War-Time Breads and Cakes

Books by Amy L. Handy
PUBLISHED BY HOUGHTON MIFFLIN COMPANY
WAR-TIME BREADS AND CAKES. WAR FOOD. Practical and Economical Methods of Keeping Vegetables, Fruits, and Meats.
WAR-TIME BREADS AND CAKES
BY AMY L. HANDY Author of War Food
BOSTON AND NEW YORK HOUGHTON MIFFLIN COMPANY The Riverside Press Cambridge 1918
COPYRIGHT, 1918, BY AMY L. HANDY ALL RIGHTS RESERVED Published March 1918

For the last twenty years the housewives of our country have been more and more depending upon the bakers for the bread used in the homes. In some of our cities the home-baked loaf is hardly known.
Although the commercial bread has been of great variety and of excellent quality, it has never been an economical method of serving the family with the staff of life.
By depending upon ready-baked bread we have come to consider it a difficult process to make good yeast bread and almost a hardship to try to have home-made bread.
I had fallen into the habit of buying my bread; my family was so small that it hardly seemed necessary to insist that bread should be made in my kitchen when good bread could be bought at a reasonable price. The result was that when the call came to conserve the wheat, I resorted almost entirely to quick breads made with baking powder or with sour milk and soda. However, the experiments that I made with these materials proved so interesting and satisfactory that I decided to see what I could do with a yeast cake and other grains than wheat.