should have no difficulty in providing a toothsome and, at the same time,
perfectly wholesome article. Directions for Wallace Egg Bread are given on
page 74, and for Wheatmeal Gems, made with meal and water only, page 73.
The following is a still simpler method:--Get a reliable whole-wheat flour;
Hovis, Manhu, and Artox are each excellent, and will commend themselves
severally to different tastes and requirements. The latter, it is useful to
know, is used exclusively in the Wallace P.R. Bakery--a guarantee for its
purity and wholesomeness. To prepare, take amount of flour required, and
allow 1 or 2 ozs. vegetable butter or nut oil to the lb. Salt or not to
taste. Rub in the butter and make into a stiff dough with cold water. Run
two or three times through an ordinary mincer to aerate, and form into a
long roll, but without pressure of any kind. Divide into suitable pieces or
put in loaf pans, and bake in well-heated oven for 30 minutes to 1-1/2
hours, according to size. Most people will prefer small crusty loaves or
rolls which get baked right through. For ordinary