How to use corn meal, oat meal, barley, buckwheat, potatoes, rice, etc, and save wheat flour : best war time recipes

              HOW TO USE CORN MEAL, OAT
MEAL, BARLEY, BUCKWHEAT,
POTATOES, RICE, Etc.,
AND SAVE WHEAT FLOUR.
BEST WAR TIME RECIPES
ROYAL BAKING POWDER CO.
NEW YORK
..
UNITED STATES FOOD ADMINISTRATION
WASHINGTON
W.ss Ruth Watson,
c/o Royal Baking Powder Co ••
l'i'ew Yorlt City.
Dear Madam:
Ausust 1st, 193,'1.
Replying to your recent communica­tions,
the use of baking powder breads made of
corn and other coarse flours instead of patent
tvheat flour is recommended by the Conservation
Division of the Food A<lministration. The wheat
1
-
needed for export is t.lms conserved, and at the
same time healthful. food for our own people is
providedo ~e circulation of recipes provid-ing
for these uses would be of ase:!.etenoe in carr.y-
1ng cut our plans.
('
Poyal Baki:-:g Powder Co
___ I
This booklet is dedicated to the house­wives
of the United States who are
assisting the Government in its work
through the Food Administration.
The recipes have been carefully tested
and if used according to directions
will make delicious, wholesome and
appetizing food.
The different kinds of flour specified
in the recipes have been recommended
by the U. S. Food Administration to
be used in place of white flour. If any
of them are not readily obtainable,
other non. wheat flours which are
available may often be substituted
with good results.
All measurements are level.
Corn Bread
1 ~ cups corn meal 1 tablespoon suga~
:y,J cup flour 1 teaspoon salt
4 teaspoons Royal Baking Powder 1 ~ cups milk
2 tablespoons shortening
Mix thoroughly dry ingredients, add milk and melted shorten­ing;
beat well and pour into well greased pan or muffin tins and
bake in hot oven about 25 minutes.
Spider Corn Bread
1 egg 2 tablespoons sugar
1% cups milk and water 1 teaspoon salt 1
1 cup corn meal 2 teaspoons Royal Baking Powder
3/a cup flour .1 tablespoon shortening
Beat egg in bowl and add one cup milk and water; stir in corn
meal, flour, sugar, salt and baking powder which have been sifted
together; turn into frying pan in which shortening has been
melted. Pour on remainder of milk and water, but do not stir.
Bake about 25 minutes in hot oven. There should be a line of
creamy custard through the bread.. Cut into triangles and
serve.
Wafer Corn Bread
2 cups corn meal 1 tablespoon shortening
2 teaspoons Royal Baking Powder 1 egg
~teaspoon salt 2 cups milk
2 tablespoons molasses (if desired)
Mix thoroughly corn meal, baking powder and salt. Add melted
shortening, molasses, well beaten egg and milk. Beat well. Pour
into greased shallow pans, (the batter should be about :y,J inch
deep) and bake in hot oven until brown on both sides. The
bread should be less than Yz inch thick when baked.
Corn Bread with Rye, Barley or Oat Flour
1 cup corn meal 1 teaspoon salt
1 cup rye, barley or oat flour 1 cup milk
2 tablespoons sugar 1 egg
5 teaspoons Royal Baking Powder 2 tablespoons shortening
Sift dry ingredients into bowl; add milk, beaten egg and melted
shortening. Stir well. Put into greased pan, allow to stand in
warm place 20 to 25 minutes and bake in moderate oven 40 to
45 minutes.
Barley Bread
2 cups barley flour 1 teaspoon salt
1 cup white flour 1 tablespoon corn syrup
5 teaspoons Royal Baking Powder 1 tablespoon shortening
1 Yz cups water and milk
Sift dry ingredients; add liquid slowly to make a stiff dough;
add syrup and melted shortening; mix and put into greased
bread pan and allow to stand in warm place 25 to 30 minutes.
Bake in moderate oven 30 to 45 minutes.
Oatmeal Bread
1 cup flour 1 Yz cups cooked oatmeal or
1 Yz cups corn meal rolled oats
1 teaspoon salt 1 egg
5 teaspoons Royal Baking Powder 2 tablespoons shortening
2 tablespoons sugar 1 cup milk
Sift together flour, corn meal, salt, baking powder and sugar;
add oatmeal. Add beaten egg, melted shortening and milk.
Mix well and bake in greased shallow pan in moderate oven
40 to 45 minutes.
Rice or Potato Bread
1% cups scalded milk
1 Yz cups corn meal
1 tablespoon shol"tening
1 egg
4 teaspoons Royal Baking Powder
1 teaspoon salt
% cup boiled rice or fresh
mashed potatoes
Pour scalded milk over com meal and add shortening. B~at
egg until very light and add slowly. Cool and add baking
powder and salt. Mix well and add the rice or potatoes. Bake
in greased shallow pan in hot oven 30 minutes.
Nut or Raisin Bread
. 3 cups graham or barley flour y.t cup sugar or corn syrup
5 teaspoons Royal Baking Powder 1 cup chopped nuts (not too
1 Yz teaspoons salt fine) or 1 cup seeded raisins
1 Yz cups milk and water washed and floured
Mix together flour, baking powder and salt; add milk and water,
sugar or corn syrup and nutmeats or raisins; mix well and put
into greased loaf pan, allow to stand 30 minutes in warm place.
Bake in moderate oven 40 to 45 minutes.
Prune Bread
2~ cups entire wheat, rye or 4 teaspoons Royal Baking Powder
barley flour 1 cup milk
~ cup sugar 1 cup prunes
1 teaspoon salt 1 tablespoon shortening
Wash prunes, soak several hours, drain, stone and chop. Mix
flour, . sugar, salt and baking powder; add milk and beat well.
Add prunes and melted shortening. Put into greased bread
pan, allow to stand 20 to 25 minutes in warm place and bake
in moderate oven one hour. (Dates may be used instead of
prunes.)
Rye Rolls
4 cups rye flour
1 teaspoon salt
6 teaspoons Royal Baking Powder
1~ cups milk
1 tablespoon shortening
Sift together dry ingredients, add milk and melted shortening.
Knead on floured board; shape into rolls. Put into greased
pans and allow to stand in warm place 20 to 25 minutes. Bake
in moderate oven 25 to 30 minutes.
•
Peanut Butter Bread
2 cups rye, barley or oat flour ~ cup peanut butter
4 teaspoons Royal Baking Powder ~ cup sugar or corn syrup
1 teaspoon salt - 1 cup milk
Sift flour, baking powder and salt into bowl; add p.eanut butter
and sugar or syrup and mix. Add the milk and mix well. Bake
in greased loaf pan in moderate oven 30 to 35 minutes. This
is best when a day old. Cut into thin slices, it makes very good
sandwiches.
Boston Brown Bread
1 ~ cups corn meal 1 teaspoon salt
1 ~cups rye meal o/.1 cup molasse&
4 teaspoons Royal Baking Powder 2 cups milk
Mix and sift dry ingredients, add the molasses and milk. Beat
thoroughly and put into greased moulds % full. Steam 31/z
hours, remove the covers and bake in oven long enough to dry
the top.
. I
Corn Meal Biscuits
% eup sealded milk % tea,spoon salt
1 eup eorn meal 1 eup white flour
2 tablespoons shortening 4 teaspoons Royal Baking Powder
Save :y4 cup measured flour for board. Pour scalded milk over
corn meal, add shortening and salt. When cold, add sifted flour
and baking powder. Roll out lightly on floured board. Cut
with biscuit cutter and bake in greased pan in hot oven 15
to 20 minutes.
Oatmeal Biscuits
% eup eooked oatmeal %teaspoon salt
1 7'2 cups wheat or rye flour 2 tablespoons shortening
4 teaspoons Royal Baking Powder }:4 cup milk
Mix oatmeal with sifted flour, baking powder and salt; rub in
shortening, add milk and mix, forming a soft dough. Roll out
lightly on floured board. Cut with biscuit cutter and bake in
hot oven 12 to 15 minutes.
Potato Biscuits
1 :y4 cups flour 2 tablespoons shortening
4 teaspoons Royal Baking Powder % cup boiled sweet or white
7'2 teaspoon salt potatoes (mashed)
~cup milk
Sift flour, baking powder and salt together. Rub in shortening;
add the mashed potatoes and milk enough to make a soft dough.
Roll qut lightly on floured board and cut with biscuit cutter.
Bake in moderate oven 15 to ~0 minutes.
Barley or Oat Flour Biscuits
2 cups barley or oat flour 1 tablespoon sugar
4Jeaspoons Royal Baking Powder 1 tablespoon shortening
~ teaspoon salt o/a cup milk
Sift dry ingredients together. Rub in shortening and add milk
~nough to make a soft dough. Roll out on board to about
ne-half inch thick and cut with biscuit cutter. Bake in very
1
ot oven 15 to 20 minutes.
I -r··.
Peanut Biscuits
2cupsflour
4 teaspoons Royal Baking Powder
2 teaspoons salt
2 cups peanuts (finely ground
or crushed)
1 tablespoon shortening
%cup liquid (milk and water)
Sift flour, baking powder and salt together; add peanuts. Cut
in shortening; add liquid slowly to make a soft dough. Roll out
lightly on floured board; cut with biscuit cutter and bake in
greased pan in hot oven 10 to 12 minutes.
Buckwheat Muffins
1 ~ cups buckwheat flour 2 tablespoons sugar
%cup flour 1 teaspoon salt
4 teaspoons Ro!'al Baking Powder 1 cup milk
2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortenin~
and beat until smooth. Bake in greased muffin tins in hot oven
20 to 25 minutes.
Sweet Potato Muffins
1 cup flour 1 cup sweet potatoes (mashed)
4 teaspoons Royal Baking Powder 1 egg
1 teaspoon salt ' 1 cup milk and water
Sift together flour, baking powder and salt. Add col(! sweet
potatoes which have been lightly mashed or put through a ricer.
Add beaten egg and liquid, mixing well. Bake in greased muffin
tins in moderate oven 25 to 30 minutes. I
Hominy Muffins
1 cup boiled hominy or other 1 egg
cereal % cup milk
1 teaspoon salt 2 cups corn or wheat flour
1% tablespoons shortening 4 teaspoons Royal Baking
Mix together hominy, salt, melted shortening, beaten egg
milk. Add flour which has been sifted with baking
Beat well and bake in greased muffin tins or shallow pan in
oven 25 to 30 minutes.
\
\
%cup corn meal
1 y,J cups flour
~ teaspoon salt
Corn Meal Muffins
4 teaspoons Royal Baking Powder
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
Sift dry ingredients into bowl; add milk and melted shortening
and beat well. Bake in greased muffin tins in hot oven about
20 minutes.
Rice Muffins
1 cup milk ~cup cooked rice
~ cup corn meal Ya cup flour
1 tablespoon shortening ~ teaspoon salt
2 tablespoons sugar or corn syrup . 3 teaspoons Royal Baking Powder
1 egg
Scald the milk and pour over the corn meal; add the shortening
and sugar or syrup. When cool, add the rice, and the flour, salt
and baking powder which have been sifted together; add beaten
egg. Beat well and bake in greased muffin tins in moderate oven
20 minutes.
Barley or Oat Muffins
2 cups barley or oat flour 2 tablespoons sugar or corn
3 teaspoons Royal Baking Powder syrup
1 teaspoon salt %cup milk
2 tablespoons melted shortening 1 egg
Sift dry ingredients; add melted shortening, corn syrup, and
milk; add well beaten egg; and beat well. Bake in greased
muffin tins in hot oven 25 to 30 minutes.
Rye Muffins
1 cup oat or wheat Oour 1 tablespoon sugai'
1 cup rye flour 1 teaspoon salt
4 teaspoons Royal Baking Powder 1 cup milk and water
2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortening
and beat until smooth. Bake in greased muffin tins in hot oven
25 to 30 minutes.
Blueberry Muffins
1 cup yellow corn meal
1 cup white flour
~ teaspoon salt
3 tablespoons sugar
3 teaspoons Royal Baking Powder
1 egg
1 cup milk
2 tablespoons shortening
1 Yz cups blueberries
Sift dry ingredients. Add beaten egg and milk enough to make
a thick batter. Beat well; add melted shortening and blueberries
which have been dusted with flour. Bake in greased muffin tins
in hot oven 20 to 30 minutes.
Rice Griddle Cakes
1 Yz cups cold boiled rice 4 teaspoons Royal Baking Powder
1 egg ~ teaspoon salt
"'% cup flour 1 cup milk
l
Press rice through sieve and add well beaten yolk of egg, and
flour, baking powder and salt which have been sifted together.
Mix well and add milk which has been scalded and cooled.
Beat thoroughly. Add stiffly beaten white of egg and bake on
hot griddle or in waffle iron.
Corn Meal Griddle Cakes
1 Y:J cups corn meal
1 Yz cups boiling water
%cup milk
1 tablespoon shortening
1 tablespoon molasses or corn syrup
%cup flour
1 teaspoon salt
4 teaspoons Royal Baking Powder
Scald corn meal in bowl with boiling water; add milk, melted
shortening and .molasses or corn syrup; when cool add flour,
salt and baking powder w:1ich have been sifted together; mix
well. Bake on hot greased griddle until brown.
Buckwheat Cakes
2 cups buckwheat flour Yz teaspoon salt
4 teaspoons Royal Baking Powder 1 Vs cups milk
Sift together buckwheat, baking powder and salt; add milk
dowly; beat well and bake on hot greased griddle until brown.
Serve hot with honey or syrup.
Buckwheat Coffee Cake
1 cup buckwheat flour %teaspoon salt
1 cup white flour o/4 cup milk
~ cup sugar Yz cup corn syrup
4 teaspoons Royal Baking Powder 2 tablespoons melted shortening
Sift dry ingredients together. Stir in the milk, syrup and melted
shortening; beat well. Put into two greased layer cake tins and
sprinkle over the top a mixture consisting of one tablespoon
cinnamon, two tablespoons brown sugar, one tablespoon short­ening
and one-half cup chopped nuts. Bake in moderate oven
from 15 to 20 minutes.
Potato Doughnuts
1 egg 1 Yz cups white flour
1 cup sugar 4 teaspoons Royal Baking Powder
1 cup mashed potatoes Yz teaspoon nutmeg
%cup milk 1 ~ cups corn meal
Save about Yz cup of measured flour for board. Beat egg and
sugar together; add potatoes and milk; add flour, baking pow­der,
nutmeg and corn meal which have been sifted together;
chill and roll out, using as little flour on the board as possible.
Cut and fry in deep fat. Drain and dust with powdered sugar.
Eggless, Milkless, Butterless Cake
(fruit Cake)
1 cup brown sugar Yz teaspoon salt
1 ~ cups water 1 teaspoon nutmeg
1 cup seeded raisins 1 teaspoon cinnamon
2 ounces citron, cut fine 1 cup corn or wheat flour
YJ cup shortening 1 cup rye or barley flour
5 teaspoons Royal Baking Powder
Boil sugar, water, fruit, shortening, salt and spices together in
saucepan 3 minutes. When cool, add flour and baking powder
which have been sifted together. Mix well; bake in loaf p<!n
in moderate oven about 45 minutes.
Chocolate Cake
YJ cup shortening 3 teaspoons Royal Daking Powder
1 cup brown sugar Yz teaspoon salt
2 squares chocolate Yz cup milk
1 cup rye or barley flour 1 teaspoon vanilla
Yz cup wheat flour 1 cup wah::.lts
Cream shortening; add sugar and melted chocolate. Add one­half
the flour which has been sifted with the baking powder
and salt. Mix well and add the milk; add the remainder of the
flour, vanilla and the nuts which have been chopped. Bake in
greased loaf pan in moderate oven 35 ~o 45 minutes.
Yz cup shortening
1 Yz cups brown sugar or
1 cap corn syrup
Yzcupmilk
1 cup rye flour
%cup white flour
Prune Cake
3 teaspoons Royal Baking Powder
Yz teaspoon cinnamon
Yz teaspoon nutmeg
Yz lb. prunes (washed, stoned
and cut into pieces)
Cream shortening, add sugar or syrup, and milk. Mix well and
add the flour which has been sifted with the spices and baking
powder. Add the prunes and mix well. Bake in greased loaf
pan in hot oven 30 to 35 minutes.
Spice Loaf Cake
Ya cup shortening
o/.icupsugar
1 egg
Yz teaspoon cloves
1 teaspoon cinnamon
%teaspoon allspice
7'.i teaspoon nutmeg
2 cups barley flour or 1 cup
rye and 1 cup white flour
3 teaspoons Royal Baking Powder
1 cup milk
%cup citron
Cream shortening, add sugar and well beaten egg. Add one­half
the dry ingredients which l!tave been sifted together. Add
the milk and mix well. Then ·add the remaining dry ingredients
and the citron. Bake in greased loaf pan in moderate oven 35
to 40 minutes.
Royal Sponge Cake
% cup sugar 1 cup barley or oat floui'
Yz cup water Yz teaspoon salt
3 eggs Ys cup cold water
2 teaspoons Royal Baking Powder 1 teaspoon flavoring
Boil sugar and water until syrup spins a thread and add to the
stiffly beaten whites of eggs, beating until the mixture is cold.
Sift together three times flour, salt and baking powder; beat
yolks of eggs until thick. Add a little at a time, flour mixture
and egg yolks, alternately to white of egg mixture, stirring after
each addition. Add Ys cup cold water and flavoring; mix lightly
and bake in moderate oven about one hour.
Yz cup shortening
1 cup brown sugar
1 egg
o/.1 cup rye flour
%cup white flour
Raisin Cakes
3 teaspoons Royal Baking Powder
Yz teaspoon cinnamon
7'.i teaspoon nutmeg
7'.i teaspoon cloves
Yz cup milk
l cup raisins
Cream shortening, add sugar and well beaten egg. Add dry
ingredients which have been sifted together. Mix well and
add milk. Add raisins which have been cut in pieces and dredged
with some of the measured flour and mix. Bake in greased tins
25 to 30 minutes.
Molasses Cakes
4 tablespoons shortening 4 teaspoons Royal Baking Powder
~ cup sugar 1 tablespoon ginger
% cup molasses 1 teaspoon allspice
2 cups rye, oat or barley flour ~ teaspoon salt
. %cupmilk
Cream shortening. Add sugar and molasses, beating well. Add
half the flour which has been sifted with baking powder, spices
and salt. Mix in half the milk and then add remainder of flour
and remainder of milk and mix well. Bake in greased individual
cake tins in moderate oven about 20 minutes.
Royal Cocoa Drop Cakes
3 tablespoons shortening
1 cup sugar
~cupmilk
1 egg
1 Yz cups barley, oat or wheat flour
3 teaspoons Royal Baking Powder
¥3cupcocoa
Ys teaspoon salt
.~ teaspoon vanilla
Cream shortening and sugar until smooth; add well beaten egg
and milk; mix well. Sift flour, baking powder, salt and cocoa
into mixture and stir until smooth. Add vanilla. Grease muffin
tin!l; put one tablespoon of mixture into each and bake in hot
oven about 20 minutes.
YJ cup shortening
o/scupsugar
~cup corn syrup
1 egg
Oatmeal Cookies
1 ~ cups rye or barley flour
3 teaspoons Royal Baking Powder
~teaspoon salt
%cup cooked oatmeal
~ teaspoon vanilla
Cream shortening, add sugar and syrup, beaten egg, and flour,
baking powder and salt which have been sifted together. Mix
well and add oatmeal and vanilla. Drop by spoonfuls on
greased pan, and bake in moderate oven 15 to 20 minutes.
Peanut Cookies
2 tablespoonssliorteniU
:y.! cup sugar
1 egg
2 teaspoons'Royal Baking Powder
% teaspoon salt
2 :tablespoons milk
Yzcuptlou~ Yz cup chopped peanuts
Yz tablespoon lemon juice
Cream shorlening, add sugar and beaten egg. Mix and sift in
the flour, baking powder and salt; add milk, nuts and lemon
juice. Drop from a teaspoon on ungreased pan one inch apart.
Place one-half a peanut on each and bake in moderate oven 10
to 12 minutes.
Oatmeal Macaroons
1 egg 2 cups rolled oats
Yz cup sugar 2 teaspoons Royal Baking Powder
1 tablespoon shortening 1 teaspoon vanilla
Yz teaspoon salt ~ cup corn syrup
Beat egg yolk and white separately. Cream sugar with melte:l
shortening. Add egg yolk, syrup, salt and oatmeal. Then add
baking powder, white of egg and vanilla. Mix thoroughly, drop
on greased pan about half teaspoon to each macaroon. Allow
space for spreading. Bake about 10 minutes in moderate oven.
Cool before removing from pan.
Hermits
?4 cup shortening ~ teaspoon cinnamon
Yz cup corn syrup ~teaspoon cloves
1 egg Yz teaspoon salt
o/4 cup corn meal, barley or oat flour YJ cup hot water
o/4 cup white flour :y,) cup seeded raisins
3 teaspoons Royal Baking Powder Yz cup nuts
Cream the shortening, add syrup and beaten egg. Add one-half
the dry ingredients which have been sifted together. Mix well;
add hot water and remainder of dry ingredients. Wash and flour
the raisins and add with the nuts to the first mixture. Drop by
spoonfuls on greased tin and bake in moderate oven 15 to 20
minutes.
Old Fashioned Strawberry Short Cake
o/4 cup white corn meal 2 tablespoons sugar
1% cups flour 2 tablespoons shortening
1 teaspoon salt o/4 cup cold .milk
4 teaspoons Royal Baldng Powder Yz cup cream (whipped)
3 cups strawberries
Sift dry ingredients into a bowl. Add shortening and rub in
very lightly. Add milk slowly, mixing with fork or knife. Turn
the dough out on floured board and roll lightly one inch thick.
Brush top with milk and bake in hot oven 20 to 25 minutes.
Split open and spread between layers with strawberries which
have been sweetened and crushed. Put on top layer; spread
with whipped cream slightly sweetened and place berries on
top and serve, or use following syrup for top:
Yz cup strained honey 1 egg white
Boil honey for five minutes and add slowly to the stiffly beaten
egg white, beating constantly until cold. Pour over strawberry
short cake and serve at once.
Baked Apple Dumplings
3/4 cup scalded milk 1 cup flour Yz cup corn meal 4 teaspoons Royal Baking Powder
2 tablespoons sugar 3 sour apples
Yz teaspoon salt cinnamon
3 tablespoons shortening brown sugar
Pour scalded milk over corn meal, add sugar, salt and shorten­ing.
When cool, add flour and baking powder which have been
sifted together. Roll out very thin on floured board. Cut into
six parts and on each put sliced apples sprinkled with cinnamon
and a little brown sugar. Fold ends of dough over top and bake
in moderate oven about 20 minutes.
Eggless Plum Pudding
1 cup bread crumbs 1 teaspoon cinnamon
2 cups rye flour ..... 1 cup chopped suet
4 teaspoons Royal Ba~ Powder 1 cup seeded raisins
Yz teaspoon salt 1 chopped apple
1 teaspoon cloves 1 cup molasses or corn syrup
1 cup milk
Mix dry ingredients thoroughly; add suet and prepared fruit and
mix well. Add gradually molasses or syrup and milk, stirring
constantly. Steam 2Vz hours. Serve with hard sauce.
Pastry
1 cup Elour (all barleyEiour, all 2 tablespoons shortening
oat.flour or half white corn Yz teaspoon salt
; · meal and half w bite flour). 2 teaspoons Royal Baking Powder
:y.;\ cup cold water
Sift the dry ingredients together. Rub in shortening lightly
and add slowly water enough to make stiff dough. Divide paste
into two parts and roll out very thin on floured board.
Cheese Pudding
3/4 cup yellow corn meal 711 teaspoon paprika
3 cups boiling water 1 teaspoon salt
1 ~ cups grated cheese 1 cup milk
Few grains cayenne 1 egg
3 teaspoons Royal Baking Powder
Pour corn meal slowly into boiling water, stirring constantly, ana
allow to boil about ten minutes. Add cheese, seasoning, milk
and beaten egg yolk and cook until well blended. Remove from
fire, and when cold add baking powder and fold in the beaten
egg white. Bake in greased dish in moderate oven about 30
minutes. Serve immediately. When cold, it can be sliced and
fried for either luncheon or supper.