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Show SOME NEW BARLEY RECIPES J Everybody is lalkinc; about barley these days. Here are some new ro-I ro-I cipes sent out by the United States I food administration which will interest I Fu. Steamed Barley Pudding. 1 egg. 1 cup riiolasaes. 1 cup sour milk. 1 i e8 E poon soda. m i up corn meal 1 cup barley flour. ?, 1 cup chopped raiin:- r Bei egg, add molasses, milk and I soda dissolved in a Little old water, y mm ncal and la rlej flour and g ii n nd ombine with first ' mixture. Add chopped raisins and I pour into well greased baking powder I tins or popover cups. If the latter are I used, cover each cup with a well fr r i-'il ri P' r Steam tWO hours Barley Baking Powder Biscuits. 2 cups barley flour, 'j teaspoon salt. 4 teaspoons baking powder, 2 tablespoons fat t : .; i up milk Sifi the dry ingredients together, nib in the fat, and add the liquid until a soft dough is formed. Roll to about Ml nf an inch thick, cut with a cookie I cutter and bake In a hoi oven. Dough should ! sniii'i' ih. in for wiioii flui I I bisruits. Barley Sponge Cake. 4 eggs. 1 tablespoon lemon juice. 1 cup sugar. 1 1-3 cups barley flour. H teaspoon salt. S'par.i'e the whites and yolks of beat olks until thick and lemon I "dored, add the lemon juice and salt, Ui'n add supar and beat until licht. Fold in the well beaten whites of eggs and the lightly sifted flour and bake In B moderate oven. Barley Pie Crust. 2 cups harley floir. teaspoon baking powder teaspoon salt, 1-3 cup faL a,tei i ) matte a stiff dough. as . for other pastry. This ertm is particularly good for mince, $ r sPPle. squash, and pumpkin pies |