The Abingdon war-food book

3 slices stale bread cut in small cubes i/^ squares chocolate 2 cups scalding milk y2 cup sugar )4 teaspoon salt I teaspoon vanilla Soak the bread in milk. Melt the chocolate over the hot water, add sugar and enough hot water to make of consistency to pour. Add to bread with salt and vanilla; mix thoroughly; pour into buttered baking dish and bake half an hour in moderate oven. Serve with top milk. Chocolate Rice Pudding Cooked rice may be prepared the same way. Chopped raisins and dates may be added. Brown Betty Line a buttered baking dish with stale bread, buttered and cut in small pieces; fill dish with apple sauce, cover with more bread ; sprinkle liberally with sugar and cinnamon; dot with butter substitute. Bake in moderate oven and serve with top milk. Cup Cake 2 eggs I cup sugar Pinch of salt iy2 cups wheat flour iy2 teaspoons baking powder ij^ cups scalded milk I teaspoonful cooking oil Beat the sugar and eggs together vigor- - ously, add salt and flour and milk alternately, | and the oil last. Bake in muffin tins in moderately hot oven. Wheatless Cake No. i 13^ cups barley flour y2 cup cooked oatmeal ^ cup sugar y^ cup raisins y^ teaspoon soda y2 teaspoon baking powder 3 tablespoons cooking oil y cup molasses Heat the molasses and fat to boiling point, add soda and combine with other ingredients, previously thoroughly mixed. Bake in muffin tins half an hour. Wheatless Cake No. 2 4 tablespoons butter substitute Yi. cup sugar 2 eggs i^ cup mashed potatoes \y2 cup corn flour 3^ teaspoon salt 3 teaspoons baking powder Cream butter substitute and sugar; add eggs well beaten and beat with Dover egg beater a couple of minutes; add mashed potato, corn flour, salt and baking powder ; beat vigorously; bake in cake tin. Serve iced or plain. Wheatless Cake No. 3 Barley flour may be used in place of corn flour in No. 2, in which case add >4 cup chopped nuts and Yi cup chopped raisins. Short Cake Make a biscuit dough with: I cup barley flour Yi cup white com flour J^ cup wheat flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons Crisco Milk to moisten 1. If preferred use a little more milk and instead of rolling the dough drop by spoonfuls into biscuit pans and bake for fifteen minutes in a moderate oven. Split and spread with butter substitute, cover with strawberries and serve with milk and sugar. 2. Serve with peaches. 3. Serve with stewed dried peaches or apricots. , Chocolate Baked Pudding 1% cup sugar Yi GUp Crisco Pinch of salt I cup sour milk 1 teaspoonful soda 5 teaspoonfuls cocoa dissolved in hot water 2 cups flour Cream the sugar, Crisco and salt; add the other ingredients in order given; mix thoroughly; spread in square cake tin and bake in rather quick oven. Serve hot with whipped cream or vanilla sauce. ^ Ice Cream 2 eggs Yi pint coffee cream I pint milk I cup sugar Flavoring Dissolve the sugar in milk ; add cream and beaten yolks of eggs; fold in beaten whites, add flavoring and freeze. BREADS Barley Muffins I cup barley flour I cup cooked oatmeal or rice 3 teaspoons baking powder I teaspoon salt Milk to make smooth batter 1 tablespoon cooking oil 2 tablespoons molasses