Soup toasts (part 3)

Yield: 1 Servings

Measure Ingredient
1 \N Any of the below

GLUTEN WAFERS: Stir ⅜ t salt into ⅜ 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 1¼ 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 ¼ 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 ¼" 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 ½ t baking powder and ⅛ 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 ¼" 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

Similar recipes