The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

stirring, to the batter; when stiff enough, turn all out on to a warmed, floured board and work in quickly with as little kneading as possible enough flour for a rather soft dough; form into loaves and place in oiled pans, set in a warm place, covering well to keep a crust from forming over the top as well as to keep the loaves warm. As soon as light, place in a moderate oven and bake thoroughly. =Salt Rising Bread. No. 2= To 1 cup very warm water add ½ teaspn. of salt and fine middlings (shorts) to make a rather stiff batter; beat well, cover and set in a dish of very warm water, covered, beat 2 or 3 times while rising. When light, turn into a warm mixing bowl, add 1 pt. or more of warm water, a little more salt and warm graham flour (part white flour if preferred) for a soft dough, and finish the same as No. 1. =★ Universal Crust= For shortcakes, fruit tarts, meat and vegetable pies, pot pie dumplings, crackers, buns, steamed puddings, loaf cake, doughnuts and cookies, rusk and Sally Lunn. 1 cup skimmed milk ⅓ cup (large 4 tablespns.) oil ¼ teaspn. salt ½ teaspn. sugar 1-2 tablespns. liquid yeast or ⅓ cake compressed yeast pastry flour Mix all ingredients except salt and add flour for sponge batter; beat; when light, add salt and warm flour for moderately stiff dough. Knead a little and cut into biscuit for the top of fruit tarts or meat or vegetable pies, or place on tins for shortcake crusts. For dumplings, use only ¼ cup of oil or 1½ tablespn. of raw nut butter. The crust may be kneaded stiff at first and allowed to rise twice. If the crusts are not fine grained it is because you have not used enough flour or have not kneaded them enough; but they do not want to be quite as stiff as bread is usually mixed. Shortcake crusts or tins of thin biscuit may be made and kept on hand and just warmed up when needed,