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Show i COLLECTION OF RECIPES WHICH DO NOT REQUIRE USE Of WHEAT i . NO WHEAT. Use corn, bailey, oatmeal, rice and ' I other cereals saving the wheat for I I our soldiers and the all.' v "" In using substitutes, muffins or ' ' dropped biscuits are preferable to j molded biscuits. OATMEAL. ; The Food of Many Uses. Breakfast food Puddings, Baked dishes (with nuts'). Bread, i Wafers, I I' Cookies, Soups. Combination Muffins. Meihod of mixing: Add to the cup of . milk, the melted fat, sirup and slightly beaten egg; sift the salt, baking powder pow-der and flour together. Use a coarse sieve so that no part of the flour is wasted. Combine the two mixtures stirring Nightly witbout beating. Bake in a hot oven for 20 to 30 minutes depending de-pending upon the size of the muffins. Ground Rolled Oats Cornflour, 1 cup liquid. 1 tablespoon fat, 2 tablespoons sirup, 2 eggs (or 1), 4 teaspoons tea-spoons baking powder, 1 teaspoon salt, A cup ground rolled oats, 1 cup cornflour. corn-flour. Barley Oats. 1 cup liquid, 1 tablespoon fat. 2 tablespoons sirup. 2 eggs (or 1). 4 teaspoons baking powder, 1 teaspoon salt. 1'2 cups barley flour, cup ground rolled oats Oatmeal Betty. 2 cups of cooked oatmeal, 4 apples 1 cut up small, Vfe cup raisons, cup sugar. 34 teaspoon cinnamon. Mix.and hake for hour. Serve hot or cold. Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples Will serve five people. peo-ple. Oatmeal Pie Crust 2 cups finely ground oatmeal, 1 cup boiling water. 1 tablespoon fat Scald oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with mixture. Bake in hot oven. RICE IS A GOOD MIXER It Must be Well Cooked. ' You won't need any bread when you , serve this. I 1 cup with boiling water to cover ; well, 1 teaspoon salt, 1 piece green or j red pepper. 2 cups tomatoes, 1 small ' onion. i.-h and drain rice, add to boiling ' salted water and cook rapidly until i i soft. Drain Each grain should be dls- tlnct Cook tomatoes, onion and pep- ' pr-r 10 minutes. Add them to rice and stenm 20 minutes, f Don't be afraid to use cooked rice if you are making bread. In corn broad ft can be used in a half and ha'-' pir-portion, pir-portion, HOMINY. Threft Suggestions. 1. Hominy may be used instead wherever a recipe says macaroni spaghetti or vermicelli. 2. Use hominy in making muffins and quick breads. 3. Use hominy as a vegetable for dinner and serve no bread. Scalloped Hominy and Cheese. Arrange alternate layers of boiled coarse hominy and grated cheese. Pour over all a cup of white sauce, made with corn starch, and bake for 30 minutes. Cooked fish or meat may bo used instead of tho cheese THREE CAKE RECIPES. Corn (Flour) Sponge Cake. Corn flour 1 cup, supar 1 cup. eggs 4 cups, lemon 2 tablespoons, salt hi teaspoon Bake In an ungreased pan for 35 to 40 minutes. Start in a moderate oven, and when about half done raise the temperature to that of n hot oven. Methods of Mixing Sponge Cakes. Separate whites and olks. Beatlhe yolks until thick and light lemon color. Beat sugar into the stiffened yolks, and add the lemon Juice Fold in alternately the stiffly beaten whiles and flour. CHOCOLATE CAKE. Corn Flour Ground Rolled Oats. Vz cup fat, 2-3 cup sugar, 1 cup srup, 3 eggs, cup milk, 1 teaspoon salt 2 cups corn flour, U cup ground rolled oats, 6 teaspoons baking powder. pow-der. 1 teaspoon cinnamon. 2 squares chocolate, 1 teaspoon vanilla, SPICE CAKE. 100 per cent Barley Flour. Vi cup fat, 2-3 cup sugar, 1 cup sirup, 3 eggs. 3i cup milk, 1 teaspoon vanilla. U teaspoon ginger, 6 teaspoons tea-spoons baking powder. 1 teaspoon salt 1 teaspoon cinnamon. teaspoon cloves, 1 teaspooD allspice, 3?4 cups barley flour. 1 cup raisins. Method Cream the fat, sugar and egg yoke. Add the sirup and mix well. I Add alternately the liquid, and the dry ingredients sifted together. Add the flavoring and fold in the well beaten ! egg whites. Bake lor one hour in a ! moderate oven. After twenty minutes j raise the temperature o that of a hot oven. ii-- |