FIFTY MORE RECIPES FOR FIFTY BY FRANCES LOWE SMITH AUTHOR OF " RECIPES AND MENUS FOR FIFTY ' : WHITCOMB & BARROWS BOSTON 1918 Copyright 1918 By WHITCOMB & BARROWS To that Great Army of Workers Over Here and Over There Who Fight to Make the World Safe for Democracy, 442*07 PREFACE FROM the very day of America's awakening to the need of conservation, the members of the School of Domestic Science have entered heartily and enthusiastically into each succeeding plan of the Administration for conserv- ing the foods needed by our Allies. In order to do not only "our bit," but our utmost, radical changes have been made in the School menus, and much time has been given by teachers and by students of the Class of 1918 to experi- mental cookery with the various substitutes. In preparing the recipes, two definite objects have been kept in mind: the one to simplify for institutions the problem of provid- ing satisfactory meals with less sugar, less fat, and less wheat; the other to enable them to do so at minimum expense. The results of these months of work are embodied in " More Recipes for Fifty," and it is hoped that the book will be valuable in the years to come, as well as during these fateful years of the great World War. F. L. s. BOSTON, June, 1918. INTRODUCTION A recipe, called to judgment, must answer three questions : Is it practical ? Is it economical ? Is the result attractive ? These questions have to be answered in the affirmative when the recipes are planned for small groups. The answers must be still more emphatic when cooking is done for half a hundred. The first book by Miss Smith has proved its rare value to the many dietitians and institution managers who have used it. The second carries the added merit of adjustment to our increased list of staples. Before the war, we were in a rut in our kitchens. We used wheat, meat, sugar, and fats thoughtlessly and monotonously. Now, happily, cooking is lifted out of this dull routine. It has become a real adventure. On any new trail, however, we need a guide who has thoroughly explored the danger points and can guard us against them. Repeated experiments with what, in the first days of the world struggle, we called "substitutes" have produced the recipes in this book. They make a reliable and com- plete collection of palatable dishes which are not only good in theory, but entirely satisfactory in practice. ELIZABETH MACDONALD. CONTENTS PAGE FRUITS J SUBSTITUTES 9 BREADS AND ROLLS 13 GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. . . 28 CAKES AND COOKIES 5 EGGS 7 l SOUPS AND CHOWDERS 75 FISH 84 MEATS 95 LUNCHEON DISHES 118 VEGETABLES 135 SALADS AND SALAD DRESSINGS . . . . 163 SANDWICHES 181 DESSERTS I 9 INDEX . .... 215 vii FRUITS Dried Fruits If properly cooked, dried fruits are a delicious and convenient form of fruit for winter use. Comparatively few people, however, cook dried fruits properly, and the result is a strong prejudice against them. At a time when the preservation of all food is so essential, and containers are so increasingly scarce, dried fruit comes to its own. It should be used freely: for breakfast fruit, for luncheon and supper desserts, for ices and sherbets, and for other dinner desserts. Often a combination of two fruits makes a pleasant variety; as dried apples and raisins, or prunes and apricots. Wash fruit thoroughly in cold water ; drain. Add cold water to cover, and let soak from one to three days in a cold place ; the drier and harder the fruit, the longer the time required for soaking. Bring slowly to the boiling point, and without stirring cook in double boiler or in fireless cooker two or more hours, or until fruit is per- fectly tender, but unbroken. Sprinkle sugar or syrup over top of fruit, and cook twenty or thirty minutes longer; do not stir. A little salt added to the water before cooking is often an improvement; add lemon, spices, or other seasoning at same time if used. Corn syrup may be used in place of part or all of the sugar. Sweet, well-ripened fruits require little or no sugar. If the juice is watery and flavorless after cooking the fruit, turn it into a sepa- rate saucepan, and boil down to desired consistency. MORE RECIPES FOR FIFTY Cranberry Bananas 50 bananas 3 cups cranberry juice cup margarine I cup or more corn syrup Left-over cranberry juice may be used, in which case no syrup will be needed. If bananas are to be used with meat, less sweetening will be required than when served as dessert. The margarine may be omitted. Peel bananas, place in shallow agate pans ; dot over with bits of mar- garine, add half the syrup. Bake thirty minutes or until done, basting occasionally with remaining syrup. Sliced Bananas with Fruit Juice Allow one medium-sized banana to each person. Slice into sauce dishes ; dip over fruit two or three tablespoons cranberry juice which has been sweetened with corn syrup. Cherry, red raspberry, or red currant juice may be used. Or serve half a banana to each person, and with it red currants, cut oranges, or strawberries, which have stood in sugar an hour or so ; or stewed cranberries or peaches. Bananas with Orange Sauce 50 bananas f cup cornstarch 3 cups white corn syrup -J cup margarine 1 1 quarts boiling water 2 cups orange juice Bake bananas in hot oven for twenty or thirty minutes, or until they swell almost to bursting ; remove from skin. Or peel and put in casseroles to bake. Serve with hot or cold sauce: Mix cornstarch with a little cold water, and add to remainder when it boils. Boil five minutes; add FRUITS 3 margarine, syrup, one teaspoon salt, and, boil, One- minute'. Add juice and grated rind of orange. Pour over bananas before serving. Bananas with Lemon Sauce 3 cups corn syrup \ cup cornstarch ij teaspoons salt I J quarts boiling water f cup lemon juice 4 dozen bananas Mix salt and cornstarch with a cup cold water. Bring remaining water to boil, add to cornstarch, stirring con- stantly; add corn syrup and boil five minutes, then add lemon juice and grated rind. Peel bananas ; cut in halves lengthwise, then each half crosswise. Put in baking dishes, add sauce, and bake thirty minutes in moderate oven. Bananas with Sultana Sauce 25 to 50 bananas 9 tablespoons cornstarch i quart Sultana raisins I tablespoon salt 1 1 quarts water f cup lemon juice or strong f quart corn syrup vinegar Peel bananas, removing all coarse threads; place side by side in baking dishes. Wash raisins, add water, and simmer half an hour or longer, replenishing water as it evaporates ; there should be one and one-half quarts when done. Mix cornstarch, salt, and a little cold water which has been saved out. Add boding raisin water and syrup, boil two minutes; add vinegar or lemon juice, bring to boil, and pour over bananas. Bake in hot oven thirty minutes, or until bananas are done. Serve as dessert. The bananas may be baked separately, and sauce poured over them when served. In that case, boil sauce five minutes. 4 MORE RECIPES FOR FIFTY /Ene-'ritimbtfi;' of bananas depends upon size; there should be the equivalent of a small banana to each person. Stuffed Prunes 2 pounds prunes i cup chopped walnuts 3 cups chopped raisins -| cup dark corn syrup Soak prunes over night, or longer if very hard. Drain, steam thirty minutes, and remove stones. Mix raisins, nuts, and syrup ; cook five or ten minutes in double boiler ; fill prunes with mixture, and chill. Apricot and Apple Jam Soak two pounds dried apricots for one or two days in cold water to barely cover. Add four pounds peeled, cored, and sliced apple. Cover closely, and cook in oven until soft. Add about three-fourths its bulk of dark corn syrup and sugar mixed, and half a teaspoon salt. Cook until thick and uniform in color, adding more syrup or brown sugar if not sweet enough. One seeded and chopped lemon may be added if desired. Prunes and Apricots 2 pounds dried apricots 3 \ cups corn syrup or i \ pounds pitted prunes sugar Wash fruit separately and thoroughly ; add cold water to cover ; soak from one to two days. Put in double boiler or fireless kettle in alternate layers, add water in which they were soaked, and cook several hours, or until quite soft but unbroken. Add syrup without stirring; cook fifteen minutes longer in fireless or on back of range. Unpitted prunes may be used, requiring about two pounds. FRUITS 5 Apples, Italian Style Choose large, juicy, well-flavored apples, attractive in appearance. Wash and polish well, and serve in fruit dish. Pass with them Neufchatel, cottage, Roquefort, Young America, or any cheese that is not hard and dry. Cut apples in slices, and spread with cheese. Serve for luncheon dessert. Apples Baked with Syrup 50 large, tart apples i J quarts thick maple or 1 J quarts water brown sugar syrup Wash and core apples, and if skins are tough, pare the upper half. If possible, bake apples in baking pans that can be covered. Add one teaspoon salt and boiling water to syrup, pour over apples, and bake in rather hot oven an hour or more. They should be perfectly soft, even if they cook to pieces. If some apples are done first, remove from pan, and continue cooking the others. If juice seems watery, boil a few minutes after removing apples. Pour juice over apples, and chill. Serve for dessert. If apples are used for breakfast, one quart syrup is sufficient. Baked Apples De Luxe 1 8 pounds tart apples I teaspoon salt 2 quarts brown sugar i bunch mint leaves 1 1 quarts water Peel of one or two lemons Do not use apples that cook to pieces easily. Corn syrup may be used in place of sugar by leaving out one pint of water. Cut yellow peel of lemons in small pieces. Wash mint, and allow about two leaves to each apple. Pare, core, and halve apples. Put into large kettle or bean pots. Bring sugar and water to boil ; add mint, lemon, and salt. Pour O MORE RECIPES FOR FIFTY over apples, bring to boil, and cook in fireless cooker or Aladdin oven five or six hours. The apples should be unbroken and amber colored. Serve for dessert. Pickled Apples i \ pecks winter apples I pint light brown sugar i \ quarts white corn syrup I tablespoon whole cloves { quart strong vinegar I tablespoon cinnamon buds Pare, quarter, and core apples ; add remaining ingredi- ents, bring to boil five minutes, and cook two or three hours in fireless cooker or Aladdin oven. The apples should be light in color, and soft but not broken. Serve with roast pork, veal, or game. Apple Amber 12 pounds tart apples i pint boiling water i \ quarts corn or maple I teaspoon salt syrup \ cup margarine ( optional ) Pare apples and slice thin ; put into baking dishes. Mix syrup, salt, and water; bring to boil, pour over apples, and dot with bits of margarine. Cover, and bake in moderate oven until apples are tender and amber colored. They should be only slightly colored and unbroken. Leave in dishes until cold. Serve for dessert with soft custard sauce, with cream, or plain. Cranberry Sauce 4 quarts cranberries 2 quarts corn syrup i cup boiling water J teaspoon salt Wash and pick over berries. Mix remaining ingredi- ents, pour over berries ; put on back of range or on asbes- FRUITS 7 tos mat until some juice is extracted, then cook more rapidly until skins are tender and juice jellies. Serve cold. Cranberry Relish 4 quarts cranberries 3 lemons I-J quarts corn syrup 2 quarts celery cut in J teaspoon salt half-inch pieces Wash and pick over berries ; drain well. Put berries, syrup, salt, and lemon juice in kettle ; heat slowly, then boil until juice jellies. Cool partly, stir in dry celery, and put in cold place to mold. If it does not harden, serve in sauce dishes. Summer Fruit Cups Fruit cups may be served as an appetizer or as dessert. For the former, two tablespoons of the mixed fruit and juice is sufficient for each person ; but for the latter, more generous servings should be allowed. Under existing conditions, it will be found possible many times to prepare fruit cups with less sugar or syrup than heretofore, sometimes even without any. Sugar should be made into a syrup, using half as much water as sugar, and boiling it two or three minutes before adding to fruit. White corn syrup or honey may be used in place of sugar syrup. Cook currants, sour cherries, or other very acid fruit, in syrup four or five minutes, but simply pour hot syrup over raspberries, peaches, and other mild fruits. Let stand in syrup until ice cold. There are many delicious combina- tions available in native fruits from June to October: large strawberries cut in halves, sprinkled with powdered sugar, and chilled ; raspberries and currants ; diced water- melon and canned or fresh pineapple, with or without 8 MORE RECIPES FOR FIFTY lemon juice; blackberries flavored with lemon juice and nutmeg to taste; stoned cherries, with diced banana or pear or pineapple; cut peaches, stoned cherries, and a sprinkling of minced angelica. Sometimes a combination of three or four left-over fruits may be used. Winter Fruit Cups Winter fruit cups do not require syrup. Serve without sugar, or with powdered or granulated sugar sprinkled over prepared fruit before it is chilled. In order to save sugar, however, white corn syrup may be used instead. If sugar is used, do not allow more than two tablespoons to a large grapefruit. Peel grapefruit, separate sections from membrane, and cut in thirds; peel and separate oranges into sections, removing membrane ; peel bananas and cut in small dice. Winter fruits may be combined in various ways: grapefruit, Malaga grapes seeded and halved, and Maraschino cherries shredded or halved; grapefruit, canned pears, and preserved ginger chopped finely; oranges, lemon juice, and minced fresh mint; oranges, grapefruit, and bananas; oranges and apples; stewed figs cut in small pieces, lemon juice, peaches, and marshmallows. SUBSTITUTES THE problem of substitutes in cookery reduces itself to three factors : fat, sugar, and flour. FAT The first one is easily disposed of: use butter substi- tutes, oils, hardened oil, and clarified drippings in place of butter and lard in cooking. In substituting fats, it should be remembered that seven-eighths of a cup of oil or lard is the equivalent of one cup of butter; fourteen and one-half tablespoons of hardened oil is equivalent to sixteen tablespoons of butter. Also it is well to bear in mind that many of our cakes and prepared dishes have been richer in fat than at all necessary, so that it is often possible to cut down more or less the amount called for in pre-war recipes. SUGAR There are two ways of saving sugar : by making things less sweet, and by using molasses, syrups, or honey in place of all or a part of the required sugar. In nearly all of the dessert and cake recipes that we have been in the habit of using, the amount of sweetening may be reduced with satisfactory results. In substituting molasses and syrups for sugar, leave out as much liquid as there is molasses or syrup added. In using honey, deduct one- fifth cup of liquid for each cup of honey substituted. Dark cakes may be made without any sugar, or with a small amount of brown sugar in addition to the molasses 9 IO MORE RECIPES FOR FIFTY or syrup used. Add one teaspoon of soda for each cup of molasses substituted for sugar. FLOUR At first, the substitution of unfamiliar flours for wheat flour presents serious difficulties, but the acquisition of a few fundamental principles and a little practical ex- perience soon enables one to use substitute flours very satisfactorily. Corn flour is a new acquaintance to most of us, but corn meal is an old friend, although one whose possibilities we have never realized. In some sections we have been confined to white meal, in others to yellow meal. Now we have increasingly available both white and yellow flour, as well as white and yellow meal. In substituting corn products for wheat flour, use from three-fourths to seven-eighths as much. Corn flour and corn meal give the best results when combined with one-third or one-half wheat flour, as they contain so little gluten; but very satisfactory quick breads and sponge cake may be made wholly of corn. Barley flour, in particular, has been the bane of the housewife. The first barley flour put on the market was all barley, but now, under government regulation, three or four per cent wheat is added ; and the result is a flour which can be used alone or in large part in almost every- thing but yeast bread. The product is, of course, much darker, and has the characteristic barley taste unless counteracted by other flavors, but in time we shall become accustomed to that and think nothing of it. For yeast bread, from twenty-five to fifty per cent wheat flour is needed in order to give a satisfactory loaf. In many cases, a mixture of two or more substitutes gives SUBSTITUTES 1 1 better results than one alone. Brown gravies and sauces, muffins, biscuits, noodles, dark cakes, sponge cakes, and many puddings may be made wholly of barley flour. A good deal is being said about the acid in barley, and the necessity for using limewater or some other agent to counteract it. When it is remembered that entire wheat flour and corn products contain almost as much acid as barley, the necessity for neutralizing it in the one case, when it is not done in the other, seems still an open question. Yeast bread made with barley flour may have a slightly acid, but not unpleasant, flavor which increases as the bread grows older; but baking powder and soda mixtures have no noticeable acid taste. With such substitutes as cornstarch, potato flour, and rice flour, it is necessary in many cases to use from twenty-five to fifty per cent wheat, barley, or rye flour, to furnish gluten enough to make them stand up. Sponge and angel cakes may be made wholly of starch flours; "butter" cakes, muffins, and similar doughs requiring a large number of eggs, may be made with at least half of such flours. In making over old recipes, or for reversing the process when the war is over, the following table gives approxi- mately the amount of substitute flour to use in place of pastry flour, as that is the kind of wheat flour generally used in baking powder mixtures. In substituting for bread flour, use two tablespoons more to a cup than when substituting for pastry flour. For instance, use one cup instead of seven-eighths cup of barley. 12 MORE RECIPES FOR FIFTY TABLE OF SUBSTITUTIONS (Approximate) In place of one cup of pastry or winter wheat flour use : Barley flour J cup Corn flour or ) Fine corn meal} I to cup Granulated corn meal f cup Buckwheat J cup Ground rolled oats J- cup Potato flour cup Rice flour f to f cup Cornstarch ! cup For the present, at least, it is more patriotic to use largely the so-called "quick breads" in place of yeast bread. Since they do not keep as well, it is necessary to bake less and of tener. Steamed breads have an advantage over baked ones in the longer cooking, which makes them more digestible. Left-over muffins, corn bread, and other quick breads may be toasted. Wheat, barley, rye, and corn flour should be sifted before measuring ; granulated corn meal and the starches, such as cornstarch and potato flour, may be used without. The number of eggs used may be increased or decreased to suit prevailing conditions. If fewer eggs are used, add one teaspoon baking powder and two tablespoons liquid for each one omitted. If the number is increased, reverse the process, omitting the same amount of baking powder and liquid. Milk for cooking is always skim milk, unless otherwise specified. Water may be substituted for milk if necessary ; and sour milk for buttermilk, or the reverse. BREADS AND ROLLS TWENTY TO FIFTY PER CENT WHEAT FLOUR White War Bread f quart water ^ cup corn syrup I quart hot milk -J cup fat (optional) I cake yeast in f quart white corn meal ^ cup lukewarm water f quart barley flour 2j tablespoons salt 3 J quarts wheat flour Scald milk; add syrup, fat, salt, and water. Add dis- solved yeast, corn meal, and barley flour. Beat hard, then add wheat flour until stiff enough to knead. Knead thor- oughly, using more flour if necessary. Let rise over night. Do not use any flour in shaping loaves. Put in oiled pans ; let rise again until double in bulk. Bake in moderate oven one hour or more for large loaves. The crust is more tender if brushed with melted margarine or other fat, but that may be omitted if necessary. Makes six large loaves. Potato Bread I pint hot milk ^ cup corn syrup 1 quart mashed potato \ yeast cake \ cup fat (optional) I pint white corn meal 2 tablespoons salt ij quarts wheat flour Boil potatoes, put through ricer, and pack well in cup. Add milk, salt, syrup, and shortening. If left-over mashed potato is used, leave out one-half cup milk. When lukewarm add yeast, which has been dissolved in one- 14 MORE RECIPES FOR FIFTY fourth cup tepid water. Stir in corn meal, add flour, and knead well. The dough will be very stiff, but will soften in rising, on account of the moisture in potato. Let rise over night. In morning, shape and bake as White War Bread. Makes three loaves. Rye Bread I 1 quart hot milk J cup shortening j quart water I yeast cake 2 tablespoons salt I quart wheat flour i cup dark corn syrup Rye flour to knead Dissolve yeast in one-fourth cup tepid water. Add water, salt, syrup, and shortening to hot milk; cool. Add yeast and wheat flour, beating hard. Add rye flour to knead, let rise over night; shape, let double in bulk, and bake in very moderate oven about an hour and a half for large loaves, and one hour for small ones. Makes six large loaves. Rye Bread II Women's City Club of Boston if quarts hot water i| tablespoons fat | cup molasses 2 quarts rye meal 1 yeast cake I J quarts rye flour 2 tablespoons salt if quarts bread flour Dissolve yeast in one-fourth cup lukewarm water. Add molasses, salt, and fat to hot water ; cool. Add dissolved yeast, and rye meal and rye flour gradually, beating well. Add bread flour to knead as soft as possible, using more flour if necessary. Let rise over night ; shape, let rise till double in bulk, and bake in very moderate oven, about an BREADS AND ROLLS 15 hour for small loaves, and an hour and a half for large ones. Makes six large loaves. Rye and Potato Bread 1 quart hot milk or water J cup corn syrup 2 quarts mashed potato 2 yeast cakes in J cup fat | cup water 3 tablespoons salt 4 to 5 quarts rye flour Boil potatoes, and put through ricer before measuring. Left-over mashed potato may be used by omitting one cup liquid. Add hot milk to potato; cool. Add salt, syrup, melted fat or oil, dissolved yeast, and rye flour to knead into very stiff dough. This is very necessary, because the dough softens in rising, on account of moisture in potato. Makes six large loaves. Raisin Rye Bread Before shaping into loaves, add three or four cups washed and dried raisins to Rye Bread I or II. Bake in small pans. Serve with coffee and cheese for luncheon dessert. Oatmeal War Bread 2 quarts boiling water 2 tablespoons salt J cup fat I quart rolled oats i cup molasses I pint corn meal i yeast cake in i quarts barley flour J cup tepid water i J quarts bread flour Mix oats, meal, salt, and fat ; add boiling water ; cool. Add yeast, molasses, bar ley flour, and bread flour to knead, using more if necessary. Finish as Rye Bread. Rye flour may be used in place of barley. Makes six loaves. l6 MORE RECIPES FOR FIFTY Barley Bread I quart hot milk I yeast cake in 1 quart cold water J cup tepid water ^ cup brown sugar 3 quarts barley flour 2 tablespoons fat 3 quarts bread flour 2 tablespoons salt or enough to knead Add water to scalded milk ; add salt, sugar, melted fat, dissolved yeast, and barley flour. Add bread flour to knead as soft as can be handled. Let rise over night, or start bread in morning, using double the amount of yeast. Shape loaves when dough is light. Use no flour in shap- ing. If sticky or soft, brush board with oil, or cut bread down well with knife and turn into pan without shaping. Brush with oil or melted fat. Let rise, and bake in very moderate oven about a fourth longer than for wheat bread. Makes six large loaves. Bran and i quart hot milk i quart cold water 2 tablespoons salt i yeast cake in i cup tepid water Barley Bread i cup fat (optional) i cup molasses f quart bran i^ quarts bread flour Barley flour to knead Scald milk; add water, salt, molasses, melted fat, dis- solved yeast, and bran. Beat thoroughly, add bread flour, and barley flour to knead. Keep as soft as can be handled. Let rise over night; shape in loaves, brush with oil or melted fat, let rise until double in bulk. Bake an hour or more, according to size of loaves, in moderate oven. Makes six large loaves. BREADS AND ROLLS I? Yami-Dami Bread I quart boiling water 2 tablespoons salt 1 cup rye meal I yeast cake in 2 cups corn meal \ cup cold water \ cup shortening i \ quarts bread flour I cup molasses I quart rye or barley flour Mix corn and rye meal, add boiling water, stir until smooth. Add salt, fat, and molasses ; cool. Add dissolved yeast and bread flour. Beat well, and add rye or barley flour to knead as soft as can be handled. Let rise over night; shape, let rise until double in bulk, and bake an hour or more in moderate oven. Makes three large loaves. Coffee Bread 2 yeast cakes 2 cups corn syrup 1 pint scalded milk \ teaspoon mace 2 quarts barley flour 3 cups mixed fruit 3 cups white corn flour i teaspoon salt ij cups shortening 3 eggs, well beaten Dissolve yeast in one-fourth cup cool water. Add short- ening, salt, and syrup to hot milk; cool. Add eggs, and flour sifted with mace or cinnamon. Chop citron; wash and dry raisins; mix fruit with a little of the flour, then combine with first mixture. Beat well, let rise over night ; pour into oiled shallow pans to depth of one inch. Brush with milk, and sprinkle generously with sugar mixed with mace or cinnamon. Let rise until about double in height. Bake in rather hot oven forty-five minutes, or until done. 1 8 MORE RECIPES FOR FIFTY Date Bread 2 quarts warm white I yeast cake dissolved in corn meal mush % cup lukewarm water 1 pint brown sugar 4 cups cut walnut meats 4 teaspoons salt 5 cups stoned dates J cup shortening i \ quarts barley flour Mix first four ingredients; add dissolved yeast and barley flour. Add wheat flour to knead thoroughly. In morning, or after first rising, knead nuts and dates into dough ; shape in loaves, let rise until double in bulk. Bake from fifty to sixty minutes, or until done. It should be thoroughly cold before cutting. Makes three loaves. Crumb Bread 2 quarts hot water i yeast cake 1 cup molasses i J quarts crumbs i^ tablespoons salt 2 quarts rye flour J cup fat (optional) 2 quarts wheat flour Use any kind of left-over muffins, corn bread, or dark bread. Dry thoroughly, and put through meat chopper before measuring. Add hot water, fat, molasses, and salt ; cool. Add yeast, which has been dissolved in one-fourth cup lukewarm water, and wheat flour. Add rye flour to knead, using more if necessary. Finish as White War Bread. Barley flour could be used in place of rye. Makes six loaves. Cereal Bread 2 quarts left-over cereal i yeast cake in 1 cup molasses \ cup tepid water 2 tablespoons fat i \ quarts barley flour i \ tablespoons salt i J quarts wheat flour BREADS AND ROLLS IQ Work molasses, salt, dissolved yeast, and melted fat into cereal, using wooden or heavy iron spoon. Add barley flour, and wheat flour to knead well. If cereal is quite moist, more flour will be required, but do not make stiffer than necessary in order to knead well. Finish as White War Bread. Makes four small loaves. Potato Rolls | cup shortening 3 cups hot milk f to i cup sugar I yeast cake in 1 1 tablespoons salt 2 tablespoons tepid water 1 1 quarts mashed potato 3 quarts bread flour Half barley flour may be used if desired. The sugar may be omitted. Put boiled potatoes through ricer ; pack lightly to measure. Add hot milk, salt, shortening, sugar ; cool. Add yeast, and flour gradually ; it will be very stiff dough. Knead well, let rise over night. In morning, shape in balls about one and one-half inches in diameter. Place in oiled pans, barely touching each other. Do not use flour, but keep fingers well oiled. It is not necessary to take dough on board at all. Let double in bulk, bake in hot oven. Makes about six dozen medium-sized rolls. Barley Rolls I pint Scalded milk | yeast cake dissolved in 1 pint water 2 tablespoons tepid water f cup shortening I J quarts wheat flour 2 tablespoons salt i quarts barley flour, or J cup sugar enough to knead A pint of white corn meal or corn flour may be substi- tuted for one pint of wheat flour. Add water, salt, sugar, 2O MORE RECIPES FOR FIFTY and shortening to hot milk. When lukewarm, add yeast and wheat flour ; beat well ; add barley flour to knead as soft as dough can be handled. Let rise over night. In morning, brush board with oil, and without disturbing dough, turn it upside down on board. Roll to about an inch in thickness, cut in small rounds, and place barely touching each other in pans. When light, bake in hot oven twenty to thirty minutes. Or roll to one-half inch in thick- ness, and shape like Parker House Rolls. Makes about six dozen. Rye Rolls i pint scalded milk 2 tablespoons salt i pint water ^ yeast cake in 3 cup shortening | cup tepid water 4 tablespoons sugar or i \ quarts bread flour dark corn syrup 2 quarts rye flour One pint barley flour or corn meal may be substituted for a pint of bread flour. Make as Barley Rolls. In morn- ing, shape in smooth balls about one and one-half inches in diameter. Place barely touching each other in well- oiled pans. Let double in bulk, and bake in hot oven. Indian Clover Leaf Rolls f quart corn flour cup shortening or bolted corn meal 2 tablespoons salt i quart hot milk J cup corn syrup i yeast cake dissolved in i pint rice or barley flour \ cup tepid water 2 quarts wheat flour The proportion of wheat flour may be decreased with fairly good results by using more corn or barley flour. Pour hot milk over corn meal ; let stand until lukewarm. BREADS AND ROLLS 21 Add remaining ingredients, kneading dough until it is soft, smooth, and elastic. Let rise over night. In morn- ing, cut down with knife and let rise again, or shape at once. Grease muffin pans, and into each put three balls about an inch in diameter. Keep fingers well oiled in shaping rolls, but use no flour. Let fully double in bulk. Bake in hot oven thirty minutes, or until done. Makes five or six dozen rolls. Raised Rye Meal Biscuit 1 quart scalded milk 2 quarts rye meal or milk and water I pint corn or rye flour 2 tablespoons salt Wheat flour to knead i cup molasses I yeast cake dissolved in I cup shortening ^ cup tepid water Heat milk; add molasses, salt, and shortening; cool. If corn meal, instead of corn flour, is used, turn hot milk over it before adding other ingredients. Add yeast, rye meal, and wheat flour to make a dough as soft as can be kneaded. Knead well; let rise over night. In morning, shape in balls about one and one-half inches in diameter. Keep fingers well oiled while shaping. Place in pans to barely touch each other. Let double in bulk. Bake in hot oven thirty minutes, or until done. Raised Corn Meal Muffins | quart hot milk i yeast cake in J quart water J cup tepid water 1 cup shortening 5 quart wheat flour i cups corn syrup I J quarts corn meal 2 tablespoons salt f quart barley flour 22 MORE RECIPES FOR FIFTY Scald milk ; add shortening, salt, syrup, and water ; cool. Add remaining ingredients ; let rise over night. Beat well. Fill oiled muffin pans half full ; let rise until nearly double in bulk. Bake in hot oven forty-five minutes, or until done. QUICK BREADS WHEATLESS BREADS Quick Barley and Corn Bread 2j quarts barley flour J cup baking powder i quart fine corn meal 2 teaspoons soda I quart corn syrup I quart sour milk or 2,\ tablespoons salt buttermilk Sift dry ingredients together ; add milk and syrup. Mix quickly, without much beating. Fill well-oiled pans half full. Bake in slow oven from one to one and one-half hours. Corn flour may be used in place of corn meal. Small loaves are more satisfactory than large ones. Makes four small loaves. Quick Oat Bread i \ quarts oat flour or i \ quarts sour milk rolled oats f cup water i \ quarts barley flour 2 cups molasses | quart corn flour 3 tablespoons salt if tablespoons soda J cup baking powder If rolled oats are used, put through fine food chopper before measuring. Sift dry ingredients together ; add re- maining ingredients, beat well, and fill oiled bread pans half full. Bake in slow oven from one to one and one-half hours. Makes four small loaves. BREADS AND ROLLS 23 Quick Bran Bread 2j quarts barley flour I quart corn syrup i quart corn meal 2 tablespoons salt f quart bran I tablespoon soda i J quarts sour milk J cup baking powder Mix and bake as other quick breads. Quick Buckwheat Bread I J quarts buckwheat flour J cup baking powder 1 J quarts corn meal I J cups molasses 2 tablespoons salt i J quarts sour milk or i J tablespoons soda buttermilk Mix and bake as Quick Barley Bread. Raisin Bread Use any quick bread recipe. Wash one quart seeded or seedless raisins; dry thoroughly, and mix with flour before adding liquid. Bake in slow oven. Serve as bread, or with coffee and cheese for luncheon dessert. It should be perfectly cold before cutting. Date Bread Make as Raisin Bread, substituting three or four cups stoned and cut dates in place of raisins. Bake in slow oven, and serve cold. Nut Bread To any quick bread add two cups coarsely cut walnuts or pecans, and two or three cups dates, cut in small pieces and mixed with flour before liquid is added. Bake in slow oven, and serve as Raisin Bread. 24 MORE RECIPES FOR FIFTY Brown Bread I 1 J quarts corn meal 4 teaspoons salt 1 1 quarts rye flour 2 cups raisins 2 tablespoons soda 2 quarts sour milk 4 tspns. baking powder 3 cups molasses Mix and sift dry ingredients ; add raisins, molasses, and milk. Fill oiled molds half or two-thirds full. Steam three and one-half hours. Remove from molds, and put in oven to dry for a few minutes. Makes six or more loaves, according to size of molds. Brown Bread II i quarts corn meal f quart water i^ quarts rye meal 2 tablespoons salt f quart molasses 4^ teaspoons soda | quart sour milk 2 cups raisins (optional) Mix and steam as Brown Bread I. New England Brown Bread f quart stale bread or f quart corn meal muffins crumbled in f quart buckwheat flour i quart cold water i tablespoon salt ij cups molasses 2 tablespoons soda f quart rye meal 2j cups cold water Graham may be used in place of buckwheat. Use any stale crusts or crumbs of corn bread, muffins, and other dark breads. If dried and ground crumbs are used, take only two cups. Soak crumbs in water over night; in morning, rub through colander. Sift together dry ingredi- ents ; add to first mixture alternately with cold water and BREADS AND ROLLS 25 molasses. Fill oiled brown bread molds two-thirds full; steam three hours. Serve with any kind of beans or with fish. Makes six or more loaves. War Brown Bread i quart corn meal I J tablespoons salt i quart rolled oats 2 cups molasses 1 quart barley flour J cup baking powder 2 teaspoons soda 2 quarts milk or water Put rolled oats through meat chopper. Sift remaining dry ingredients together; add ground oats, molasses, water, and milk. Beat well. Fill oiled molds about two- thirds full ; steam three hours or more. Buckwheat Brown Bread I quart corn meal 2 tablespoons soda i quart buckwheat flour \ quart molasses i quart barley flour 2 quarts sour milk or 4 teaspoons salt buttermilk Mix and steam as War Brown Bread. Steamed Corn Bread 3 quarts corn meal i cup white corn syrup 3 quarts sour milk 2 tablespoons salt f cup fat (optional) 8 well-beaten eggs 2 tablespoons soda Sift dry ingredients, add remaining ingredients. Fill oiled molds half or two-thirds full, and steam three to four hours. 26 MORE RECIPES FOR FIFTY Steamed Barley and Corn Bread 1 1 quarts barley flour -J cup baking powder 1 1 quarts corn meal or 3 cups water corn flour 3f cups sweet milk 2| tablespoons salt 2j cups corn syrup Mix and steam as Brown Bread I. Steamed Nut Bread I quart corn meal I pint sour milk I J quarts Graham flour ij cups molasses i tablespoon salt 2 well-beaten eggs I tablespoon soda i or 2 cups nuts I pt. sweet milk or water 2 cups raisins Mix fruit with a little of the measured flour. Sift dry ingredients together. Beat eggs, add milk and molasses ; combine mixtures. Add fruit and nuts, turn into oiled molds, steam three or more hours. Serve cold or nearly so. WITH WHEAT FLOUR Quick Nut Bread I 1 1 quarts Graham flour i tablespoon salt f quart pastry flour i tablespoon soda 3 tbspns. baking powder i J quarts sour milk 2 cups brown sugar 3 cups nut meats Measure Graham before sifting. Sift dry ingredients together ; add milk and coarsely chopped nuts. Bake in rather slow oven an hour or more, according to size of loaf. Makes three large loaves. BREADS AND ROLLS 2/ Quick Nut Bread II i J quarts Graham flour 2 teaspoons soda f quart bread flour 2 cups water 4 tbspns. baking powder 2j cups sweet milk 1 1 cups brown sugar I J cups molasses I tablespoon salt 2 to 4 cups walnut meats Sift Graham, and return bran to flour before measur- ing. Sift flour, salt, soda, and baking powder together; add Graham. Mix sugar, molasses, milk, and water, and add to dry ingredients. Beat thoroughly ; add coarsely cut nuts. Bake in bread pans, in slow oven, from one and one- half to two hours. Serve cold. Makes three large loaves. Quick Date and Nut Bread I 1 quarts pastry flour 3 eggs J quart Graham flour I J cups molasses I tablespoon salt f quart sour milk i tablespoon soda i J cups walnuts J cup baking powder 3 cups cut dates Sift Graham, and return bran before measuring. Cut nuts into coarse pieces. Wash, dry, stone, and cut dates in pieces ; mix with a little of the measured flour. Sift dry ingredients together. Beat eggs, add milk and molasses ; combine mixtures, add dates and nuts. Bake in oiled bread pans from one and one-half to two hours. Serve cold. Makes three large loaves. GRIDDLE CAKES, MUFFINS, BISCUIT, etc. Barley Popovers 2\ quarts milk 10 eggs, well beaten 2| teaspoons salt 2j quarts barley flour Mix salt with flour. Make large hole in center and add milk, stirring constantly in ever-widening circles until all the flour has been used. Beat eggs thoroughly, then add to flour mixture ; beat about two minutes with Dover egg- beater. Fill hot, oiled muffin pans two-thirds full; bake in rather hot oven from forty-five to sixty minutes. The popovers should double in size and have a good crust all over, otherwise they will be soft instead of crisp. Avoid having oven so hot as to burn them on top before brown- ing sides and bottom. If batter is too thick, they will not be hollow. Makes five dozen large popovers. Rye Popovers 2 quarts milk 10 eggs, well beaten 2 teaspoons salt 2 quarts rye flour Make and bake as Barley Popovers. One-third wheat flour may be used in place of rye. Buckwheat Griddle Cakes 3 quarts buckwheat flour \ cup molasses J cup baking powder f quart milk 2 tablespoons salt 3 quarts water 28 GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 2Q Sift dry ingredients together twice, add milk, water, and molasses to which half a teaspoon soda has been added. Cook at once on hot, well-oiled griddle. The batter should be so thin that cakes are ready to turn almost at once. Crumb Griddle Cakes 3 qts. soft, stale crumbs I quart barley flour 12 eggs, beaten separately 3 quarts hot milk 2 tablespoons salt J cup baking powder Use stale muffins, brown bread, or any dark bread. If dried and ground crumbs are used, one and one-half quarts would probably be sufficient. Pour hot milk over crumbs, and let stand until cool. Add yolks, and flour which has been sifted with salt and baking powder. Three- fourths cup melted fat may be added, but cakes are very good without it. Fold in stiffly beaten whites. Cook slowly on well-oiled griddle. Corn Griddle Cakes 3 qts. corn flour, or white 2 tablespoons salt or yellow corn meal 3 quarts sour milk 2 tablespoons soda 8 eggs Sift dry ingredients together; add milk and beaten yolks. Fold in stiffly beaten whites ; or yolks and whites may be beaten together and added with milk. Cook on moderately hot griddle. Corn meal griddle cakes should cook rather slowly, to insure best results. The batter is quite thin. Makes about one hundred cakes. 3O MORE RECIPES FOR FIFTY Corn and Potato Griddle Cakes 2 quarts corn meal 3 quarts sour milk 1 quart mashed potato ^ quart sweet milk 2 tablespoons soda 8 egg yolks 2 tablespoons salt 8 egg whites Sift dry ingredients. Beat yolks, add mashed or riced potato, beating until smooth and thoroughly mixed. Add milk, and combine with dry ingredients. If left-over mashed potato is used, it will probably be necessary to omit part of sweet milk. Fold in stiffly beaten whites. Cook on moderately hot griddle. Barley Griddle Cakes 3 quarts sour milk 2 tbspns. baking powder 2 tablespoons salt 4 quarts barley flour 2 tablespoons soda 6 well-beaten yolks ^ to f cup shortening 6 stiffly beaten whites Sift dry ingredients. Add milk, melted shortening, and yolks. Fold in whites, and cook on hot griddle. Makes a hundred good-sized cakes. Less flour may be used if preferred. Rice Griddle Cakes 2.\ quarts boiled rice I \ tablespoons salt 2 J quarts barley flour 2,\ quarts milk \ cup baking powder 8 eggs, beaten separately Stir salt and milk into hot rice. Cool ; add yolks, and flour which has been sifted with baking powder. Fold in stiffly beaten whites, and cook on hot griddle. GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 3! Green Corn Griddle Cakes 3 quarts green corn pulp I quart sweet milk scraped from cobs -J to f cup shortening IO eggs, beaten separately ij quarts barley flour 2 tablespoons salt J cup baking powder Mix and cook as Barley Griddle Cakes. Barley Waffles 4 quarts barley flour 3 quarts milk 2 tablespoons salt 16 eggs, beaten separately J cup baking powder i| cups shortening Sift dry ingredients together ; add milk and well-beaten yolks, then melted fat. Fold in stiffly beaten whites. Heat one side of waffle iron ; turn, and heat other side. Grease both sides well. Put tablespoonful of mixture in each compartment, near center of iron. Cover, and turn almost at once. Cook until brown on both sides. Corn Waffles 2 quarts corn meal | cup baking powder 2 quarts barley flour 3 quarts milk 2 tablespoons salt 16 eggs, beaten separately cup shortening Make and cook as Barley Waffles. Rice Waffles 2 quarts cooked rice 3 quarts milk 3 quarts barley flour 1 6 well-beaten yolks cup baking powder 16 stiffly beaten whites 2 tablespoons salt i| cups shortening Mix and cook as Barley Waffles. Other cereals may be used in place of rice. 32 MORE RECIPES FOR FIFTY Buckwheat Waffles 4 quarts buckwheat flour I teaspoon soda 2 tablespoons salt 4 quarts milk \ cup baking powder \ cup shortening i cup molasses 16 eggs, beaten separately Mix and cook as Barley Waffles. Virginia Waffles 1 \ quarts boiling water \ cup baking powder 2 cups white corn meal 3 tablespoons salt 1 \ quarts milk 8 egg yolks 2 quarts barley flour 8 egg whites | cup sugar cup shortening Cook meal in water twenty minutes. Cool ; add sugar, well-beaten yolks, milk, and melted fat. Sift dry ingredi- ents, combine mixtures, and fold in stiff whites. Cook as Barley Waffles. Rye Biscuit I 3 quarts rye flour \ cup baking powder 2 tablespoons salt 4^ cups milk, or milk | cup shortening and water Sift dry ingredients together ; cut and rub in shorten- ing. Mix lightly with milk to as soft a dough as can be handled. Do not knead or work in more flour, but pat dough with floured hands until it can be rolled without sticking. Roll to three-fourths inch thickness, cut in small rounds ; place in greased pans to barely touch each other. Bake in hot oven fifteen minutes, or until done. It is well GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 33 to begin baking on lower grate, then finish on upper, so as to brown top of biscuit without overbaking bottom. If floury on top, brush with milk before baking. Rye Biscuit II Make as Rye Biscuit I, using half wheat and half rye flour. Barley Biscuit I 2 quarts barley flour 2 tablespoons salt i quart pastry flour f cup shortening J cup baking powder 4f cups milk or water Mix, roll, and bake as Rye Biscuit. The dough should be as soft as can be handled. Barley Biscuit II 1 1 quarts barley flour J cup baking powder 1 1 quarts corn meal f cup shortening 1 tablespoon soda I J quarts sour milk 2 tablespoons salt I cup or more water Sift dry ingredients together ; rub in shortening. Add sour milk and water to make a dough as soft as can be handled. Roll, cut, and bake as Rye Biscuit. Oaten Biscuit Make like Barley Biscuit I or II, substituting oat flour, or rolled oats which have been ground and sifted. 34 MORE RECIPES FOR FIFTY War Biscuit I quart rice flour or 2 tablespoons salt f quart potato flour \ cup baking powder I quart barley flour i cup shortening 1 quart pastry flour Milk to moisten Mix, roll, cut, and bake as Rye Biscuit. Make as soft as can be handled. Rye Meal Biscuit 2 quarts rye meal \ cup baking powder 1 quart pastry flour 6 tablespoons sugar 4 cup shortening Milk or water to make a 2 tablespoons salt soft dough Make and bake as Rye Biscuit. Corn Biscuit i \ quarts pastry flour 2 tablespoons salt 1 4 quarts white corn f cup shortening flour or meal i J quarts or more milk cup baking powder or water Make and bake "as Rye Biscuit, keeping dough* as soft as can possibly be handled. Quick Corn Rolls Make like Corn Biscuit. Roll out to one-half inch thick- ness ; brush with melted fat or oil. Fold like Parker House Rolls. Place one inch apart, to allow for rising and spreading. If tops are floury, brush with melted fat or milk. Bake in quick oven twenty minutes, or until done. Makes about six dozen medium-sized rolls. GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 35 Maple Biscuit Use any biscuit recipe. Make as soft as can be handled, roll to one-half inch in thickness, and cut in rounds. Brush half of them with softened butter substitute ; spread with brown or grated maple sugar ; put together in pairs. Place in oiled pans, barely touching each other, and bake in hot oven. Maple Rosettes 2j quarts pastry flour 4 cup baking powder 4 quart white corn meal 4j or more cups milk, or 1 J cups shortening milk and water 2 tablespoons salt I quart shaved maple sugar I cup oleomargarine A larger proportion of white corn meal may be used, or pastry flour alone, when not necessary to save wheat. Mix and sift dry ingredients together. Cut and rub in shortening. Add milk to make as soft as possible. Be careful not to knead in flour in rolling. Roll out to one- half inch in thickness. Cream oleo and sugar together until soft enough to spread. Spread thick layer on dough ; roll like jelly roll. Cut in three-fourths inch slices ; place flat side down, and barely touching each other, in oiled pans. Bake twenty minutes or more in hot oven. Brown sugar, with a tablespoon maple flavor, may be substituted for maple sugar. Orange Rolls Prepare dough as for Cinnamon Rolls or Maple Ro- settes. Spread with softened butter or margarine, and cover with granulated sugar which has been moistened with orange juice and mixed with grated rind. Be careful not to use too much orange juice. Bake in hot oven. Lemon juice may be used in same way. 36 MORE RECIPES FOR FIFTY Spoon Corn Bread 4 quarts water i cup fat or oil 2 quarts milk 4 tablespoons salt 2 quarts white corn meal 12 eggs Put water and corn meal in double boiler, bring to scald- ing point, and cook fifteen minutes longer; add milk. When lukewarm, add well-beaten eggs and other ingredi- ents. Bake in well-oiled baking dishes one hour, or until a knife comes out clean. Serve from dish with spoon. Corn Dodgers 3 quarts corn meal 4 tablespoons oil or fat 2 tablespoons salt 2\ quarts boiling water Add salt and fat to corn meal, then the boiling water. Beat well ; cool. Form into flat cakes about two and one- half inches in diameter and one-half inch thick. Bake thirty to sixty minutes in very hot oven. They should be crisp, and are eaten with butter or gravy with the meat or vegetable course. If preferred soft inside, make them from three-fourths to an inch in thickness. They are better when cooked very slowly on a griddle on top of the stove, but with gas it is difficult to do it satisfactorily. Corn Meal Puffs i J quarts corn meal i \ quarts milk I J quarts pastry flour \ cup shortening 5 tbspns. baking powder ij tablespoons salt 1 1 quarts boiling water 10 eggs Pour boiling water over corn meal; add shortening; beat well, cool. Sift dry ingredients together. Beat yolks GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 37 thoroughly, add milk, and combine mixtures. Fold in stiffly beaten whites, fill pans half full, and bake in hot oven from forty-five to sixty minutes for large muffins. Four and one-half to five cups barley flour may be substi- tuted for pastry. Hoe Cake 2 J quarts boiling water I tablespoon salt 1 4 quarts corn meal J cup shortening Mix thoroughly ; spread in well-greased pans to depth of one-half inch. Bake in hot oven from forty-five to sixty minutes. Break in pieces and serve hot. Corn Meal Gems 3 quarts yellow corn meal 2 tablespoons salt if cups pastry flour f cup shortening cup baking powder 2 quarts milk J cup sugar 2 J cups water Mix and sift dry ingredients; add milk, water, and melted shortening. Beat well. Bake in moderately hot oven forty-five to sixty minutes for large muffins. Hav- ing no eggs and so little wheat flour, these muffins are close in texture. Molasses Corn Bread 1 1 quarts corn meal \ cup shortening 1 \ quarts buckwheat 2 cups molasses 2 tablespoons salt I J quarts sour milk if tablespoons soda i cup water 3 tablespoons baking powder Mix and sift dry ingredients ; add milk, water, molasses, and shortening. Beat well. Bake in shallow pans in mod- erate oven thirty minutes, or until done. 38 MORE RECIPES FOR FIFTY Green Corn Puffs i J quarts fresh or canned i quart barley flour sweet corn i^ cups corn meal 12 to 14 eggs 6 tbspns. baking powder 3J cups milk 2 tablespoons salt If fresh corn is used, remove husks and silk, and shave off kernels halfway to cob ; then scrape clean with knife. Sift dry ingredients together. Beat eggs thoroughly, add milk and corn, and combine with first mixture. Barley flour may be used in place of corn meal if preferred. Bake an hour or so in moderate oven, increasing heat during last half of time. Serve with meat course at dinner, or for breakfast. Potato Corn Muffins i quarts corn meal 6 eggs | cup sugar ij quarts riced potato 2 tablespoons salt i| quarts milk | cup baking powder f cup shortening Put hot boiled potato through ricer ; pack lightly in cup to measure. Sift dry ingredients together. Beat egg yolks, add potato and milk ; combine mixtures, add melted short- ening. Beat well, and fold in stiffly beaten whites. Bake in hot oven forty-five minutes, or till done. One cup pastry flour may be added. Raisin Corn Muffins i-J quarts corn meal i cup corn syrup 1 1 quarts pastry flour f cup shortening 2 quarts boiling water 2 tablespoons salt 8 tbspns. baking powder 6 eggs 3 cups raisins ' \ GRIDDLE CAKES, MUFFINS, BISCUIT, ETC. 39 Wash and dry the seeded raisins, and mix with a little of the measured flour. Scald meal with hot water ; add salt, corn syrup, and shortening ; cool, and add well-beaten yolks. Sift flour and baking powder together; combine mixtures, beat well, and add raisins. Fold in stiffly beaten whites. Bake forty-five minutes or more in rather hot oven. Five and one-fourth cups barley flour may be used in place of pastry flour. Fairy Corn Bread 2| quarts corn meal 7 tbspns. baking powder 3 1 quarts milk 4 tablespoons brown sugar i \ tablespoons salt 20 well-beaten egg yolks \ cup shortening 20 stiffly beaten egg whites Pour scalding hot milk over corn meal ; add shortening, salt, and sugar ; cool. Add well-beaten yolks and baking powder, and beat thoroughly, in order to mix in baking powder evenly. A little cold milk may be kept out to mix with baking powder. Fold in whites, and pour into shallow, well-oiled pans to depth of half an inch or more. Bake in hot oven twenty to thirty minutes. This corn bread is very light and delicate in texture. Golden Corn Bread I \ quarts yellow meal j cup baking powder 4| cups rice flour , i-| quarts milk f cup sugar, or less I cup water -J cup shortening 2 tablespoons salt Mix and sift dry ingredients together; add liquid and melted shortening. Beat well. Bake in shallow pans or in muffin pans. Six cups pastry flour may be used in place of rice flour. 4