UNFERMENTED FINGER-ROLLS

These are bread in the simplest and purest form, and liked by most. 1 lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed; mix the meal and the milk and water into a dough, knead it a few minutes, then make the dough into finger-rolls on a floured pastry-board, rolling the finger-rolls about 3 inches long with the flat hand. Place them on a floured baking-tin, and bake them in a sharp oven from 1/2 an hour to 1 hour. The time will depend on the heat of the oven. In a very hot oven the rolls will be well baked in 1/2 an hour.