Mazdaznan encyclopedia of dietetics and home cook book

grate on it, and on this place your bread pan. Keep the lower pan always filled with water. You may bake this bread for six hours. It will be perfectly soft and exceedingly palatable. To steam it you may put it in pails and hang them in the boiler, but be careful that no water gets into your bread pails, and boil for six hours. Sometimes it is well to add a little water and work the flaxseed in. Always grind your own flaxseed, and if you want the bread to be sweet, without any aftertaste, use the whole flaxseed. This bread will answer many demands by those of organic complications as well as others. Sliced and toasted, this bread will make rich blood. BREAKFAST BREAD. Wheat soaked for several hours, then steamed for two or more hours, then mashed to a pulp and when cool mixed with enough flour to roll out into layers and baked in a quick oven, will prove an Ideal food. BREAD STICKS. Take two cupfuls of milk, one well-beaten egg, one small teaspoonful of salt, three cupfuls of whole-wheat flour, freshly ground on the Mazdaznan Mill, one teaspoonful of oil, or sterilized butter. Beat the mixture out in the open air, if possible, for three-quarters of an hour, or until it cleaves from the pan, and put immediately into hot breadstick irons and bake for thirty minutes in a hot oven. The above mixture is suflicient to fill the irons No. 22 E. These sticks are particularly suitable for dyspeptic and constipated persons. ORIENTAL CORN BREAD. Bring one pint of water, salted to taste, to a boil. Stir enough meal into it slowly to make a thick mush. Take it off the fire and beat it hard with a spoon. After it has become somewhat cool, beat into it two or three yolks of eggs, adding a little oil or clarified butter to it. Beat the whites of eggs thoroly and now stir them into the consistency perfectly. Oil the pan, put the batter into same and bake for half an hour in hot oven. FRUIT BREAD. Grind one-half pound each of raisins, of figs, of coarsely ground wheat, one-fourth pound of skinned raw peanuts, two drams of gum arabic dissolved in enough rain or distilled water or fruit juices to moisten these ingredients and roll them out into a stiff consistency. It is best to cream the raisins, the figs and the nuts with the flour separately so as to be able to spray with water the consistency while rolling out. Make into strips, one by six inches, and bake in the hot sun on oiled papers until crisp and dry. Put up in oiled papers will keep. One stick after dinner will prove a good dessert, as it will assist digestion and promotion. PROMOTION FOOD. To every quart of coarsely ground flour or half-andhalf bolted flour and middling, take one-half a pint of finely ground raw peanuts, add two heaping teaspoonfuls of sugar and a small teaspoonful of salt. Knead into a light consistency and bake in the form of sticks or flat cakes in a fairly hot oven. In summer may be baked in the sun. Sunbaked bread acts on liver more mildly and cures constipation after six weeks' use. NEILY BREAD.