Food and freedom

Exact amount of flour depends upon quality ; three parts flour to one of liquid is usually correct, although more is frequently needed. For detailed information, consult Farmers' Bulletin 807, published by the United States Department of Agriculture, This bulletin is free. Special recipes for Victory Breads may be obtained from the United States Food Administration. YOUR RECIPES 151 Corn- Wheat Bread Ingredients IJ^ cupfuls milk 1 level tablespoonful butter sub- Ij^ cupfuls water stitute 1 cupful cornmeal 1 yeast cake 2 level teaspoonfuls salt 4 cupfuls flour, about Time: Preparation and baking, 5 hours, about Number served: Recipe makes 2 small loaves PUT milk and water into a saucepan or double boiler, add commealj mix; cook carefully to a thick mush — about twenty minutes. Remove from fire, add salt; when lukewarm, add yeast, dissolved in a little milk. Now add enough white or whole-wheat flour to make a soft dough; knead thoroughly on a floured board, adding more flour as necessary, but keeping dough rather soft. Stand in a warm place until very light and double its bulk. Turn onto a floured board, shape into loaves, place in greased bread-pans, and let stand again until light. Bake in a hot oven forty-five minutes. Also makes good r6lls. Oatmeal-Rye Bread Ingredients 1 cupful hot, cooked oatmeal 1 level tablespoonful fat 1 cupful milk, scalded J^ cupful brown sugar 2 level teaspoonfuls salt 1 yeast cake 6 cupfuls rye flour, about Time: Preparation and baking, 5 hours, about Number served: Recipe makes 2 loaves ADD fat, sugar, salt, milk to oatmeal. When lukewarm, - add yeast, dissolved in a little milk. Now add gradu- ally, while beating vigorously, enough flour to make a soft dough. Cover; let stand in a warm place until very light. Add remainder of flour, or enough to make a rather stiff dough; mix thoroughly. Drop into narrow, greased pans. Let stand again until loaves double their bulk. Bake in a moderately hot oven forty-five minutes. This is moist and porous. 152 FOOD AND FREEDOM WORTH-WHILE MEAT-SUBSTITUTE DISHES Easily Prepared — Wholesome — Delicious YOUR RECIPES 153 Spinach Marmite Ingredients IJ^ cupfuls cooked spinach, finely chopped 2 cupfuls spinach water 1 quart milk Toast 2 level tablespoonfuls butter substitute 4 level tablespoonfuls flour Salt; pepper; onion salt Grated cheese Time: Preparation and cooking, 25 minutes Number served: 4-6 persons SAVE water drained from spinach and use for soup. Put fat into a saucepan; melt; add flour; mix. Add spinach, spinach water, and milk. Cook carefully, stir- ring until smooth. Have ready round pieces of buttered toast sprinkled with grated cheese. Pour soup into small "marmite" pots, or earthen bowls; place a piece of toast on top of each, stand in oven until cheese is melted. Serve at once. For a thicker soup use only three cupfuls milk. 154 FOOD AND FREEDOM Black Bean Bisque Ingredients 1 pint black beans Water; salt; pepper 1 small onion, finely chopped 3 hard-cooked eggs, sliced 3 stalks celery, finely chopped 1 lemon sliced 2 level tablespoonfuls butter 3^ cupful minced, cooked tongue substitute (if available) 2 level tablespoonfuls flour Time: Soaldng overnight; cooking, 4 hours, about Number served: 6 persons