OATMEAL AND GRAHAM GEMS. Mix equal parts of graham and fine Irish oatmeal into a thick batter, with equal parts of milk and water, fill hot gem pans, and bake with a brisk heat. Very sweet and tender.--_Dr. Holbrook._ WHITE FLOUR GEMS. Stir briskly into new milk, or milk and water, sufficient flour to make a batter not too stiff to drop from a spoon--much depends on the consistency; experiment only will decide. Add the whites of two eggs whipped to a stiff froth and beat all together thoroughly. A little cream put in at the last makes the gems more tender. Bake in hot gem pans in a quick oven. BROWN GEMS. Mix with water equal quantities of rye and Indian meal, beat it to a cream, perhaps ten or fifteen minutes, bake in thin cakes in flat gem pans. BEST GRAHAM BISCUITS. Make as thick a graham mush by stirring the flour into boiling water, as is possible, then take it from the stove to the moulding board, knead into it more graham flour, roll about an inch thick, cut into biscuits, and bake in a hot oven. LIGHT GRAHAM BISCUITS. Make the dough of graham yeast bread a trifle stiffer, roll and cut into biscuits. When light, bake thirty minutes. DELICIOUS CORN BREAD. One quart corn meal, partly scalded with one pint boiling water. Add to this one pint sweet milk, stir to a smooth batter, dip a large cooking spoonful at a time on your hot griddle in separate cakes, let it stand to get the lower crust well started, then place the griddle in the hot oven, on the top grate, and allow the baking to be finished there. The cake should be a nice brown. About half an hour’s time will be required for baking.--_Dr. M. A. Fairchild._ OATMEAL CAKE. Take one pint of fine oatmeal, and warm water enough to stir up a batter, like griddle cakes. Pour it into a shallow baking pan or griddle, and bake twenty minutes in a hot oven. Or bake in small cakes on the griddle, first putting in a handful of wheat flour and a little more water. BOSTON BROWN BREAD. Three cups graham flour, one cup Indian meal, one cup molasses, two cups sweet milk, one cup sour milk, one teaspoon soda. Steam three hours and bake two hours. GRAHAM BREAD. Soak half a cake of compressed yeast, stir it into one quart warm water and two quarts graham flour. Put into a deep sheet iron bread pan which has been well greased. When light bake one hour or more. If compressed yeast cannot be obtained, use home-made or baker’s yeast. The dough should be as stiff as can be stirred with a spoon. Make bread from fine flour of the entire wheat the same way, only a trifle stiffer. YEAST BREAD FROM WHITE FLOUR.