Wash the raisins, and lift them out of the water. Put them on the fire with barely enough moisture to heat them through. As soon as the water is evaporated, remove them from the fire, and grind through a coarse food mill. Mix all the dry ingredients. Add the oil, and rub the flour between the hands to distribute the oil evenly. Add the water slowly, only sufficient to mix into a stiff dough, following directions for mixing cream rolls. Work the dough together, and roll out into a long strip, about the thickness of pie crust. Spread the fruit over half of the dough ; then fold the remaining half over the fruit, and roll lightly with a rolling-pin to press the dough together. Cut into squares, prick with a fork, lay in a baking pan, and bake on the top grate of a hot oven, to a very light brown. Care must be used not to overcook this bread, as the fruit sugar burns very quickly. Remove from the oven before the fruit has had time to cook too much. These may be baked on the inverted bottom of a deep bake pan to advantage. DATE ROLLS Make pastry from the above recipe, roll out to the thickness of pie crust, cut into strips 2.^/2 inches wide, moisten the back (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) j JQ SCIENCE of FOOD and COOKERY edge of each strip, place stoned dates end to end in the middle of the strip, and fold up the front edge; then roll over until the edges meet, and cut into 3-inch lengths. Bake in a moderate oven until light brown. CORN MEAL CRISPS I cup corn meal I tablespoon sugar I cup pastry flour 2 tablespoons vegetable fat✪ Corn Meal Crisps Yz teaspoon salt J4 cup water Mix all the dry ingredients, add the oil, and rub between the hands. Add the water, and mix to dough. Roll out J4 mch thick, and cut with a biscuit cutter. Prick with a fork, and bake to a light brown. RYE WAFERS i cup rye flour y2 teaspoon salt 1 cup pastry flour Scant % cup water, or just 2J/2 tablespoons vegetable fat enough to hold the flour 2 tablespoons sugar✪ Rye Wafers together to stiff dough Mix all the dry ingredients, add the oil, and rub the flour between the hands to distribute the oil through the flour. Add the water slowly, and mix the sa/ne as for wheat sticks. Roll out % inch thick, cut with a biscuit cutter, prick with a fork, and bake to a light brown color. RYE STICKS Take the dough of the preceding recipe, and roll out l/2 inch thick. Cut into long strips about 1/3 inch wide, then again cross- wise into 3-inch lengths. Lay in a baking pan, leaving a little space between, and bake to a light brown color. BUCKWHEAT STICKS i cup buckwheat flour 2r/> tablespoons vegetable fat i cup pastry flour 2 tablespoons sugar y2 teaspoon salt Scant l/2 cup water✪ Buckwheat Sticks Mix and bake the same as for rye sticks. BUCKWHEAT WAFERS Roll out the dough of the preceding recipe to l/± inch thick, cut with a biscuit cutter, prick with a fork, and bake to a light brown color. T 2O (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY COMMUNION BREAD ✪ Communion Bread

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Wash the raisins, and lift them out of the water. Put them on the fire with barely enough moisture to heat them through. As soon as the water is evaporated, remove them from the fire, and grind through a coarse food mill. Mix all the dry ingredients. Add the oil, and rub the flour between the hands to distribute the oil evenly. Add the water slowly, only sufficient to mix into a stiff dough, following directions for mixing cream rolls. Work the dough together, and roll out into a long strip, about the thickness of pie crust. Spread the fruit over half of the dough ; then fold the remaining half over the fruit, and roll lightly with a rolling-pin to press the dough together. Cut into squares, prick with a fork, lay in a baking pan, and bake on the top grate of a hot oven, to a very light brown. Care must be used not to overcook this bread, as the fruit sugar burns very quickly. Remove from the oven before the fruit has had time to cook too much. These may be baked on the inverted bottom of a deep bake pan to advantage. DATE ROLLS Make pastry from the above recipe, roll out to the thickness of pie crust, cut into strips 2.^/2 inches wide, moisten the back edge of each strip, place stoned dates end to end in the middle of the strip, and fold up the front edge; then roll over until the edges meet, and cut into 3-inch lengths. Bake in a moderate oven until light brown. CORN MEAL CRISPS I cup corn meal I tablespoon sugar I cup pastry flour 2 tablespoons vegetable fat Yz teaspoon salt J4 cup water Mix all the dry ingredients, add the oil, and rub between the hands. Add the water, and mix to dough. Roll out J4 mch thick, and cut with a biscuit cutter. Prick with a fork, and bake to a light brown. RYE WAFERS i cup rye flour y2 teaspoon salt 1 cup pastry flour Scant % cup water, or just 2J/2 tablespoons vegetable fat enough to hold the flour 2 tablespoons sugar together to stiff dough Mix all the dry ingredients, add the oil, and rub the flour between the hands to distribute the oil through the flour. Add the water slowly, and mix the sa/ne as for wheat sticks. Roll out % inch thick, cut with a biscuit cutter, prick with a fork, and bake to a light brown color. RYE STICKS Take the dough of the preceding recipe, and roll out l/2 inch thick. Cut into long strips about 1/3 inch wide, then again crosswise into 3-inch lengths. Lay in a baking pan, leaving a little space between, and bake to a light brown color. BUCKWHEAT STICKS i cup buckwheat flour 2r/> tablespoons vegetable fat i cup pastry flour 2 tablespoons sugar y2 teaspoon salt Scant l/2 cup water Mix and bake the same as for rye sticks. BUCKWHEAT WAFERS Roll out the dough of the preceding recipe to l/± inch thick, cut with a biscuit cutter, prick with a fork, and bake to a light brown color. COMMUNION BREAD

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