Grind dough breads 5-8 times through a food cutter with the finest plate instead of kneading; it saves time and strength and the breads are better.

A good spring wheat graham flour makes better rolls than whole wheat flour, but poor graham flour does not make good "anything.' The simplest rolls are made with flour and water, with or without salt, and require more thorough working than those made with shortening. Rolls may be reheated whole, or be split and toasted.

Sticks and rolls may be mixed with milk instead of water.

All crackers and wafers (except fruit) should be crisped thoroughly in the oven before serving.