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

by C. Houston Goudiss; Alberta M. Goudiss

BARLEY PUDDING

5 cups milk

½ cup barley meal

½ teaspoon salt

½ teaspoon ginger

¾ cup molasses

Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup.

BARLEY SCONES

1 cup whole wheat flour