Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 42 [PAGE 7]

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WAR BREAD RKCIPIS

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The following recipes for barley brmd are recommended bj the ('Diversity of Wisconsin and were published in (he Journal of fj o m e Economics for July, 1917.

BARLEY BREAD I

1 cup m i l k 4 cups whole wheat flour cups barley meal tablespoon full molasses 1 teaspoonf ul salt 1 cup water % yeast cake

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Boil milk and water and cool; add molasses, salt, and yeast mixed with a little cold water; stir in flour and barley meal which have been sifted together. Knead to a soft dough, adding more flour, if necessary. Cover and let rise until the mixture is double its bulk. Knead a second time, form into loaves, place in well greased pans and let rise a second time until dough has very nearly doubled its bulk. Bake in a hot oven from one-half to one hour, depending upon size of loaves.

B A R L E Y SPOON BREAD

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A cup salt pork cut in % 1 cup barley meal inch cubes 4 cups boiling water 2 or 3 eggs

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Cook salt pork in saucepan until slightly brown, add water and when boiling, sprinkle in barley meal, stirring constantly. Cook m a double boiler one hour, cool, and add well beaten eggs. Turn into a buttered dish and bake in a moderate oven three-fourths of an hour.

BARLEY M U F F I N S 1 cup whole wheat flour 1 cup barley meal % teaspoonful salt 2 teaspoonfuls baking powder 1 egg 1*4 cups sour milk % teaspoon soda 2 tablespoonfuls beef drip pings or lard

Sift flour, barley meal, salt, and baking powder. Dissolve soda w 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 m a moderate oven.

BARLEY SCONES 1 cup whole wheat flour 1 cup barley meal % teaspoonful salt % teaspoonful soda 2 tablespoonfuls lard or beef drippings % cup sour milk 2 teaspoonfuls baking powder

Sift flour, barley meal, salt, and baking powder together and k in lard with tips of fingers or two knives. Dissolve soda in

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