HERBERT HOOVER

Note: Subject to change, just now we are required to buy with every pound of flour one pound of other cereal.

Modify Your Own Recipes

If you have good recipes for bread of any kind make them con- form to food conservation by omitting sugar (using substitutes) and animal fats (using vegetable fats) and by using one-fourth wheat substitute.

Try for yourself with your own recipe.

Many people think milk is necessary for good bread, but it is not, although it, of course, adds to the food value, and is there- fore advisable when it can be afforded. Water, milk 'and water, whey, potato water or rise water may be used for the liquid.

Use white potatoes, sweet potatoes, rice, squash and pumpkin as substitutes for the wheat flour.

Those who can save more than the one-fourth will help make up for those who cannot, or are not willing to do their share.

A fair bread can be rmde on a 50-50 basis.

YEAST BREAD

You must know that in using substitutes in the making of War Bread that about two-thirds of the mixture should be wheat or rye flour. These are the only two of the cereals which contain gluten, which is a protein substance, which gives strength to the

18 "Win the War" Cook Book

dough, and holds the expansion made by the use of leavening. The gluten which is in the dough retards the escape of the carbon dioxide and the tension of the warm gas, produced by the action of the yeast, expands the cells; then the dough is puffed up and becomes light and spongy.

In the raising of bread, the conditions should be favorable, first, for the breaking of starch by the diastase into a variety of sugar, and second, by the action of the yeast, a part of the sugar is changed into carbon dioxide and alcohol.

In the manipulation of the dough, extreme cleanliness is neces- sary. The dough should be a smooth, uniform, well aerated mix- ture, which may be obtained by thorough beating, light, firm kneading. It should be kept at the temperature most favorable to the growth of the yeast plant (77-95° F.; 25-35° C.) until the gas produced by the yeast in growth has leavened the mixture double its bulk. Kneading down occasionally will, by stretching the gluten, increase the feathery appearance of the crumb.

It is then molded into loaves to fit an individual loaf tin (91/^x41/^x31/^) and carefully pressed into the corners of the tin to assure straight edges. The loaves are set in a warm place till the expansion of the gas has raised them double their bulk, and then baked in an oven heated to the temperature of 350-570° F. The oven should not be too hot at first until the crust is set, which should take the first 15 minutes. During this time the heat should be gradually diminished to prevent too thick and too brown a crust before baking is accomplished. This will take 50 to 60 minutes to cook the starch and destroy the yeast in the center of the loaf.

On taking from the oven, the bread should be cooled in cur- rents of air and then put away, without wrapping, in a closed tin or earthen jar.

BARLEY BREAD

1 cup liquid, */3 to & cake yeast softened in

1 tsp. salt, !/4 cup lukewarm water,

2l/3 cups white flour, ll/6 cups barley flour.

Long Process — Scald the liquid, cool to lukewarm,. add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise again until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake.

Wheat Substitutes 19

Short Process — Follow the directions as given above, but add all the flour at once.

U. S. Food Administration.

BUCKWHEAT BREAD

IVz cups milk, 1 tsp. salt,

74 cup molasses, tbsp. fat,

2l/2 cups buckwheat flour, 72 yeast cake,

172 cups white flour, y2 cup lukewarm water.

Add yeast to lukewarm water. Scald milk and put in mixing bowl with fat and salt. When lukewarm add molasses and yeast. Knead in the flour slowly and let rise until it doubles in bulk. Beat it. down and put in greased pan. Let rise until almost double in bulk, bake one hour in a moderate oven.

Jennie W. Gilmore, Domestic Science Instructor, McKinley High School.

BRAN BREAD

4 cups bran, 172 tsp. salt,

2 cups wheat flour, 3 tbsp. fat,

72 cup molasses, 7£ yeast cake,

2 cups milk or water, ^4 cup lukewarm water.

Prepare and bake as any light bread.

Jennie W. Gilmore, Domestic Science Instructor, McKinley High School.

COTTONSEED MEAL BREAD

2 cups milk or water, 17£ tsp. salt,

2 cups cottonseed meal, 2 tbsp. fat,

4 cups flour, 2 tbsp. sugar,

V2 yeast cake, 74 cup lukewarm water.

Prepare and bake as shorts bread.

Jennie W. Gilmore, Domestic Science Instructor, McKinley High School.

CORN MEAL YEAST BREAD

lx/2 cups liquid, 2 72 cups flour,

y& to 74 yeast cake, % cup corn meal, white or yel-

172 tsp. salt, low. More if needed.

Note: One-fourth cup of liquid yeast may be used in place of the V4 yeast cake, and 74 cup of liquid when making bread by the short process. For the long process sponge method, % cake of compressed yeast or 2 tbsp. of liquid yeast is sufficient. For the short process use more yeast.

20 "Win the War" Cook Book

Long Process — 1. Soften the yeast in V2 cup of lukewarm water. Add % cup of white flour. Beat thoroughly, cover, and if the sponge is to stand over night, let rise at room temperature (about 65° to 70° F.) and at 80r F., if the time is to be shortened. When this sponge is so light that the slightest touch causes it to fall it is ready for the addition of the ingredients.

2. Stir the corn meal into the remaining cup of salted water and heat to the boiling point over the direct flame. Cook 20 minutes in a double boiler or over hot water. Cool until it feels warm to the hand (about 90° to 95° F.).

3. Beat the cooked corn meal into the light sponge pre- pared as directed above. Add gradually sufficient flour t6 make a dough somewhat stiffer than for ordinary bread. It is impos- sible to give the quantity of flour exact because different sam- ples of flour may not absorb the same amounts of liquid. Knead a few minutes until the dough is smooth and elastic.

Continue according to general directions for making yeast bread.

Short Process — Cook the corn meal in 1% cups of liquid, cool to about 90° F., add the yeast softened in the remaining *4 cup of liquid (or the liquid yeast) and flour to make a stiff dough. Pro- ceed from this point as directed above.

U. S. Food Administration.

(The long process usually produces better results in this bread.)

GRAHAM BREAD

1 cup boiling water, 1 Vz tsp. salt,

1 cup milk, % yeast cake,

x/4 cup molasses, % cup lukewarm water,

% cup graham flour., 5/3 white flour.

Prepare and bake as entire wheat bread.

Jennie W. Gilmore, Domestic Science Instructor, McKinley High School.

DATE BREAD

2 cups warm corn meal mush, 2 tbsp. fat, *4 cup brown sugar, 1 tsp. salt, % cup lukewarm water, Vz yeast cake.

1 cup dates, stoned and cut,

Mix mush, sugar, salt and fat, add yeast mixed in lukewarm water and flour to knead, cover and let rise till double in bulk,

Wheat Substitutes 21

while kneading add dates. Shape, let rise in pan and bake in a moderate oven.

Jennie W. Gilmore, Domestic Science Instructor, McKinley High School.

HOMINY BREAD

1 cup warm cooked hominy, % tbsp. sugar,

^4 cup fat, 1 tsp. salt,

1 cup scalded milk, Vz cake yeast,

Flour to make dough, a/4 cup lukewarm water.

Scald milk, rdd sugar and fat, when lukewarm add dissolved yeast cake and flour enough to make a sponge. When light add hominy and salt, also enough flour to make soft dough, knead well. When light shape into loaves and let rise twice its size. Bake in hot oven. , ;j TO]

• -*. 1-uilO

Miss J. Crowder, Domestic Science Instructor Central High School.

NUT BREAD

1 tsp. shortening, 1 yeast cake,

2 tsp. molasses, Vz cup white flour,

l/2 tsp. salt, 2% cups whole wheat flour,

1 cup milk or water, or % 1 cup chopped nuts. of each,

Same as for white bread. When mixture has risen first time add the nuts before the rest of the flour.

Miss Ella D. Rode, Domestic Science Instructor Patrick Henry School.

PEANUT BREAD

1 cup lukewarm liquid, 1 or 2 tbsp. syrup,

1 tsp. salt, Vs to % cake yeast softened in

3 cups flour (more if desired), ^ cup lukewarm water. 1 cup peanut meal or flour,

Long Process — Follow the directions given for the long process under Corn Meal Bread, making the sponge with part of the liquid and flour, salt and yeast. When light add the rest of the liquid, the syrup, the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more flour if neces- sary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and let rise 2~y2 times the original bulk, and bake.

22 "Win the War" Cook Book

Short Process — Dissolve the salt and syrup in the cup of luke- warm liquid, add to the softened yeast and add all to the mix- ture of the flour and peanut meal. Knead until smooth and elastic. From this point follow the directions as given for long process.

Peanut meal may be prepared by shelling roasted peanuts, re- moving red skin and crushing the nuts with a rolling pin.

U. S. Food Administration.

POTATO BREAD

114 cups mashed potatoes % to a/4 yeast cake softened in

(packed solid), 2 tbsp. lukewarm, water.

1% tsp. salt, 2% cups flour (more or less flourmay be needed),

Note: Mashed sweet potato or cooked cereal or squash may bs used in the same way as the Irish potato. In using any sub- stitute which has a marked flavor it is better to try the bread first with less than 11A cups and add more liquid. Squash rolls are very good.

Long Process — Cool the mashed potatoes to lukewarm, add the salt and the yeast softened in the warm water and about J4 cup of flour. Mix well, cover and let rise until very light. To the well-risen sponge, add the remaining flour, kneading thoroughly. The dough should be very stiff, as it softens considerably in ris- ing. Cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it has increased 21/£ times in bulk, and bake.

Short Process — Follow the directions as given above, but add all the flour at once. The dough in this case is so stiff that it is difficult to work in all the flour. U. S. Food Administration.

OATMEAL BREAD

3 cups hot oatmeal mush, 1 yeast cake, 3 tbsp. Crisco, y2 cup lukewarm water,

2 tsp. salt, 7 cups whole wheat flour,

% cup molasses, 1 cup corn meal.

Mix the Crisco, salt, molasses and mush; when cooled to luke- warm add the yeast dissolved in the water. Add the corn meal and one-half of the flour, beat thoroughly, cover and set to raise until double its bulk; add balance of flour, knead until elastic. Place in greased pans, let rise until double its bulk. Bake in moderate oven 50 to 60 minutes. Miss Mary Nicholson.

Wheat Substitutes 23

ROLLED OATS AND ENTIRE WHEAT FLOUR BREAD

2V2 cups boiling- water, ¥2 yeast cake,

Vz cup molasses, J/4 cup lukewarm water,

1 tsp. salt, 2 cups rolled oats.

1 tbsp. fat,

Whole wheat flour to make a soft dough; add boiling water to oats, let stand one hour; add molasses, salt, fat, yeast and flour, beat thoroughly; let rise to double its bulk again, beat well, turn into greased pans, let rise again, and bake.

Jennie W. Gilmore, Domestic Science Instructor McKinley High School.

SHORTS BREAD

2 cups milk or water, 2 tbsp. fat,

1 cup shorts, 2 tbsp. sugar,

2 cups flour, l/2 yeast cake,

z tsp. salt, i/4 cup lukewarm water.

Make a sponge, using flour; when this is light add shorts.

SQUASH BREAD

1 cup steamed squash, 1 cup scalded milk,

J/4 cup brown sugar or 1A cup fat,

molasses, % yeast cake,

1 tsp. salt, y± cup lukewarm water.

Flour to knead,

Scald milk, add fat and sugar or molasses; when lukewarm add dissolved yeast cake and enough flour to make a sponge. When light add salt and squash and enough flour to knead, let rise, shape into loaves and when twice the size bake in hot oven.

Miss J. Crowder, Domestic Science Instructor Central High School.

Because of the high price of yeast it may be economical when bread is made frequently and in large quantities to prepare yeast.

In making the bread the amount of yeast used, of whatever kind, will depend upon the time in which the process is to be carried through.

LIQUID YEAST

4 medium-sized potatoes, 1 cake dry yeast softened in

1 qt. hot water, \i cup warm water, or 1 cake

1 tsp. salt, of compressed yeast,

14 cup sugar.

24 "Win the War" Cook Book

Wash, pare and cook the potatoes in the water, drain, mash, and return to the water, -make up to one quart. Add the sugar and salt and allow the mixture to cool. When lukewarm add the yeast. Keep at room temperature (65° to 70° F.) for 24 hours before using. If kept for a longer time it should be poured into a sterilized jar and put in a dark, cool place.

BREAD TESTS

(1) Will your dough stick to the board without the use of flour?

If it does, then more flour must be kneaded into the dough to make it the right consistency.

(2) Does your dough have blisters on the surface? If so, you have kneaded it enough.

(3) Cut the dough to see if the air is evenly distributed throughout the mass.

If it is not, continue the kneading.

(4) Knead for about 15 to 20 minutes the first kneading. The last kneading must be of short duration, otherwise you will drive off the gas formed in the raising of the dough.

HOW TO CONSERVE WHEAT

Cut the loaf on the table, and only as required.

Do not have stale bread.

If any breads, muffins, gems are left from meals, toast and use with creamed fish or left over bits of meat, fish or vegetable.

If there are bits of bread left, dry and grind, put in cheese cloth bag, using the crumbs in scalloped dishes, croquettes and as substitute for wheat flour in breads and puddings.

Do not use crackers made from wheat (or graham) flour.

Do not use breakfast cereals made from wheat.

If you use macaroni, spaghetti, any Italian paste or noodles, remember that it is made of wheat and do not serve bread at the same meal.

Use corn starch or rice flour for thickening sauces and gravies and in puddings (use half as much as you would of flour).

Remember — bread made of mixed flours is better body build- ing material than that made from one grain alone.

"Have at least one wheatless meal a day. Use corn, oats, barley, or mixed cereal rolls, muffins and breads in place of

Wheat Substitutes 25

white bread certainly for one meal and, if possible, for two. Eat less cake and pastry. As to white b^ead, if you must buy from a baker, order it a day in advance; then he will not bake beyond his needs. Use stale bread for toast and cooking."

Substitute potatoes when they are plentiful for all bread in two meals a day.

U. S. Food Administration.

A COMPARISON OF BATTERS AND DOUGHS

Kind. Proportion. Appearance. Use.

Pour batter 1 flour to 1 Thin pastry Griddle cakes,

water waffles.

Drop batter 2 flour to 1 Thicker Gems, muffins. water

Soft batter 3 flour to 1 Soft sticky Cakes, biscuit,

water mass doughnuts,.^

Stiff batter 4 flour to 1 Not sticky Breads

CHIEF PROTEINS OF WHITE FLOUR

Gliaden: gives elasticity to the dough.

Gluten: gives strength to hold up the expansion made by the use of leavenings.

QUICK BREADS AS WHEAT SAVERS

Many processes have been devised for making dough light without the use of yeast; the object of these is to shorten time and labor.

PROCESS OF LEAVENING

1. By air — expansion with heat and jnoisture. Ex. — Eggs beaten to a froth.

2. By steam — expansion of dough by application of. sudden heat

in oven. Ex. — Popovers.

3. By chemical reaction (formation of carbon dioxide gas). 1 — Soda (alkali) and molasses (acid).

2 — Soda (alkali) and sour milk (lactic acid). 3 — Soda (alkali) and cream of tartar (acid).

4. Commercial baking powder (three classes).

1 — Cream of tartar powders or tartrate powders. 2 — Phosphate powders. 3 — Alum powders.

Note: The carbon dioxide gas which is formed in the above re- actions expands with heat and moisture, making the bread light.

26 "Win the War" Cook Bcok

CORN MEAL BISCUITS

1V2 cups flour, 3 tsp. baking powder,

Vz cup corn meal, V2 tsp. soda,

Vz tsp. salt, tbsp. veg. fat.

% cup sour milk,

Mix and sift dry ingredients. Add the fat, mix thoroughly, then add one-half the milk; then add more gradually to make a soft dough, mixing with a knife; when smooth turn dough on to a flour board; toss until coated with flour; roll out *4 inch thick and cut out. Bake in hot oven 12 to 15 minutes.

Miss Winnetta H. Grady, Domestic Science Instructor.

GRAHAM BISCUITS

1 cup white flour, 2 tbsp. sugar,

1 cup graham flour, 1 tsp. salt, 3 tsp. baking powder, ^ cup veg. fat.

2/3 cup milk,

Mix and sift all dry ingredients, cut in vegetable fat and moisten dough evenly. Put dough on slightly floured board, pat out Vz inch thick and cut with biscuit cutter. Bake in a hot oven.

Miss E. Rode, Domestic Science Instructor, Patrick Henry School.

SHORTS BISCUITS

1 cup shorts, !/2 tsp. salt,

1 cup flour, 2 tbsp. shortening,

3 tsp. baking powder, about % cup milk.

Sift together dry ingredients, chop in shortening with a knife until fine. Add milk gradually, mixing with a knife. Roll out dough Vz inch thick and cut with a biscuit cutter. Handle dough as little as possible. Bake in a hot oven about 15 minutes.

Hilda Z. Rollman, Domestic Science Instructor, Cote Brilliante School.

MUFFINS BUCKWHEAT MUFFINS

1 cup buckwheat, 1. % cups milk,

1 cup wheat flour, 1 egg,

4 tsp. baking powder, 1 tbsp. melted veg. fat, % tsp. salt, 2 tbsp. molasses.

Wheat Substitutes 27

Sift together the dry ingredients. Combine the milk, beaten egg, melted fat and molasses. Add the liquid to the dry in- gredients. Mix well and bake one-half hour in a moderately hot oven.

Rye flour or 1 cup of barley and 1 cup of wheat may be used in this recipe if the liquid is reduced to 1 or l1^ cups. The buck- wheat flour absorbs more liquid than other flours.

If you can get flour, barley flour, rye meal, peanut flour, soy bean meal, a great variety of muffins can be made. Combinations of one-third barley flour, one-third corn flour and one-third wheat flour, or one-half rye meal, one-fourth corn meal and one-fourth wheat flour have been found satisfactory.

U. S. Food Administration.

1.— CORN MUFFINS

1 cup milk, iy2 tbsp. veg. fat or oil,

1 cup corn meal, 1 tsp. salt,

1 egg, 2 tsp. baking powder.

Beat egg till light, add milk, then corn meal to which baking powder and salt have been added. Melt fat and add to batter. This should be a drop batter. Fill hot molds three-fourths full and bake in a hot oven. Elizabeth Mount Walker,

Domestic Science Instructor, University City School.

2.— CORN MUFFINS

2 cups corn meal, y± tsp. soda, 1 cup hot water, 1 tsp. salt,

1 dessert spoon molasses, 1 tbsp. melted Troco (short-

2 tsp. baking powder, ening).

Pour hot water over corn meal to which has been added bak- ing powder, soda and salt. Add molasses, melt Troco and whip into the mixture and put in hot muffin rings. Mrs. Haydock.

GRAHAM AND CORN MEAL MUFFINS

1 cup graham flour, 3 tsp. baking powder,

1 cup meal, 1 tsp. salt,

1*4 cups milk, 1 tbsp. sugar,

1 egg, 1 tbsp. veg. fat.

Beat the eggs, add the milk, sugar, salt and fat. Add sifted flour, corn meal and baking powder. Pour into greased pans, bake in moderate oven 20 to 30 minutes.

Miss Mary Nicholson, Domestic Science Instructor,

28 "Win the War" Cook Book

COOKED CEREAL MUFFINS (10-12 muffins)

l1/^ cups flour, 1 cup cooked rice,

4 tsp. baking powder, y2 cup milk,

% tsp. salt, 1 egg,

1 tbsp. melted fat.

Sift together the dry ingredients. Add the milk, beaten egg and melted fat to the cooked rice. Beat thoroughly. Finally add the sifted dry ingredients. Mix well. Bake in greased muffin tins about one-half hour in a moderately hot oven.

Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft, add a little more flour, if too thick, a little more liquid.

U. S. Food Administration.

SOUTHERN RICE BREAD

2 cups white corn meal, 2 tbsp. veg. oil,

3 eggs, V2 tsp. salt,

1*4 pt. milk, tsp. baking powder.

1 cup cold boiled rice,

Beat the eggs until light without separating; add the milk, meal, salt, rice and melted vegetable oil. Beat thoroughly for two minutes, add the baking powder and mix again. Grease three deep pie dishes, turn in the mixture, and bake in a hot oven thirty minutes.

BARLEY AND WHOLE WHEAT MUFFINS

2 eggs, 2 cups whole wheat flour,

3 tbsp. sugar, 1 tsp. baking soda, 2 tbsp. olive oil, 1 tsp. salt,

1 qt. sour milk or buttermilk, 2 tsp. baking powder.

2 cups barley meal,

Mix and beat well for five minutes. Bake in well greased muf- fin tins for twenty minutes in a moderate oven.

BARLEY SCONES

1 cup barley meal, 2 tsp. baking powder,

1 cup whole wheat flour, % cup sour milk,

*4 tsp. salt, 2 tbsp. veg. oil.

% tsp. soda,

Mix and sift the dry ingredients. If coarse whole wheat flour is used, do not sift it. Add sour milk and vegetable oil and blend the mixture well. Turn that soft dough thus formed on to a floured board, knead slightly, roll to one-half thickness, cut into fancy shapes and bake in a hot oven.

Wheat Substitutes 29

BARLEY PONE

1 cup freshly cooked hominy \'->. tsp. salt,

grits, 1 cup barley meal,

2 cups milk, tsp. baking powder.

3 tbsp. butter,

Add to the cooked hominy grits the milk and butter. Cool and add salt, barley meal and baking powder sifted together, then the well beaten eggs. Pour into a round, shallow, buttered baking dish and bake in a moderate oven forty-five minutes. Cut in triangular pie-shape'd pieces and serve hot from the dish in which it was baked.

CORN AS BREAD

Corn bread is especially good made with sour milk and soda; but sweet milk and baking powder are satisfactory. Eggs im- prove the flavor and add to the food value, but may be omitted if too expensive.

CORN BREAD

(1.) (2.)

2 cups corn meal, 2 cups corn meal,

2 cups sweet milk (whole or 2 cups sour milk,

skim), 1 tsp. soda.

4 tsp. baking powder, 1 tbsp. sugar,

1 tbsp. sugar, 2 tbsp. fat,

2 tbsp. fat, 1 tsp. salt,

1 tsp. salt, 1 egg (may be omitted).

1 egg (may be omitted).

Mix dry ingredients. Add milk, well-beaten egg and melted fat. Beat well. Bake in shallow pan for about 30 minutes.

CORN DODGERS

2 cups corn meal, 2 tsp. fat,

1 tsp. salt, 194 cups boiling water.

Pour the boiling water over the other materials. Beat well. When cool form into thin cakes and bake Vz hour in a hot oven. These crisp biscuits are good served hot with butter or gravy. Eat them with your meat and vegetables.

U. S. Food Administration.

AN OLD SOUTHERN RECIPE

Here is an old-fashioned soft spoon bread that Southerners like. With milk or syrup it makes a satisfying meal.

30 "Win the War" Cook Bonk

SPOON BREAD

2 cups water, 1 tbsp. fat,

1 cup milk (whole or skim), 2 eggs,

1 cup corn meal, 2 tsp. salt.

Mix water and corn meal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well greased pan for 25 min- utes in a hot oven. Serve from the same dish with a spoon. Enough for six.

U. S. Food Administration.

STEAMED CORN BREAD

2 cups yellow corn meal, 2 tbsp. sugar (4 tbsp. mo- 1 cup flour, lasses),

1 tsp. salt, 1% tsp. soda,

Vz tsp. baking powder.

Sift these ingredients together and then add 2Vz cups sour milk. Beat well, pour into a buttered mold with a tight fitting cover and steam for two hours. Remove and brown in oven.

BANANA FLOUR BREAD

1 cup banana flour, Vz tsp. salt,

1 cup bread flour, 3 tbsp. sugar,

2 tsp. baking powder, 2 tbsp. veg. fat. 1 cup milk,

Mix the dry ingredients; cut in fat, then add milk, put into greased loaf pan; bake in a moderate oven.

PEANUT AND RAISIN BREAD

1 qt. whole wheat flour, 1 tbsp. fat,

l/i cup sugar, 4 tsp. baking powder,

1 tsp. salt, 1 cup chopped peanuts,

1 cup milk, Vz cup chopped raisins.

Mix the dry ingredients, cut in fat, add nuts, raisins and milk. Put into a greased loaf pan. Bake in a moderate oven.

PRUNE BROWN BREAD (Steamed)

1 cup corn meal, 1 tsp. soda,

1 tsp. salt, 1 cup sour milk,

2 cups whole wheat flour, 1 cup prunes chopped fine. Vz cup molasses,

Mix dry ingredients, add molasses, milk and prunes. Fill greased molds two-thirds full. Grease the cover and cover tightly. Steam three hours.

Wheat Substitutes 31

OATMEAL MUFFINS

1V2 cups milk, 1 tbsp. melted fat,

2 cups rolled oats, 1 cup flour,

1 egg, tsp. baking powder,

2 tbsp. molasses, % tsp. salt.

Pour hot milk over the oats and let soak about one-half hour. Add the beaten egg, molasses and melted fat. Finally add dry ingredients which have been sifted together. Bake in greased muffin tins one-half hour in a moderately hot oven.

BOSTON BROWN BREAD

1 cup rye flour, 3 cups milk,

1 cup graham flour, % cup molasses,

1 cup corn meal, tsp. baking powder,

y2 tsp. salt, 1 cup raisins if desired.

Sift the dry ingredients into the liquids, mix quickly, pour into greased cups, cover the top and steam 2 to 3 hours.

Miss E. D. Rode, Domestic Science Instructor, Patrick Henry School.

BAKED BROWN BREAD

*/3 cup corn meal, 1 cup sour milk,

2^ cups graham flour, 1 cup molasses,

1V2 tsp. soda, 1 cup water.

1 tsp. salt,

Mix the dry ingredients; mix the wet ingredients; pour the wet into the dry and beat well. Pour the batter into three oiled pound baking powder cans; leave uncovered and bake in a slow oven for 1% hours. It is well to use an asbestos mat under the cans while baking so as to avoid burning the bread.

Miss Leigh Harris, Domestic Science Instructor, Yeatman High School.

GRIDDLE CAKES

CORN MEAL GRIDDLE CAKES

2 cups corn meal, 1 egg,

1V2 cups milk or water, 3 tsp. baking powder,

1 tbsp. fat,

Miss Alice Waugh,

Domestic Science Instructor Ritenour School.

32 "Win the War" Cook Book

GRIDDLE CAKES

1 cup milk, MJ cup flour,

1 egg, % tsp. salt,

I tbsp. melted fat, 4 tbsp. baking powder.

l1/^ cups cooked oatmeal,

Combine the milk, beaten egg and melted fat. Beat this into the cooked oatmeal. Add the flour, salt and baking powder which have been sifted together. Bake on a hot greased griddle.

Other cooked cereals, mashed Irish potatoes, sweet potatoes, etc., may be used in the place of the oatmeal. When rice is used, 1i cup mere flour is necessary.

Griddle cakes may also be made by using one-half or more of corn meal or buckwheat flour.

If desired, sour milk may be substituted in these recipes for the sweet. In doing this the quantity must usually be increased a little. Use MJ teaspoonful of soda for each cup of sour milk. For each % teaspoonful of soda the quantity of baking powder can be reduced by 2 teaspoonfuls.

U. S. Food Administration.

BATTER CAKES

1 cup corn meal, 2 tsp. baking powder,

1 cup bran, % tsp. soda,

1 cup hot water, 1 tsp. salt,

1 dessert sp. molasses, 1 tbsp. melted Troco.

Sift corn meal, baking powder, soda and salt, add bran, pour over this the hot water. Add molasses and lastly the melted Troco whipped in.

Mrs. Haydock.

Note: Use stale bread crumbs to replace part of flour in mak- ing muffins, gems and griddle cakes, also in steamed puddings.

Steam a vegetable, cornbread, and rice in steamer at one time to conserve fuel.

Corn meal, oatmeal, rice, hominy (grits). These are much cheaper than the "ready-to-eat" breakfast foods. A "ready-to- eat" breakfast food may cost 15 cents for a big package, but if the package contains only one-quarter pound — 60 cents a pound for cereal! This is eight or ten times as expensive as corn meal

Wheat Substitutes

at 6 or 7 cents a pound. Look for the weights printed on the package and get the most for your money.

Corn meal mush and oatmeal are good only when well cooked. Many people use too little salt and don't cook them long enough.

All cereals should be cooked in a double boiler; one can be im- provised by setting a pail or pan into a kettle of water. Cereals for breakfast may be cooked the day before, but should not be stirred while reheating. A tablespoonful or two of cold water on top will prevent a hard skin from forming while standing. All prepared cereals are better if cooked for a longer time than the package directions indicate. It is hardly possible to cook any grain too long. The fireless cooker is especially valuable for cooking cereals, but a longer period of time must be allowed than for cooking in a double boiler.

GENERAL DIRECTIONS

Quan. to 1 c. water.

Time of Cooking.

Whole or cracked Flaked Granular

x/4 cup % cup 3 tbsp.

3-12 hrs., except rice %-3 hrs. 1-4 hrs.

Use Vz teaspoonful of salt to each cup of water. Have water boiling hot. Add cerea-l gradually. Let mixture cook directly over the flame 5 minutes. Place over boiling water or in fireless cooker to cook slowly for a long time, without stirring, and cov- ered. Fruit may be cooked with the various cereals, raisins, figs and dates being most acceptable. (Use water.) For hot weather, cereals may be cooked the day before, molded and served cold.

Gruels are prepared from flaked or granular cereals, using l1/^ times the proportionate amount of water. Gruels after cooking should be strained and reheated.

EXAMPLES OF CEREALS

Barley Rice Macaroni

Rolled oats

Vitos Corn meal

34 "Win the War" Cook Book

Cereals act as fuel to let you do your work, much as the gaso- line burning in an automobile engine makes the car go. This you can think of as their chief business. And they are usually your cheapest fuel. Besides they give your body some building ma- terial.

U. S. Food Administration.

CORN MEAL AND MILK

Do you use corn meal mush for a breakfast food? It is both cheap and good. Cooked in skim milk instead of water it is extra fine and the food value of the dish is nearly doubled.

CORN MEAL MUSH

To cook corn meal mush for five people use l1/^ cups corn meal, 2 teaspoonfuls salt (level), 5 or 6 cups water. Bring salt water to a boil. Stir in the corn meal slowly. Don't let it lump. Cook it at least 30 minutes. It is better when cooked for three hours, or over night. Use a double boiler or a fireless cooker.

CORN MEAL MUSH WITH CHEESE

Prepare the mush as in the foregoing recipe and pour into a flat, wet pan to cool. When cold, turn out and cut in half-inch slices with grated cheese and paprika and bake in a hot oven to a delicate brown. This dish possesses all the supplies of a well-bal- anced food. The meal supplies carbohydrates; the cheese, the protein and some fat. It is a tempting dish, too, which cannot be said of all wholesome foods.

Caroline B. King, G. H. K.

For oatmeal use 2^ cups rolled oats, 2^ teaspoonfuls salt, 5 or 6 cups water. Bring the water to a boil, stir the rolled oats slowly into the boiling water and cook for one hour, or over night. Eat the cereal with milk or syrup or butter or butter substitutes.

TO BOIL HOMINY

Soak one cup of hominy in the evening, let it stand over night then put on to boil with six cups boiling water, one teaspoonful

Wheat Substitutes 35

salt, and boil slowly all day, stirring occasionally, or put in top of double boiler or fireless cooker. The best thing during the cold weather is to always have a crock of cold boiled hominy on hand; it keeps a week or more in cold place, and is a great help to the housekeeper, taking the place of potatoes and bread, besides being very wholesome. This serves five adults.

HOMINY CAKES

1 cup cracked corn or pearly 2 tsp. salt, hominy, 3 tbsp. fat.

7 cups boiling water,

Boil the corn and water for % hour, add seasonings, place ves- sel over water and cook from six to eight hours. Serve in place of potatoes. For the second day put the left over cold hominy through the meat grinder, add a beaten egg, a tablespoonful sugar and % teaspoonful vanilla; make into cakes, flour and cook in a frying pan until delicately browned on both sides. Serve these cakes instead of potatoes.

Miss Mary Evans, Domestic Science Instructor, Yeatman High School.

STEAMED RICE

Cook rice as any whole cereal. The time is 20 minutes, or until kernels are soft. Uncover, that steam may escape. When rice is steamed for a simple dessert use one-half the quantity of water. Steam until rice has absorbed water, then add scalded milk for remaining liquid.

BOILED RICE

Pick over and wash rice. Add gradually to a large quantity of rapidly boiling salted water. Stir at first with a fork to prevent any grain from sticking to the bottom of kettle. Let it boil rap- idly 20 minutes, or until tender. Drain in strainer, pour over it cold water, reheat in oven. Serve plain as a vegetable, or use for croquettes, etc. One cupful of rice when cooked will measure nearly 4 cups.

BOILED MACARONI

Break macaroni in two-inch pieces and cook as boiled rice.

36 "Win the War" Cook Book

SAUTED MUSH

Pack hot corn meal mush in wet molds. Cool, and cover to pre- vent crust forming. Remove from mold, cut in ^-inch slices and saute. If slices are dipped in flour or corn meal sauteing should be made thicker, using 4 tablespoonfuls granular cereal to 1 cup of water.

UNPOLISHED RICE

The hull which is removed in polishing rice is very rich in mineral content. It is said that armies fed on polished rice without this mineral being supplied by other foods, quickly contract scurvy, while those fed on brown or unpolished rice do not have the dis- ease. It seems that this most valuable part of the rice is being sold as waste stock feed. If this can be bought at 2% cents or 3 cents per pound, it should be used in large quantities everywhere. If this cannot be obtained, then every woman should ask her grocer for brown or unpolished rice.