h rise to double its bulk, beat well, and turn into greased bread
pans, let rise the second time, and bake about one hour in a moderate
oven.

Oatmeal Muffins (8)

Cooked oatmeal, 1 cup
Flour, 1-1/2 cups
Sugar, 2 tablespoons
Baking powder, 4 teaspoons
Salt, 1/2 teaspoon
Milk, 1/2 cup
Egg, 1
Melted butterine, 2 tablespoons

Mix and sift flour, sugar, baking powder, and salt. Add the egg well
beaten and one-half the milk. Mix the remainder of the milk with the
cereal, and beat in thoroughly. Then add the butter. Bake in buttered
muffin or gem tins about 30 minutes in a moderate oven.

War Time Boston Brown Bread

Rye meal, 1 cup
Corn meal, 1 cup
Finely ground oatmeal, 1 cup
Milk, 1-1/2 cups
Soda, 3/4 teaspoon
Salt, 1 teaspoon
Molasses, 1 cup
Baking powder, 2 teaspoons

Mix and sift dry ingredients, add molasses and milk, stir until well
mixed, turn into a well-greased mold, and steam three and one-half hours.
The cover should be greased before being placed on mold. The mold should
never be filled more than two-thirds full. A one-pound baking powder box
makes the most attractive shaped loaf for steaming; place mold on a trivet
in kettle containing boiling water, allowing water to come half-way up
around mold; cover closely and steam, adding as needed more boiling water.
One cup chopped peanuts and 1 cup of cut dates may be added.

Rice Bread (10)

Milk, 1/2 cup
Sugar, 6 tablespoons
Fat, 4 tablespoons
Salt, 1-1/2 teaspoons
Compressed yeast, 1/2 cake, softened in 1/4 cup liquid
Boiled rice, 7 cups
Flour, 8 cups

This proportion makes two loaves of bread.

Scald the milk with sugar, salt, and fat. Let cool until lukewarm and pour
over the boiled rice. Add yeast which has been softened in one-quarter
cupful warm water. Stir in flour and knead. Let rise until double its
bulk. Knead again and put into pans. Let rise until light and bake 50
minutes to one hour in a moderate oven.

_The rice should be boiled in a large quantity of boiling water_, in
order to insure a dry rice. At least eight or ten times as much water as
rice should be used.

Eggless Rye Muffins (8)

Rye flour, 2 cups
Baking powder, 4 teaspoons
Salt, 1/2 teaspoon
Sugar, 4 teaspoons
Milk, 1 cup
Melted butter or other fat, 1 tablespoon

Mix and sift the dry ingredients; add the milk and melted fat. Mix