OVENLESS BAKING

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SKILLET GRANOLA
Here's a hot cereal thatisso quick andeasy to prepare you won;t even need to make it ahead of time. Just stir it together in the morning and eat the dish while it's still steaming for a tasty and nutritious breakfast.

Combine 4 cuos of your favorite granola ingredients oatmeal, wheat germ, sunflower seeds, sesame seeds, coconut, dates, nuts, and whatever else you fancy. Pour 1/2 cup of oil into a large skillet and mix in thedry ingredients until they're evenly coated. Then cook the combination on top of the stove, stirring occasionally until all the makings area golden color. In about 15 minutes the granola should be ready to sweeten with raw sugar, honey, or molasses how much dependson you sweet tooth. Remove the cereal from the fire and seve it withfruit and milk. Mmmm.... good!.

SOME ADVICE FROM THOREAU

In 1847, while Henry David Thoreau was living near Walden Pond in Massachusetts, he did his baking in an even more primitive fashion than the method I've described. Being a poet philosopher, he had a way of making a simple loaf into a grand treat and to judge from his writings, I doubt that there's been as tasty a bread produced, in New England since. If all else fails, you may find his system most helpful:

Bread I at first made of pure Indian meal and salt, genuine hoecakes, which I baked before my fire out of doors on a shingle or the end of a stick of timber sawed off in building my house; but it was wont to get smoked and to have a piny flavor. I tried flour also; but have at last found a mixture of rye and Indian meal most convenient and agreeable. In cold weather it was no little amusement to bake several small loaves of this in succession, tending and turning them as carefully as an Egyptian his hatching eggs. They were a real cereal fruit which I ripened, and they had to my senses a fragrance like that of other noble fruits, which I kept as long as possible by wrapping them in cloths.

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