Food and freedom

4 level teaspoonfuls baking- 4 level tablespoonfuls peanut powder butter % cupful milk, about Time: Preparation, 8 minutes; baking, 20 minutes Number served: 4-6 persons MIX dry ingredients. Rub in the butter and the pea- nut butter. Add milk gradually, mixing lightly, until dough is just moist enough to drop from tip of spoon. Drop into greased gem-pans, or onto a shallow, greased biscuit-tin; bake in a quick oven — about 425° F. De- licious, nourishing, and very easily made. With cocoa and a green salad, or stewed fruit, these make an excellent supper or luncheon. Liberty Fig Rolls Ingredients 1 cupful rye flour 4 level teaspoonfuls baking-powder 1 cupful graham flour 2 14 level tablespoonfuls nut butter 14 level teaspoonful salt ?^ cupful milk, about Fig filling (See, also, page 194) Time: Preparation, 15 minutes; baking, 30 minutes Number served: 4-6 persons MIX dry ingredients; rub in nut butter. Add milk gradually, mixing lightly, until dough is moist. Turn onto a floured board, knead lightly a moment, roll out one-fourth inch thick. Spread lightly with soft fat, then generously with fig filling; roll like jelly- roll; cut into thick slices; place close together on a shallow, greased pan, cut side up. Dot with bits of fat; bake in a hot oven. ' To make filling: Mix one-half cupful ground figs and one-half cupful ground raisins; add one-eighth cupful sugar, an equal quantity of water; cook a moment until thick and smooth. 148 FOOD AND FREEDOM Raisin-Nut Bread Ingredients 1}4 cupfuls rye flour % cupful chopped nutr (or 1 14 cupfuls whole-wheat flour peanut butter) ?<4 level teaspoonful salt ^ cupful raisins 6 level teaspoonfuls baking- 1 egg powder 13^ cupfuls milk, about Time: Preparation, lo minutes; baking, 40 minutes Number served: Recipe makes i medium loaf TWriX dry ingredients; add nuts, raisins; mix. Beat egg, ^-*' add milk; add this to dry ingredients; mix lightly. Pour into a greased, narrow bread-pan ;. let stand fifteen minutes. Bake in a moderately hot oven (about 370° P.). Do not cut until next day. Excellent for sandwiches, or for luncheon or supper with milk, cocoa, or salad. For variety, either nuts or raisins may be omitted, and either white or graham flour may be used. One level tablespoonful of fat and one-quarter cupful sugar may be added if desired, but are not necessary. Hominy Popovers Ingredients 1 cupful cooked hominy (left-over) 1 H cupfuls milk 1 cupful flour 4 eggs (3 will do) H level teaspoonful salt Time: Preparation, lo minutes; baking, 45 minutes Number served: Recipe makes 12 popovers MIX flour with hominy; add salt. Beat eggs, without separating, until light; add this gradually to the flour and hominy. Beat until very light, using an egg- beater. Pour into hot, greased gem-pans or earthen cups; bake in a moderately hot oven (400° F., increasing to 440° F., then decreasing to 360° F.) until a rich golden brown on all sides. Do not open oven door too soon. If well baked, these will keep their shape even when cold; they should be hollow. Serve hot with butter for break- fast or supper, or as a dessert with Fruit Hard Sauce. YOUR RECIPES 149 Steamed Brown Bread Ingredients 1 cupful whole-wheat flour H cupful warm water 1 cupful yellow cornmeal >2 cupful molasses ^i level teaspoonful salt 1 cupful thick sour milk