War-Time Breads and Cakes - Amy L. Handy

BY
AMY L. HANDY
Author of War Food

BOSTON AND NEW YORK
HOUGHTON MIFFLIN COMPANY
The Riverside Press Cambridge
1918

FOREWORD

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.