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

the dough makes nice wafers. If a food cutter is not at hand, beat with a mallet or the rolling pin, or pick apart with the thumb and fingers, over and over again, until the dough snaps when pulled apart. A cup of medium thick cream may be used instead of oil and water. =Maryland Beaten Biscuit= 1 qt. white flour 1 teaspn. salt 2-4 tablespns. oil or 1-2 tablespns. butter, (use only ½ teaspn. salt with butter) ¾-⅞ cup of ice cold milk or water, or half of each Proceed as with whole wheat biscuit. =Maryland Biscuit--Unbeaten= 1 qt. whole wheat or white flour salt 4 tablespns. oil or melted butter cold water or milk for stiffest possible dough Knead 20 m., or until dough blisters; set aside 1-2 hrs., or over night; knead 5-10 m., roll and cut, or shape by hand. Bake. =★ White Crackers= 1 qt. bread flour 4 tablespns. oil, or 2 of oil and 1 of butter (2 of melted butter) salt cold milk for very stiff dough Knead until smooth, run through food cutter 6-8 times, or beat or pick as beaten biscuit; rest, roll thin, prick dough all over, cut into any desired shape, bake in moderate oven. ¼ or ½ of pastry flour may be used; also water and a little more shortening. =Swedish Milk Biscuit= Make white crackers of milk, roll as thin as paper, prick, cut into biscuit the size of a saucer. Turn the wafers on the tins often while baking. Serve with some desserts, fruit or other salads, and with cottage cheese. Cut a hole in the center of some of the biscuit before baking and serve salads or suitable meat dishes on them in individual servings. =Cocoanut Wafers= 2½ cups pastry flour 1 cup dessicated cocoanut 2 tablespns. butter or 3 of oil salt water Rub butter into flour, add salt and mix with cocoanut which has been ground through a food cutter. Add ice water for stiff dough, roll out at once or rest before rolling as preferred. Bake carefully so as not to scorch