GEMS--WHOLE WHEAT OR GRAHAM GEMS. 2 cups of whole wheat flour. 1/2 tsp. salt. 1 tbsp. sugar. 2 eggs, beaten separately. 1 cup milk. 1 cup water. Mix flour, salt and sugar. Beat the eggs until light, add the milk and water, stir this into the dry mixture. Bake in hot gem pans for 30 minutes. CORN MUFFINS. 1 cup cornmeal. 1 cup flour. 1-1/4 cups milk. 2 tbsps. butter. 2 tbsps. sugar. 1/2 tsp. salt. 2-1/2 tsps. baking powder. 1 egg. Mix all the dry ingredients together. Melt the butter in a hot cup. Beat the egg till light. Add the milk to it and turn this mixture into the bowl containing the dry ingredients. Add the melted butter and beat vigorously and quickly. Pour into buttered muffin or gem pans, and bake for one-half hour in a moderate oven. QUICK MUFFINS OR GEMS. 1 pt. of milk. 1 oz. butter. 3 cups of flour. 4 tsps. baking powder. 1 tsp. salt. 3 eggs. Beat the eggs separately till light, add the yolks to the milk, then the flour, which must be more or less, according to the quality. The batter must be thin and pour from the spoon. Now add the melted butter and salt; give the whole a vigorous beating. Now add the baking powder and the well beaten whites, stir till thoroughly mixed. Bake in muffin rings in a quick oven or on the griddle. TEA BISCUIT. 1 pt. of flour. 1 cup milk. 2-1/2 tsps. baking powder. 1/2 tsp. salt. 1 tbsp. lard or butter. 1/2 tsp. sugar. Mix thoroughly in a sieve the flour, sugar, salt and baking powder, and rub through the sieve. Rub the butter or lard into this mixture. Now add the milk, stirring quickly with a strong spoon. Sprinkle the board with flour, turn out the dough upon it. Roll to the thickness of about 1/2 inch, cut with a small cutter. Bake in a quick oven. Do not crowd the biscuit in the pan. They should bake from 10 to 15 minutes. (All biscuit doughs should be mixed as soft as it is possible to handle. Sour milk may be used in this recipe by substituting soda for the baking powder.) HOT CORN BREAD. 1 qt. of cornmeal. 1 tsp. of salt. 1 pt. sour milk or buttermilk. 1 oz. of butter. 2 eggs. 1 tsp. of soda.