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RECIPES.  713

These  wafers  are  easily  digested,  very  delicate  and  fill  an  im-
portant place  in  the  dyspeptic's  dietary.  They  can  be  used  as
\drackers,  eaten  with  sonps  and  broths,  and  in  a  variety  of  other
waya

Recipe  62. — Unfebmented  Bread.
Take  one  ounce  of  bicarbonate  of  soda  (baking  soda)  and  one
quarter  ounce  of  salt,  mix  with  four  pounds  of  flour.  Mix  this
with  a  quart  of  cold  water  containing  half  a  fluid  ounce  of  muri-
atic acid,  and  make  a  thin  dough  with  as  little  kneading  as
possible;  put  it  in  the  oven  without  delay.  It  requires  a  longer
time  for  baking  than  it  takes  for  fermented  bread.
This  is  better  for  the  dyspeptic  than  the  ordinary  fermented
bread.
Recipe  53. — Untermented  Brown  Bread.
Mix  three  pounds  of  brown-flour  with  ten  drachms  of  bicar-
bonate of  soda;  make  this  into  a  dough  with  twenty-five  ounces  of
cold  water  containing  twelve  and  a-half  fluid  drachms  of  muriatic
acid.     Bake  immediately  it  is  prepared.
Recipe  54. — ^Bread  Panada.
Place  in  a  saucepan  some  very  thin  slices  of  bread-crumb,  and
rather  more  water  than  will  cover  it  Boil  until  the  bread  be-
comes pulpy,  strain  oflf  the  superfluous  water,  and  beat  up  the
remainder  to  the  consistence  of  grueL  Season  to  taste.  Some
prefer  it  sweetened,  while  others  eat  it  with  salt  and  pepper.
Recipe  65.— Rusk.
Toast  dry  crusts  of  bread  in  a  moderate  qven  imtil  they  are
well  browned;  do  not  let  them  bum.  When  cold,  pound  in  a
mortar,  or  grind  in  a  coflFee-mill,  until  reduced  to  a  coarse  meaL
Eat  in  a  dish  with  milk  or  cream,  as  you  would  mush.  Sweeten
if  desired.
Recipe  56. — Cracker  Panada.
