War cook book

Boiled potatoes mashed combined with wheat flour may be used in making a bread of good flavor and texture. The potato bread is slightly darker in color than patent flour bread, and is also somewhat moist. It is relished by persons who do not care for any socalled ''white-bread." Two manipulations are satisfactory. Either all the flour may be added in the first mixture, making a dough which is very stiff and difficult to knead, or a part of the flour may be re- served and added with the second kneading. In either ease the dough is soft at the second handling, but after baking it produces a satisfactory loaf. The above amounts make three loaves of bread. RYE YEAST BREAD. 1 cup milk and water, or water (10 ounces). 1 tablespoon fat (>4 ounce). 1 teaspoon salt {j4- ounce). 2}i cups rye flour (7 ounces). 2j4 cups wheat flour (9 ounces). y2 cake compressed yeast (^ ounce). 2 tablespoons water (1 ounce). Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When again double bulk, bake about 45 minutes. BARLEY BREAD. ^ cup milk. 2 cups wheat flour ^ cup water. 1 tablespoon fat 1 cup barley flour, or 1 teaspoon salt. Ij4 cups hot barley mush ^ yeast cake }i cup lukewarm water Prepare and bake as rye bread. BRAN BREAD. 4 cups bran 1J4 teaspoons salt 2 cups wheat flour 3 tablespoons fat ^ cup molasses ^ yeast cake 2 cups milk or water ^ cup lukewarm water Make sponge, using flour. When this is light add the bran and proceed as in entire wheat bread. Cereal Quick Breads CORN MUFFINS (Eggless) 1^ cups corn meal y^ cup flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons shortening lYz cups milk Sift the dry ingredients into a bowl ; add milk and melted shortening; beat well and pour into wellgreased pan or miiln'n tins and bake in hot oven about 25 minutes. CORN MEAL SALAD WAFERS. 3/2 cup corn meal 3/2 cup wheat flour 1 tablespoon fat ^ teaspoon salt 3 tablespoons milk (about). Sift the flour, meal and salt together. Cut in the fat and add the liquid. The dough should be stiff enough to be rolled into a very thin sheet. Cut into diamonds or other shapes. Bake quickly in a hot oven. CORN FLOUR GRIDDLE CAKES. 1>4 cups corn flour Yz teaspoon soda y2 teaspoon salt 1 cup sour milk 1 ^^^ Sift the dry ingredients together, add the milk and beaten egg. Mix well and cook on hot griddle. The batter must be very thin. OATMEAL MUFFINS. iy2 cups milk (12 ounces). 2 eggs (4 ounces) 2 tablespoons fat (1 ounce) 1 teaspoon salt (^ ounce) 2 cups rolled oats (5>4 ounces) 1 cup flour (4 ounces) 4 teaspoons baking powder (1 ounce) Pour milk over oats and let soak ^ hour. Add eggs and melted fat. Add to dry ingredients, which have been sifted together. Bake 25 to 30 minutes. This makes 10 to 12 muffins. WAFER CORN BREAD. 2 cups finely ground corn meal 2 teaspoons baking powder J^ teaspoon salt 1 Qgg 1 tablespoon shortening 2 cups milk 2 tablespoons molasses (if desired) Mix thoroughly corn meal, baking powder and salt. Add melted shortening, molasses and well-beaten egg. Beat well. Pour into greased shallow pans (the batter should be about }i inch deep), and bake in hot oven until brown on both sides. The bread should be less than y2 inch thick when baked. OATMEAL BISCUIT.