1 2-3 cups, drained Bread- Graham 12 oz. 14 Va-inch slices Rye, Ward's 1 lb. 21 Va-inch slices White, Ward's 1 lb. 2 oz. 16 %-inch slices Whole Wheat, Ward's 1 lb. 4 oz. 15 i/s-inch slices Butter 1 lb. 48 squares Milk, condensed 6 oz. 2-3 cup Molasses No. 2% 2 lbs. 6 oz. 2% cups Pineapple — No. 1 flat 9 oz. 5 slices No. 2 tall 1 lb. 3 oz. 10 slices Prunes — • Small 1 lb. 40 prunes Large 1 lb. 28-30 prunes Tapioca — Instant 10 oz. 1 3-7 cups Pearl 1 lb. 2 1-7 cups Minute 10 oz. 1 3-7 cups 1 ounce of sugar measures 2 level tablespoons. 1-3 ounce of butter measures 2 level teaspoons 2 ounces of flour measures ^ cup. All recipes serve six persons unless otherwise indicated. WARCOOKBOOK 13 Liberty Yeast Breads YEAST BREADS. If you have a good rule for bread use it, but in place of part of white flour use one of these other grains — either all or part of time. If dry yeast is used, a sponge should be made at night with the liquid the yeast and a part of white flour. CORN MEAL YEAST BREAD (1 loaf) l'j4 cups milk and water or water (10 ounces) 1 tablespoon fat (^^ ounce). 2 teaspoons salt (^ ounce). 2-3 cup corn meal (3 1-3 ounces). 2^ cups flour (9 1-3 ounces).✪ Corn Meal Yeast Bread y2 cake compressed yeast {}i ounce). % cup warm water (2 ounces). Add salt to liquid and bring to boiling point. Add corn meal slowly, stirring constantly until all is ad- ded. Remove from the fire, cool mixture, and add com- pressed yeast softened in ^4 cup warm water. Add .2 1-3 cups flour and knead. Let rise until about double its bulk, knead again, and put in the pan. When light, bake in a moderate oven for at least an hour. In mixing the dough the flour and corn meal are to be used as separate ingredients, because the corn meal must be scalded or a grainy bread results. When the corn meal mixture is removed from the stove, the housewife will doubt her ability to add the amount of flour called for. The flour will work in, as required, but a stiffer, stickier dough than that to whch she is accustomed will result. 14 WARCOOKBOOK OATMEAL YEAST BREAD (1 loaf). 1 cup milk and water, or water (8 ounces). 1 teaspoon salt {%. ounce). 1 tablespoon fat ( ^ ounce) . 1 cup rolled oats (2% ounces). 2y2 cups w^heat flour (10 ounces). ^ cake compressed yeast {}i. ounce). }i cup warm water✪ Oatmeal Yeast Bread (2 ounces). Scald liquid and pour it over the rolled oats and fat, and salt. Let stand until lukewarm (about half an hour). Add yeast softened in warm water. Add flour and knead. Let rise until double its bulk. Knead again and place in pan. When light, bake in a mod- erate oven from 45 to 60 minutes. POTATO YEAST BREAD. 1/2 cup milk and water, or water (4 ounces). 4 tablespoons fat (2 ounces). 1^ teaspoons salt m, ounce). 4 cups boiled potatoes. 8 cups flour (32 ounces). ^ cake compressed yeast {}i ounce ) %. cup warm water✪ Potato Yeast Bread (2 ounces). Introductory statements:

AI-modernized reading of the original text

1 2-3 cupss, drained Bread- Graham 12 oz. 14 Va-inch slices Rye, Ward's 1 lb. 21 Va-inch slices White, Ward's 1 lb. 2 oz. 16 %-inch slices Whole Wheat, Ward's 1 lb. 4 oz. 15 i/s-inch slices Butter 1 lb. 48 squares Milk, condensed 6 oz. 2-3 cup Molasses No. 2% 2 lbs. 6 oz. 2% cups Pineapple — No. 1 flat 9 oz. 5 slices No. 2 tall 1 lb. 3 oz. 10 slices Prunes — • Small 1 lb. 40 prunes Large 1 lb. 28-30 prunes Tapioca — Instant 10 oz. 1 3-7 cups Pearl 1 lb. 2 1-7 cups Minute 10 oz. 1 3-7 cups 1 ounce of sugar measures 2 level tablespoons. 1-3 ounce of butter measures 2 level teaspoons 2 ounces of flour measures ^ cup. All recipes serve six persons unless otherwise indicated. Liberty Yeast Breads YEAST BREADS. If you have a good rule for bread use it, but in place of part of white flour use one of these other grains — either all or part of time. If dry yeast is used, a sponge should be made at night with the liquid the yeast and a part of white flour. CORN MEAL YEAST BREAD (1 loaf) l'j4 cups milk and water or water (10 ounces) 1 tablespoon fat (^^ ounce). 2 teaspoons salt (^ ounce). 2-3 cup corn meal (3 1-3 ounces). 2^ cups flour (9 1-3 ounces). y2 cake compressed yeast {}i ounce). % cup warm water (2 ounces). Add salt to liquid and bring to boiling point. Add corn meal slowly, stirring constantly until all is added. Remove from the fire, cool mixture, and add compressed yeast softened in ^4 cup warm water. Add .2 1-3 cups flour and knead. Let rise until about double its bulk, knead again, and put in the pan. When light, bake in a moderate oven for at least an hour. In mixing the dough the flour and corn meal are to be used as separate ingredients, because the corn meal must be scalded or a grainy bread results. When the corn meal mixture is removed from the stove, the housewife will doubt her ability to add the amount of flour called for. The flour will work in, as required, but a stiffer, stickier dough than that to which she is accustomed will result. OATMEAL YEAST BREAD (1 loaf). 1 cup milk and water, or water (8 ounces). 1 teaspoon salt {%. ounce). 1 tablespoon fat ( ^ ounce) . 1 cup rolled oats (2% ounces). 2y2 cups wheat flour (10 ounces). ^ cake compressed yeast {}i. ounce). }i cup warm water (2 ounces). Scald liquid and pour it over the rolled oats and fat, and salt. Let stand until lukewarm (about half an hour). Add yeast softened in warm water. Add flour and knead. Let rise until double its bulk. Knead again and place in pan. When light, bake in a moderate oven from 45 to 60 minutes. POTATO YEAST BREAD. 1/2 cup milk and water, or water (4 ounces). 4 tablespoons fat (2 ounces). 1^ teaspoons salt m, ounce). 4 cups boiled potatoes. 8 cups flour (32 ounces). ^ cake compressed yeast {}i ounce ) %. cup warm water (2 ounces). Introductory statements:

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