The bride's cook book

1 Cup Boiled Rice 3 Tablespoons Rice Flour 11/2 Cups Sour Milk 2 Eggs 1 Teaspoon Salt 1 Teaspoon Soda Make into a batter and fry in hot oil. OATMEAL WAFFLES 1 Cup Cooked Oatmeal 2 Tablespoons Shortening 2 Tablespoons Cornstarch 2 Teaspoons Baking Powder 1 Teaspoon Salt 2 Eggs 1 Cup Water Mix the oatmeal and water and stir until smooth before adding the egg yolks and melted fat. Sift in the dry ingredients and beat all until smooth. Now fold in the stiffly beaten whites and bake on a hot waffle iron. OATMEAL SCONES «/2 Cup Boiling Water 1 Tablespoon Butter Va^ Teaspoon Soda 1 Good Teaspoon Yellow Corn Syrup 1 Cup Cold Stiff Porridge Directions: Put together in the order named. Turn out on a board and mould into a flat mass. Flour the rolling pin, and roll very thin. Bake very slowly on griddle. When desired for table toast for ten minutes. Delicious served with syrup. HOMINY FRITTERS • 1 Egg V2 Cup Milk 1 Quart Boiled Hominy 2 Teaspoons Cornstarch Pinch of Salt Directions: Mix well and make into balls. Dip in egg and crumbs and fry in deep fat. RECIPES IN WHICH ONLY SOME OF THE WHEAT FLOUR IS REPLACED BY SUBSTITUTES Donated by ALBERS BROS. MILLING CO. Manufacturers of Hygeno (a whole wheat flour) LIBERTY BREAD 2 Cups Boiling Water 11/2 Cups Oats 2 Teaspoons Salt 1/4 Cup Brown Sugar 1 Tablespoon Fat i/i Cup Lukewarm Water 1 Yeast Calce 5 Cups Whole Wheat Flour Pour boiling water over the oats; add salt, brown sugar and fat. When cooled add yeast dissolved in the lukewarm water. Measure whole wheat flour and stir in enough to make a stiff dough; let rise until double in size, mould in two loaves, using the rest of the flour. Put into greased pans, let rise again, and bake one hour. NUT BREAD 2«/2 Cups Whole Wheat Flour Yz Cup Rye Flour 1 Cup Oats 4 Tablespoons Baking Powder 11/4 Cups Hot Water 1 Teaspoon Salt '/a Cup Corn Syrup 1 Cup Chopped Nuts ?4 Cup Milk or Cold Water Pour the hot liquid over the oats and let stand half an hour; mix and sift the whole wheat flour and rye flour, baking powder and salt and add nuts, syrup and cold liquid; beat well; turn into greased bread pans; bake in a moderate oven forty-five minutes to an hour. BARLEY AND WHOLE WHEAT MUFFINS 2 Eggs, well beaten 3 Tablespoons Sugar 2 Tablespoons Olive Oil 1 Quart Sour Milk or Buttermilk 2 Cups Barley Flour 2 Cups Whole Wheat Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt \ 2 Teaspoons Baking Powder Mix and beat well for five minutes. Bake in well greased muffin tins for twenty minutes in a moderate oven. HOMINY MUFFINS 1 Cup Whole Wheat Flour 2 Teaspoons Sugar !^ Teaspoon Salt 2 Teaspoons Baking Powder 2 Tablespoons Shortening i/z Cup Milk 1 Egg 1/2 Cup Cooked Hominy Grits Mix and sift flour, sugar, salt, and baking powder. Add shortening, railk and cooked hominy. Bake in hot oven. OAT MUFFINS 1 1-3 Cups Scalded Milk or Water 2 Tablespoons Fat 1 Cup Oats 2 Tablespoons Sugar 1 Cup Whole Wheat Flour % Teaspoon Salt V/z Tablespoon Baking Powder Pour hot liquid over oats and fat; let stand ten minutes; add syrup or sugar, mix and sift whole wheat flour, salt and baking powder and beat well and bake in greased muffin tins in hot oven for about twenty-five to thirty minutes. CORN GEMS 1 Cup Skim Milk