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Show I Using No Wheat Use corn, barley, oatmeal, rice and other cereals, saving the wheat for our soldiers and allies. , In using substitutes, muffins or dropped biscuits are preferable to molded biscuits. I Combination Muffins Method of Mixing Add to the cup of milk, the melted fat, syrup and slightly beaten egg; sift the salt, baking bak-ing powder and flour together. Use a coarse sieve so that no part of the flour is wasted Combine the two mixtures, stirring lightly without beat- j lng. Bake in a hot oven for 20 to 30 minutes, depending upon the size of I the muffins. Ground Rolled Dats, Cornflour One cup liquid, 1 tablespoon Cat, 2 tablespoons table-spoons syrup, 2 eggs (or 1), 4 table-,' table-,' spoons baking powder, 1 tablepsoon salt, cup ground. rolled oats, 1 cup I cornflour. I Barley and Oats 1 cup liquid, 1 ta- Ij blespoon fat, 2 tablespoons syrup, 2 I eggs (or 1), 4 teaspoons baking pow-I pow-I der, 1 teaspoon salt, IV2 cups barley I flour and cup ground rolled oats. I Oatmeal Betty 2 cups of cooked I oatmeal, 4 apples cut up small, V2 cup I raisins, V2 cup sugar and Vi teaspoon I, cinnamon. Mix and bake for one-half I hour. Serve hot or cold. Any dried 1 1 or fresh fruits, dates, or ground pea-puts pea-puts may be used instead of apples. Will serve five people. Oatmeal Pie Crust 2 cups finely ground oatmeal, 1 cup boiling water and 1 tablespoon fat. Scald oatmeal with the water, and fat and mix thoroughly. thor-oughly. Roll very thin and line small pie or tart tins with mixture. Bake in hot oven. |