When thoroughly baked, lay the loaves on a cloth in front of an open window, and slightly oil the top of each. The bread should not be packed away until thoroughly cold. It should not be eaten hot, especially if butter is used with it. The hot bread forms into doughy pellets, which are difficult of digestion ; and the addition of butter, which melts and covers the food portions, hinders the ac- tion of the digestive juices upon them. ZWIEBACK Cut bread that is at least thirty-six hours old into rather thick slices, and dry it in a cooling oven, the sun- shine, or mnd. Put it in an oven of sufficient heat to brown it through and through. It is best eaten dry, but may be moistened and covered with fruit sauce, milk gravy, or any dressing desired. CROUTONS Cut sliced stale bread into cubes. Dry and toast to a nice brown, to use in soups. BAKERY AND BBEiKPAST DISHES 241 SALT RISING BREAD put into the pitcher one pint of boiled water to cool by standing until it lowers to 120 degrees F. Stir into it fourth of a teaspoonf ul of salt and one half of a teaspoonful of sugar. Coyer with a clean napkin, and place on a TZ^rT" "* ™'''' "°<^ '^^^P ''t 120 degrees P. It will be light in SIX or seyen hours. Pour it into a warm crock rinse the pitcher with a cup of water as warm as 120 degrees F., and add to the rising. ("Emptyings" is tt old^ashioned name.) In a warm place, m^'in wari white flour to make a dough stiff enough to clear the board, form into a loaf, and place in the baking tin; pu to nse at a temperature of 120 degi-ees F., until twice its ongmal size, and bake one hour in a rather moderate oyen! COMMDNION BREAD Flour, 3 cups. Cream, % cup. Salt. Water, about % cup. ad/.^*^ ''''i! "'"^ ""''"' '" ""^ "*"' ''''"■■' ^'"J "»•> in well: TooTT "f '° "^'^ ' ^'"^ '"'"«''■ Knead untU ness. Cut into pieces ot conyenient size for handling and place on pans on which they are to be baked. Wia a p" e marker dmde them into about half-inch squares bZ in a moderate oyen. squares, uake IS 242 VEGETARIAN COOK BOOK UNFERMENTED BREAD Sticks^ Rolls, or Beaten Biscuits Pastry flour, 1 quart. Oil, 2 tablespoons. Salt. Water, about % cup. A✪ Commonion Breaddd the oil and salt to the flour, and rub well; then add enough water to make stiff dough. Grind in a vege- table mill, using a coarse die. Roll out on the molding board to the thickness of a lead pencil, and cut in strips by using a pie marker (a scalloped wooden or metal wheel about the size of a twenty-five cent piece attached to a short wooden handle ; a cut of this is represented elsewhere in this book) . If rolls are desired, have the dough of double thickness, cut in strips, about half an inch square, and roll with the hands until round. These are usually served about three inches long. Beaten biscuits are made by rolling the dough out in a large roll about one and one half inches thick, and cutting transversely about one inch thick; round out the edges, and make a hole in the center by forcing the thumb and finger together while the dough is held between them. JELLY TARTS Roll out good pie paste as for pie crust, cut with a cookie cutter, perforate with a fork to keep from blistering, and bake. Spread with jelly, and invert one on another. The crusts to be used for the top may be ornamented by cut- BAKERY AND BREAKFAST DISHES 243

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

When thoroughly baked, lay the loaves on a cloth in front of an open window, and slightly oil the top of each. The bread should not be packed away until thoroughly cold. It should not be eaten hot, especially if butter is used with it. The hot bread forms into doughy pellets, which are difficult of digestion ; and the addition of butter, which melts and covers the food portions, hinders the ac- tion of the digestive juices upon them. ZWIEBACK Cut bread that is at least thirty-six hours old into rather thick slices, and dry it in a cooling oven, the sun- shine, or mnd. Put it in an oven of sufficient heat to brown it through and through. It is best eaten dry, but may be moistened and covered with fruit sauce, milk gravy, or any dressing desired. CROUTONS Cut sliced stale bread into cubes. Dry and toast to a nice brown, to use in soups. BAKERY AND BBEiKPAST DISHES 241 SALT RISING BREAD put into the pitcher one pint of boiled water to cool by standing until it lowers to 120 degrees F. Stir into it fourth of a teaspoonf ul of salt and one half of a teaspoonful of sugar. Coyer with a clean napkin, and place on a TZ^rT" "* ™'''' "°<^ '^^^P ''t 120 degrees P. It will be light in SIX or seyen hours. Pour it into a warm crock rinse the pitcher with a cup of water as warm as 120 degrees F., and add to the rising. ("Emptyings" is tt old^ashioned name.) In a warm place, m^'in wari white flour to make a dough stiff enough to clear the board, form into a loaf, and place in the baking tin; pu to nse at a temperature of 120 degi-ees F., until twice its ongmal size, and bake one hour in a rather moderate oyen! COMMDNION BREAD Flour, 3 cups. Cream, % cup. Salt. Water, about % cup. ad/.^*^ ''''i! "'"^ ""''"' '" ""^ "*"' ''''"■■' ^'"J "»•> in well: TooTT "f '° "^'^ ' ^'"^ '"'"«''■ Knead untU ness. Cut into pieces ot conyenient size for handling and place on pans on which they are to be baked. Wia a p" e marker dmde them into about half-inch squares bZ in a moderate oyen. squares, uake IS 242 VEGETARIAN COOK BOOK UNFERMENTED BREAD Sticks^ Rolls, or Beaten Biscuits Pastry flour, 1 quart. Oil, 2 tablespoons. Salt. Water, about % cup. Add the oil and salt to the flour, and rub well; then add enough water to make stiff dough. Grind in a vege- table mill, using a coarse die. Roll out on the molding board to the thickness of a lead pencil, and cut in strips by using a pie marker (a scalloped wooden or metal wheel about the size of a twenty-five cent piece attached to a short wooden handle ; a cut of this is represented elsewhere in this book) . If rolls are desired, have the dough of double thickness, cut in strips, about half an inch square, and roll with the hands until round. These are usually served about three inches long. Beaten biscuits are made by rolling the dough out in a large roll about one and one half inches thick, and cutting transversely about one inch thick; round out the edges, and make a hole in the center by forcing the thumb and finger together while the dough is held between them. JELLY TARTS Roll out good pie paste as for pie crust, cut with a cookie cutter, perforate with a fork to keep from blistering, and bake. Spread with jelly, and invert one on another. The crusts to be used for the top may be ornamented by cut- BAKERY AND BREAKFAST DISHES 243

Vegetarian Cook Book