War cook book

l>i cups flour 1 1-3 cups oatmeal J/2 teaspoon salt 2-3 cup water ly teaspoons baking powder 6 tablespoons shortening 18 WARCOOKBOOK Sift flour, baking powder, salt together. Add oat- meal, melted shortening and enough water to make a soft dough. Roll out thin on floured board; cut with biscuit cutter and bake in greased pan in moderate oven about 20 minutes BUCKWHEAT MUFFINS. 1 cup buckwheat 1 cup wheat flour 4 teaspoons baking powder 1 teaspoon salt 1^ cups milk 1 egg 1 teaspoon melted fat Sift together dry ingredients, combine the milk, beaten eggs, melted fat and molasses. Add the liquid to the dry ingredients. Mix well and bake one-half hour in a moderately hot oven. CORN DODGERS. 2 cups corn meal 1 teaspoon salt 2 teaspoons fat 194 cups boiling water Pour boiling water over other materials. Beat well. When cool form into thin cakes and bake y^ hour in a hot oven. ^'CORN HOT" MUFFINS 1 cup Corn Hot 1 cup Graham flour 2 teaspoons baking powder y2 teaspoon salt ^ cup sweet milk 1 egg WARCOOKBOOK 19 Pour milk over Corn Hot and let stand ten min- utes. Mix dry ingredients ; beat egg light and add to milk and mix with dry ingredients. Put into well greased muffin pans and bake fifteen or twenty min- utes in hot oven. BROWN BREAD (BAKED) 1 cup Graham flour 1 cup sour milk 1 cup corn meal 1 cup rye or wheat flour 1 teaspoon soda 1 teaspoon salt. Mix as steamed brown bread and bake one hour in a moderate oven. NUT BREAD. 3 cups Graham flour 5 teaspoons baking powder 1^ teaspoons salt 34 cup corn syrup 1^ cups milk and water 1 cup chopped nuts (not too fine), or 1 cup raisins, washed and floured Mix together flour, baking powder and salt; add milk and water, sugar or corn syrup and nut meats or raisins. Put into greased loaf pan, allow to stand thirty minutes in warm place. Bake in moderate ov- en forty to forty-five minutes. 20 WARCOOKBOOK BOSTON BROWN BREAD 1 cup corn meal or corn flour 1 cup rye meal 1 cup Buckwheat flour 2y2 teaspoons soda 1 teaspoon salt ^ cup molasses 2 cups sour milk, or ly^ cups sweet milk. Mix and sift the dry ingredients and add the mo- lasses and milk. Beat thoroughly and steam 3>4 hours in well-buttered, covered molds. Remove the covers and bake the bread long enough to dry the top. This may be made also with 1^ cups corn meal and rye meal. This serves eight people. RYE CINNAMON ROLLS. 2 cups rye flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar 3/2 teaspoon salt 4 tablespoons fat Water or condensed milk to make a soft dough (about 2-3 cup). Roll the dough about ^ inch thick and spread on it a little melted fat and the following mixture: 1 teaspoon cinnamon, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylinder and cut off ^ inch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon as preferred. WARCOOKBOOK 21 BARLEY SPOON BREAD. 4 cups boiling water 1 teaspoon salt 1 cup barley meal 2 eggs 2 tablespoons drippings Add barley meal to boiling salted water, stirring constantly. Cook in a double boiler one hour. Cool and add well-beaten eggs and fat. Turn into an oiled dish and bake in a moderate oven ^ hour. POTATO CORN MEAL MUFFINS. 2 tablespoons fat 1 egg well beaten 1 cup milk