1/2 cup thin cream 1 cup milk.
1 1/3 cups white flour 2/3 cup whole wheat flour 2 teaspoons salt.
Beat the egg yolk until light and lemon colored; add the milk, cream, and salt; sift the flour and stir in a little at a time, beating vigorously while so doing; continue the beating for from 5 to 10 minutes. Turn into hot buttered gem irons, filling the irons to the level. Bake in a moderate oven about 20 minutes. This recipe may be varied by using graham flour instead of whole wheat or by using the white flour alone.
1 teaspoon salt 1/3 cup cream.
2/3 cup milk.
1 1/2 cups white flour.
1/4 cup chopped nuts.
Beat the egg slightly, add the milk, cream, and salt. Dredge the nuts in a part of the flour and add the remainder of the flour to the egg and milk. Beat about 5 minutes or until the batter is light and smooth. Lastly fold in the chopped nuts. Bake in hot buttered gem irons, taking care to fill the cups to the level. Bake in a moderate oven about 20 minutes.
Currants, raisins or chopped dates may be used instead of the nuts.