The Use of Barley
BARLEY YEAST BREAD
1 cup milk and water, or water
2 tablespoons corn syrup
1 tablespoon fat
1½ teaspoons salt
1⅙ cups barley flour
2⅓ cups wheat flour
½ cake compressed yeast
Soften the yeast in ¼ cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes.
BARLEY MUFFINS
1¼ cups whole wheat flour
1 cup barley meal
½ teaspoon salt
3 teaspoons baking powder
1 egg
1¼ cups sour milk
½ teaspoon soda
2 tablespoons drippings
Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate oven 25 minutes.
BARLEY SPOON BREAD
2 tablespoons pork drippings
3 cups boiling water
1 cup barley meal
2 eggs
Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in a double boiler one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten. Bake in greased dish in moderate oven one-half hour.
BARLEY PUDDING
5 cups milk
½ cup barley meal
½ teaspoon salt
½ teaspoon ginger
¾ cup molasses
Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup.
BARLEY SCONES
1 cup whole wheat flour
1 cup barley meal
½ teaspoon salt
2 teaspoons baking powder
3 tablespoons fat
¾ cup sour milk
⅓ teaspoon soda
Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.
The Use of Potato
POTATO BISCUIT
1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About ½ cup milk or water in which potatoes were cooked Add melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)
POTATO BREAD
1½ cups tightly packed mashed potato
2½ cups wheat flour
1 tablespoon warm water
½ yeast cake
½ teaspoon salt
Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven.
POTATO YEAST BREAD
½ cup milk and water or water
2 tablespoons corn syrup
4 tablespoons fat
1½ teaspoons salt
4 cups boiled potatoes
8 cups flour
½ cake compressed yeast
¼ cup warm water
Dissolve yeast in the warm water. Add other ingredients and make same as any bread.
POTATO PARKER HOUSE ROLLS
½ cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons corn syrup (or 1 tablespoon sugar)
3½ cups flour
2 cups potato (mashed and hot)
1 teaspoon salt
1 egg
Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.
The Use of Mixed Grains
WAR BREAD OR THIRDS BREAD
1 pint milk, or milk and water
2 teaspoons salt
2 tablespoons molasses
1 yeast cake
2 tablespoons fat
Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes.
CORN MEAL AND RYE BREAD
2 cups lukewarm water
1 cake yeast
2 teaspoons salt
⅓ cup molasses
1¼ cup rye flour
1 cup corn meal
3 cups bread flour
Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake.
BOSTON BROWN BREAD
1 cup rye meal
1 cup cornmeal
1 cup graham flour
2 cups sour milk
1¾ teaspoons soda
1½ teaspoons salt
¾ cup molasses
Beat well. Put in greased covered molds, steam 2 to 3 hours.
BREAD MUFFINS
2 cups bread crumbs
⅓ cup flour
1 tablespoon fat, melted
1½ cups milk
1 egg
2 teaspoons baking powder
½ teaspoon salt
Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes.
CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS
⅓ cup boiling water
1 cup cornmeal
¼ teaspoon soda
¼ cup molasses
1 cup whole wheat flour
1 cup rye flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
⅓ cup raisins cut in halves
¼ cup chopped nuts
2 tablespoons fat
Scald meal with boiling water, mix soda and molasses. Mix dry ingredients, mix all thoroughly. Bake in muffin pans one-half hour.
SOY BEAN MEAL BISCUIT
1 cup soy bean meal or flour
1 cup whole wheat
1½ teaspoons salt
4 teaspoons baking powder
1 tablespoon corn syrup
2 tablespoons fat
1 cup milk
Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.
EMERGENCY BISCUIT
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon fat
½ teaspoon soda
1 cup sour milk
1 teaspoon salt
Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven.
Pancakes and Waffles
SOUR MILK PANCAKES
1 cup sour milk
½ cup cooked cereal or
1 cup bread crumbs
1 tablespoon melted fat
1 egg
¾ cup whole wheat flour
1 teaspoon soda
⅛ teaspoon salt
Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix soda with sour milk and add to other ingredients.
SPLIT PEA PANCAKES
2 cups split peas
2 egg whites
⅓ cup flour
1 cup milk
2 egg yolks
2 tablespoons pork drippings
⅛ teaspoon cayenne
1 teaspoon salt
1 teaspoonful baking powder
Soak peas over night, cook, and when tender, put through a food chopper and mix the ingredients. Bake on hot greased griddle.
BREAD GRIDDLE CAKES
2 cups sour milk
2 cups bread
Let stand until soft
Put through colander. For each one pint use:
1 egg
1 teaspoon soda
2 teaspoons sugar
¼ teaspoon salt
¾ cup flour
1 egg beaten
Mix well; bake at once on hot greased griddle.
OATMEAL PANCAKES
2 cups oatmeal
1 tablespoon melted fat
⅛ teaspoon salt
Add:
1 egg beaten into a cupful of milk
1 cupful flour into which has been sifted 1 teaspoonful baking powder.
Beat well. Cook on a griddle. This is an excellent way to use left-over oatmeal.
POTATO PANCAKES
2 cups of chopped potato
½ cup milk
1 egg
1 teaspoon salt
2 cups flour
5 teaspoons of baking powder
2 cups of hot water
Parboil potatoes in the skins for fifteen minutes. Pare and chop fine or put through food chopper. Mix potatoes, milk, eggs and salt. Sift the flour and baking powder and stir into a smooth batter. Thin with hot water as necessary. Bake on a greased griddle.
RICE WAFFLES
1 cup cold boiled rice
1½ cups milk
2 eggs
2 cups flour
⅓ teaspoon salt
1 tablespoon melted fat
4 teaspoons baking powder
Add milk to rice and stir until smooth. Add salt, egg yolks beaten; add flour sifted with baking powder and salt; add fat; add stiffly beaten whites.
RICE GRIDDLE CAKES
½ cup boiled rice
½ cup flour
3 tablespoons fat
1 pint milk
⅔ teaspoon salt
½ teaspoon soda
Stir rice in milk. Let stand one-half hour. Add other ingredients, having dissolved soda in one tablespoon cold water.
CORNMEAL WAFFLES
1 cup cornmeal
½ cup flour
½ teaspoon salt
2 teaspoons baking powder
¼ cup corn syrup
1 egg
1 pint milk
1 tablespoon fat
Cook cornmeal and milk in double boiler 10 minutes. Sift dry ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites.
CORNMEAL AND RYE WAFFLES
1 cup rye flour
¾ cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon melted fat
2 eggs
1¼ cups milk
Sift dry ingredients. Add beaten yolks added to milk. Add fat and stiffly beaten whites. If waffles are not crisp add more liquid.
