BREADS (unleavened)
Reading edition
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 1½ to 2½ hours (or weigh off dough into ½ lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1½ 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, ¾ 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, ¾ lb. chopped dates.
87.—Ginger Bread
¾ lb. whole wheat flour, ¾ lb. white flour, ¼ lb. chopped preserved ginger, a little cane sugar.
88.—Cocoanut Bread
1 lb. whole wheat flour, 1 lb. white flour, ½ lb. cocoanut meal, some cane sugar.
89.—Fig Bread
1½ lbs. whole wheat flour, ½ lb. white flour, ½ lb. chopped figs.
90.—Sultana Bread
½ lb. ground rice, ½ lb. maize meal, ½ lb. white flour, ½ lb. sultanas.
91.—Fancy Rye Bread
1½ lbs. rye flour, ½ lb. currants and chopped peel, a little cane sugar.