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

roll into 2 or 3 inch lengths (1 inch for some occasions); bake. This way of putting the fruit in the roll has the advantage of leaving no pieces of fruit sticking through the dough to be burned in baking, and also of not having any “sad” portion of dough in the center of the roll. =Fruit and Nut Rolls=--may be made by adding pieces of nuts to the fruit in the roll. =Sticks= Roll any of the roll doughs or the graham cracker dough to about the size of a lead pencil or not over ⅓ of an inch in diameter; cut in 5-7 in. lengths, rest and bake the same as rolls. Sticks are more crisp and delightful than rolls. They should be on the table for every meal. =White Sticks= Take 1-1½ tablespn. of oil to each cup of white bread flour, with a trifle of salt, and water for stiff dough. Dainty white sticks are nice to serve with soups, salads and some desserts. =Porridge Sticks.= 1 cup cold, thick oatmeal porridge 1 tablespn. oil salt ½ cup graham flour 1¼ cup white flour Mix and knead thoroughly. Dough must be very stiff. =Beaten Biscuit--Whole Wheat= 1 qt. true whole wheat flour ½ teaspn. salt ⅓ cup oil 1 scant cup ice water, about Rub salt and oil with flour, add water, knead until smooth (the dough should be very stiff), then separate dough into several pieces and put it through the food cutter 6 or 8 times. This takes the place of the laborious beating. Shape into small thick biscuit; make a hole through the center of each one from the top with the thumb or finger, rest; bake thoroughly in moderate oven. If you have time to form the biscuit you will be well repaid for your trouble as they are so beautiful; but if your time is limited, roll the dough ½-1 in. thick, cut with small round cutter and prick with fork. You may even cut the dough into small squares. Rolled very thin, cut with a large cutter and pricked well,