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Show j SOME NEW WHEATLESS RECIPES I These recipes have been tried out jn the laboratory of the United States I I food administration. Barley Biscuits. I 4 cups barley flour. 6 teaspoons baking powder. I l4 cups liquid. I teaspoon salt. Ji 3 tablespoons fat Sift dry materials together Work in far well. Combine liquid and dry materials, handling llghtl. Roll or pgt one-half inch thick and cut as biscuits. bis-cuits. Bake in a hot oven. Rice Flour and Barley Flour Chocolate Choco-late Cake. 1 cup fa'-2 fa'-2 3 cup sugar. 3 eggs. 1 cup syrup cup milk. 1 teaspoon salt 1 cup rice flour. 2 cups barley flour. 6 teaspoons baking powck r. II teaspoon cinnamon. 1 teaspoon vanilla. I I 2 squares chocolate. I Cream the fat, sugar and egg yolks Add the syrup and mix well. Add al ternately the liquid, and the dry ingredients in-gredients sifted together. Add flavoring flavor-ing and melted chocolate. Fold in well beaten egg white. Bake about one hour III in a moderately hot oven. I Corn Flour Sponge Cake. II 4 eggs. I 1 cup sugar. , II 2 tablespoons lemon juice. i i 1 cup corn flour. I , ; H teaspoon salt. Separate the whites and olks of eggs. Beat the yolks until thick and light lemon color Beat sugar into the Stiffened yolks, then add the lemon Juice nl salt Fold in alternately the stiffly beaten whit. .- and flour. Bake-in Bake-in an uiigreaseld pan or 35 to 40 minutes min-utes Start in a moderate oven and when about half done raise the temperature temper-ature to that of a hot oven. Ground Rolled Oats and Corn Flour M uff ins. cup ground rolled oats. 1 cup corn flour 1 teaspoon salt 4 teaspoons baking powi' 1 1 cup liquid 2 eggs. 1 tablespoon fat. 2 tablespoons syrup Sift the dry ingredients together. To the liquid add the eggs Blightly beaten, the fat and s.rnp. Combine the two mixtures with just as little stirring as possible. Bake in a moderately hot ovi, 30 minutes. |