Foods that will win the war

Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, 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 4 cup brown sugar or 2 table- 2 eups boiling water spoons corn syrup 4 cup lukewarm water 2 tablespoons fat 2 cups rolled oats 4 cups flour 1 teaspoon salt 4 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 fiour 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 onehalf 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) 4 teaspoon baking powder or } 1 cup boiling water teaspoon soda 1 tablespoon fat 1 teaspoon corn syrup 4 teaspoon salt Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut 4-inch thick and bake on griddle. OATMEAL MUFFINS 14 cups flour 3 teaspoons baking powder 2 tablespoons molasses 1 egg beaten 4 teaspoon salt 4 cup milk 2 tablespoons fat 1 cup cooked oatmeal Sift dry ingredients. Add egg and milk. Add fat and cereal. rahi well. Bake in greased tins 20 minutes. ROLLED OATS RAGGED ROBINS 14 cups rolled oats — 14 cups milk 1 cup bread flour 24 teaspoons cream of tartar 14 teaspoons salt 4 tablespoons fat 14 teaspoons soda & Sift dry ingredients. Cut in the fat. Add liquid and drop hy 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 un- cooked 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 24 cups rye flour 1 tablespoon fat 24 cups wheat flour 2 tablespoons corn syrup + cake compressed yeast 1 teaspoon salt 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 14 cups milk 14 teaspoons .salt 2 tablespoons fat 6 teaspoons baking powder 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 fat 2 tablespoons sugar 6 cups rye flour 14 teaspoons salt 14 cups whole wheat flour 4 cup lukewarm water 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, fai RYE RAGGED ROBINS 14 cups rye flour 14 cups milk 1 cup bread flour 23 teaspoons cream of tartar 14 teaspoons salt 4 tablespoons fat 14 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