21/3 cups white flour✪ Rye Bread H cups barley flour Long Process Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake. Short Process Follow the directions as given above, but add all the flour at once. PEANUT BREAD 1 cup lukewarm liquid 1 or 2 tablespoons syrup 1 teaspoon salt Va to Vi cake yeast softened in 3 cups flour (more if desired) Vi cup lukewarm water I cup peanut meal* or flour Long Process Follow the directions given for the long process under Corn- meal Bread, making the sponge with part of the liquid and flour, salt and yeast. When light add the rest of the liquid, the syrup, •Peanut meal may be prepared by shelliDg roasted peanuU, removing red skin, and crushing the Wts with a rolling pin. 13 FOOD ECONOMY the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more flour if necessary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and let rise until 23/^ times the original bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F.) Short Process Dissolve the salt and syrup in the cup of lukewarm liquid. Add to it the softened yeast and add all to the mixture of flour and peanut meal. Knead until smooth and elastic. From this point follow the directions as given for long process COOKED CEREAL MUFFINS (10-12 Muffins) 114 cups flour 1/2 cup milk 4 teaspoons baking powder 1 egg 34 teaspoon salt 1 tablespoon melted fat 1 cup cooked rice Sift together the dry ingredients. Add the milk, beaten egg and melted fat to the cooked rice. Beat thoroughly. Finally add the sifted dry ingredients Mix well. Bake in greased mufiin tins about Y2 hour in a moderately hot oven. Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft add a little more flour; if too thick, a little more liquid. BUCKWHEAT MUFFINS (10-12 Muffins) 1 cup buckwheat 1 ^4 cups mlk 1 cup wheat flour 1 egg 4 teaspoons baking powder 1 teaspoon melted fat 3/4 teaspoon salt✪ Cooked Cereal Muffins 2 tablespoons molasses.. Sift together the dry ingredients. Combine the milk, beaten egg, melted fat and molasses. Add the liquid to the dry ingre- dients. Mix well and bake Yi hour In a moderately hot oven. Rye flour or 1 cup of barley meal and 1 cup of wheat flour may be used in this recipe if the liquid is reduced to 1 or IJ^ cups. The buckwheat flour absorbs more liquid than other flours. If you can get corn flour, barley flour, rye meal, peanut flour, soy bean meal, a great variety of muffins can be made. Com- binations of y^ barley flour, Y^ corn flour and Yz wheat flour, or Y2 rye meal, Y cornmeal and Y wheat flour have been found satisfactory. 14 FOOD ECONOMY CORN DODGERS (Makes 14 biscuits) 2 cups commeal 2 teaspoons fat 1 teaspoon salt 1% cups boiling water Pour the boiling water over the other materials. Beat well. When cool form into thin cakes and bake }4 hour in a hot oven. These crisp biscuits are good served hot with butter or gravy. "FIFTY-FIFTY" BISCUITS 2 cups cornmeal✪ Corn Dodgers, ground soy 2 teaspoons salt

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21/3 cups white flour H cups barley flour Long Process Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake. Short Process Follow the directions as given above, but add all the flour at once. PEANUT BREAD 1 cup lukewarm liquid 1 or 2 tablespoons syrup 1 teaspoon salt Va to Vi cake yeast softened in 3 cups flour (more if desired) Vi cup lukewarm water I cup peanut meal* or flour Long Process Follow the directions given for the long process under Corn- meal Bread, making the sponge with part of the liquid and flour, salt and yeast. When light add the rest of the liquid, the syrup, •Peanut meal may be prepared by shelliDg roasted peanuU, removing red skin, and crushing the Wts with a rolling pin. 13 FOOD ECONOMY the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more flour if necessary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and let rise until 23/^ times the original bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F.) Short Process Dissolve the salt and syrup in the cup of lukewarm liquid. Add to it the softened yeast and add all to the mixture of flour and peanut meal. Knead until smooth and elastic. From this point follow the directions as given for long process COOKED CEREAL MUFFINS (10-12 Muffins) 114 cups flour 1/2 cup milk 4 teaspoons baking powder 1 egg 34 teaspoon salt 1 tablespoon melted fat 1 cup cooked rice Sift together the dry ingredients. Add the milk, beaten egg and melted fat to the cooked rice. Beat thoroughly. Finally add the sifted dry ingredients Mix well. Bake in greased mufiin tins about Y2 hour in a moderately hot oven. Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft add a little more flour; if too thick, a little more liquid. BUCKWHEAT MUFFINS (10-12 Muffins) 1 cup buckwheat 1 ^4 cups mlk 1 cup wheat flour 1 egg 4 teaspoons baking powder 1 teaspoon melted fat 3/4 teaspoon salt 2 tablespoons molasses.. Sift together the dry ingredients. Combine the milk, beaten egg, melted fat and molasses. Add the liquid to the dry ingre- dients. Mix well and bake Yi hour In a moderately hot oven. Rye flour or 1 cup of barley meal and 1 cup of wheat flour may be used in this recipe if the liquid is reduced to 1 or IJ^ cups. The buckwheat flour absorbs more liquid than other flours. If you can get corn flour, barley flour, rye meal, peanut flour, soy bean meal, a great variety of muffins can be made. Com- binations of y^ barley flour, Y^ corn flour and Yz wheat flour, or Y2 rye meal, Y cornmeal and Y wheat flour have been found satisfactory. 14 FOOD ECONOMY CORN DODGERS (Makes 14 biscuits) 2 cups commeal 2 teaspoons fat 1 teaspoon salt 1% cups boiling water Pour the boiling water over the other materials. Beat well. When cool form into thin cakes and bake }4 hour in a hot oven. These crisp biscuits are good served hot with butter or gravy. "FIFTY-FIFTY" BISCUITS 2 cups cornmeal, ground soy 2 teaspoons salt

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