A practical cook and text book for general use

Unleavened Bread. This should be carefully handled, and if any is left, when cold, put it in a covered tin pail or bread jar. It keeps moist longer than other bread, and may be warmed by laying on a clean grate in the oven dry, or dipped in cold water, and laid on plates to heat quickly ; it is then as good, if not better than the day it is baked, being much more tender. If you have a bread kneader, two or three quarts of flour may be used at the same time, and a portion of the dough made into rolls and biscuit ; put the remainder on a plate, cover, set in a cool place until the rolls are done, then knead the other piece of dough a few minutes, and make into wafers and crackers. Crackers and Wafers. Into two cups of cold water stir sufficient Graham meal to make a dough quite stiff. Turn out upon molding board and knead as in the preceding recipe, sifting flour over the dough as you knead, as it must be very stiff. Roll out one-fourth inch thick or •less; cut very small, round, square, or in narrow strips three inches long ; prick and lay on the grate to bake. The heat should be even, and bake them through to a delicate crispness. Wafers are made in the same way, only roll them thin as a knife blade. They will bake in a few moments, and will also burn if not closely watched. These forms of unleavened bread of wheat, furnish variety in taste and quality, soft, hard, and crisp, containing all the elements, the flavor and richness of the grain without adulteration. Cold Mush RoUg. Take mush made of rye, corn, oatmeal, Graham or any kind of coarse cereal, and stir into it Graham meal to make dough stiff enough to handle. Make up or cut into small rolls or biscuits, and bake at once in a hot oven. Hot Mush Rolls, Into boiling hot mush or cereal of any kind, fresh or warmed over, stir sufficient Graham meal to make a rather stiff dough. Turn it at once upon a well floured board, knead very little, cut into shape and bake in quick oven. When corn meal is used, fine white flour may be added if desired, and also in the cold mush rolls. Combination Graham Gems. Graham meal and entire wheat flour in equal parts make very superior gems and rolls. Equal parts of rye or corn meal may also be added to Graham, which should be beaten to a cream. Dried, sweet fruits cut fine may be added by way of variety, a half teacup to a pan of gems, or in any proportion to suit the taste ; a dessert spoonful of liquid vegetable butter may be used in a pan of gems made with water, and also a heaping table spoonful of any kind of finely crushed nuts will shorten a pan of gems. Snow Gems. Into three parts of clean, light, dry snow mix two parts of Graham meal, as speedily as possible ; fill the hot pans very full, but do. not press the mixture nor allow it to melt while mixing ; put in a hot oven, and bake quickly. The above mixture may be baked in a large baking pan if desired. In making unleavened bread of any kind do not be discouraged if unsuccessful, but try again. The oven may have been too hot or too cool ; the batter or dough too thick or too thin ; there is " a right and perfect way" and experience will find it. ENTIRE WHEAT. This is the name given to a fine flour which has been evolved since the flour introduced to the world by Dr. Graham, and which took his name. He first called attention to the fact that the human family were suffering from inadequate and unbalanced nourishment owing to the fact that so many of the nutrient qualities of the wheat were lost in the manufacture of white flour. While " Graham ites," " vegetarians," and "cold water cures" were healing the sick and improving the condition of many others, millers with equal energy and industry were pushing inventions toward the manufacture of still finer, whiter and more impoverished flour.