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

⅔ cup coarse zwieback crumbs Mix sugar and salt with dry flour, pour warm milk over gradually, stirring; when smooth add yeast, and zwieback crumbs for not too stiff batter, then the egg, white and yolk beaten separately; when light, bake on griddle. =Old-time Buckwheat Cakes--corn meal and flour= Stir ½ cup of yellow corn meal into 1 qt. of boiling water; cook, stirring, until thickened; when lukewarm add: 1 teaspn. salt 2-4 tablespns. soft yeast ½ cup white flour 3 cups buckwheat flour Beat, set in cool place until morning; add a little warm water if too thick and use less flour next time. =★ Buckwheat Cakes--bread crumbs= 2 cups buckwheat flour 2½ cups warm water ½ cake compressed yeast 1 teaspn. salt 1 cup stale bread crumbs (white or graham) 1 cup milk Add yeast to warm water and pour gradually over flour and salt, stirring; when light add crumbs soaked in milk and warmed a little. [Illustration: UNLEAVENED BREADS GEMS BEATEN BISCUIT STICKS CRACKERS ROLLS GEM IRONS] BREADS--UNLEAVENED--WITHOUT CHEMICALS “The use of soda and baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system.” The chemical substances left in foods by the union of soda and cream of tartar in baking powders cannot be used by the system, so the excretory organs are overworked in their efforts to throw them off. Experiments have also proven that the chemicals of baking powder retard digestion. The use of yeast is preferable to baking powder or soda, but breads made without baking powder, soda or yeast are best of all. Unfermented breads are generally baked in small loaves, so that they are dry and require thorough mastication. Because of their dryness, dough breads are more desirable than batter breads. With the other advantages, unleavened breads have all the sweet taste of the flour. The substitute for carbonic acid gas is as pure and “as free as the air we breathe,” for it is the air we breathe, the very same thing; consequently it is inexpensive and the use of