Foods that will win the war

1 eup milk and water, or water 14 teaspoons salt 2 tablespoons corn syrup 14 cups barley flour 1 tablespoon fat 24 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 MUFFINS 14 cups whole wheat flour 1 egg 1 cup barley meal 14 cups sour milk 4 teaspoon salt + teaspoon soda 3 teaspoons baking powder 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 muffin pans in a moderate: oven 25 ‘minutes. BARLEY SPOON BREAD 2 tablespoons pork drippings 1 cup barley meal 3 cups boiling water 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 1 cup milk 4 teaspoon salt $ cup barley meal 4 teaspoon ginger 2 cup molasses Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup. BARLEY SCONES 1 cup whole wheat flour 2 teaspoons baking powder 1 cup barley meal 3 tablespoons fat 4 teaspoon salt 2 cup sour milk + teaspoon soda Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes. THE USE OF POTATO POTATO BISCUIT 1 cup mashed lightly packed4 teaspoons baking powder potato 1 teaspoon salt 2 tablespoons fat About 4 cup milk or water in 1 cup whole wheat flour which potatoes were cooked Add melted fat to mashed potato. Mix and sift flour, baking powder -and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out 4 inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture. ) POTATO BREAD 14 cups tightly packed mashed 1 tablespoon warm water potato 4 yeast cake 24 cups wheat flour 4 teaspoon salt Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven. POTATO YEAST BREAD 4+ cup milk and water or water 4 cups boiled potatoes 2 tablespoons corn syrup 8 cups flour 4 tablespoons fat 4 cake compressed yeast 14 teaspoons salt 4 cup warm water Dissolve yeast in the warm water. Add other ingredients and make same as any bread. POTATO PARKER HOUSE ROLLS 4 cake yeast 34 cups flour 1 cup milk (scalded) 2 cups potato (mashed and hot) 1 teaspoon fat 1 teaspoon salt 3 tablespoons corn syrup (or 1 tablespoon sugar) 1 egg Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown. THE USE OF MIXED GRAINS WAR BREAD OR THIRDS BREAD 1 pint milk, or milk and water 2 tablespoons molasses 2 teaspoons salt 1 yeast. cake 2 tablespoons fat Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes. CORN MEAL AND RYE BREAD