Meat Biscuits. A thick extract of meat (made by boiling fresh-killed beef or other meat, and evaporating the strained liquid) is kneaded with wheaten flour, and the dough rolled out and divided into biscuits, which are dried or baked in an oven. They are kept in the form of biscuits, or coarsely ground: 1 ounce makes a pint of rich soup, which may be salted or flavoured to the taste.

Bread, Aerated. Dauglish's patent. This is prepared without yeast, to the saving, it is said, of 10 per cent. of the weight of the flour. Aerated water is forced by machinery into the mass of flour enclosed in an iron vessel. The dough is then kneaded by machinery inside the vessel. The pressure being now removed, the dough instantly rises. The whole process occupies no more than half an hour, instead of eight or ten hours, as when yeast is used. Bread, Unfermented. Mix carefully 1/2 oz. of bicarbonate of soda and 1/4 oz. of salt with 4 lbs. of flour; mix this with a quart (or rather 41 or 42 fluid oz.) of very cold water, previously mixed with 1/2 a fluid oz. and 20 minims of hydrochloric acid of 1'16 specific gravity, into a thin dough, with as little kneading as possible, and let it be immediately placed in the oven; it requires rather more time than fermented bread. By mixing 26 measures of the acid with 46 of water, a diluted acid is obtained, of which a fluid ounce and a half may be taken for every 1/2 oz. packet of soda.

A pamphlet on the subject, directs for Brown Bread, 3 lbs. of wheat-meal and 10 drs. (Apoth. weight) of bicarbonate of soda to be well mixed, and made into dough, with 25 oz. of cold water, previously mixed with 12 1/2 fluid drs. of hydrochloric acid.

The proportions used first by Dr. Whiting, and subsequently by Mr. Dodson, in the preparation of unfer-mented bread and biscuits, were: 7 lbs. of wheaten flour, 350 to 500 grs. of bicarbonate of soda, 2 3/4 pints of water, with hydrochloric acid 420 to 500 grs., or as much as may be sufficient. The soda, dissolved in a small quantity of water, is first carefully kneaded with the dough, and the acid being afterwards rapidly mixed in, the bread is baked without delay.

A third formula is that of Mr. J. Savory, and is recommended as excellent by Dr. Pereira. Intimately mix with 1 lb. of flour, sesquiearbonate of soda 40 grs., and powdered white sugar a teaspoonful, in a large basin with a wooden spoon. Then gradually add cold water about 1/2 a pint, previously mixed with 50 drops of pure hydrochloric acid, and stir constantly, so as to form very speedily an intimate mixture. Divide into 2 loaves, and put into a quick oven immediately.

Another form of unfermented bread is as follows: - Mix

1 oz. of bicarbonate of soda, 3/4 oz. of tartaric acid, and 1/4 oz. of salt, with 7 lbs. (half a peck) of flour; mix the whole thoroughly, taking care that all the ingredients are perfectly dry; add, in 2 or 3 portions, 4 pints of cold water, and incorporate quickly; place it in tins, and send it to the oven immediately. If not baked in tins, less water must be used.

Jones's Patent Flour contains all the ingredients ready mixed, and may therefore be kneaded with water, and baked at once, without further additions. To 1 cwt. of perfectly dry wheat flour, 10 1/2 oz. (avoird.) of dry, finely powdered tartaric acid are added. Mix well, pass through a flour-dressing machine, and allow it to remain for 2 or 3 days. Then add, all in fine powder and dry, 12 oz. of bicarbonate of soda, 24 oz. of common salt, and 8 oz. of loaf sugar. Mix all thoroughly together, and pass through a flour-dressing machine, when it will be ready for use. 1 lb. made into bread will require 10 oz. of water, or for biscuits 6 oz., and the dough must be baked at once in a well-heated oven.

(Biscuits and cakes made without yeast, and containing no butter, are prescribed in some dyspeptic cases; of such the following are examples: - )

Abernethy Biscuits. Make into a stiff biscuit paste, 1 quart of milk, 6 eggs, 8 oz. of loaf sugar, and 1/2 oz. of caraway seeds, with flour sufficient to bring the whole to the required consistence. Make the biscuits thin, dock them with holes to prevent them from swelling up, and bake in an oven at a moderate heat.

Sponge Biscuits. Beat the yolks of 12 eggs for 1/2 an hour, then put in 1 1/2 lbs. of finely powdered sugar, and whisk it briskly until it rises in bubbles; beat the whites to a strong froth, and whisk them well with the sugar and yolks; then work in 14 oz. of flour, with the rinds of 2 lemons grated. Bake in tin moulds buttered, for 1 hour in a quick oven, sifting over them a little fine sugar.

Rice Cake. Beat the yolks of 15 eggs for nearly half an hour with a whisk, mix well with them 10 oz. of finely sifted white sugar; put in 1/2 lb. ground rice, a little orange-flower water or brandy, and the rinds of 2 lemons grated; then add the whites of 7 eggs, well beaten up, and stir the whole for 1/4 of an hour; put into a hoop, and bake for 1/2 an hour in a quick oven.

(Bread and biscuits made with ginger as an ingredient, may also be useful in assisting a weak digestion. The two following recipes are by M. Soyer: -)

Common Ginger-bread. Put on a slab or table 1 lb. of flour; make a ring of it; put 1/2 a pint of treacle in, mix well together, working it so as to form a stiff paste. Put some flour into a basin, to which add this dough, which will keep thus for 7 or 8 weeks. When wanted, put in any quantity of ground ginger, according to taste or desire. Mix well, roll thin, and cut into pieces about the size of a crown; put them on a baking sheet, and bake for a few minutes, till crisp. To every pound of paste, an ounce of butter may be used, if preferred. These cakes will keep a long while in an air-tight case.

Ginger Cake. Take 1/2 lb. of sugar, 1/2 lb. of butter, 1 1/2 oz. of ground ginger, 6 eggs, beat well, stir in 1 1/2 lbs. of flour, and add as much milk, a little warm, as will make a stiff dough for bread. Bake in a pan for 2 hours.

Gluten Bread (for diabetic patients). It is made with the gluten of flour, a small portion only of the starch being retained.

Dr. Aldridge recommends, for preparing the gluten, second best flour. This must be made into a stiff paste with cold water, and then kneaded with the hands under a current of water, on a slanting board placed in a two-gallon jar, until starch can no longer be detected by tincture of iodine in small portions taken from the mass. A stone of flour yields from 3 1/2 to 4 1/2 lbs. of gluten. The gluten may also be obtained from starch manufactories.

To prepare the bread, the following materials should be mixed. Fresh moist gluten 24 oz., bicarbonate of ammonia 3 1/4 drs., common salt 1 1/2 drs., powdered caraway 48 grs., wheaten flour 4 1/2 oz., powdered bran 1 1/2 oz., salt butter 4 oz. These quantities yield 24 oz. of bread, when baked. It may be baked in small and flat circular tin pans, placed on a moderately heated hot hearth. It is difficult to bake this bread properly with yeast, as prescribed by Bouchardat: and if made without butter, or with the total exclusion of starch, it becomes extremely unpalatable.

Dr. Percy proposes the following method: - Take the matter left after removing the starch from 16 lbs. of rasped potatoes, 3/4 lb. of mutton suet, 12 eggs, 1/2 lb. of butter, and 1/2 oz. of carbonate of soda; mix, and add 2 oz. of diluted hydrochloric acid; divide into 8 cakes, and bake immediately in a quick oven.

[Various alimentary preparations have lately been introduced, the basis of which is the gluten which remains in extracting the starch from wheat flour by the mechanical process. Mr. Gentil's gluten flour is a mixture of this with wheat flour. It contains 42 per cent. of gluten, and yields a nutritious and digestible gluten biscuit, gluten bread, and, with cocoa, gluten chocolate. Mr. Bullock's semola and Mr. Veron's granulated gluten are of the same nature. 30 parts of white flour, 10 of fresh gluten, and 7 of water, form a paste resembling Italian macaroni, vermicelli, &c]

Baking Powder. Refer to Deuggists' Nostrums, further back.

Custard Powder. Rub up together gum tragacanth 2 oz., potato starch 1 lb., powdered turmeric 2 1/2 drs., with oil of bitter almonds 1/2 dr., and essence of lemons 1 dr. Put up into 1-ounce packets. (From 1 pint of new milk take 2 tablespoonfuls to work up with the powder; boil the remaining milk with 2 ounces of lump sugar, and pour it, while boiling, into the basin, stirring quickly until thoroughly mixed. Bake as a custard.) - Mr. Schole-field.

Without the colouring, this forms Blanc-mange Powder.

Rennet Wine {for dyspeptic persons). Take the fresh rennet bag of a calf, cut off and throw away 3 inches of the upper or cardiac extremity, slit the rest longitudinally, wiping gently with a dry napkin, but not removing the clean mucus, cut it into small pieces, and put into a common wine-bottle filled up with good sherry. Let it remain corked for three weeks. One teaspoonful in a wine-glassful of water, taken after meals, assists digestion. - Mr. Geo. Ellis.