| 1 | Gluten wafers: stir 3/8 t salt into 3/8 c cream. |
| 2 | Stir in 1 c gluten flour, or enough to make a very stiff dough. |
| 3 | Knead dough until it is smooth. |
| 4 | Roll out as thin as possible and cut into strips. |
| 5 | Prick each strip several times with a fork. |
| 6 | Arrange wafers on well buttered and floured pans and bake at 475 until they are well puffed. |
| 7 | Oatmeal squares: sift 1 ?c flour in a bowl with 12 t each (can that be a typo? that"s what the magazine says!) baking powder and salt. |
| 8 | With 2 knives or a pastry blender cut ?lb butter into dry ingred. add 1 t sugar and 1 c + 3 t rolled oats. |
| 9 | Stir in 1 egg beaten with 2 t cold water or enough to makea rather stiff dough. |
| 10 | Roll dough out on lightly floured board, about ? thick. |
| 11 | Cut into squares. |
| 12 | Bake on buttered baking sheets at 350 about 20 min. or until golden. |
| 13 | Water biscuits: sift 1 c flour into bowl with ?t baking powder and 1/8 t salt. |
| 14 | With fingertips work 2 t butter into ingrdients until it is consistency of dry meal. |
| 15 | Stir in enough water to make firm dough. |
| 16 | Roll out on lightly floured board about ? thick. |
| 17 | Cut with floured biscuit cutter into rounds. |
| 18 | With lightly floured rolling pin roll each round into very thin ovals or rounds, prick with fork. |
| 19 | Bake on baking sheet at 475 until well puffed and golden. |
| 20 | The last from the july 1963 "gourmet". |
| 21 | Heather smith near l.a. "u" |
