Healthful cookery

Add the ice-water to the cream, and make into a dough with the flour in the same manner as directed in the previous recipe. Fruit Rolls. — Prepare the rolls as directed in the recipe for breakfast rolls, and when well Healthful Cookery kneaded, work into the dough a half cup of Zante currants which have been well washed, dried, and floured. Form the rolls in the usual manner, and bake. Water Rolls with Egg. — I egg, ^4 cup icewater, flour to knead. Beat together until thoroughly mingled, the yolk of the egg and the ice-cold water. With this incorporate flour enough to make a dough which will clear the board without its being dusted with flour, but not so stiff that it will be difficult to shape. Work and shape as directed above. Bake one hour in a well-heated oven. Sandwiches In the preparation of sandwiches, as in that of all other foods, good results depend upon good material to work with. If raised bread is the foundation, it should be well baked, of even texture, and at least one day old. Wafers, unfermented breads, and Granose Biscuits may be used for sandwiches when preferred. These should be rendered fresh and crisp by browning lightly in the oven before spreading. Very dainty sandwiches may be made from breads baked in round-shaped loaves or rolls. The butter, whether dairy or some one of the various nut butters, should be creamed and spread smoothly on the bread before the slices are cut from the loaf. These should preferably be cut thin, and after being spread, may be made into a variety of shapes, as oblongs, squares, triangles, etc. *Salad Sandwiches. — 3 eggs, 1 tablespoonful thick cream, 2 teaspoonfuls lemon juice, salt, and chopped watercress. S3 Healthful Cookery Boil the eggs for ten minutes; drop in cold water for two minutes ; peel, and while still warm, mash fine with a silver fork. Work in the cream, lemon juice, salt, and a little watercress, chopped fine. After cutting off the crust, butter sparingly the end of a loaf of good Graham bread ; then with a thin, sharp knife cut as thin a slice as possible. Spread the buttered slice with the egg mixture, place over it a lettuce leaf washed and dried, then another slice of buttered bread, and press well together. Trim the edges, removing tough crust; cut across twice diagonally, and arrange the triangles on lettuce leaves on a bread-plate. Nuttolene Sandwiches. — Season some Nuttolene with salt and sufficient lemon juice to make it quite sour. Spread this over slices of good Graham bread, with fresh lettuce leaves between. Nuttolene Sandwiches, No. 2. — Emulsify Nuttolene with lemon juice. To it add the yolks of hard-boiled eggs which have been pressed through a sieve. Mix thoroughly, add salt, and spread on slices of whole-wheat or Graham bread. Wafer Sandwiches. — Brown Whole-wheat Wafers on both sides over glowing coals. Spread one side with Nuttolene or Cocoanut Butter, then with Protose minced fine and seasoned with salt j Sandwiches and lemon juice, and a sprinkling of minced parsley, cover with a second wafer, buttered on one side, and serve. Protose and Nuttolene Sandwiches, No. i. — Mix together well-salted Nuttolene and chopped Protose in the proportion of two-thirds Protose to one-third Nuttolene, and spread between thin slices of white or whole-wheat bread ; add a lettuce leaf or sprigs of parsley for garnish, if desired.