142 FOOD AND FREEDOM
WHOLESOME BREADS
Made from a Variety of Flours
Where much baking is done, a set of "rules," or a
'Hable of proportions," clearly printed on a card,
which can be slipped into a little celluloid case, or
even framed, is most convenient. The Quick Bread
table printed on the following page is particularly
practical, and illustrates this point. From this one
table almost any variety of quick bread may be made
— from tea-biscuits down to popovers, including
muffins, waffles, griddle-cakes. Variety is obtained
by using different flours, changing the amount or
kind of shortening, and sometimes the pan in which
the baking is done. With the exception of the last
two, which are of another type, the recipes which
follow are based, largely, on these same proportions,
but suggest interesting developments.
YOUR RECIPES
143
^ en 3
2 clv
^ p p
fTo s
2 o ^
■^ c 3
^ -.en
"d (? o ^ I
w S <i S ^
pO ^ O '-
E:o<q ^^
^p g.-^ o
- < 3 ^ —
.n - t±,t«
p ^>
OS'S
o cl:} ft) ^
o • CLa
3 . TO 3
ft) 's-jt^.s
2.~-a '"TO
•^ 5 § :5 ■
P '^f S.^
en R o, ^ g
ts.lsS.2
<! 3t fT> P 3
S'^ P S'o
tn P fn ><; £
< « S 3 en
f" 3 n !" ^
cnPS-^g
S'l-^^rr ft>
>•' (i^^O.
o y^ p 3^
is.!-!?
0 ^3
0?
p
C
3?
3
tog
2:
>
0
0
d
0
c
0
0
§
p
V
"d
>
r
H
p
4.*
4^
"p
4^
re
11
to
1
d
0
>
?3
|lf
^^ 0
li
^
w
fO_3
?
w
^0
s-5
Is
0 '-• v-
Is
II
r
aS td
0 S a>
C S) P
ill
^P ^
if
p ^'
0 td
aCL3
-• p TO
0
0
S
I
z
c
J^TO
s:r p p
M, 0 3
ill
*
p
is.;
3
5-
30.0
3
3^
?3 5-
144 FOOD AND FREEDOM
Corn Bread
Ingredients
2K cupfuls soft commeal 2 cupfuls thick sour milk
M level teaspoonful salt 1 level teaspooriful baking-soda
2 level tablespoonfuls melted fat
Time: Preparation, 8 minutes; baking, 30 minutes
Number served: 6 persons
TV/riX salt and meal. Put milk into a bowl, add soda —
■*•'■■■ dissolved in spoonful water; mix. Add this to meal,
add melted shortening, piix well. Pour into a greased,
shallow pan; bake in a moderately hot oven (about 370°
F.) until a rich golden brown. Serve fresh for breakfast or
supper, with milk or cocoa or fruit.
For variety, two beaten eggs may be added, and two
cupfuls cornmeal mixed with one-half cupful rye or wheat
flour used in place of all meal. If milk is not very
sour, use a little less soda, and add two level teaspoon-
fuls baking-powder to the batter. Fat may be omitted.
Quick Corn Sally
Ingredients
1 cupful flour 4 level teaspoonfuls baking-powder
1 cupful cornmeal 2 eggs (1 will do)
]/2 level teaspoonful salt 1 cupful milk, about
2 level tablespoonfuls sugar 2 tablespoonfuls melted fat
Time: Preparation, 5 minutes; baking, 25 minutes
Number served: 6 persons
TWriX dry ingredients. Beat eggs, add milk; add this
^^ to the dry mixture. Now add the melted fat, and
pour batter into a well-greased, shallow pan. Bake in a
quick oven (about 400° F.) until a golden brown. Serve
at once. This is a nourishing bread, easily made, and
dehcious. Serve hot with butter, honey, or maple syrup
for breakfast, luncheon, or supper. Either rye, white, or
Vvhole-wheat flour may be used.
YOUR RECIPES 145
Little Dandy Gems
Ingredients
2 cupfuls sifted flour H level teaspoonful baking-
}4 level teaspoonful salt soda, about
Food and freedom
1918Page 57
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
142 FOOD AND FREEDOM
WHOLESOME BREADS
Made from a Variety of Flours
Where much baking is done, a set of "rules," or a
'Hable of proportions," clearly printed on a card,
which can be slipped into a little celluloid case, or
even framed, is most convenient. The Quick Bread
table printed on the following page is particularly
practical, and illustrates this point. From this one
table almost any variety of quick bread may be made
— from tea-biscuits down to popovers, including
muffins, waffles, griddle-cakes. Variety is obtained
by using different flours, changing the amount or
kind of shortening, and sometimes the pan in which
the baking is done. With the exception of the last
two, which are of another type, the recipes which
follow are based, largely, on these same proportions,
but suggest interesting developments.
YOUR RECIPES
143
^ en 3
2 clv
^ p p
fTo s
2 o ^
■^ c 3
^ -.en
"d (? o ^ I
w S <i S ^
pO ^ O '-
E:o<q ^^
^p g.-^ o
- < 3 ^ —
.n - t±,t«
p ^>
OS'S
o cl:} ft) ^
o • CLa
3 . TO 3
ft) 's-jt^.s
2.~-a '"TO
•^ 5 § :5 ■
P '^f S.^
en R o, ^ g
ts.lsS.2
<! 3t fT> P 3
S'^ P S'o
tn P fn ><; £
< « S 3 en
f" 3 n !" ^
cnPS-^g
S'l-^^rr ft>
>•' (i^^O.
o y^ p 3^
is.!-!?
0 ^3
0?
p
C
3?
3
tog
2:
>
0
0
d
0
c
0
0
§
p
V
"d
>
r
H
p
4.*
4^
"p
4^
re
11
to
1
d
0
>
?3
|lf
^^ 0
li
^
w
fO_3
?
w
^0
s-5
Is
0 '-• v-
Is
II
r
aS td
0 S a>
C S) P
ill
^P ^
if
p ^'
0 td
aCL3
-• p TO
0
0
S
I
z
c
J^TO
s:r p p
M, 0 3
ill
*
p
is.;
3
5-
30.0
3
3^
?3 5-
144 FOOD AND FREEDOM
Corn Bread
Ingredients
2K cupfuls soft commeal 2 cupfuls thick sour milk
M level teaspoonful salt 1 level teaspooriful baking-soda
2 level tablespoonfuls melted fat
Time: Preparation, 8 minutes; baking, 30 minutes
Number served: 6 persons
TV/riX salt and meal. Put milk into a bowl, add soda —
■*•'■■■ dissolved in spoonful water; mix. Add this to meal,
add melted shortening, piix well. Pour into a greased,
shallow pan; bake in a moderately hot oven (about 370°
F.) until a rich golden brown. Serve fresh for breakfast or
supper, with milk or cocoa or fruit.
For variety, two beaten eggs may be added, and two
cupfuls cornmeal mixed with one-half cupful rye or wheat
flour used in place of all meal. If milk is not very
sour, use a little less soda, and add two level teaspoon-
fuls baking-powder to the batter. Fat may be omitted.
Quick Corn Sally
Ingredients
1 cupful flour 4 level teaspoonfuls baking-powder
1 cupful cornmeal 2 eggs (1 will do)
]/2 level teaspoonful salt 1 cupful milk, about
2 level tablespoonfuls sugar 2 tablespoonfuls melted fat
Time: Preparation, 5 minutes; baking, 25 minutes
Number served: 6 persons
TWriX dry ingredients. Beat eggs, add milk; add this
^^ to the dry mixture. Now add the melted fat, and
pour batter into a well-greased, shallow pan. Bake in a
quick oven (about 400° F.) until a golden brown. Serve
at once. This is a nourishing bread, easily made, and
dehcious. Serve hot with butter, honey, or maple syrup
for breakfast, luncheon, or supper. Either rye, white, or
Vvhole-wheat flour may be used.
YOUR RECIPES 145
Little Dandy Gems
Ingredients
2 cupfuls sifted flour H level teaspoonful baking-
}4 level teaspoonful salt soda, about