Part 14 (1/2)

STICKS.--Prepare, and knead the dough the same as for rolls. When ready to form, roll the dough much smaller; scarcely larger than one's little finger, and cut into three or four-inch lengths. Bake the same as rolls, for about twenty minutes.

CREAM GRAHAM RAILS.--To one half cup cold cream add one half cup of soft ice water. Make into a dough with three cups of Graham flour, sprinkling in slowly with the hands, beating at the same time, so as to incorporate as much air as possible, until the dough is too stiff to be stirred; then knead thoroughly, form into rolls, and bake.

CORN MUSH ROLLS.--Make a dough of one cup of corn meal mush, one half cup of cream, and two and one half cups of white flour; knead thoroughly, shape into rolls, and bake.

FRUIT ROLLS.--Prepare the rolls as directed in the recipe for Breakfast Rolls, and when well kneaded, work into the dough a half cupful of Zante currants which have been well washed, dried, and floured. Form the rolls in the usual manner, and bake.

CREAM MUSH ROLLS.--Into a cupful of cold Graham mush beat thoroughly three tablespoonfuls of thick, sweet cream. Add sufficient Graham flour to make a rather stiff dough, knead thoroughly, shape into roils, and bake. Corn meal, farina, and other mushes may be used in the place of the Graham mush, if preferred.

BEATEN BISCUIT.--Into a quart of whole-wheat flour mix a large cup of must be very stiff, and rendered soft and pliable by thorough kneading and afterward pounding with a mallet for at least half an hour in the following manner: Pound the dough oat flat, and until of the same thickness throughout; dredge lightly with flour; double the dough over evenly and pound quickly around the outside, to fasten the edges together and thus retain the air within the dough. When well worked, the dough will appear flaky and brittle, and pulling a piece off it quickly will cause a sharp, snapping sound. Mold into small biscuits, making an indenture in the center of each with the thumb, p.r.i.c.k well with a fork, and place on perforated sheets, with a s.p.a.ce between, and put at once into the oven. The oven should be of the same temperature as for rolls.

If they are ”sad” inside when cold, they were not well baked, as they should be light and tender. If preferred, use one third white flour, instead of all whole-wheat. Excellent results are also obtained by chopping instead of pounding the dough.

CREAM CRISPS.--Make a dough of one cupful of thin cream, and a little more than three cups of Graham flour. Knead until smooth, then divide the dough into several pieces, and place in a dish on ice for an hour, or until ice cold. Roll each piece separately and quickly as thin as brown paper. Cut with a knife into squares, p.r.i.c.k with a fork, and bake on perforated tins, until lightly browned on both sides.

CREAM CRISPS NO. 2.--Into two and one half cups of cold cream or rich milk, sprinkle slowly with the hands, beating meanwhile to incorporate air, four cups of best Graham flour, sifted with one half cup of granulated sugar. Add flour to knead; about two and one fourth cups will be required. When well kneaded, divide into several portions, roll each as thin as a knife blade, cut into squares, p.r.i.c.k well with a fork, and bake.

GRAHAM CRISPS.--Into one half cupful of ice-cold soft water, stir slowly, so as to incorporate as much air as possible, enough Graham flour to make a dough stiff enough to knead. A tablespoonful of sugar may be added to the water before stirring in the flour, if desired.

After kneading fifteen minutes, divide the dough into six portions; roll each as thin as brown paper, p.r.i.c.k with a fork, and bake on perforated tins, turning often until both sides are a light, even brown.

Break into irregular pieces and serve.

OATMEAL CRISPS.--Make a dough with one cupful of oatmeal porridge and Graham flour. Knead thoroughly, roll very thin, and bake as directed for Graham Crisps. A tablespoonful of sugar may be added if desired.

GRAHAM CRACKERS.--Make a dough of one cup of cream and Graham flour sufficient to make a soft dough. Knead thoroughly, and place on ice for half an hour; then roll thin, cut into small cakes with a cookie-cutter, p.r.i.c.k with a fork, and bake on floured pans, in a brisk oven. A tablespoonful of sugar may be added if desired.

FRUIT CRACKERS.--Prepare a dough with one cup of cold sweet cream and three cups of Graham flour, knead well, and divide into two portions. Roll each quite thin. Spread one thickly with dates or figs seeded and chopped; place the other one on top and press together with the rolling pin. Cut into squares and bake. An additional one fourth of a cup of flour will doubtless be needed for dusting the board and kneading.

TABLE TOPICS.

Behind the nutty loaf is the mill wheel; behind the mill is the wheat field; on the wheat field rests the sunlight; above the sun is G.o.d.--_James Russell Lowell._

Bread forms one of the most important parts of the ration of the German soldier. In time of peace, the private soldier is supplied day by day with one pound and nine ounces of bread; when fighting for the Fatherland, every man is ent.i.tled to a free ration of over two pounds of bread, and field bakery trains and steam ovens for providing the large amount of bread required, form a recognized part of the equipment of the German army.

The wandering Arab lives almost entirely upon bread, with a few dates as a relish.

According to Count Rumford, the Bavarian wood-chopper, one of the most hardy and hard-working men in the world, receives for his weekly rations one large loaf of rye bread and a small quant.i.ty of roasted meal. Of the meal he makes an infusion, to which he adds a little salt, and with the mixture, which he calls burned soup, he eats his rye bread. No beer, no beef, no other food than that mentioned, and no drink but water; and yet he can do more work and enjoys a better digestion and possesses stronger muscles than the average American or Englishman, with their varied dietary.

The following truthful bit of Scandinavian history well ill.u.s.trates the influence of habits of frugality upon national character: ”The Danes were approaching, and one of the Swedish bishops asked how many men the province of Dalarna could furnish.

”'At least twenty thousand,' was the reply; 'for the old men are just as strong and brave as the young ones.'

”'But what do they live upon?'

”'Upon bread and water. They take little account of hunger and thirst, and when corn is lacking, they make their bread out of tree bark.'

”'Nay,' said the bishop, 'a people who eat tree bark and drink water, the devil himself could not vanquis.h.!.+' and neither were they vanquished. Their progress was one series of triumphs, till they placed Gustavus Vasa on the throne of Sweden.”