Granella No. 1-wheat, corn and oats

1/2 lb. (2 cups) bread flour 1 oz. (scant 1/2 cup) rolled oats

1/2 oz. (1 1/2 tablespn.) common yellow corn meal trifle salt about 5/8 cup cold water

Mix dry ingredients and to 3/4 of the quantity add water for a stiff dough, then work in the remaining 1/4 until almost too stiff to knead; roll and pound out to 1/4 or 1/2 inch thick, cut in round or square biscuit and set in cold place for 2 hours or more. Bake in a slow oven until a rich cream color or golden brown all through. Then grind coarse or fine as desired.

When oat flour is used, 1/2 of a cup only will be required.

It will take 2 tablespns. of Rhode Island meal to make 1/2 oz. and 1 only of yellow granular meal. The granular meal will need to be scalded with a part of the water or it will feel sandy in the granella.

The weights for a larger quantity are:

8 1/2 lbs. bread flour, 1 lb. oats, 1/2 lb. corn meal, 1 1/2 oz. salt.

Granella No. 2-rice, wheat and barley

1/4 cup rice 3/4 cup barley grits

2 1/4 cups bread flour salt water

Cook rice in one cup water, cool, add salt, flour and grits, knead to very stiff dough, adding a trifle more water if necessary. Finish as No. 1.

1/2 cup rice flour, 1 1/2 cup bread flour and 3/4 cup barley grits may be used instead of the above combination.

Granella No. 3-rye, wheat and barley

1/2 cup rye meal 1 cup barley grits

2 cups bread flour salt

Granella No. 4-rye, wheat and corn

1/2 cup rye meal 1-2 tablespns. corn meal

2 cups bread flour salt water