Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

1⅙ cups barley flour

2⅓ cups wheat flour

½ cake compressed yeast

Soften the yeast in ¼ cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes.

BARLEY MUFFINS

1¼ cups whole wheat flour

1 cup barley meal

½ teaspoon salt

3 teaspoons baking powder

1 egg