Foods That Will Win The War And How To Cook Them (1918) Part 2

Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the mola.s.ses, 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 m.u.f.fINS

1-1/3 cups flour 2 tablespoons mola.s.ses 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 m.u.f.fINS

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 cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in m.u.f.fin 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 mola.s.ses

Scald the milk, pour this on the meal and cook in double boiler one-half hour; add mola.s.ses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup.