Place milk, cream, and yolks of eggs in a crock, beat until smooth, add the flour quickly, and beat ten minutes. Fold in the beaten whites of the eggs, put in hot irons, and bake twenty or twenty-five minutes. Cream Sticks. — 2 cups pastry flour✪ Cream Sticks, y. teaspoon- ful salt, y2 cup cream. Into a mixing bowl put two cups of pastry flour and one-fourth teaspoonful of salt. Have ready one-half cup of cream, and as the cream is poured into the flour, a little at a time, with a fork form small particles of dough, and lift them out on to Unfermented , or Aerated, Bread 47 a bread-board, which has been dredged with flour. Continue this until the flour is all used up, and if necessary use more cream. With the hands press the particles of dough together, and knead carefully, taking pains to stretch the dough to make the gluten elastic, and fold in air with which to make them light. When the dough snaps well in pulling it apart, it is ready to roll. Roll about one third of an inch thick, and cut into sticks one third of an inch wide and the length of a silver knife handle. Bake in a perforated tin for about twenty or thirty minutes in a moderate oven. The sticks should be thoroughly dried out and brown when done. Nut Gluten Rolls. — Make a thin cream by dilu- ting Nut Butter with water until it is of the consist- ency of very thin cream. Sift a pint and a half of 40-per-cent Gluten Flour into a bowl, and into this stir one cup of the Nut Cream. Pour the liquid into the flour, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as soon as it is poured in. When all the liquid has been added, gather the fragments of dough together, knead thor- oughly for ten minutes or longer, until perfectly smooth and elastic. The cream should be ice cold, and it is best to mix the dough in a cold place. 48 Healthful Cookery When well kneaded, divide into two portions; roll each over and over with the hands until a long roll about an inch in diameter has been formed. Cut this into two-inch lengths, prick with a fork, and place on perforated tins, far enough apart so that one will not touch the other in baking. They should be baked at once, or kept on ice until ready for baking. Another way is to take one part of Nut or Almond Meal to three parts of Gluten Flour and mix thoroughly. Then add water until of the proper consistency✪ Nut Gluten Rolls, and proceed as above. As much cold air should be incorporated into the dough as pos- sible during the kneading process, as it is the heat- ing and consequent expansion of this air which makes the rolls light. Granose Biscuit. — These may be served cold or warm, with milk or cream ; used as toast for poached eggs, asparagus, and fresh fruits mashed and sweetened to taste ; or they may be served with hot stewed fruits or fruit juices poured over them. They are an excellent accompaniment for soups of all kinds. Toasted Granose Biscuit. — While the Granose Biscuit are thoroughly cooked, they are more crisp and delicious if browned lightly in the oven for a time before serving. Eaten dry like this they have Unfermented , or Aerated, Bread 49 a nutty flavor, which requires no “ spice ” to give them a relish. Split the Biscuit carefully, and toast delicately over the fire or in the oven. Serve at once.

AI-modernized reading of the original text

Place milk, cream, and yolks of eggs in a crock, beat until smooth, add the flour quickly, and beat ten minutes. Fold in the beaten whites of the eggs, put in hot irons, and bake twenty or twenty-five minutes. Cream Sticks. — 2 cups pastry flour, y. teaspoonful salt, y2 cup cream. Into a mixing bowl put two cups of pastry flour and one-fourth teaspoonful of salt. Have ready one-half cup of cream, and as the cream is poured into the flour, a little at a time, with a fork form small particles of dough, and lift them out on to Unfermented , or Aerated, Bread 47 a bread-board, which has been dredged with flour. Continue this until the flour is all used up, and if necessary use more cream. With the hands press the particles of dough together, and knead carefully, taking pains to stretch the dough to make the gluten elastic, and fold in air with which to make them light. When the dough snaps well in pulling it apart, it is ready to roll. Roll about one third of an inch thick, and cut into sticks one third of an inch wide and the length of a silver knife handle. Bake in a perforated tin for about twenty or thirty minutes in a moderate oven. The sticks should be thoroughly dried out and brown when done. Nut Gluten Rolls. — Make a thin cream by diluting Nut Butter with water until it is of the consistency of very thin cream. Sift a pint and a half of 40-per-cent Gluten Flour into a bowl, and into this stir one cup of the Nut Cream. Pour the liquid into the flour, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as soon as it is poured in. When all the liquid has been added, gather the fragments of dough together, knead thoroughly for ten minutes or longer, until perfectly smooth and elastic. The cream should be ice cold, and it is best to mix the dough in a cold place. Healthful Cookery When well kneaded, divide into two portions; roll each over and over with the hands until a long roll about an inch in diameter has been formed. Cut this into two-inch lengths, prick with a fork, and place on perforated tins, far enough apart so that one will not touch the other in baking. They should be baked at once, or kept on ice until ready for baking. Another way is to take one part of Nut or Almond Meal to three parts of Gluten Flour and mix thoroughly. Then add water until of the proper consistency, and proceed as above. As much cold air should be incorporated into the dough as possible during the kneading process, as it is the heating and consequent expansion of this air which makes the rolls light. Granose Biscuit. — These may be served cold or warm, with milk or cream ; used as toast for poached eggs, asparagus, and fresh fruits mashed and sweetened to taste ; or they may be served with hot stewed fruits or fruit juices poured over them. They are an excellent accompaniment for soups of all kinds. Toasted Granose Biscuit. — While the Granose Biscuit are thoroughly cooked, they are more crisp and delicious if browned lightly in the oven for a time before serving. Eaten dry like this they have Unfermented , or Aerated, Bread 49 a nutty flavor, which requires no “ spice ” to give them a relish. Split the Biscuit carefully, and toast delicately over the fire or in the oven. Serve at once.

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