Contributed by Phoenix Milling Co., Sacramento, Cal. 1'^ Cups Liquid 4 Cups Barley Flour 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt✪ Barley Biscuit Sift dry materials together. Work in fat well. Combine liquid and dry mate- rials, handling lightly. Roll or pat 54- inch thick and cut as biscuits. Bake in a hot oven. CORN FLOUR BISCUIT 1 Cup Liquid 3 Tablespoons Fat 1 Teaspodn Salt 2 2-3 Cups Corn Flour 6 Teaspoons Baking Powder Mix as for barley biscuit. CORN FLOUR AND ROLLED OATS BISCUIT 1 Cup Liquid 1 1-3 Cups Corn Flour 1 Cup Ground Oats 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt✪ Corn Flour Biscuit Mix as for barley biscuit. Color slightly dark. Flavor good. BARLEY AND RICE BISCUITS 1 Cup Barley Flour 1 Cup Rice Flour 1 Teaspoon Salt 4 Teaspoons Baking Powder 1 Tablespoon Fat 1 Cup Milk✪ Barley and Rice Biscuits For the cup of rice flour, a cup of corn meal may be substituted; half a cup of corn meal and half of rice flour or one cup of barley flour. BARLEY DROP BISCUITS 2'/2 Cups Barley Flour 4 Teaspoons Baking Powder✪ Barley Drop Biscuits BAN FRANCISCO. SECTION 3 37 BRIDE'S COOK BOOK 1 Cup Milk Vz Tablespoon Fat 1 Teaspoon Salt Mix dry ingredients. Melt fat in meas- uring cup and add about a cup of milk; then add this mixture to the dry ingre- dients. Mix quickly and lightly. Drop by spoonsful on greased pan and bake in hot oven fifteen to twenty minutes. (One cup ground rolled oats or oat flour may be substituted for part of the barley flour. If so, the flavor will be improved by adding a teaspoon of sugar.) SOY FLOUR DROP BISCUITS 2-3 Cup Soy Bean Flour 2-3 Cup Barley Flour 2-3 Cup Corn Flour 1 Tablespoon Shortening 1 Cup Sour or Buttermilk 2 Tablespoons Corn Syrup 2 Teaspoons Baking Powder 1 Teaspoon Salt 1/2 Teaspoon Soda✪ Soy Flour Drop Biscuits Add the syrup to buttermilk and melted fat, then sift in the dry ingre- dients. Mix well and drop from the tip of a spoon on to a greased pan and bake fifteen to twenty minutes in a moder- ately hot oven. OATMEAL DROP BISCUITS 1 Cup Ground Rolled Oats 1 Cup Corn Flour 1 Cup Sour Milk «/2 Cup Water 1 Teaspoon Salt 2 Teaspoons Baking Powder '/2 Teaspoon Soda 2 Tablespoons Fat Mix dry ingredients; add milk, water and melted shortening. Drop on greased pan and bake in a hot oven 15 or 20 min- utes. If sweet milk must be used, omit the soda and add two more teaspoons baking powder. GRIDDLE CAKES, WAFFLES, ETC. CORN MEAL PANCAKES 2 Cups Corn Meal Rice Flour V/2 Teaspoon Baking Powder 1 Teaspoon Molasses 1 Teaspoon Salt 1 Egg✪ Corn Meal Pancakes Add salt to cornmeal, and enough boil- ing water to make a batter. Let stand until cool, add the yolk of the ^^% well beaten. Add flour to make proper con- sistency, the baking powder and mo- lasses. Fry on a hot griddle. OATMEAL GRIDDLE CAKES 1 Cup Cooked Oatmeal 1 Cup Milk or Water 1 Tablespoon Fat 1-3 Cup Barley Flour ^ 2»/2 Tablespoons Cornstarch Yz Teaspoon Salt 2 Teaspoons Baking Powder 2 Eggs✪ Oatmeal Griddle Cakes Melt the fat, add the oatmeal and mix well. Beat the eggs lightly, add to the oatmeal together with the liquid. Mix and sift the barley flour, cornstarch, salt, and baking powder and add to the first mixture. Beat all thoroughly. Bake on hot griddle. BUCKWHEAT CAKES Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. ✪ Buckwheat Cakes

AI-modernized reading of the original text

Contributed by Phoenix Milling Co., Sacramento, Cal. 1'^ Cups Liquid 4 Cups Barley Flour 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt Sift dry materials together. Work in fat well. Combine liquid and dry materials, handling lightly. Roll or pat 54- inch thick and cut as biscuits. Bake in a hot oven. CORN FLOUR BISCUIT 1 Cup Liquid 3 Tablespoons Fat 1 Teaspoon Salt 2 2-3 Cups Corn Flour 6 Teaspoons Baking Powder Mix as for barley biscuit. CORN FLOUR AND ROLLED OATS BISCUIT 1 Cup Liquid 1 1-3 Cups Corn Flour 1 Cup Ground Oats 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt Mix as for barley biscuit. Color slightly dark. Flavor good. BARLEY AND RICE BISCUITS 1 Cup Barley Flour 1 Cup Rice Flour 1 Teaspoon Salt 4 Teaspoons Baking Powder 1 Tablespoon Fat 1 Cup Milk For the cup of rice flour, a cup of corn meal may be substituted; half a cup of corn meal and half of rice flour or one cup of barley flour. BARLEY DROP BISCUITS 2'/2 Cups Barley Flour 4 Teaspoons Baking Powder 1 Cup Milk Vz Tablespoon Fat 1 Teaspoon Salt Mix dry ingredients. Melt fat in measuring cup and add about a cup of milk; then add this mixture to the dry ingredients. Mix quickly and lightly. Drop by spoonsful on greased pan and bake in hot oven fifteen to twenty minutes. (One cup ground rolled oats or oat flour may be substituted for part of the barley flour. If so, the flavor will be improved by adding a teaspoon of sugar.) SOY FLOUR DROP BISCUITS 2-3 Cup Soy Bean Flour 2-3 Cup Barley Flour 2-3 Cup Corn Flour 1 Tablespoon Shortening 1 Cup Sour or Buttermilk 2 Tablespoons Corn Syrup 2 Teaspoons Baking Powder 1 Teaspoon Salt 1/2 Teaspoon Soda Add the syrup to buttermilk and melted fat, then sift in the dry ingredients. Mix well and drop from the tip of a spoon on to a greased pan and bake fifteen to twenty minutes in a moderately hot oven. OATMEAL DROP BISCUITS 1 Cup Ground Rolled Oats 1 Cup Corn Flour 1 Cup Sour Milk «/2 Cup Water 1 Teaspoon Salt 2 Teaspoons Baking Powder '/2 Teaspoon Soda 2 Tablespoons Fat Mix dry ingredients; add milk, water and melted shortening. Drop on greased pan and bake in a hot oven 15 or 20 minutes. If sweet milk must be used, omit the soda and add two more teaspoons baking powder. GRIDDLE CAKES, WAFFLES, ETC. CORN MEAL PANCAKES 2 Cups Corn Meal Rice Flour V/2 Teaspoon Baking Powder 1 Teaspoon Molasses 1 Teaspoon Salt 1 Egg Add salt to cornmeal, and enough boiling water to make a batter. Let stand until cool, add the yolk of the egg well beaten. Add flour to make proper consistency, the baking powder and molasses. Fry on a hot griddle. OATMEAL GRIDDLE CAKES 1 Cup Cooked Oatmeal 1 Cup Milk or Water 1 Tablespoon Fat 1-3 Cup Barley Flour ^ 2»/2 Tablespoons Cornstarch Yz Teaspoon Salt 2 Teaspoons Baking Powder 2 Eggs Melt the fat, add the oatmeal and mix well. Beat the eggs lightly, add to the oatmeal together with the liquid. Mix and sift the barley flour, cornstarch, salt, and baking powder and add to the first mixture. Beat all thoroughly. Bake on hot griddle. BUCKWHEAT CAKES Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour.

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Ginger BreadBarley Rice Flour MuffinsBarley BiscuitCorn Flour BiscuitCorn Flour and Rolled Oats BiscuitBarley and Rice BiscuitsBarley and Rice BiscuitsBarley Drop BiscuitsBarley Drop BiscuitsSoy Flour Drop BiscuitsGriddle CakesOatmeal Drop BiscuitsCorn Meal PancakesOatmeal Griddle CakesBuckwheat Cakes

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