A practical cook and text book for general use

Rolls of Entire Wheat No. i. Put a quart of sifted entire wheat flour into your mixing bowl, and add cold water sufficient to make a stiff dough, not too stiff or the bread will be hard. If you have a kneader use it where much kneading is required as in rolls and crackers, and a superior bread will be the result. If you must knead by hand, dust the molding board with flour, and turn the dough out clean from the bowl ; knead and manipulate the dough as in the hard Graham rolls, cut and bake in the same manner. The perforated grate, and small tin shapes for cutting rings, biscuits and rolls, will save much time, and also improve the bread. Entire Wheat Biscuit No. 2. Take the same quantity of flour and water as in the preceding recipe, adding to it two teaspoonfuls of vegetable butter, or two heaping table-spoonfuls of crushed nuts. The dough must be very thoroughly kneaded, and carefully baked, treated in every way as in No. i. This bread should be light, tender and sweet. Do not scorch it. Cocoanut Biscuit. Warm your mixing bowl, and put into it three teacups of boiling water, one-half cupful grated cocoanut, and three teacups of entire wheat flour ; stir into a dough as quickly as possible, and turn clean from the bowl on a well floured molding board ; sift a little flour over it, knead slightly, roll three-fourths of an inch thick, cut and bake on a perforated grate, in a quick oven, half an hour. Peanut Biscuit. These are made precisely similar to the above and can be had with less trouble, as the nuts can be crushed with the rolling pin. All varieties of nuts may be used this way, and circumstances and individual taste will suggest experiments. Entire Wheat Crackers No. i. To one pint entire wheat add sufficient cold water to make a stiff dough. Knead ten minutes ; roll one-fourth of an inch thick, cut and bake on the grate in a hot oven, to a delicate crisp. No. 2, with Butter. Make and bake as in No. i, adding one table-spoonful of vegetable butter. No. 3, with Nuts. Make as in No. i, adding one heaping table-spoonful peanut, filbert, pecan, or other crushed nut ; treat and bake as above. GLUTEN FLOUR. Highly recommended in various diseased conditions, can be successfully made into rolls, biscuit and gems after the recipes given for entire wheat flour. Care should be taken to have the dough a little stiffer, and gems somewhat thicker. White Flour Nut Biscuit. This and the following recipe, though made from the tabooed fine white flour are here introduced to show that home-made unleavened bread can be made of that flour, and without dairy butter shortening. Mix thoroughly together two slightly rounding teacups white bread flour, and one heaping table-spoonful of finely grated cocoanut ; pour over it two teacups boiling water, stir into a mass and turn upon the well floured molding board ; knead one minute, roll three-fourths of an inch thick, cut and bake at once on the grate in a quick oven. A larger quantity or a different variety of nut may be used if desired. White Fruit Biscuit. Two level cups of white flour, one-half cup of seeded and chopped raisins mixed with the flour ; add two teacups boiling water and one tablespoonful of vegetable butter. Mix, cut and bake as in the preceding recipe. RYE. Any of these recipes apply to rye, save that it should be slightly stiffer, whether the flour or meal is used. Corn Meal Biscuit. Pour boiling water upon two cups best fine corn meal, and stir to a stiff dough. Turn it upon a well floured molding board, get into shape, press out or roll an inch thick, cut and bake on perforated grate in quick oven thirty minutes. Corn Meal and Squash Biscuit, Take two cups boiling hot winter squash, mash very smooth, and stir into it sufficient fine yellow corn meal to make a dough stiff