The Abingdon war-food book

Mix ingredients in order given and bake in moderate oven 30 to 40 minutes. Corn Meal Muffins Yellow or white com meal I cup cooked rice 3 teaspoons baking powder I teaspoon salt 2 tablespoons sugar Milk to make smooth batter I tablespoon cooking oil Proceed as above. Baking Powder Biscuits iy2 cup barley flour y2 cup wheat flour 1 teaspoon salt 3 teaspoons baking powder 2 tablespoons Crisco Milk to moisten Mix dry ingredients thoroughly; add milk; roll slightly on board ; cut in rounds, and bake in moderately hot oven. War Time Pie Crust I cup barley flour y2 cup wheat flour I teaspoon salt y2 teaspoon baking powder y^ cup Crisco Water to moisten Proceed as for ordinary pie crust, only don't roll too thin or crust will break. Oatmeal Bread I qt. rolled oats I qt. barley flour I qt. wheat flour I qt. boiling water 54 qt. tepid water I yeast cake I tablespoon salt 3 tablespoons molasses I tablespoon cooking oil Pour the boiling water on the rolled oats; add molasses and oil and salt; stir and allow to cool. Dissolve yeast cake in tepid water and add to the oats; add barley flour and wheat flour and mix thoroughly; allow to raise; mix thoroughly; put in bread tins; allow to raise again; bake in moderate oven forty to fifty minutes. Don't be alarmed if the dough is too soft to handle; put into tins with a spoon. The finished product is delicious. Corn Pone I cup yellow corn meal I teaspoon salt Boiling water to moisten Mix thoroughly and spread on cake tin and bake in hot oven till crisp; or grease griddle and cook on top of stove in spoonfuls, turning when one side is crisp. Serve piping hot with jelly. MENUS FOR MEATLESS DAYS No. I Luncheon Potato soup Cottage cheese salad Barley muffins Dinner Stuffed green peppers (II) Canned asparagus salad Baked potatoes Oatmeal bread Brown Betty No. 2 Luncheon Baked bean rarebit Potato salad Oatmeal bread Dinner Scrapple (II) Cold slaw Creamed potatoes Chocolate cornstarch pudding No. 3 Luncheon Oatmeal soup Corn pone Baked custard Dinner Creamed eggs Baked potatoes String beans Corn flour cake with stewed fruit No. 4 Luncheon Tomato rice Barley biscuit Pears and cream cheese salad Dinner Cream tomato soup Cabbage au gratin Baked potatoes White corn meal muffins Chocolate bread pudding No. 5 Luncheon Vegetable salad Cocoa Strawberry shortcake Dinner Baked peanuts Carrot and pea salad Stewed celery in white sauce Yellow cornmeal muffins Apple tapioca pudding No. 6 Luncheon Baked rice with cheese Cocoa Barley muffins Stewed fruit Dinner Corn chowder Mock Indian pudding Tomato gelatin salad No. 7 Luncheon Baked split peas Corn pone Coffee gelatin Dinner Dried lima bean rarebit Vegetable salad Fried potatoes Rice with fig sauce No. 8 Luncheon Vegetable soup Oatmeal cakes Sliced oranges and bananas Dinner Stuffed green peppers (I) Cauliflower Potatoes au gratin Cornstarch pudding with strawberry sauce No. 9 Luncheon Baked eggs Cup cakes Cocoa Apple sauce Dinner Baked macaroni with cheese Yellow cornmeal muffins Glazed sweet potatoes Pears and cream cheese salad No. ID Luncheon Scrapple (III) Potato salad Barley muffins