April 1918

Some of the words are very difficult to read and I had to guess on some of them.  If I could not read the words at all I put them in parentheses with a question mark.  As with all recipes like these, use your own experience and knowledge to make them your interpretations of the recipes. 

Wheat Saving Recipes

Oatmeal and Barley Bread

2 cups rolled oats                              ½ cup molasses

2 cups barley flour                           2 cups boiling water

2 cups white flour                           1 yeast cake

1 tsp. salt                                          ¼ cup lukewarm water

1 tbsp. fat

Pour boiling water over the rolled oats, salt and fat and allow it to stand until lukewarm.  Add yeast moistened in ¼ cup lukewarm water and the molasses.  Add sifted barley and wheat flour and salt.

Allow it rise until double in bulk and beat down thoroughly.  Let rise a second time and beat down second time.  When it has risen the third time beat down and put in greased pans.  Let it rise about ½ hour and bake in a moderate oven 40 minutes.

Potato Cornmeal Bread

1 ½ cups cornmeal                          1 tbsp.  salt

1 ½ cups potato water                   1 tbsp. fat

1 ½ cups mashed potato               ½ yeast cake dissolved in ¼ cup lukewarm water

1 cup wheat flour

2 tbsp. syrup

(?) the cornmeal with the hot potato water.  Add mashed potato, salt and fat and let it stand until lukewarm.  Add syrup and yeast dissolved in lukewarm water and mix well with wheat flour.

Let rise until doubled in bulk, then beat down and let rise again.  When it has risen the second time, put into greased pans and let rise again.

Bake in a moderate oven 30 minutes.

Oatmeal and Cornmeal Bread

2 cups rolled oats                        2 cups boiling water

¼ cup (?) cornmeal                     ½ cup molasses

1 ¼ tsp. salt                                  1 yeast cake

1 tbsp. fat                                     ¼ cup lukewarm water

½ cup barley flour                      1 cup flour

Pour boiling water over the oats, cornmeal, salt and fat and allow it to stand until lukewarm.  Add the molasses and the yeast moistened in the lukewarm water.  Add sifted barley and wheat flour and mix thoroughly.

Let the mixture rise until double in bulk and then beat down thoroughly.  When it has risen the second time, beat it down and put into pans.

Let it rise again (????) and put into oven to bake about (?10) minutes.            

Rice Bread

(Recipe for 4 loaves)

1 cup boiled rice                         1 heaping tbsp. sugar

1 yeast cake dissolved in 1 cup lukewarm water

1 heaping tbsp. salt                   1 (?heaping) tbsp. shortening      

6 cups wheat flour

Oat Flour Muffins

2 cups oat flour                          1 ½ cups milk

1 tsp. salt.                                   1 tbsp. shortening

1 tbsp. syrup                              1 tsp. baking powder

Mix 1 cup of oat flour with the salt, syrup, melted shortening and milk.  Beat this mixture with an egg beater until it is well filled air bubbles.  Add rest of the oat flour mixed with baking powder and let the mixture stand for a few minutes.  If the mixture thickens too much, add a little more milk.

Bake from 20 to 25 minutes.  The oat flour is made by grinding the (?) Quaker oats in the (?) chopper.

White Corn Flour Muffins

2 cups white corn flour                   1 ½ cup milk (or half milk and water)

½ cup sugar                                       a little salt

2 tbsp. shortening                           1 egg beaten in fast

2 tsp. baking powder

Bake ½ hour in hot oven.

Potato Cornmeal Muffins

2 tbsp. fat                                        1 cup mashed potato

1 tbsp. sugar                                   1 cup cornmeal

1 egg well beaten                          4 tsp. baking powder

1 cup milk                                       1 tsp. salt

Mix in the order given.  Bake 40 minutes in a hot oven.  This makes 12 muffins.

Barley Pie Crust

1 cup barley flour                          1 tsp. salt

1 cup wheat flour                          1 tbsp. shortening

Sift dry ingredients together.  Cut in shortening.  Add sufficient cold water to roll out. 

Barley Sponge Cake

Yolks of 2 eggs                                 1 cup barley flour

1/3 cup sugar                                   1 tsp. baking powder

1/3 cup syrup                                  1/3 cup boiling water

¼ teaspoon salt                              White of 2 eggs

Beat egg yolks until light and creamy, add sugar and then syrup and beat all thoroughly.  Mix and sift dry ingredients and add.  Mix in the hot water and add in the whites of the eggs, beaten stiff.

Cocoanut Macaroons

Yolks of 3 eggs                                 Whites of 3 eggs

¼ cup sugar                                      ¼ tsp. vanilla

¼ cup syrup                                      ¼ tsp. salt

¼ cup cocoanut (grated)               2 cups corn flakes

Beat eggs yolk until light and creamy.  Add sugar, syrup and cocoanut.  Add the egg white, beaten stiff, and vanilla.  Add 2 cups corn flakes.  Drop by spoonful on a baking sheet and bake in a hot oven.

Barley Chocolate Cake

(wheatless and sugarless)

1 ½ cup barley flour                        1 cup corn syrup (or ½ cup syrup and ½ cup honey)

2 1/3 tsp. baking powder              2 Tbsp. fat

1 egg                                                 1 ½ squares chocolate

¼ cup water                                    1 tsp. vanilla

Melt fat and chocolate together, sift dry ingredients.  Beat egg yolk, add syrup and water, beat well.  Combine liquid and dry ingredients, add chocolate and fat, egg whites beaten stiff.  Bake as little cakes in muffin tins or as a loaf.

If dough is allowed to rise 2 or 3 times the loaf will be finer grained.

Barley Gingerbread

2 cups barley flour                          2 tbsp. melted fat

1/8 tsp. salt                                      1 cup molasses

1 tsp soda                                         ½ cup water

1 tsp. ginger

Mix in given order.  Bake in Muffin pans in moderate oven.          

Corn Griddle Cakes

1 ½ cups corn flour                         1 egg

¼ tsp. soda                                       1 tsp. salt

1 ¼ cups sour milk

Sift dry ingredients, add milk and egg.  Beat well and cook on hot griddle.

How to Recipes, Make Your Own Basics….

In these difficult days of higher prices, supply shortages, and people going back to their Parents and Grandparents ways of surviving and living through tough times; I am going to be posting recipes from the early 1900’s that may give you some knowledge of how to go back to the basics.  How To Make those staples we need to survive and feed our family day to day.

These recipes are from the World War’s Rationing time periods and the great depression of the 1920’s and 30’s.  From people who knew how to stretch a dollar, keep their family together and live through the hard times they faced.  Also included are recipes that go back into the 1800’s, I have several old Cookbooks during that time period that have great recipes for How to make the ingredients used in everyday cooking, some that we take for granted as being available at our local supermarket. 

All the things we take for granted on a daily basis, and what you need to keep in your pantry to save money.    

How to make bread with a yeast you created from potatoes, or from a starter dough that you feed to keep it alive, and can share with friends.  Bread starters are a great way to have a constant supply of fresh baked bread and other staples on a daily basis, keeping it alive will provide you with fresh bread, cakes, cookies, pancakes and a whole lot of recipes for everyday food.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563