Foods That Will Win The War And How To Cook Them | Page 6

dough with a little water to
prevent a hard crust forming, and set to rise in a warm place. When
double its bulk, knead again for a few minutes. Shape into loaves and
put into greased pans. Let rise double in bulk and bake in a moderate
oven for about 50 minutes.
OATMEAL BREAD
2 cups rolled oats
2 cups boiling water
1/3 cup molasses
1 yeast
cake
3/4 cup lukewarm water
1 tablespoon salt
2 tablespoons fat
(melted)
About 6 cups bread flour
Scald the rolled oats with the boiling water and let stand until cool.
Dissolve the yeast in the lukewarm water and add to the first mixture
when cool. Add the molasses, salt and melted fat. Stir in enough bread
flour to knead. Turn on a floured board. Knead lightly. Return to bowl
and let rise until double in bulk. Knead and shape in loaves and let rise
until double again. Bake in a moderate oven 45 minutes.

OATMEAL NUT BREAD
1 cake compressed yeast
2 cups boiling water
1/2 cup lukewarm
water
2 cups rolled oats
1 teaspoon salt
1/4 cup brown sugar or 2
tablespoons corn syrup
2 tablespoons fat
4 cups flour
1/2 cup
chopped nuts.
Pour two cups of boiling water over oatmeal, cover and let stand until
lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water,
add shortening and add this to the oatmeal and water. Add one cup of
flour, or enough to make an ordinary sponge. Beat well. Cover and set
aside in a moderately warm place to rise for one hour.
Add enough flour to make a dough--about three cups, add nuts and the
salt. Knead well. Place in greased bowl, cover and let rise in a
moderately warm place until double in bulk--about one and one-half
hour. Mould into loaves, fill well-greased pans half full, cover and let
rise again one hour. Bake forty-five minutes in a moderate oven.
OATMEAL SCONES
1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
1/2
teaspoon baking powder or 1/4 teaspoon soda
1 teaspoon corn syrup

1/2 teaspoon salt
Mix soda, boiling water and fat. Mix all. Turn on board. Mould
flat--cut 1/4-inch thick and bake on griddle.
OATMEAL MUFFINS
1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2
tablespoons fat
3 teaspoons baking powder
1 egg beaten
1/2 cup
milk
1 cup cooked oatmeal
Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.

ROLLED OATS RAGGED ROBINS
1-1/2 cups rolled oats
1 cup bread flour
1-1/3 teaspoons salt
1-1/3
cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4
teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on
greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be
rolled and cut same as baking powder biscuits. (If uncooked rolled oats
are used, allow to stand in the milk for 30 minutes before making
recipe.)
THE USE OF RYE
RYE YEAST BREAD
1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn
syrup
1 teaspoon salt
2-1/2 cups rye flour
2-1/2 cups wheat flour

1/2 cake compressed yeast
2 tablespoons water
Combine ingredients. Mix into dough and knead. Let rise until double
original bulk. Knead again. When double bulk, bake about
RYE ROLLS
4 cups rye flour
1-1/2 teaspoons salt
6 teaspoons baking powder

1-1/2 cups milk
2 tablespoons fat
1 cup chopped nuts
Mix dry ingredients thoroughly. Add milk, nuts and melted shortening.
Knead. Shape into rolls. Put into greased pans. Let stand one-half hour.
Bake in moderate oven 30 minutes.
WAR BREAD
2 cups boiling water
2 tablespoons sugar
1-1/2 teaspoons salt
1/4
cup lukewarm water
2 tablespoons fat
6 cups rye flour
1-1/2 cups
whole wheat flour
1 cake yeast

To the boiling water, add the sugar, fat and salt. When lukewarm, add
the yeast which has been dissolved in the lukewarm water. Add the rye
and whole wheat flour. Cover and let rise until twice its bulk, shape
into loaves; let rise until double and bake about 40 minutes, in a
moderately hot oven.
RYE RAGGED ROBINS
1-1/2 cups rye flour
1 cup bread flour
1-1/2 teaspoons salt
1-1/3
cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4
teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on
greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be
rolled and cut same as baking powder biscuits.
THE USE OF BARLEY
BARLEY YEAST BREAD
1 cup milk and water, or water
2 tablespoons corn syrup
1
tablespoon fat
1-1/2 teaspoons salt
1-1/6 cups barley flour
2-1/3
cups wheat flour
1/2 cake compressed yeast
Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix
into a dough. Knead and let rise to double original bulk. Knead again.
Put in pan; when again double in bulk bake 45 minutes.
BARLEY MUFFINS
1-1/4 cups whole wheat flour
1 cup barley meal
1/2 teaspoon salt

3 teaspoons baking powder
1 egg
1-1/4 cups sour milk
1/2
teaspoon soda
2 tablespoons drippings
Sift flour, barley meal, salt and baking powder. Dissolve soda in a little