Healthful cookery

Fruit Pin-wheels. — 'Take equal parts of Nut Meal and pastry flour, sift together several times, and make into a soft dough with cold water. Press together, but do not knead; roll quite thin. Spread lightly with Almond Butter, and then with a fruit mixture, made of equal parts of chopped citron. Zante currants, and seedless raisins. Make a roll of the dough, cut into slices, and bake on a rollbaker or on perforated tins. Nut Sticks. — Prepare dough with four cups of winter-wheat flour mixed with one and one-half cups of Nut Meal and water. After being well kneaded, the dough may be divided and shaped by rolling with the hand into a long roll about the size of the little finger. Cut into three- or four-inch lengths, and bake on perforated tins for about twenty minutes. Rolled still thinner and cut into similar lengths it may be made into Nut Straws. Nut Crisps. — Mix together thoroughly one and one-half cups of coarse Graham flour and one-half cup of Nut Meal. Make into a rather stiff dough with ice-water. Knead well, roll as thin as brown Healthful Cookery paper, cut into squares, and bake on perforated tins until slightly browned on both sides. Cocoanut Crisps. — Pulverize dessicated cocoanut by pounding in a cloth or in a mortar, or by pressing as much as possible through a fine flour sieve. Use the fine portion only. Take one-third cocoanut thus prepared and two-thirds flour (Pillsbury’s Best or Entire Wheat Flour). Mix to a dough with icewater, knead lightly, roll with a rolling-pin into sheets scarcely thicker than a paper, prick with a fork, cut into small squares with a knife or wafercutter, and bake. Breakfast Rolls. — I y2 pints Graham flour, I cup cream or rich milk. Sift the Graham flour into a bowl, and into it stir the thin cream or unskimmed milk, which should be very cold. Pour the liquid into the flour slowly, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as fast as 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 quantity of flour will vary somewhat with the quality, but in general the quantity given will be quite sufficient for mixing the dough and dusting the board. When well kneaded, divide into Unfermented, or Aerated, Bread 51 two portions ; roll each over and over with the hands, until a long roll about one inch in diameter is 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 another when baking. Each roll should be as smooth and perfect as possible, and with no dry flour adhering. Bake at once, or let stand on ice for twenty minutes. The rolls should not be allowed to stand after forming, unless on ice. From thirty to forty minutes will be required for baking. When done, spread on the table to cool, but do not pile one on top of another. Very nice rolls may be made in the same manner, using for the wetting ice-cold soft water. They require a longer kneading, are more crisp, but less tender, than those made with cream. With some brands of Graham flour the rolls will be much lighter if one-third white flour be used. Wholewheat flour may be used in place of Graham. Cream Graham Rolls. — y2 cup cream, y2 cup ice-water, 3 cups Graham flour.