Caption: War Publications - WWI Compilation 1923 - Article 41
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u«v e CORI ANDTOKN Pia»!)U(Ts I'NKI. AS FOOD 7 1017] (OWN MEAL GRIDDLE CAKE8 2 tMips Hour i.'» cup com meal p'o teaspoons baking der 1 I.J teaspoons salt po^ 2 tablespoons sugar 1% cups boiling water lib cups milk 1 egg 2 tablespoons melted fat Add meal to boiling water and boil at least five minutes, stirring constantly. Turn into a bowl, add milk and flour sifted with dvy ingredients. Add egg either beaten or unbeaten. Fry on a hot iron griddle slightly greased. Number servings 16 cakes Protein calories 192 Total calorics 1630 Cost $ .125 1 Recipe RAISED CORN BREAD (BELGIAN R E L I E F R E C I P E ) of tie spoons Weights Corn meal 6 ounces Rye or graham flour 11 ounces Yeast ounce Salt ounce Sugar ounce Fat ounce Water to make a stiff dough % % % % Measures 1% cups 2% cups % - l cake 1 teaspoon 1 or 2 teaspoons 1 or 2 teaspoons >0fl Add three tablespoons cold water to yeast and rub to a smooth paste. Put sugar, fat, and salt in a bowl and add one cup scalded milk or water to start with; use more if needed. When lukewarm yeast mixture and stir in flour and corn meal mixed together to make a stiff dough. Corn meal may be scalded with water or milk and then added to the dry ingredients, and the rye or graham flour added last. Let rise overnight if a small amount of yeast is used. When double in bulk, knead, shape into a loaf, let rise again until double in bulk, and bake in a hot oven. Recipe Number servings 1 loaf Protein calories 228 Total calories 1850 Cost $.088 WITH MAGIC YEAST OR YEAST FOAM 2 cups water 2 cakes dry yeast 2 tablespoons sugar ir 2 tablespoons flour % cup boiled mashed potatoes y± teaspoon salt Soak yeast in one cup of water. Mix dry ingredients, add potatoes and the other cup of water. Add soaked yeast, beating mixture thoroly. Let rise over night. The yeast will be ready for use in the morning. [•linda I. Manchester, Teachers College, 1915. L L. Stevens, 1917. .J b. 1 **- H T»4 17 -. f i •MM * i f HT ' . ' . * - ere
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