The earliest forms of bread were "unleavened breads." This term has been applied to hard breads, such as the "pass-over cakes" of the Israelites, and other breads in the form of thin cakes, sticks, etc. These hard breads are without doubt the most wholesome, because they encourage thorough mastication; being free from any chemical or ferment, they are very easily digested in the stomach. Care should be exercised in making this dough that the flour and water be mixed in just the right proportion. If the dough is too soft, the sticks or crackers will be very hard. A "cracker dough" must be a stiff dough, so that quite a good deal of pressure must be put on it in order to roll it out. All these breads should be baked in a medium oven, should be well done, but not browned very much. When they will break off crisp, they should be taken out of the oven.
1 3/4 cups pastry flour, 1/4 cup rich cream, 1/4 cup cold water, 1/2 teaspoon salt.
Sift the flour and salt together into a mixing bowl, add the water to the cream and mix well. Then pour the wetting on the flour all at once, and draw in the flour from the sides of the bowl through the center so as to get the moisture evenly distributed through the flour, but do not stir it into a batter in which some of the flour will be watersoaked and the rest hardly moistened. Work it into a dough for a few minutes on a slightly floured board. Roll it out to about one-third inch in thickness, and cut it into long strips about one-third inch wide. Roll them on a board and cut them into two and one-half inch to three inch lengths. Lay them in a baking pan, leaving a little space between them, and bake in a medium oven until crisp and a light brown.
1 cup pastry flour, 1/2 cup wholewheat flour, 1 tablespoon sugar, 1 1/2 tablespoons oil, 1/3 cup cold water.
Sift the flour and salt into a bowl, add the oil and rub the flour between the hands to distribute the oil evenly; then add the water all at once and mix as for cream rolls; knead on a board for a minute, and roll out into one-third inch thickness. Cut it with a dull knife into long strips about one-third inch wide, then cut crosswise into sticks about three inches in length. Bake in a medium oven until just crisp and a very light brown in color.
Cups of pastry flour, 1/2 cup wholewheat flour, 1/3 cup chopped walnut meats, 1 tablespoon sugar, 1 1/2 tablespoons of oil, 1/2 teaspoon of salt, and 1/2 cup of water.
Sift the flour, sugar and salt into a mixing bowl, add the oil and the nut meats, mix as for wholewheat sticks. Bake in a medium oven until they will just break off crisp and be a very light brown.
1 cup germea, If cups pastry flour, § cup cold water, 1 1/2 teaspoon salt, 1 tablespoon sugar, 3 tablespoons oil.
Put the germea into a mixing bowl by itself and pour over it § cup cold water, that it may soak up while the balance of the recipe is in preparation. Sift the flour, salt and sugar into a bowl, add the oil, and rub the flour and oil between the hands until well mixed, then add the wetted germea and work it into a dough, knead it for a minute or two, then roll out and finish the same as for wholewheat sticks.
Take the proportions given for making cream rolls, and add 1/2 cup of shredded cocoanut to the flour. Mix it into a dough as for cream rolls, roll out quite thin, and cut with a biscuit cutter or into any desired shape. Prick well with a fork and bake in a medium hot oven until crisp and a very light brown.