Teachers College, Columbia
University, Teachers College Record, November, 1917

12. War Economy in Food, Bulletin of the United States Food Administration

13. Waste of Meat in the Home, Cornell Reading Course for the Farm Home,
Lesson 109

BREAD AND MUFFINS

Corn Meal and Wheat Bread (9)

Corn meal, 1 cup
Wheat flour, 2 cups
Fat, 1 tablespoon
Corn syrup, 1 tablespoon
Salt, 1-1/2 teaspoons
Cold water, 1-1/4 cups
Lukewarm water, 1/4 cup
Yeast, 1 cake

Pour cold water gradually over corn meal and salt. Cook over water for 20
minutes. Add fat and syrup. Allow to cool to room temperature. Add yeast
which has been softened in the lukewarm water. Add flour gradually,
stirring or kneading thoroughly after each addition of flour. Knead
lightly for 10 or 15 minutes. Shape into a loaf. Let rise until double in
bulk. Bake in a moderate oven (360-380 deg.) for about an hour. (The
amount of corn meal may be reduced if one desires a loaf with the
characteristics of wheat bread.)

Corn Meal and Rye Bread (9)

Lukewarm water, 2 cups
Yeast, 1 cake
Salt, 1/2 tablespoon
Molasses, 1/2 cup
Rye flour, 1 cup
Corn meal, 1 cup
Flour, 3 cups

Soften yeast cake in water, add remaining ingredients, and mix thoroughly.
Let rise, shape, let rise again and bake.

Sour Milk Corn Bread (8)

Corn meal, 1 pint
Soda, 3/4 teaspoon
Baking powder, 1/4 teaspoon
Sour milk, 1 pint
Salt, 1/2 teaspoon
Egg, 1
Lard (melted), 1 1/2 tablespoons

Slightly beat the egg, add milk, salt, and soda. Stir in the meal. Beat
well. Add melted lard and baking powder. Bake in hot greased pan. Cut in
squares and serve. Do not have batter too stiff.

Eggless Corn Muffins (8)

Corn meal, 1 cup
Pastry flour (sifted), 1/2 cup
Sugar, 1/4 cup
Melted butter, 2 tablespoons
Salt, 1 teaspoon
Baking powder, 2 teaspoons
Milk, 1 cup

Mix dry ingredients and add milk and melted butter. Put in greased muffin
pan and bake 30 minutes in a moderate oven.

Oat Bread (4)

Boiling water, 2 cups
Salt, 1/2 tablespoon
1/2 yeast cake, dissolved in 1/2 cup lukewarm water
Rolled oats (dry), 1 cup
Molasses, 1/2 cup
Fat, 1 tablespoon
Flour, 4-1/2 cups

Add boiling water to the rolled oats, stir well and let stand for one
hour. Add molasses, salt, fat, dissolved yeast cake, and flour; let the
doug