The bride's cook book

The housewife is advised that under present war conditions it is necessary to conserve the use of Wheat and Wheat Flour. We heartily endorse the action of the United States Food Administration, and recommend the use of our high grade Substitute Flours for the recipes in this book, where their need is indicated. ALBERS BROS. MILLING CO. Mills and Offices: Seattle, Tacoma, Portland, Oakland, Los Angeles, Ogden, San Francisco, New York, Kobe (Japan) CORN BREAD 1</2 Cups Yellow Corn Meal 1/2 Cup White Corn Meal '/a Cup Rice Flour •/2 Cup Barley Flour •/a Cup Drippings 2 Tablespoons Baking Powder 1 Teaspoon Salt 3 Tablespoons Sugar 2 Eggs, Milk Place the dry ingredients in a bowl, drop in eggs unbeaten, the drippings slightly melted and add enough milk to make a thick batter. Beat well; put in greased pans and bake in a hot oven about twenty minutes. STEAMED BREADS BOSTON BROWN BREAD Contributed by C. E. Milling Company. Grosjean Rice 1 Cup Purified Rice Bran 1 Cup Corn Meal 1 Cup Graham Flour 1 Cup Barley Flour 1 Teaspoon Salt 1 Teaspoon Soda 1 Cup Molasses 2 Cups Sour Milk 2 Tablespoons Melted Shortening Steam three hours. BOSTON BROWN BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygcno" Flour. 11/2 Cups Flour 2 Tablespoons Baking Powder V/4 Teaspoons Salt 1 Cup Yellow Corn Meal •/a Cup Rye Flour 1/2 Cup Molasses •4 Teaspoon Soda 1 Cup Raisins V/2 Cups Milk Sift together the wheat and rye flour, baking powder and salt; add corn meal, mix soda and molasses, and thand add milk and floured raisins Steam three and one-half hours. STEAMED CORN BREAD 2 Cups Corn Meal 1 Cup Flaked Oats 2 Cups Sour or Buttermilk '/a Cup Brown Sugar 1 Teaspoon Salt 1 Teaspoon Soda Nuts, Raisins MMix in order given and steam three hours. MUFFINS, GEMS, BISCUITS, ETC. CORK MEAL AND ROLLED OATS MUFFINS 1 Cup Rolled Oats 1 Cup White Cornmeal 3 Teaspoons Baking Powder i/a Cup Milk 1 Tablespoon Shortening 2 Tablespoons Sugar 1 Egg, well beaten •/a Teaspoon Salt Mix dry ingredients. Add milk, egg and melted fat. Bake in muffin pans 30 minutes in a moderate oven. CORN GEMS 2 Cups Corn Meal 2 Cups Corn Flour 1 Tablespoon Shortening 2 Tablespoons Baking Powder '/a Teaspoon Salt 2 Eggs 2 Cups Milk 1 Tablespoon Brown Sugar Sift meal and flour together, and add the shortening. Pour enough boiling water over this to mix thoroughly. Add a little milk to cool it. Beat in the eggs, add the sugar and the remainder of milk; add the baking powder beating well. FRUIT GEMS 1 Cup Corn Meal 1 Cup Milk •/a Cup Cream or Milk Yz Cup Raisins '/a Cup Currants 1 Teaspoon Salt 1 Teaspoon Baking Powder Cook meal and salt in milk for twenty minutes. Cool. Add the fruit and cream and bake in well oiled muffin tins. SOY AND RICE FLOUR MUFFINS Contributed by Soy Bean Food Products Co. '/a Cup Soy Flour 2 Teaspoons Baking Powder 1 Cup Rice Flour 1 Teaspoon Salt 2 Tablespoons Cornstarch 1 Teaspoon Sugar 2-3 Cup Sweet Milk Bake in well greased pans in a slow oven twenty to twenty-five minutes. BARLEY PONE Contributed by Phoenix Milling Co., Sacramento, Cal. 1 Cup Freshly Cooked Hominy Grits 2 Cups Milk 3 Tablespoons Shortening '/a Teaspoon Salt