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8 ozs. white flour, 2 ozs. ground rice, 3 ozs. sugar, 4 ozs. grated brazil kernels.
(If made into a soft batter these can be dropped like rock cakes).
=78.--Fruit-nut Biscuits=
3/4 lb. white flour, 4 ozs. ground rice, 4 ozs. sugar, 5 ozs. 'Nutter,'
6 ozs. mixed grated nuts, 6 ozs. mixed minced fruits, sultanas, peel, raisins.
=79.--Rye Biscuits=
1 lb. rye flour, 8 ozs. sugar, 8 ozs. nut b.u.t.ter, 8 ozs. sultanas.
=80.--Xerxes Biscuits=
3/4 lb. whole wheat flour, 2 ozs. sugar, 1/2 breakfastcupful olive oil.
BREADS (unleavened)
These are prepared as follows: Mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from 1-1/2 to 2-1/2 hours (or weigh off dough into 1/2 lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1-1/2 hours).
=81.--Apple Bread=
2 lbs. entire wheat meal doughed with 1 lb. apples, cooked in water to a pulp.
=82.--Rye Bread=
2 lbs. rye flour, 3/4 lb. ground rice.
=83.--Plain Wheat Bread=
2 lbs. finely ground whole wheat flour.
=84.--Corn Wheat Bread=
1 lb. whole wheat flour, 1 lb. cornmeal.
=85.--Rice Wheat Bread=
1 lb. ground rice, 1 lb. whole wheat flour, 1 lb. white flour.
=86.--Date Bread=
2 lbs. whole wheat flour, 3/4 lb. chopped dates.
=87.--Ginger Bread=
3/4 lb. whole wheat flour, 3/4 lb. white flour, 1/4 lb. chopped preserved ginger, a little cane sugar.
=88.--Cocoanut Bread=
1 lb. whole wheat flour, 1 lb. white flour, 1/2 lb. cocoanut meal, some cane sugar.
=89.--Fig Bread=
1-1/2 lbs. whole wheat flour, 1/2 lb. white flour, 1/2 lb. chopped figs.
=90.--Sultana Bread=
1/2 lb. ground rice, 1/2 lb. maize meal, 1/2 lb. white flour, 1/2 lb.
sultanas.
=91.--Fancy Rye Bread=
1-1/2 lbs. rye flour, 1/2 lb. currants and chopped peel, a little cane sugar.
PORRIDGES
=92.=--Maize, Meal, Rolled Oats, Ground Rice, etc., thoroughly cooked make excellent porridge. Serve with sugar and unfermented fruit-juice.
FRUIT CAKES
The following uncooked fruit foods are prepared thus: Mix all ingredients well together; roll out to 1/4 inch, or 1/2 inch, thick; cut out with biscuit cutter and dust with ground rice.
