A careful study of the scriptures relating to the feast of the Passover, which was sacredly observed by God's people in days of old, together with those which speak of the institution of the Lord's Supper, shows conclusively that the bread used was of the unleavened kind. The grain used in the making of the flour, moreover, so far as is known, was ground entire, the white breads now in common use being but a modern invention. In the strict sense of the word, wliite bread is not a true symbol of the body of the Lord. He is the great Life-giver; but white bread, if depended upon exclusively for food, leads to disease and premature death. In the times of old, special direc- tions were given as to what should enter into the making of bread for sacramental purposes — "fine flour" "mingled with . . . beaten oil." (Exodus 29:40; Leviticus 2:1.) In the making of the following bread, it is necessary that the flour be ground fine; and if the directions are followed, the bread will be tender, and of a good flavor. COMMUNION BREAD RECIPE 2 cups entire wheat flour 6 tablespoons of purest (ground fine) vegetable oil y2 teaspoon salt 9 tablespoons cold water✪ Communion Bread Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly with a silver fork until thick and white (a temporary emulsion). Pour onto the flour all at once, and mix lightly into a dough. Turn out on a floured board and knead, folding it over and over to inclose air, and pounding it with a wooden mallet (a wooden potato masher is excellent) until quite elastic, which takes about 5 or 6 minutes. Roll out to the thickness of pie crust, mark with a dull knife into 24-inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavor. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 121 XIV. SOUPS "My appetite comes to me when eating" SOUPS may be divided into two classes: First, broths, or thin soups, to which may be added cooked grains or vegetables cut in various shapes and sizes for garniture and to give variety and flavor. While these thin soups are lacking in nourishing qualities found in those made of the more solid foods, they are of value for their richness in mineral salts, and for the stimulating effect they have on the appetite. Thus when taken at the beginning of the meal, and in small quantity, they may aid in the digestion of the more solid foods. Second, those soups which usually have as their basis cooked cereals, legumes, or vegetables forced through a strainer, and thinned with the liquid in which they were cooked, or with milk or cream, or both milk and cream. Like all other starchy foods, soups require the action of saliva for proper digestion, and when eaten slowly with some dry food, such as crackers, sticks, croutons, etc., are both appetizing and nourishing. SPRING VEGETABLE, JULIENNE l/2 cup carrot l/t cup turnip i stalk celery l/2 small onion I cup new peas, or string beans, cauliflowerets, or any fresh vegetable in season i cup shredded potato 1 tomato 2 tablespoons vegetable butter 7 cups cold liquid, preferably one half vegetable broth of some kind, and the rest water Chopped parsley Salt to taste✪ Spring Vegetable, Julienne (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) mimm SCIENCE of FOOD and COOKERY

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A careful study of the scriptures relating to the feast of the Passover, which was sacredly observed by God's people in days of old, together with those which speak of the institution of the Lord's Supper, shows conclusively that the bread used was of the unleavened kind. The grain used in the making of the flour, moreover, so far as is known, was ground entire, the white breads now in common use being but a modern invention. In the strict sense of the word, wliite bread is not a true symbol of the body of the Lord. He is the great Life-giver; but white bread, if depended upon exclusively for food, leads to disease and premature death. In the times of old, special direc- tions were given as to what should enter into the making of bread for sacramental purposes — "fine flour" "mingled with . . . beaten oil." (Exodus 29:40; Leviticus 2:1.) In the making of the following bread, it is necessary that the flour be ground fine; and if the directions are followed, the bread will be tender, and of a good flavor. COMMUNION BREAD RECIPE 2 cups entire wheat flour 6 tablespoons of purest (ground fine) vegetable oil y2 teaspoon salt 9 tablespoons cold water Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly with a silver fork until thick and white (a temporary emulsion). Pour onto the flour all at once, and mix lightly into a dough. Turn out on a floured board and knead, folding it over and over to inclose air, and pounding it with a wooden mallet (a wooden potato masher is excellent) until quite elastic, which takes about 5 or 6 minutes. Roll out to the thickness of pie crust, mark with a dull knife into 24-inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavor. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 121 XIV. SOUPS "My appetite comes to me when eating" SOUPS may be divided into two classes: First, broths, or thin soups, to which may be added cooked grains or vegetables cut in various shapes and sizes for garniture and to give variety and flavor. While these thin soups are lacking in nourishing qualities found in those made of the more solid foods, they are of value for their richness in mineral salts, and for the stimulating effect they have on the appetite. Thus when taken at the beginning of the meal, and in small quantity, they may aid in the digestion of the more solid foods. Second, those soups which usually have as their basis cooked cereals, legumes, or vegetables forced through a strainer, and thinned with the liquid in which they were cooked, or with milk or cream, or both milk and cream. Like all other starchy foods, soups require the action of saliva for proper digestion, and when eaten slowly with some dry food, such as crackers, sticks, croutons, etc., are both appetizing and nourishing. SPRING VEGETABLE, JULIENNE l/2 cup carrot l/t cup turnip i stalk celery l/2 small onion I cup new peas, or string beans, cauliflowerets, or any fresh vegetable in season i cup shredded potato 1 tomato 2 tablespoons vegetable butter 7 cups cold liquid, preferably one half vegetable broth of some kind, and the rest water Chopped parsley Salt to taste (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) mimm SCIENCE of FOOD and COOKERY

Science of food & cookery