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Show How Pa over Ilreutl Is Mude. In the preparation of the Jewish Passover Pass-over bread the kneading is done in the ordinary way. Pure gunpowder water is the only component added. The time for the dough to be baked ia reduced to tho minimum. It is broken into oat cakes and then run between rollers into very thin sheets. Over these a workman rollB a pronged steel to perforate the dough, bo that air holes may bo peen in the baked cakes. A steel hoop cuts the dough into round, flat sheets, which are then ready for tho oven. The baker stands with a paddle attached to a very long handle. With the aid of a boy he thrusts the cakes into the brick compartment, and in half a minute pulls them out ready for use. A matzath cake is round, about four feet in diameter, somewhat browned and having hav-ing slight air hole projections or its surface. sur-face. They havo a rather pleasant taste, not unlike that of crackers, and make a good substitute for bread. In some places there is a demand throughout the entire year for the unleavened cakes by dyspeptics. dys-peptics. About eight cakes weigh a pound, which in large quantities sell at eight cents. Tho cakes ore very brittle, and their pieces are ground up into fine meal. This is tho substitute for wheat flour in tho household during tho Passover. Pass-over. Baltimore Sun. |
