War-Time Breads and Cakes

by Amy L. Handy

Soak overnight two cups of rolled oats in two cups of sour milk. In the morning add two well-beaten eggs, one teaspoonful of salt, one teaspoonful of soda sifted with one cup of rye flour. Beat well and bake in hot muffin pans.

Oatmeal Muffins (1)

To one cup of cold oatmeal, thoroughly mixed with one cup of milk, add one teaspoonful of salt,—unless the oatmeal was already salted, then use less,—one well-beaten egg, one and one half cups of whole wheat flour, and three teaspoonfuls of baking powder. These can be made without the egg. No shortening is necessary.

Oatmeal Muffins (2)

Soak two cups of rolled oats overnight in one and one half cups of sour milk. In the morning add one tablespoonful of melted shortening, one tablespoonful of sugar, one well-beaten egg, one teaspoonful of soda, one half teaspoonful of salt, and one cup of whole wheat or graham flour. Bake in hot muffin pans in a hot oven.

Oatmeal and Rye Muffins

To one cup of cooked oatmeal, mixed with one cup of milk, add one cup of rye flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder. Bake in hissing hot muffin pans.

When cooked cereal is used, it is difficult to say just how much liquid to use because the cereal may be more or less moist.

Rye Muffins

Sift together one cup of rye flour, three teaspoonfuls of baking powder, and one half teaspoonful of salt. Add one cup of rye meal and mix with one and a half cups of milk. Bake in hot muffin pans.