Luncheons

The bread-plane can be adjusted to cut slices of any thickness. It will cut fresh bread very thin. Bread which is a day old it will cut as thin as lace. For cutting bread for sandwiches it is especially useful. LACE TOAST OR ZWIEBACK Use stale bread, and with the bread-plane shave off slices as thin as lace. Spread the slices on pans and place them in the oven for a minute to brown, or place them on a toaster on top of the range. It will take but a minute for them to dry and take an even light-golden color. [illustration: No. 191. Pulled Bread] '^.. [illustration: No. 192. Bread-plane] [illustration: No. 193. Lace Toast or Zwieback] [illustration: No. 194. Swiss Rolls in the Dough] [illustration: No. 195. Swiss Rolls Baked] [illustration: No. 196. Luncheon or Dinner Rolls and Braids in the Dough] This toast can be served with soup, or at any time in place of cracker biscuits. It is a form of toast much liked by people who do not eat starchy foods and so abstain from bread. SWISS ROLLS Scald one cupful of milk to which have been added one tablespoonful of sugar and two tablespoonfuls of butter. "NATien it has partly cooled add one half a cake of compressed yeast. Stir in well about three quarters of a quart of flour. Put it in a moderately warm place to rise. AVhen it is light, place it in the ice-box for at least three hours, or overnight. When ready to use, turn the raised dough on a wellfloured board, and roll it to a half-inch thickness. Spread the top with butter, and roll the sheet of dough like a jellycake roll. See illustration No. 194. Cut from the end of the roll slices three quarters of an inch in thickness. Place the slices in pans, leaving plenty of room between each one, so they will not touch in rising. Let them rise slowly until they are very light, and more than doubled in size. Bake in a quick oven about twenty minutes. LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS For these rolls, any bread dough may be used. In order to get the pieces of uniform size, mold the dough into a roll about one and a half inches in diameter. Cut the roll into pieces one and a half inches long, giving pieces the size of an egg, or make the pieces larger, if desired. Turn each piece into a ball, and then, using both hands, roll it into shape, making a roll which is thick in the center and pointed at each end. See illustration No. 196. Place the rolls in pans, giving them sufficient room to rise without touching. When they have a little more than doubled in size, brush the tops with beaten egg diluted with a little milk. Bake them in a quick oven for fifteen or twenty minutes. For making braids, roll the dough into pencil-shaped pieces about half an inch in diameter and five inches long. Brush each one with melted butter. Press the ends of three pieces together and braid them. Let them rise to double in size, brush the tops with egg and milk, and bake for fifteen to twenty minutes. Twists are made the same as braids, using two instead of three pieces of dough. STEIPED BREAD AND BUTTER For First Course with Oysters and Clams on the Half Shell. For Fish and Salad Courses, ALSO FOR Afternoon Tea Cut white and any kind of brown bread into slices from three eighths to half an inch in thickness. Spread each slice generously with butter which is soft enough to spread easily. Lay the slices together in alternating colors, two buttered sides coming together in each layer. When the pile of buttered slices is three and a half to four inches high, cut it into good shape, removing the crusts. Place the bread between two plates under a light weight and set it into the ice-box to harden the butter. When ready to serve, cut it into slices about as thick as the original slices, and then into strips. CHECKERED BREAD AND BUTTER