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Read Ebook: Foods that will win the war and how to cook them (1918) by Goudiss Alberta M Alberta Moorhouse Goudiss C Houston Charles Houston
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Ebook has 864 lines and 37113 words, and 18 pages
Beat thoroughly. Bake in greased muffin pans 20 minutes.
SWEET MILK CORN BREAD
Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes.
SOUR MILK CORN BREAD
Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased pan 20 minutes.
THE USE OF OATS
COOKED OATMEAL BREAD
To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.
OATMEAL BREAD
Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk. Knead and shape in loaves and let rise until double again. Bake in a moderate oven 45 minutes.
OATMEAL NUT BREAD
Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.
Add enough flour to make a dough--about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk--about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.
OATMEAL SCONES
Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat--cut 1/4-inch thick and bake on griddle.
OATMEAL MUFFINS
Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. Bake in greased tins 20 minutes.
ROLLED OATS RAGGED ROBINS
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.
THE USE OF RYE
RYE YEAST BREAD
Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about
RYE ROLLS
Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes.
WAR BREAD
To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven.
RYE RAGGED ROBINS
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.
THE USE OF BARLEY
BARLEY YEAST BREAD
Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes.
BARLEY MUFFINS
Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate oven 25 minutes.
BARLEY SPOON BREAD
Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in a double boiler one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten. Bake in greased dish in moderate oven one-half hour.
BARLEY PUDDING
Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup.
BARLEY SCONES
Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.
THE USE OF POTATO
POTATO BISCUIT
Add melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes.
POTATO BREAD
Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven.
POTATO YEAST BREAD
Dissolve yeast in the warm water. Add other ingredients and make same as any bread.
POTATO PARKER HOUSE ROLLS
Dissolve yeast in milk . Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.
WAR BREAD OR THIRDS BREAD
Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes.
CORN MEAL AND RYE BREAD
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