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Grissini and Porridge

To make grissini keep back some of the dough of Emslie's Breakfast Rolls (see Rolls), cut, and roll it out with your hands into strips, when it must also rise some time again like the rolls, in the meat screen. Bake on a buttered baking sheet. "Café au lait" should be the true tint when sent up to table.

Grissini. No. 2. (Mrs. Buchanan. 1891.) 1 lb. flour, 1 oz. butter, 1½ oz. German yeast. A little salt. The yeast dissolved in tepid milk; then mix the butter, 1 egg and milk into the flour as in making bread. Let it rise for about an hour, then divide into several pieces and roll out in straws the thickness of a wooden skewer. Roll in coarse salt if wished, at the finish. Bake slowly. They must be crisp.

Lady Clark considers them better without salt.

Grissini. No. 3. "Manière de faire les Gressins." "1. Dans 10 kilos de farine il faut mettre un demi kilo de levain. 2. Farine de poment première qualité. 3. La pâte un peu dure. 4. Les laisser lever 4 heures dans une chambre fermée. 5. Il faut (avant de les mettre lever) les couper en petits morceaux comme un doigt et les disposer deux à deux sur une planche mouillée. 6. Lorsqu'ils sont levés on les prend par les deux bouts et on les tire de la longueur de trois empares (main ouverte).

Dans 10 kilos il faut mettre une poignée de sel; il faut les mouiller de temps en temps (avant de les mettre au four) avec de l'eau chaude." The paste is fermented in wooden bowls in lumps kept constantly moistened; then spread out as required for use into a thick oblong sheet, which is cut into pieces rather thicker than, and as long as, a finger, and laid side by side on a moistened board; each piece in turn taken up at either end with the finger and thumb and steadily and quickly drawn out till 2 feet long. A long thin wooden shovel is sprinkled with coarse meal and the gressins are laid on it, put into the oven, slipped off the board, and left to bake a nice brown.

They should be cold before you eat them. * Grissini. See also Birk Hall Rolls, under Rolls.

Porridge - Barley Meal. (I. Emslie. 1893.) Have 1 qt. of water boiling. Into this scatter gradually three handfuls of barley meal - add a little salt. add a little salt.

To prevent lumps, or "knots" in the porridge, stir the whole time it cooks - till it gets absolutely smooth - then it is ready to serve. [To mix the meal for this porridge, it is best to take equal proportions of barley meal and whole meal, that is, the wheat flour as prepared in England for "seconds bread." It is softer and richer than Oatmeal Porridge, and makes a variety.] Porridge. See also Invalid Cookery.