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Caption: War Publications - WWI Compilation 1923 - Article 3
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ff Good muffins can be made without wheat by using one cup of rye meal with one cup of potato, rice, corn, or barley flour, or by using one cup of rye flour with one cup of corn, buckwheat or oat meal. In either case, one — hot milk, fat, sirup or sugar, Daking powaer, 2 baked in a hot oven. DESSERTS Pastry 2% cups rye flour 1 teaspoon salt 1% cups rice flour % cup fat 1 teaspoon baking powder % cup water Sift Hour, salt, and baking powder together; cut the fat into the flour mixture. Add water, mixing and handling as little as possible. Chill until ready to roll. Drop Cakes 1 cup rye flour 3 tablespoons water 1% cups rolled oats 2 teaspoons baking 1 % cup shortening % teaspoon salt cinnamon hi cup brown sugar % cup corn sirup % cup nut meats 1 egg % cup raisins Combine the sugar and the fat. Add the sirup and the water. Combine mixture, Add the cinnamon, nuts, and raisins, bake in a moderately hot oven. WHEATLESS Breakfast: Fruit, rice and corn meal waffles and maple sirup, coffee Lunch: Baked soy beans, oatmeal muffins, jam Dinner: Tomato souo. Dot roast, mashed potatoes, rice custard, coi REFERENCES Department of iculture, Washington, D. "Start the Day Right" "Do you know Corn" "Do you know Oatmeal "Plenty of Potatoes" a ,ereal Foods," Caroline L. Hunt and Helen W. Atwater, Farmers Bulletin No. 817. "Partial Substitutes for Wheat in Bread Making", Hannah L. Wessling States Relations Service Document No. 64. Let us do more than the Food Administration asks I W e can if all American women make food conservation their first concern wheatless, meatless, sugarnutritious look meals save more wheat even
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