Foods That Will Win The War And How To Cook Them | Page 7

cold water and add to sour milk. Combine flour mixture and sour milk,
add beaten egg and melted fat. Bake in muffin pans in a moderate oven

25 minutes.
BARLEY SPOON BREAD
2 tablespoons pork drippings
3 cups boiling water
1 cup barley
meal
2 eggs
Heat drippings in saucepan until slightly brown, add water and when
boiling, add barley meal, stirring constantly. Cook in a double boiler
one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten.
Bake in greased dish in moderate oven one-half hour.
BARLEY PUDDING
5 cups milk
1/2 cup barley meal
1/2 teaspoon salt
1/2 teaspoon
ginger
3/4 cup molasses
Scald the milk, pour this on the meal and cook in double boiler one-half
hour; add molasses, salt and ginger. Pour into greased pudding dish and
bake two hours in a slow oven. Serve either hot or cold with syrup.
BARLEY SCONES
1 cup whole wheat flour
1 cup barley meal
1/2 teaspoon salt
2
teaspoons baking powder
3 tablespoons fat
3/4 cup sour milk
1/3
teaspoon soda
Sift flour, barley meal, salt and baking powder together. Add fat.
Dissolve soda in one tablespoon cold water and add to sour milk.
Combine flour mixture and sour milk to form a soft dough. Turn out on
a well-floured board, knead slightly, roll to one-half inch thickness; cut
in small pieces and bake in a hot oven 15 minutes.
THE USE OF POTATO
POTATO BISCUIT
1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole

wheat flour
1 teaspoons baking powder
1 teaspoon salt
About 1/2
cup milk or water in which potatoes were cooked
Add melted fat to mashed potato. Mix and sift flour, baking powder
and salt and add to potato mixture, add enough of the milk to make a
soft dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
a quick oven for 15 minutes. (If bread flour is used in place of whole
wheat, the biscuits are slightly lighter and flakier in texture.)
POTATO BREAD
1-1/2 cups tightly packed mashed potato
2-1/2 cups wheat flour
1
tablespoon warm water
1/2 yeast cake
1/2 teaspoon salt
Make dough as usual. Let rise in warm place for 15 minutes. Mould
into loaf, put in pan, let rise until double in bulk in warm place. Bake
for 45 minutes in hot oven.
POTATO YEAST BREAD
1/2 cup milk and water or water
2 tablespoons corn syrup
4
tablespoons fat
1-1/2 teaspoons salt
4 cups boiled potatoes
8 cups
flour
1/2 cake compressed yeast
1/4 cup warm water
Dissolve yeast in the warm water. Add other ingredients and make
same as any bread.
POTATO PARKER HOUSE ROLLS
1/2 cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons
corn syrup (or 1 tablespoon sugar)
3-1/2 cups flour
2 cups potato
(mashed and hot)
1 teaspoon salt
1 egg
Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato
and knead until smooth. Let rise until light. Roll thin, fold over, bake
until brown.

THE USE OF MIXED GRAINS
WAR BREAD OR THIRDS BREAD
1 pint milk, or milk and water
2 teaspoons salt
2 tablespoons
molasses
1 yeast cake
2 tablespoons fat
Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye
meal and enough whole wheat flour to knead. Let rise, knead, shape, let
rise again in the pan and bake 45 minutes.
CORN MEAL AND RYE BREAD
2 cups lukewarm water
1 cake yeast
2 teaspoons salt
1/3 cup
molasses
1-1/4 cup rye flour
1 cup corn meal
3 cups bread flour
Dissolve yeast cake in water, add remaining ingredients, and mix
thoroughly. Let rise, shape, let rise again and bake.
BOSTON BROWN BREAD
1 cup rye meal
1 cup cornmeal
1 cup graham flour
2 cups sour
milk
1-3/4 teaspoons soda
1-1/2 teaspoons salt
3/4 cup molasses
Beat well. Put in greased covered molds, steam 2 to 3 hours.
BREAD MUFFINS
2 cups bread crumbs
1/3 cup flour
1 tablespoon fat, melted
1-1/2
cups milk
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg
yolks, dry ingredients sifted together and fat. Fold in beaten whites of
eggs. Bake in muffin tins in moderate oven for 15 minutes.
CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS
1/3 cup boiling water
1 cup cornmeal
1/4 teaspoon soda
1/4 cup

molasses
1 cup whole wheat flour
1 cup rye flour
3 teaspoons
baking powder
1 teaspoon salt
1 cup milk
1/3 cup raisins cut in
halves
1/4 cup chopped nuts
2 tablespoons fat
Scald meal with boiling water, mix soda and molasses. Mix dry
ingredients, mix all thoroughly. Bake in muffin pans one-half hour.
SOY BEAN MEAL BISCUIT
1 cup soy bean meal or flour
1 cup whole wheat
1-1/2 teaspoons
salt
4 teaspoons baking powder
1 tablespoon corn syrup
2
tablespoons fat
1 cup milk
Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll
one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.
EMERGENCY BISCUIT
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon fat
1/2
teaspoon soda
1 cup sour milk
1 teaspoon salt
Mix as baking powder biscuit. Drop by spoonfuls on greased baking