Soup Toasts (Part 3)

INGREDIENTS

INSTRUCTIONS

GLUTEN WAFERS: Stir 3/8 t salt into 3/8 c cream. Stir in 1 c gluten flour,
or enough to make a very stiff dough. Knead dough until it is smooth. Roll
out as thin as possible and cut into strips. Prick each strip several times
with a fork. Arrange wafers on well buttered and floured pans and bake at
475 until they are well puffed. OATMEAL SQUARES: Sift 1 1/4 c flour in a
bowl with 12 t each (can that be a typo? That's what the magazine says!)
baking powder and salt. With 2 knives or a pastry blender cut 1/4 lb butter
into dry ingred. Add 1 t sugar and 1 c + 3 T rolled oats. Stir in 1 egg
beaten with 2 T cold water or enough to makea rather stiff dough. Roll
dough out on lightly floured board, about 1/4" thick. Cut into squares.
Bake on buttered baking sheets at 350 about 20 min. or until golden. WATER
BISCUITS: Sift 1 c flour into bowl with 1/2 t baking powder and 1/8 t salt.
With fingertips work 2 T butter into ingrdients until it is consistency of
dry meal. Stir in enough water to make firm dough. Roll out on lightly
floured board about 1/4" thick. Cut with floured biscuit cutter into
rounds. With lightly floured rolling pin roll each round into very thin
ovals or rounds, prick with fork. Bake on baking sheet at 475 until well
puffed and golden. The last from the July 1963 "Gourmet". Heather Smith
near L.A. 'u'
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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