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

it requires less time and labor than the making of fermented breads. The _Essentials of Success_ in making unleavened breads are, after good materials (the flour must be of the best); (_a_) that the ingredients be as nearly ice cold as possible; (_b_) that the breads stand or rest before baking, in a cold place for from 20 m. to 3 or 4 hrs., or over night; (_c_) that the oven is not too hot when they are first put in--not that they must be beaten very vigorously. Iron is the best material for batter bread pans as it gives a firm, steady heat. The irons with thin, flat, oval (not square cornered) cups are best, but the small round cups are not objectionable and the stick shaped pans are excellent. Next to irons are earthen custard cups. When meal is to be scalded, heat it in the oven before pouring liquid over it. =Gems= Batter breads baked in irons. Have materials and utensils cold, put liquid with salt, oil and yolks of eggs when used, in stone milk crock or deep pan, agitate for a moment by moving wire batter whip briskly back and forth, when the liquid will be full of bubbles. Sprinkle flour in, not too slowly, with the left hand, keeping up the agitating motion. When the batter is quite stiff, beat it (never stir it as that drives out the air) just enough to incorporate all the flour. Give a few turns of the egg beater to the whites of eggs (which are in a bowl with a little salt), so that they are full of large bubbles, rinse off the beater with cold water, give it a shake and hang it in its place. Turn the eggs on to the batter and mix them in lightly, beating a little if necessary to mix well; cover the dish and set it in the ice box (or in a pan of cold water with a wet cloth over it) in summer, or in a cold room where it will not freeze in winter, for not less