CONTENTS
| Yeasts | [1] |
| Suggestions for the Making of Bread without White Flour | [6] |
| Sponges | [9] |
| Breads and Biscuits made with Yeast | [15] |
| Straight Dough Breads | [23] |
| Breads and Biscuits made without Yeast | [ 41] |
| Pancakes | [56] |
| Cakes and Gingerbreads | [63] |
WAR-TIME BREADS
AND CAKES
YEASTS
Buttermilk Dry Yeast
Put one quart of buttermilk in a double boiler, and when it is scalding hot add one and one half quarts of corn meal and one teaspoonful of salt, and stir well. Let this mush cool, and then add one yeast cake that has been dissolved in one half cup of lukewarm water. Set the mixture in a warm place, and when it rises stir it down and let it rise again. Repeat this process three times, and then add more corn meal and enough whole wheat flour to bind it so that it can be made into cakes. Use a rounding tablespoonful to each cake if they are to be used in winter, less if for summer use. Let them dry as quickly as possible, but do not put them in the oven or in the sun. A rack hung high over the stove is a good place to dry them. They should have a sour, but not disagreeable, smell. These will keep all summer on a dry pantry shelf.