By Edgar J. Saxon.
11. SOME POPULAR FOOD STUFFS EXPOSED. By Dr. Paul Carton.
12. UNFIRED FOOD IN PRACTICE. By Stanley Gibbon.
13. THE TRUTH ABOUT SUGAR. By Dr. H. Valentine Knaggs.
14. HOW THE MIND HEALS AND WHY. By Florence Daniel.
15. OSTEOPATHY. By Florence Daniel.
16. A NEW SUGGESTION TREATMENT. By Dr. Stenson Hooker
17. HEALTH THROUGH BREATHING. By Olgar Lazarus.
18. WHAT TO EAT AND HOW MUCH. By Florence Daniel.
_Nos. 14, 15 and 18 are in preparation_.
LONDON: C. W. DANIEL, LTD., Graham House, Tudor Street, E.C.
* * * * *
I.--UNFERMENTED BREAD.
1. COLD WATER BREAD.
1-1/4 lb. fine wholemeal flour to 3/4 pint water.
Put the meal into a basin, add the water gradually, and mix with a clean,
cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal,
will not be so light as that mixed with a light cool hand.) Knead lightly
for 20 minutes. (A little more flour may be required while kneading, as
some brands of meal do not absorb so much water as others, but do not add
more than is absolutely necessary to prevent the fingers sticking.) Put
the dough on to a floured board and divide into four round loaves. Prick
with a fork on top.
The colder the water used, the lighter the bread, and if the mixing be
done by an open window so much the better, for unfermented bread is
air-raised. Distilled or clean boiled rain-water makes the lightest bread.
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