Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 12 [PAGE 3]

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RECIPES In tluM' n a p e s , substitutes for wheat llmir—corn, potato, «<.its, barley, should be used, as usual. Use mixtures found successful in oilier recipes. For fats other than butter, use olco and vegetable fat*, or with spiced puddings and cookies, clarified drippings from meats.

GENERAL D M C T I O N S FOR T H E U S I Of S I R U P S IN BAKING

It is possible to bake without using any granulated sugar. Corn sirup, honey, maple sugar, maple sirup, and molasses will sweeten muffins, cakes, and cookies. In using corn sirup, however, it is well to remember that it contains some water, and its sugars are less sweet than granulated sugar. When using one cup of this sirup, the liquid called for by the recipes may be reduced by approximately one-fourth cup. One cup of the sirup will have a little less sweeten power than three-fourths of a cup of sugar. In the very sweet cakes it is not satisfactory to use all sirup and no sugar. T h e product is very gummy, and falls. However, one cup of sirup may be used to one and three-fourths cups of Hour with fair success. In some of the following recipes three-fifths of a cup of sirup has been allowed to two-fifths of a cup of sugar, since this is found to give very good results. The sweetening power of honey is practically equal to that of sugar, cup for cup. A little less that] one-fourth of a cup of liquid should be subtracted from the recipe for each cup of honey used. Since honey is acid, soda should be used, as with molasses, but it is seldom necessary to allow more than onefourth teaspoonful of soda to one cup of honey.

GKIDDLE CAKES

\YJ. cups flour (corn, rice, barley) 2 tablespoons corn sirup 3 teaspoons baking powder I egg i teaspoon salt i tablespoon fat i yi cups milk Mix and sift dry ingredients, Add milk, sirup, and beaten egg, mixed together, and then add the melted fat. Griddle cakes made with sirups brown unusually well.

MUFFINS

tablespoons melted fat tablespoons corn sirup egg, well beaten cup milk Mix in order given. The batter should be a little stifTer than batter

2 2 i i

i i 4 i

cup mashed potato cup corn meal teaspoons baking powder teaspoon salt

for wheat muffins.

YELLOW HONEY CAKES

% cup fat YA cup honey 2 eggs 1/3 cup milk

X

J4 teaspoon soda i teaspoon baking powder % teaspoon salt yA teaspoon flavoring

i A cups flour (barley, rice, corn) Heat the fat, honey, and milk until blended. Add yolks, and when cool, the dry ingredients, mixed and sifted together. Add flavoring. Cut and fold in the beaten whites. Bake in a moderate oven for thirty to forty minutes.

H O N E Y DEVIL'S FOOD

# cup milk i f { cups barley or other flour yi teaspoon soda egg i teaspoon baking powder % teaspoon salt H h {at honc y nd > g r e 4 , » n t*l chocolate until blended. Add yolks, and when cool, the milk a«i<i .1ft Ji j r l d e l i t J l l * ? ' alternately. Fold in the beaten whites. Bake in a moderate uvea lorty minutes.

cup fat i cup honey 2 squares chocolate 1

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