Put two quarts of flour in a bowl, add sufficient water to make a very hard dough. Knead this dough until thoroughly mixed, then put it on a sieve, under a small stream of water, and knead until the dough is nearly free from starch. When the water is clear, take the remaining gluey mass to the bread board, add a teaspoonful of baking powder, mix, break off a piece about the size of an English walnut, and roll it out under your hand into a stick about four inches long and the size of a lead pencil. Put these on an oiled paper and bake in a very slow oven until crisp.

If these are to be served warm, bake them in a quick oven, which gives an entirely different effect.

The Gluten Loaf

Scald one pint of milk; when lukewarm add one compressed yeast cake moistened in a half cupful of warm water, and a half teaspoonful of salt. Stir in sufficient 80% gluten flour, beating all the while, to make a rather stiff dough; cover and stand aside for three hours. Then beat rapidly five minutes, turn into a greased square bread pan, and when again light, about one and a half to two hours, bake in a moderate oven three-quarters of an hour.

Gluten bread may be used for rheumatic patients, or to give variety in tuberculosis cases, where the diet is restricted for a long time. It is not fit, however, for diabetic persons unless you use 80% gluten flour.