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

in bunches of 3-5 with individual plates of salad or on celery dish. ⅔ nut meal and ⅓ flour may be used for richer straws. =Unleavened Bread for Communion= 2 cups pastry flour 2½-3 tablespns. olive oil ½ teaspn. salt ⅓ to scant ½ cup of ice water Mix salt, flour, and oil together, add enough ice water for stiff dough, press together as for pie crust and set in refrigerator an hour or longer. Roll dough three-sixteenths of an inch thick, prick all over with a fork, mark off in nine-sixteenth-inch squares by a rule, cut into convenient sized pieces for baking. Lay on a pan or perforated sheet, then crease marked squares half through the dough with a spatula or the back of a knife. Bake very carefully in a moderate oven. 1½-2 tablespns. of butter may be used instead of the oil, but olive oil seems more suitable for the purpose. SANDWICHES Bread for sandwiches should be of fine even grain and twenty-four hours old, except for rolled sandwiches, then it must be moist enough to be pliable. Sometimes it is well to wrap the loaves to be used for sandwiches in damp cloths for three or four hours before preparing. Dip the knife into hot water for slicing moist bread. Thin, fresh crisped crackers or wafers are nice for sandwiches when they are to be served right away, so they will not lose their crispness. Wafers of pastry are suitable for some sandwiches. Small round tins, like baking powder cans, are nice to bake bread in for sandwiches. Be careful not to bake it too hard. Do not cut the crust from the bread as a rule; it is the sweetest and most wholesome part of the bread and the slices look so “naked” without it. Unless the loaf is of the regular sandwich style, cut it in two in the middle, spread each cut surface, if butter is to be used, and cut off a thin slice from each half loaf. Cover one slice with the sandwich filling and lay the other on top of