Beat the yolks of two eggs, add one cup of milk; then one and one-half cups of gluten flour, two teaspoons of baking powder; beat well, stir in the whites of the two eggs, and bake in hot buttered gem pans about twenty minutes. EGGLESS GINGER GEMS Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes. Add the following spices: one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder. One-fourth cup of currants or seeded raisins may be added. Bake in well-greased gem pans and eat warm for tea or lunch. POPOVERS Mix to a smooth batter two cups each of milk and well-sifted flour, the yolks of three fresh eggs and a teaspoon of salt. Butter well the inside of six or eight deep earthen popover cups and stand them in a pan in a hot oven. While the cups are heating, beat to a froth the whites of the three eggs and stir them quickly in the batter. Open the oven door, pull the pan forward, pour the batter in the hot buttered cups up to the brim. Push the pan back, close the oven door, and bake the popovers till they rise well and are brown at the sides where they part from the clips. Serve them hot, folded lightly in a napkin. ONE-EGG WAFFLES Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, add the milk slowly; then one well-beaten egg and two tablespoons of melted butter; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoon in each section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on top of the other and serve at once. THREE-EGG WAFFLES Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients; add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk; then add one tablespoon of melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles. DOUGHNUTS Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour enough to make a batter as stiff as biscuit dough; add two teaspoons of baking-powder and one teaspoon of salt to the sifted flour. Flour your board well, roll dough out about half an inch thick, and cut into pieces three inches long and one inch wide. Cut a slit about an inch long in the centre of each strip and pull one end through this slit. Fry quickly in hot Crisco. Sprinkle powdered sugar on top of each doughnut. FRENCH DOUGHNUTS