Corn Bread

1 1/2 Cups Yellow Corn Meal 1/2 Cup White Corn Meal 1/2 Cup Rice Flour 1/2 Cup Barley Flour 1/2 Cup Drippings.

2 Tablespoons Baking Powder.

1 Teaspoon Salt.

3 Tablespoons Sugar.

2 Eggs, Milk.

Place the dry ingredients in a bowl, drop in eggs unbeaten, the drippings slightly melted and add enough milk to make a thick batter. Beat well; put in greased pans and bake in a hot oven about twenty minutes.

Corn Bread

3 1/2 Cups Barley Flour.

1 Cup Corn Meal.

1 Yeast Cake 7/8 Cup Boiling Water.

1 Egg.

2 Tablespoons Syrup 2 Teaspoons Salt.

Directions: Pour the boiling water over the corn meal and allow to cool. Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water. Then add the egg slightly beaten, the syrup and the salt. Beat well. Put in a greased bread pan, and when double its bulk bake in a moderate oven - 15 minutes.

Kneaded Yeast Breads

A bread board is not required for these about 15 minutes breads. The dough is soft and may be cut down and kneaded in the bowl by using rice flour on the hands. These breads are better when baked in small portions or small loaves.

It is well to moisten the surface with milk, or with a mixture made by beating the yolk or the white of an egg in one tablespoon of cold water. If this is repeated before baking a smooth surface will result.

Stiffly beaten whites of eggs folded into the dough before molding gives a lighter bread.

In some of the following recipes the dough is not elastic like that of wheat breads after the first rising. It resembles a thick drop cake batter after the last of the flour is added and must be scraped from the spoon into the muffin or bread pans. It cannot be molded. Moisten and set in a warm place to rise, and the dough will gradually take the shape of the pans, thicken, and rise to double its bulk. When baked it has the texture of wheat bread and a crisp crust.

Mrs. Edna J. Evans' Wheatless Bread

1 Pint Lukewarm Potato Water 1 Cup Mashed Potatoes 1 Tablespoon Sugar.

1 Tablespoon Shortening.

2 Level Teaspoons Salt 2 Cakes Yeast.

2 1/2 Cups Barley Flour 2 1/2 Cups Rice Flour.

Mix to stiff dough Let rise one hour warm place. Put in well greased pan, let rise half hour. Bake slowly one hour moderate oven.

Yeast Bread

1 1/2 Cups Wheat Flour 1 Cup Rice Flour 3/4 Cup Potatoes 1/2 Cup Liquid 1 Tablespoon Syrup 1/2 Cake Compressed Yeast 3/4 Cup Mashed Potatoes; add enough of the rice flour to make batter.

Allow to rise (about one hour) keep in warm place. Add one teaspoon of salt, one teaspoon of fat, balance of rice and wheat flour; dough much stiffer than all wheat dough. Knead and allow to rise until double the size. Knead again, form into loaf, allow to rise until loaf is double in size. Bake about 45 minutes. Put in hot oven, turning fire down after.

Combination Bread

2 Cups Potato Flour 1 Cup Barley Flour 1 Cup Oat Flour 1 Cup Corn Flour 1 Cup Rice Flour 4 Cups Milk 4 Teaspoons Sugar 4 Teaspoons Shortening 1 1/2 Teaspoons Salt 1 Cake Compressed Yeast.

Mix sugar, shortening and salt first; rub these ingredients until very light; add 1/2 cup of the milk. Dissolve the yeast in 1/2 cup of milk. Sift the flours together and add 1/2 of the flour to the mixture of sugar, shortening, salt and milk. Add yeast and rest of flour to this mixture and make into a dough. Brush over with milk or with yolk of egg beaten with a teaspoon of water. Let rise for 2 1/2 hours in a warm place, then break down. Let it rise again for 1 3/4 hours. Put into loaves, brush surface with milk or with yolk of egg and bake for 1 hour.

Baking Powder Loaf Breads War Loaf

1/2 Cup Rice Flour 1 1/2 Cups Barley Flour.

(1 scant cup Oat Flour may be used instead of the Barley Flour) 2 Tablespoons Molasses 1 3/4 Cups Sour or Buttermilk 1 Teaspoon Soda added to Milk.

1 Teaspoon Cream of Tartar added to Flour.

2 Tablespoons Melted Shortening 1/2 Teaspoon Salt.

Bake in a moderate oven.

Hominy Breakfast Bread

1 1/2 Cups White or Yellow Corn Meal 2 Cups Milk.

2 Beaten Eggs.

3 Cups Cooked Hominy Grits 2 1/2 Teaspoons Baking Powder.

1 Teaspoon Salt.

1 Tablespoon Melted Fat.

1 Tablespoon Syrup.

Scald the milk; pour over the corn meal and let stand till cold or lukewarm. Add well beaten eggs, hominy, salt and melted fat. Sprinkle in baking powder. Beat well, pour into oiled baking pan and bake about forty to fifty minutes in a slow oven. Serve hot.

Nut Loaf

3 Cups Ground Rolled Oats.

1 Cup Rice Flour.

3 Teaspoons Baking Powder 1/2 Cup Milk 3/4 Cup Chopped Raisins 1/2 Cup Chopped Nuts 1/2 Cup Sugar 1/2 Teaspoon Salt.

1 Egg.

Milk enough to make a medium thick batter. Shortening may be added if desired.

Mix and sift dry ingredients, add nuts and raisins dredged with rice flour. Add the beaten egg and milk. Bake in greased loaf tins in a medium oven. This makes two small loaves.

Apple Corn Bread

7/8 Cup Corn Meal.

1/2 Cup Rice or Barley Flour.

1 Tablespoon Molasses 3/4 Cup Buttermilk.

1 Tablespoon Melted Shortening.

3 Medium Sized Apples 1/2 Teaspoon Baking Powder 1/2 Teaspoon Soda.

1 Teaspoon Salt.

Mix all the dry ingredients together thoroughly; add the buttermilk, molasses and shortening, and mix well. Pour into a shallow greased tin, and place the apples, peeled and cut in eighths over the top. Bake in a hot oven three-quarters of an hour. When done, dust with powdered sugar.