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47+ recipes that saved eggs, butter, milk, and wheat flour for our allies in Europe who were staving in some instances. Wheat flour was not to be used, if possible, because we shipped the wheat in sacks to Europe. Corn flour and other coarse (barley, buckwheat, graham, oat, or rye) flours were to be used. When wheat flour was used corn meal, cereals, hominy, peanuts, potatoes, and coarse flours were also used to reduced the total amount of wheat flour used. See my notes on ingredients at the bottom of page. The booklet pages were not numbered.
Table of Contents (not in booklet):
Letter to the Royal Baking Co. from the U.S. Food
Administration.
Introduction
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread;
and Corn Bread with Rye, Barley or Oat Flour.
Page 2 - Barley Bread; Oatmeal Bread; Rice or Potato
Bread; and Nut or Raisin Bread.
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; and
Boston Brown Bread.
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; Potato
Biscuits; and Barley or Oat Flour Biscuits.
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet Potato
Muffins; and Hominy Muffins.
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or Oat
Muffins; and Rye Muffins.
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn Meal
Griddle Cakes; and Buckwheat Cakes.
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Eggless,
Milkless, Butterless Cake (Fruit Cake); and Chocolate Cake.
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake;
and Raisin Cakes.
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; Oatmeal
Cookies; and Peanut Cookies.
Page 11 - Oatmeal Macaroons; Hermits; and Old Fashioned
Strawberry Short Cakes.
Page 12 - Baked Apple Dumplings; Eggless Plum Pudding;
Pastry; and Cheese Pudding.
For those of you who wish to verify recipes, you can view the actual pages of booklet. I have not had anyone volunteer to proof-read this web page, yet.
Inside front cover:
Copyright, 1918, Royal Baking Co.
Letter --
UNITED STATES FOOD ADMINISTRATION
Washington
August 1st, 1917
Miss Ruth Watson,
c/o Royal Baking Powder Co.
New York City.
Dear Madam:
Replying to your recent communications, the use of baking powder breads made of
corn and other coarse flours instead of patent wheat floor is recommended by the
Conservation Division of the Food Administration. The wheat needed for export is
thus conserved, and at the same time healthful food for our own people is
provided. The circulation of recipes providing for these uses would be of
assistance in carrying out our plans.
Very truly yours,
R. L. U_______
H-5 : JD
Introduction Page:
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.
page 1
Corn Bread
1 3/4 cups corn
meal
1 tablespoon sugar
1/4 cup
flour
1 teaspoon salt
4 teaspoons Royal Baking Powder 1 1/2 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 3/4 cups milk and
water
1 teaspoon silt
1 cup corn
meal
2 teaspoons Royal Baking Powder
1/3 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
1/2 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 1/4 inch deep) and bake in hot oven until brown on
both sides. The bread should be less than 1/2 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.
page 2
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 1/2 cups water and milk
Sift dry ingredients; add liquid slowly to make a stiff dough; add syrup and
melted shortening; mix and put into grease bread pan and allow to sand in warm
place 25 to 30 minutes. Bake in moderate oven 30 to 45 minutes.
Oatmeal Bread
1 cup
flour
1 1/2 cups cooked oatmeal or rolled oats
1 1/2 cups corn
meal
1 egg
1 teaspoon
salt
2 tablespoons shortening
5 teaspoons Royal Baking Powder 1 cup milk
2 tablespoons sugar
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 2/3 cups scalded
milk
4 teaspoons Royal Baking Powder
1 1/2 cups corn
meal
1 teaspoon salt
1 tablespoon
shortening
2/3 cup boiled rice or fresh mashed potatoes
1 egg
Pour scalded milk over corn meal and add shortening. Beat 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
3/4 cup sugar or corn syrup
5 teaspoons Royal Baking Powder 1 cup chopped nuts
(not too fine) or 1 cup seeded raisins washed and floured
1 1/2 teaspoons
salt
1 1/2 cups milk and
water
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.
page 3
Prune Bread
2 1/2 cups entire wheat, rye or barley flour cup 4
teaspoons Royal Baking Powder
1/4 cup
sugar
1 cup milk
1 teaspoon
salt
1 cup prunes
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
6 teaspoons Royal Baking Powder
2 teaspoons
salt
1 1/2 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
1/2 cup peanut butter
4 teaspoons Royal Baking
Powder 4
cups sugar or corn syrup
1 teaspoon
salt
1 cup milk
Sift flour, baking powder and salt into bowl; add peanut 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 1/2 cups corn
meal
1 teaspoon salt
1 1/2 cups rye
meal
3/4 cup molasses
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 2/3 full. Steam 3 1/2 hours, remove the covers and bake in
oven long enough to dry the top.
page 4
Corn Meal Biscuits
3/4 cup scalded
milk
3/4 teaspoon salt
1 cup corn
meal
1 cup white flour
2 tablespoons
shortening
4 teaspoons Royal Baking Powder
Save 1/4 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
3/4 cup cooked
oatmeal
3/4 teaspoon salt
1 1/2 cups wheat or rye
flour
2 tablespoons shortening
4 teaspoons Royal Baking
Powder 1/4 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 1/4 cups
flour
2 tablespoons shortening
4 teaspoons Royal Baking
Powder 3/4 cup boiled
sweet or white potatoes (mashed)
1/2 teaspoon
salt
1/2 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 out lightly on floured board
and cut with biscuit cutter. Bake in moderate oven 15 to 20 minutes.
Barley or Oat Flour Biscuits
2 cups barley or oat
flour
1 tablespoon sugar
4 teaspoons Royal Baking
Powder 1
tablespoon shortening
1/2 teaspoon
salt
2/3 cup milk
Sift dry ingredients together. Rub in shortening and add milk enough to make a
soft dough. Roll out on board to about one-half inch thick and cut with biscuit
cutter. Bake in very hot oven 15 to 20 minutes.
page 5
Peanut Biscuits
2 cups
flour
2 cups peanuts (finely ground or crushed)
4 teaspoons Royal Baking Powder 1
tablespoon shortening
2 teaspoons
salt
3/4 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 1/4 cups buckwheat
flour
2 tablespoons sugar
3/4 cup
flour
1 teaspoon salt
4 teaspoons Royal Raking Powder
1 cup milk
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 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 cold 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.
Hominy Muffins
1 cup boiled hominy or other
cereal 1 egg
1 teaspoon
salt
3/4 cup milk
1 1/2 tablespoons
shortening
2 cups corn or wheat flour
4 teaspoons Royal Baking Powder
Mix together hominy, salt, melted shortening, beaten egg and milk. Add flour
which has been sifted with baking powder. Beat well and bake in greased muffin
tins or shallow pan in hot oven 25 to 30 minutes.
page 6
Corn Meal Muffins
3/4 cup corn
meal
4 teaspoons Royal Baking Powder
1 1/4 cups
flour
2 tablespoons sugar
1/2 teaspoon
salt
1 cup milk
2 tablespoons shortening
Sift dry ingredients into bowl; add milk and melted shortening and beat well.
Bake in greased muffin tins m hot oven about 20 minutes.
Rice Muffins
1 cup
milk
1/2 cup cooked rice
1/2 cup corn
meal
1/3 cup flour
1 tablespoon
shortening
1/2 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
2cups barley or oat
flour
2 tablespoons sugar or corn syrup
3 teaspoons Royal Baking
Powder 3/4 cup milk
1 teaspoon
salt
1 egg
2 tablespoons melted shortening
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
flour
1 tablespoons sugar
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.
page 7
Blueberry Muffins
1 cup yellow corn
meal 3
teaspoons Royal Baking Powder
1 cup white
flour
1 egg
1/2 teaspoon
salt
1 cup milk
3 tablespoons
sugar
2 tablespoons shortening
1 1/2 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 even 20 to 30 minutes.
Rice Griddle Cakes
1 1/2 cups cold boiled
rice 4 teaspoons Royal
Baking Powder
1
egg
1/2 teaspoon salt
1/2 cup
flour
1 cup milk
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 1/3 cups corn
meal
1 tablespoon molasses or corn syrup
1 1 /2 cups boiling
water
2/3 cup flour
3/4 cup
milk
1 teaspoon salt
1 tablespoon
shortening
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 which have
been sifted together; mix well. Bake on hot greased griddle until brown.
Buckwheat Cakes
2 cups buckwheat
flour
1/2 teaspoon salt
4 teaspoons Royal Baking Powder 1 7/8 cups milk
Sift together buckwheat, baking powder and salt; add milk slowly; beat well and
bake on hot greased griddle until brown. Serve hot with honey or syrup.
page 8
Buckwheat Coffee Cake
1 cup buck wheat
flour
1/4 teaspoon salt
1 cup white
flour
3/4 cup milk
1/4 cup
sugar
1/2 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 1/2 cups white flour
1 cup
sugar
4 teaspoons Royal Baking Powder
1 cup mashed
potatoes
1/2 teaspoon nutmeg
3/4 cup
milk
1 1/4 cups corn meal
Save about 1/2 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
1/2 teaspoon salt
1 1/4 cups
water
1 teaspoon nutmeg
1 cup seeded
raisins
1 teaspoon cinnamon
2 ounces citron, cut
fine
1 cup corn or wheat flour
1/3 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 pan in moderate oven about 45 minutes.
Chocolate Cake
1/3 cup
shortening
3 teaspoons Royal Baking Powder
1 cup brown
sugar
1/2 teaspoon salt
2 squares
chocolate
1/2 cup milk
1 cup rye or barley
flour
1 teaspoon vanilla
1/2 cup wheat
flour
1 cup walnuts
Cream shortening; add sugar and melted chocolate. Add one-half 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 to 45 minutes.
page 9
Prune Cake
1/3 cup
shortening
3 teaspoons Royal Baking Powder
1 1/3 cups brown sugar or 1 cup corn syrup
1/2 teaspoon cinnamon
1/2 cup
milk
1/2 teaspoon nutmeg
1 cup rye flour 1/2 lb. prunes (washed stoned and cut into pieces)
3/4 cup white flour
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
1/3 cup
shortening
1/4 teaspoon nutmeg
3/4 cup
sugar
2 cups barley flour or 1 cup rye and 1 cup white flour
1
egg
3 teaspoons Royal Baking Powder
1/2 teaspoon
cloves
1 cup milk
1 teaspoon
cinnamon
1/4 cup citron
1/4 teaspoon allspice
Cream shortening, add sugar and well beaten egg. Add one-half the dry
ingredients which have 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
3/4 cup
sugar
1 cup barley or oat flour
1/2 cup
water
1/2 teaspoon salt
3
eggs
1/8 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 1/2 cup cold water and flavoring; mix lightly and bake
in moderate oven about one hour.
Raisin Cakes
1/2 cup
shortening
3 teaspoons Royal Baking Powder
1 cup brown
sugar
1/2 teaspoon cinnamon
1
egg
1/4 teaspoon nutmeg
3/4 cup rye
flour
1/4 teaspoon cloves
3/4 cup white
flour
1/2 cup milk
1 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.
page 10
Molasses Cakes
4 tablespoons
shortening
4 teaspoons Royal Baking Powder
1/2 cup
sugar
1 tablespoon ginger
3/4 cup
molasses
1 teaspoon allspice
2 cups rye, oat or barley
flour
1/4 teaspoon salt
3/4 cup milk
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 1/2 cups barley, oat or wheat flour
1 cup
sugar
3 teaspoons Royal Baking Powder
1/2 cup
milk
1/3 cup cocoa
1
egg
1/8 teaspoon salt
1 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 tins; put one tablespoon of mixture into each and
bake in hot oven about 20 minutes.
Oatmeal Cookies
1/3 cup
shortening
1 1/4 cups rye or barley flour
3/8 cup
sugar
3 teaspoons Royal Baking Powder
1/4 cup corn
syrup
1/2 teaspoon salt
1
egg
3/4 cup cooked oatmeal
1/2 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 tablespoons
shortening 2
teaspoons Royal Baking Powder
1/4 cup
sugar
1/4 teaspoon salt
1
egg
2 tablespoons milk
1/2 cup
flour
1/2 cup chopped peanuts
1/2 tablespoon lemon juice
Cream shortening, 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.
page 11
Oatmeal Macaroons
1
egg
2 cups rolled oats
1/2 cup
sugar
2 teaspoons Royal Baking Powder
1 tablespoon shortening 1
teaspoon vanilla
1/2 teaspoon
salt
1/4 cup corn syrup
Beat egg yolk and white separately. Cream sugar with melted 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
1/4 cup
shortening
1/2 teaspoon cinnamon
1/2 cup corn
syrup
1/4 teaspoon cloves
1
egg
1/2 teaspoon salt
3/4 cup corn meal, barley or oat flour 1/3 cup hot water
3/4 cup white
flour
3/4 cup seeded raisins
3 teaspoons Royal Baking Powder 1/2
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
3/4 cup white corn
meal
2 tablespoons sugar
1 3/4 cups
flour
2 tablespoons shortening
1 teaspoons
salt
3/4 cup cold milk
4 teaspoons Royal Baking Powder 1/2 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:
1/2 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.
page 12
Baked Apple Dumplings
3/4 cup scalded
milk
1 cup flour
1 cup corn
meal
4 teaspoons Royal Baking Powder
2 tablespoons
sugar
3 sour apples
1/2 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 Baking Powder 1 cup seeded
raisins
1/2 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 2 1/2 hours.
Serve with hard sauce.
Pastry
1 cup flour (all barley flour, all
2 tablespoons shortening
oat flour or half white corn
1/2 teaspoon salt
meal and half
white flour).
2 teaspoons Royal Baking Powder
1/4 cup cold water
Sift the dry ingredients together. Rub in shortening lightly sad 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
1/4 teaspoon paprika
3 cups boiling
water
1 teaspoon salt
1 1/4 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, and 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.
end of booklet
For those of you who wish to verify recipes: Click on the small (about 48
Kb) or large (about 2300 Kb) image. Click on large only if you can not read
the small one.
Table of Contents (not in booklet):
Letter to the Royal Baking Co. from the U.S. Food Administration. small or large
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread; and Corn Bread with Rye, Barley or Oat Flour. small or large
Page 2 - Barley Bread; Oatmeal Bread; Rice or Potato Bread; and Nut or Raisin Bread. small or large
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; and Boston Brown Bread. small or large
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; Potato Biscuits; and Barley or Oat Flour Biscuits. small or large
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet Potato Muffins; and Hominy Muffins. small or large
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or Oat Muffins; and Rye Muffins. small or large
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn Meal Griddle Cakes; and Buckwheat Cakes. small or large
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Eggless, Milkless, Butterless Cake (Fruit Cake); and Chocolate Cake. small or large
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake; and Raisin Cakes. small or large
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; Oatmeal Cookies; and Peanut Cookies. small or large
Page 11 - Oatmeal Macaroons; Hermits; and Old Fashioned Strawberry Short Cakes. small or large
Page 12 - Baked Apple Dumplings; Eggless Plum Pudding; Pastry; and Cheese Pudding. small or large
My notes on some of the ingredients:
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This page was last updated on 01/30/03 .
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