War Breads

Ingredients

• 2 cups of corn meal
• 1 cup of white flour
• 1 cupful sour milk
• 1 teaspoonful soda mixed
• a tablespoonful of vinegar
• a cupful of cold water
• 1 tin johnny cake $0
• 10 good-sized gems
• 1 level tablespoonful salt into a deep warm bowl
• 7 east twenty-second street
• 18 gems cost $0
• 1 dozen corn muffins cost
• 1 egg
• 45 min
• 3 greased square pans
• three quarters of an hour
• vinegar
• salt

Directions

1. 2 c buttermilk 0198

2. 2 t soda 0014

3. 1 Vz c corn meal 0424

4. 1 c flour 0141

5. Gas, 20 min 0190

6. For 1 tin Johnny cake $0.1607

7. To common ingredients add:

8. 2 c buttermilk,

9. 2 t soda,

10. 1% c corn meal,

11. 1 c flour

12. Proceed as for muffins, add soda to buttermilk, dissolve, stir into mixture, add corn meal and flour, beat thor- oughly. Bake in well greased pan in hot oven 20 minutes. This makes a tin 7x11 inches, or a tin 9%xl3% inches, thinner. — Mrs. L. M. Welch, 1351 East Lincoln street, Portland, Or.

13. Corn Meal Gems.

14. Cost. 1 c sour milk $0.0063

15. 1 t soda (level) 0007

16. V2 t salt 0002

17. 2 T melted lard 0188

18. 2 T sugar 0052

19. 1 c corn meal 0283

20. 1 c flour 0141

21. Gas, 25 minutes 0190

22. Total $0.0926

23. Put ingredients together in order named. Makes 10 good-sized gems or a sheet 8x10x1% inches. — Mrs. J. L. Ringo.

24. Hoe Cake.

25. 1% c corn meal $0.0424

26. 1 T salt 0008

27. Gas, 1 hour 0255

28. The hoe cake costs $0.0687

29. An economical and tasty corn bread is make by correctly combining boil- ing water and corn meal.

30. Place llA cups of corn meal and 1 level tablespoonful salt into a deep warm bowl. Add enough boiling water to make a medium thick bat- ter. Pour this on a piping hot grid- dle that has been well greased and sprinkled with dry corn meal. Lower flame and let brown. Turn flame very low and let cook one-half hour. Turn cake and cook as before. — Annie D. Nealand, 7 East Twenty-second street, North, City.

31. Corn and Wheat Gems.

32. 1 c corn meal $0.0283

33. % c boiling water 0000

34. 2 T shortening (Crisco) 0174

35. 1 t salt 0003

36. 2 T molasses 0054

37. Vz t soda 0003

38. 2 c whole wheat flour 0296

39. 1 c sour milk 0063

40. Gas 0190

41. 18 gems cost $0.1066

42. Pour boiling water over the corn meal and let stand 10 minutes. Dis- solve the soda in a tablespoonful of the hot water, add with molasses to

43. the cooled corn meal, add the rest of the ingredients alternately, beating well. Bake in gem pans 20 minutes to y2 hour. — Mrs. M. B. Rees.

44. Corn Muffins.

45. 2 c corn meal $0.0566

46. 1 c white flour 0141

47. % t salt 0001

48. 1 c sour milk 0063

49. 1 t soda 0007

50. 1 T vinegar 0016

51. 1 T shortening 0094

52. Gas, 15 minutes 0190

53. 1 dozen corn muffins cost. . .$0.1478 In the evening take 2 cups of corn meal and 1 cup of white flour, % tea- spoonful salt, and 1 cupful sour milk, good measure. Mix well and cover and let stand over night. In morning add 1 teaspoonful soda mixed with a tablespoonful of vinegar and 1 egg and beat batter until it is very light. Heat muffin pan, grease well and bake in a hot oven for 15 minutes. — Lena A. Schindler, 637 East Twelfth street, North, city.

54. Oatmeal Bread.

55. 1 pt. rolled oats $0.0328

56. 1 pt. milk 0535

57. 1 t salt 0003

58. 1 pt. water 0000

59. 1 yeast cake 0083

60. Fuel top gas 45 min., oven gas

61. 45 minutes 0305

62. Cost (beside whole wheat

63. flour) $0.1254

64. Put the water over the fire, and when boiling stir in hastily the oat- meal. Stir until the mixture thickens, and then stand it in the double boil- er, where it will cook slowly for 30 minutes. Take it from the fire, add the milk, the salt, and when luke- warm, the yeast cake dissolved in a cupful of cold water. Add slowly, stirring all the while, sufficient whole wheat flour to make a dough. This bread is better if a little moist. It must be stirred and beaten rather than kneaded on a board. When it is too stiff to drop from the spoon, scrape down the sides of the bowl, cover and stand in a warm place for 3 hours. Then add just a little more flour, mix again, and pour into 3 greased square pans. Stand in the warm place for 1 hour more. Bake in a moderate oven for three quarters of an hour. — Mrs. S. T. R.

65. (The friend who sent this recipe In did not measure her whole wheat flour, so we cannot get the total cost of the bread, or be so sure in making it, as though we knew just exactly how much flour she put in. However, it is too valuable a recipe to lose. It is certainly most wholesome, and it sounds good. Let us try it.)

Nutrition, whole recipe (rough)

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.