1 Tablespoon Molasses % Cup Buttermilk 1 Tablespoon Melted Shortening 3 Medium Sized Apples Yz Teaspoon Baking Powder '/2 Teaspoon Soda✪ Bran and Barley Bread 1 Teaspoon Salt Mix all the dry ingredients together thoroughly; add the buttermilk, molasses and shortening, and mix well. Pour into a shallow greased tin, and place the ap- ples, peeled and cut in eighths over the top. Bake in a hot oven three-quarters of an hour. When done, dust with pow- dered sugar. 31 Cereal Foods and Flours In a bulletin recently issued by the U. S. Department of Agriculture will be found this statement: "Cereals supply actual digestible nutrients to the body more cheaply than any other class of food except dried legumes (beans)." It would follow, therefore, that the young housewife should know the best methods of preparing Cereal Breakfast Foods. Before giving a list of recipes for accomplishing the best results with cereals and flours, the fol- lowing table is given to show how economical and valuable cereals are. Protein as used in this table is the most important and most expensive element in food. A calorie is the amount of strength or energy necessary to lift 15 pounds one foot high 200 times. Kind of Food Cost per Pound Amount of Energy of Protein in 10c Worth Rolled Whfat @ 6c $ .68 2505 Rolled Oats @ 6c 48 2938 Flour @ 3^c 35 4700 QDrn Flakes Toasted @ 10c 1.33 1735 Round Steak @ 16c 87 560 Leg of Mutton @ 20c 1.37 445 Roast Pork @ 12c 92 1035 Eggs @ 24c 1.39 385 By comparing the above figures it will readily be seen that cereals fur- nish by far a greater amount of nutrients than meats. So much so that were the source of the facts other than aptual government reports they would not be believed. It will be noticed also that of the cereals, Oats fur- nishes almost twice as much nourishment for the money as parched Corn Flakes. SPECIAL RECIPES NOT FOUND ELSEWHERE IN THIS BOOK. Rolled Oat Mush To two parts of boiling water, salted to taste, slowly stir in one part of ALBERS ROLLED OATS and boil for ten to twenty minutes, then allow to simmer, stirring occasionally. Serve with sugar and cream. Carnation Rolled Oats may be used in place of Albers Rolled Oats. We recommend the use of a double boiler, in which case the inner boiler should be placed in the outer boiler, in which the water is already boiling, after the flakes have been boiling about two minutes. Cook in double boiler ten or fifteen minutes more, but do not stir. 32 BRIDE'S COOK BOOK Flapjacks Mix ALBERS FLAPJACK FLOUR with water alone or two-thirds milk ajpid one-third water. When using water alone, add a little sugar or molasses to make the cakes brown. Stir to thin batter, and cook on hot griddle. DO NOT use salt, baking powder, soda, yeast, eggs or butter. Buckwheat Hot Cakes Mix ALBERS BUCKWHEAT FLOUR with water alone, or two- thirds milk and one-third water. When using water alone put in a little sugar or molasses to make the cakes brown. To one cup of contents use one cup of liquid. Mix to smooth batter, and have your griddle hot. Con- densed milk can be used as well as fresh milk. If griddle is an iron one grease with suet, lard, or dripping. Use no salt, yeast, baking powder, eggs, or butter. Waffles

AI-modernized reading of the original text

1 Tablespoon Molasses % Cup Buttermilk 1 Tablespoon Melted Shortening 3 Medium Sized Apples Yz Teaspoon Baking Powder '/2 Teaspoon Soda 1 Teaspoon Salt Mix all the dry ingredients together thoroughly; add the buttermilk, molasses and shortening, and mix well. Pour into a shallow greased tin, and place the apples, peeled and cut in eighths over the top. Bake in a hot oven three-quarters of an hour. When done, dust with powdered sugar. Cereal Foods and Flours In a bulletin recently issued by the U. S. Department of Agriculture will be found this statement: "Cereals supply actual digestible nutrients to the body more cheaply than any other class of food except dried legumes (beans)." It would follow, therefore, that the young housewife should know the best methods of preparing Cereal Breakfast Foods. Before giving a list of recipes for accomplishing the best results with cereals and flours, the following table is given to show how economical and valuable cereals are. Protein as used in this table is the most important and most expensive element in food. A calorie is the amount of strength or energy necessary to lift 15 pounds one foot high 200 times. Kind of Food Cost per Pound Amount of Energy of Protein in 10c Worth Rolled Wheat @ 6c$ .68 2505 Rolled Oats @ 6c 48 2938 Flour @ 3^c 35 4700 QDrn Flakes Toasted @ 10c 1.33 1735 Round Steak @ 16c 87 560 Leg of Mutton @ 20c 1.37 445 Roast Pork @ 12c 92 1035 Eggs @ 24c 1.39 385 By comparing the above figures it will readily be seen that cereals furnish by far a greater amount of nutrients than meats. So much so that were the source of the facts other than aptual government reports they would not be believed. It will be noticed also that of the cereals, Oats furnishes almost twice as much nourishment for the money as parched Corn Flakes. SPECIAL RECIPES NOT FOUND ELSEWHERE IN THIS BOOK. Rolled Oat Mush To two parts of boiling water, salted to taste, slowly stir in one part of ALBERS ROLLED OATS and boil for ten to twenty minutes, then allow to simmer, stirring occasionally. Serve with sugar and cream. Carnation Rolled Oats may be used in place of Albers Rolled Oats. We recommend the use of a double boiler, in which case the inner boiler should be placed in the outer boiler, in which the water is already boiling, after the flakes have been boiling about two minutes. Cook in double boiler ten or fifteen minutes more, but do not stir. Flapjacks Mix ALBERS FLAPJACK FLOUR with water alone or two-thirds milk ajpid one-third water. When using water alone, add a little sugar or molasses to make the cakes brown. Stir to thin batter, and cook on hot griddle. DO NOT use salt, baking powder, soda, yeast, eggs or butter. Buckwheat Hot Cakes Mix ALBERS BUCKWHEAT FLOUR with water alone, or twothirds milk and one-third water. When using water alone put in a little sugar or molasses to make the cakes brown. To one cup of contents use one cup of liquid. Mix to smooth batter, and have your griddle hot. Condensed milk can be used as well as fresh milk. If griddle is an iron one grease with suet, lard, or dripping. Use no salt, yeast, baking powder, eggs, or butter. Waffles

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