Luncheons: A Cook's Picture Book

by Mary Ronald

UNLEAVENED BREAD-CHIPS

Mix into a quart of graham, or of white, or of whole wheat flour one tablespoonful of butter and one level tablespoonful of salt, then add about one and a quarter cupfuls of milk and water, half and half, or enough to make a stiff dough. Flour the molding-board and roll the mixture thin, fold it together twice and roll it again. Again fold it, and again roll it very thin. Mark it off, using a pastry-wheel, into strips one and a quarter inches wide and four to five inches long. Bake it in a moderate oven for twenty minutes, or until the chips are cooked through and are brittle, but not very brown.

This bread is recommended for dyspeptics and people of delicate digestion, on the theory that the yeast-plant is not thoroughly destroyed when baking bread, and that it continues to ferment in the stomach.