War-Time Breads and Cakes

by Amy L. Handy

Rice Griddle Cakes

To one and a half cups of cold cooked rice add one well-beaten egg and one cup of sour milk or buttermilk. Sift together one half teaspoonful of salt, one half teaspoonful of soda, one teaspoonful of baking powder, and one half cup of rye flour. Add this to the rice and egg; if not stiff enough add more flour.

If it is necessary to use sweet milk omit the soda and add one more teaspoonful of baking powder.

Bread Griddle Cakes

Cover two cups of stale bread of any kind with two cups of sour milk and let it stand for half an hour. If the bread is very hard it may need longer soaking. Add one well-beaten egg, one half teaspoonful of salt, and enough whole wheat or rye flour to make a batter that will just pour, about three quarters of a cupful. When ready to bake add one teaspoonful of soda dissolved in a little cold water, one teaspoonful of baking powder, and beat well.

Corn Meal Puffs (for dessert)

Mix two cups of corn flour (fine bolted meal will do) and half a cup of whole wheat flour and one teaspoonful of salt. Stir this into one quart of boiling milk and cook in the double boiler for fifteen minutes, keeping it stirred. Put in a bowl and add one tablespoonful of butter and beat well. When cold add one cup of powdered sugar and four eggs beaten light, a little cinnamon and nutmeg, and two teaspoonfuls of baking powder. Beat well and bake in greased muffin pans. Serve with a pudding sauce.

Half this recipe will be enough for five people.