War cook book

1 cup mashed potatoes 1 cup corn meal 4 teaspoons baking powder 1 teaspoon salt Mix in order given. Bake 40 minutes in hot oven. This makes 13 muffins. RYE BISCUIT. 1 cup rye flour 1 cup white flour or corn flour 4 teaspoons baking powder y2 teaspoon salt 2 teaspoons sugar 3 tablespoons shortening 2-3 cup liquid (milk and water) Mix and sift dry ingredients. Chop in. shortening till very fine. Add liquid carefully to make a soft dough. Pat out on a floured board and cut. Bake in an ungreased pan 10 to 12 minutes in a hot oven. SPOON BREAD. Yi cup coarse meal ^ teaspoon salt 1 pint scalded milk 1 egg 1 cup cooked rice 1 tablespoon oleomargarine 1 teaspoon baking powder Scald meal with milk; add shortening, salt, and rice and egg well-beaten. Lastly add baking powder. Pour in a baking dish and bake for 30 minutes in a moderate oven. Serve with a spoon. If fine meal is used, change the quantity to ^ cup. SPOON CORN BREAD. 2 cups water 1 tablespoon butter 1 cup milk 2 teaspoons salt 1 cup white cornmeal 2 eggs Mix boiling water and corn meal and bring slowly to the boiling point and cook 5 minutes. Add eggs well-beaten and other ingredients. Beat thoroughly and bake in well-greased pan for 25 minutes in a hot oven. Serve from same dish with a spoon. This serves six people. OATMEAL BISCUITS. 1 cup oatmeal 1 cup rye or white flour 2 tablespoons fat 2 tablespoons baking powder liquid 1 teaspoon salt. Mix the fat and flour, which has been sifted, with the baking powder and salt. Add enough liquid to make a soft dough. Turn onto a floured board and roll to about one-half inch in thickness. Cut with a floured biscuit cutter. Bake about 15 minutes. Breakfast Cereals CORN MEAL MUSH 1 cup cornmeal y2 cup cold water 1 teaspoon salt 3 cups boiling water Mix meal with cold water and salt, add to boiling water. Boil 5 minutes. Steam in double boiler three hours. FRIED MUSH. Mush left over from breakfast may be packed in greased moulds and covered, which will prevent crust from forming. The next morning, slice thinly, dip in flour or meal and saute. FRIED MUSH WITH CHEESE. y^ cup cornmeal 2 cups boiling water Yi teaspoon salt Yz teaspoon paprika Y2 cup grated cheese 1 cup tomato sauce 3 tablespoons fat for sauting Stir cornmeal gradually into boiling salted water. Cook over direct flame, stirring constantly, for 12 minutes ; cook over hot water for 1 hour. Stir grated cheese, through mush, add paprika and turn into moulds. Cool until mush is ready to slice. Cut into thin slices and saute until golden brown. Serve with tomato sauce. OATMEAL HASH. 2y2 quarts water lyi cups rolled oats 2 onions sliced 5 potatoes cut in small pieces 1 tablespoon cornstarch 2 tablespoons fat. Boil the water and add oatmeal, potato and onion, 3^ tablespoon of salt, and ^ teaspoon pepper. Cook for Yz hour. Brown cornstarch with fat and add to soup. Cook until thick. One cup of tomatoes adds to the flavor. LEFT OVER CEREALS. Griddle Cakes Made with Oatmeal, Rice, Hominy OR CORNMEAL MuSH. A general recipe which may be varied to suit the materials on hand follows : LIQUID FLOUR EGG 1 Cup Sweet Milk 1 Cup Sour Milk U to n Cups i Cup 1 (if desired) 1 (if desired) FAT SALT BAKING POWDER SODA 1 Tablespoon 1 Tablespoon I Teaspoon \ Teaspoon