One hundred-portion war time recipes

Note. — If coarse meal is used, it will be better if one-third corn flour is used. This mixture is very nice baked in shallow tins as corn bread. RYE MUFFINS NO. 1 Rye meal. . . . 73^^ lbs. Sugar 1^^ lbs. Barley flour. . . 3 lbs. Milk 5^ qts. Baking powder . 14 oz. Eggs 20 Salt 4 oz. Butterine, melted 10 oz. Sift barley flour with salt and baking powder, and add rye meal. Beat eggs, add milk and dry ingredients. Add fat last. Bake in moderately quick oven. Yields two hundred muffins, two ounces each. RYE MUFFINS NO. 2 Rye flour 8 lbs. Salt 2 oz. Barley flour. ... 2 lbs. Molasses lib. Cornflour .... 2 lbs. Eggs 20 Baking powder . . 12 oz. Milk 6 qts. Sift dry ingredients together, beat eggs and add liquid. Add dry ingredients, mixing only enough to make mixture smooth. Bake in a moderately quick oven. Yields two hundred muffins, two ounces each. Note. — This recipe calls for no fat. 42 QUICK BREADS WHEATLESS BISCUIT Barley flour. . . . 4 lbs. Salt 2 oz. Com flour .... 5 lbs. Crisco 2 lbs. Mashed potato . . 5 lbs. Eggs 16 Baking powder . . 11 oz. Milk 3J^qts. Sift dry ingredients together, rub in potatoes and fat, and add beaten eggs and milk combined. Roll three- fourths inch thick and cut with two inch cutter. Bake in a rather quick oven fifteen to twenty minutes. Makes two hundred biscuit. Note. — If a white biscuit is preferred substitute rice flour for the barley flour. OATMEAL MUFFINS NO. 1 Rolled oats . . . 8^ lbs. Salt 2^ oz. Barley flour. . . 53^ lbs. Milk 9 qts. Baking powder .10 oz. Molasses .... 2 cups Eggs 13 Fat, melted. . . IM cups Scald milk and pour over oatmeal, let stand one-half hour or more, and add beaten eggs, molasses, dry ingre- dients and lastly the fat. Bake twenty to thirty minutes in a moderately hot oven. Yields two hundred muffins, two oz. each. OATMEAL MUFFINS NO. 2 Rolled oats. . Barley flour . . Corn flour . . Sugar .... Baking powder 6 lbs. Salt 2^oz. 414 lbs. Milk 9 qts. 4Klbs. Eggs 22 1^ lbs. Fat, melted . . 2]4 cups 11 oz. Mix and bake as Oatmeal Muffins No. 1. PRUNE BREAD Barley flour. . . 7 lbs. Salt 3 oz. Rolled oats. . . 2^ lbs. Eggs 14 Baking powder . 8 oz. Fat, melted. . . 1 cup Milk 4 qts. Prunes, cooked Sugar l^lbs. and chopped . 4 qts. QUICK BREADS 43 Scald milk and pour over oatmeal, let stand one-half hour or more, add beaten eggs, and mixed and sifted dry ingredients, lastly add melted fat and prunes. Put into bread tins, let rise ten minutes. Bake in moderate oven one hour or more. Keep eight to twelve hours before cutting. Yields eight loaves weighing three pounds each. BARLEY NUT BREAD Barley flour. . . 8 lbs. Sugar 2)^ lbs. Rolled oats ... 3 lbs. Wahiuts .... 4 lbs. Baking powder . 8 oz. Eggs 14 Salt 3 oz. (No fat) Milk 43^qts. Scald milk and pour over oatmeal, let stand one-half hour or more, beat eggs and add, mix and sift dry ingre- dients, and combine the two mixtures. Put in bread pans and let rise fifteen minutes before baking. Bake in moder- ate oven about an hour. Keep eight to twelve hours before cutting. Yields eight loaves weighing three pounds each. LIBRARY 3 9999"Si!'"«II