Keep the war foods cooking

For war bread substitute rye flour, corn meal, oat meal, rice flour, potato flour, barley flour, bean flour, etc. USING SUBSTITUTES.—It is necessary to use part wheat flour with yeast breads for the substitutes have no gluten (stretch). One Measure of substitute flour to 2 or 3 of wheat flour makes a very good loaf. Do not let the dough rise much more than three fourths its volume. When put in pan to bake let rise a little more than three fourths. Bake 10 to 15 minutes longer to be sure there is no soggy center in the loaf. CORN BREAD. (1) (2) 2 cups corn meal. 2 cups corn meal. 2 cups sweet milk (whole or 2 cups sour milk. skim). 1 teaspoon soda. 4 teaspoons baking powder. 1 tablespoon sugar. if tablespoon sugar. 2 tablespoons fat. 2 tablespoons fat. 1 teaspoon salt. 1 teaspoon salt. 1 egg (may be omitted). il egg (may be omitted). Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes. SPOON CORN BREAD. 1 cup corn meal. 1 teaspoon salt. 1 teaspoon baking powder. 2 tablespoons shortening. a cup milk. 2 eggs. 1% cups water. Mix the meal with milk and boiling water, heat gradually, and simmer 5 minutes over fire or 10 minutes in double boiler. Remove from stove, add salt, shortening and well beaten yolks; then cool slightly and fold in the stiff whites of eggs and baking powder and pour into greased dish. Bake in rather hot oven 30 minutes and serve from dish at once. CEREAL GEMS. Even quantities of flour and softened cooked breakfast food. 1 - teaspoon baking powder to a cup of material and add enough milk to make batter which will just drop from spoon. Mix thoroughly and bake in hot greased gem pan 20 minutes. POTATO BISCUIT. 2 cups flour (1 barley and 1 1 teaspoon salt. white). 2 tablespoons shortening. il cup potato. 1 cup milk. 4 teaspoons baking powder. Sift dry ingredients. Pass potato (cooked) through a ricer. Add potato, shortening and milk. Cut in with a knife. Toss on a floured board and pat out with hand to about one-half inch thickness. Cut out and bake in a hot oven 15 minutes. MUSH ROLLS. 1 cake compressed yeast in 2 tablespoons corn syrup. % cup lukewarm water. 1 cup corn meal mush. 1 egg. Flour for stiff dough (about % cup milk. cup). 1 teaspoon salt. Dissolve the yeast in the lukewarm water. Mix the dissolved yeast, salt, syrup, beaten egg, milk and mush. Add white flour to make a stiff bread dough. Knead well. Let rise in a warm place until double in bulk and knead again. When light, roll on floured board until dough is % inch thick. Spread with butter, fold like Parkerhouse Rolls. When the rolls have risen to twice their size bake 25 to 30 minutes in moderately hot oven. (About 100 rolls.) COMBINATION MUFFINS. 1 cup corn meal. 4 teaspoons baking powder. % cup rye flour. 1 teaspoon salt. % cup bran. 1 tablespoon sugar (or syrup). 1 egg. 1 tablespoon melted fat. 1 cup milk: Mix and sift dry ingredients. Add egg and milk beaten together. Add shortening last. Bake in muffin tins 25 to 3C minutes This makes 16 muffins. CORN MEAL BREAD. 1% cups liquid. 14 yeast cake, dry or com- 1% teaspoons salt. pressed, in 144 cup luke- 25 cup corn meal. warm water. 21% cups flour. Pour liquid over the corn meal and salt. Heat to the boiling point. Cook 20 minutes in double boiler or over hot water. Cool, add yeast and flour. Knead, let rise until double in bulk. Knead again, shape into loaf and let rise in pan until the bulk has again doubled. Bake 50 minutes. OATMEAL BREAD. 1 cup liquid. 14 cake yeast in 4% cup luke- 1 teaspoon salt. warm water. 1 cup rolled oats. 2% cups white flour.