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

A Message from our Provider:

“Time: A longing in man for reuniting with God.”