Caption: War Publications - WWI Compilation 1923 - Article 3
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« Rye breads should be baked at a lower temperature than wh t breads thruout the baking period. f e an( .-Jy °f y * barley is being rapidly decrease 1 by shipments to* the allies. Use corn, oats, and potato, preferably, : lure fore. QUICK BREADS Good digestible quick breads may be made without any wh at. i )n wheatless days either these should be served or no bread at all. When large quantities must be baked at once, quick corn bread, such as wafer corn bread or corn dodger, is parti< larly useful It is a good food from the nutritive standpoint, is palatable, takes little manipulation, and so is quickly made. . Wafer Corn Bread 2 cups fine corn meal i egg 2 teaspoons baking powder i tablespoon fat H tea.-poon salt 2 cups milk j tablespoons molasses Mix corn meal, baking powder, and salt. Add melted shortening, molasses, and beaten egg. Beat. Pour into shallow pans to a depth of not more than one-fourth inch. Bake in hot oven. Prairie Bread % cup corn meal 1 % cups rye flour J /3 teaspoon salt 4 teaspoons baking powder 1 tablespoon vegetable oil % cup milk l /z cup boiling water Vi cup chopped nut meats Put corn meal into a bowl, add salt, oil and boiling water. Mix. Let stand twenty minutes. Now add flour mixed with baking powder and the milk and nuts. Mix lightly, pour into a well greased bread pan; let stand in a warm place twenty minutes. Bake in a moderately hot oven. Do not cut until cold. Corn Dodger 2 cups corn meal 2 teaspoons fat 1 teaspoon salt 1% cups boiling water Pour the boiling water over the other materials. Beat well. When cool, form into thin cakes and bake thirty minutes in a hot oven. Makes fourteen biscuits. Boston Brown Bread 2 cups corn meal 2 teaspoons soda 2 cups rye flour I cup molasses 1 teaspoon salt 2 cups sour milk Steam for three hours. This is a good flavored bread and compares favorably with other brown breads. Drop Barley Biscuits 2 cups barley flour 1 teaspoon salt 3 teaspoons baking powder 2 tablespoons fat 1 egg x cup milk
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