3317.—WHOLEMEAL BREAD, UNFERMENTED.
Ingredients.—14 lbs. of medium wholemeal, 2½ lbs. of flour, 4 ozs. of sugar, 6 ozs. of cream of tartar, 3 ozs. of carbonate of soda, 3 ozs. of salt.
Method.—Rub the sugar, cream, soda, and salt through a fine hair sieve on to the flour, mix well together, then add to the meal, put it into a clean dry tub, and keep it for use as required. When wanted, take the quantity of the mixture desired, put it into a clean pan, add sufficient water to wet it into a soft dough, place into tins, and bake.
It is best to mix the ingredients together a few days before they are required for use. The preparation must be kept in a dry place; it will then keep for an indefinite time.
3318.—ARROWROOT BISCUITS OR DROPS.
Ingredients.—½ a lb. of butter, 6 eggs, ½ a lb. of flour, 6 ozs. of arrowroot, ½ a lb. of castor sugar.
Method.—Beat the butter to a cream; whisk the eggs to a stiff froth, add them gradually to the butter, stir in the sugar a little at a time, and beat the mixture well. Smooth down all the lumps from the arrowroot and sift it with the flour and then add to the other ingredients. Mix all well together, drop the dough on a buttered tin in pieces the size of a shilling, and bake the biscuits for about a ¼ of an hour in a slow oven.
Time.—¼ of an hour. Average Cost, 1s. 6d. Sufficient to make from 3 to 4 dozen biscuits.
3319.—BISCUIT POWDER. (Generally used for Infants' Food.)
This powder may be purchased in tin canisters, and may also be prepared at home. Dry the biscuits well in a slow oven; roll them and grind them with a rolling pin on a clean board until they are reduced to powder; sift the powder through a close hair sieve, and it is then fit for use. It should be kept in well-covered tins, and in a dry place.
Average Cost, 6d. per lb.
3320.—COCOANUT BISCUITS OR CAKES.
Ingredients.—10 ozs. of castor sugar, 2 whites of eggs, 6 ozs. desiccated cocoanut.