Oatmeal Betty
Two cups cooked oatmeal, four apples cut up small, one-half cup raisins, one-half cup sugar, one-quarter teaspoon cinnamon. Mix and bake for half an hour. Serve hot or cold. Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples. Will serve five people.
From Farm and Fireside, July 1918, “New Less-Wheat Recipes”.
Corn-Rice Muffins
One cup cornmeal, one cup boiled rice, one cup milk, one tablespoon fat, one teaspoon salt, two teaspoons baking powder, two eggs. Mix cornmeal, rice, milk and shortening together; beat five minutes; then add well-beaten eggs, beat two minutes, and add baking powder. Bake in hot greased muffin tins or in shallow pan. Boiled hominy may be used in the above recipe instead of rice.
From Farm and Fireside, July 1918, “New Less-Wheat Recipes”.
Gingerbread
One cup cornmeal, one cup wheat flour, two teaspoons cinnamon, two teaspoons ginger, one-half teaspoon salt, one teaspoon baking powder, one teaspoon baking soda, one cup molasses, one cup sour milk or buttermilk, two tablespoons fat. Sift the dry ingredients and add molasses, milk, and fat. Beat well, and pour into a greased pan. Bake twenty-five minutes. Notice that this recipe uses cornmeal for half the wheat flour ordinarily used.
From Farm and Fireside, July 1918, “New Less-Wheat Recipes”.
Combination Muffins
One cup milk, one tablespoon fat, two tablespoons syrup, two eggs, four teaspoons baking powder, one teaspoon salt, three-fourths cup ground rolled oats, one cup corn flour. Add to the cup of milk the melted fat, syrup, and slightly beaten egg. Sift the salt, baking powder, and flour together. Use a coarse sieve so that no part of the flour is wasted. Combine the two mixtures, stirring lightly without beating. Bake in a hot oven from twenty to thirty minutes, depending upon the size of the muffins.
From Farm and Fireside, July 1918, “New Less-Wheat Recipes”.
Simplicity Pudding
Soak slices of bread in hot milk until soft, and mash fine with a fork. Add the beaten yolks of two eggs, one tablespoon sugar, a seasoning of salt, and a teaspoon of vanilla. Bake in a slow oven until firm. Over the top put a layer of jelly or some rich preserve, and over this the beaten whites of the eggs. Set in oven until slightly brown and serve.
From Farm and Fireside, November 1918, “Patriotic Puddings,” by L. M. Thornton.
Dutch Pudding
Beat together one egg and one-half cup molasses. Add one cup raisins, one tablespoon butter, one-half cup sour milk, one teaspoon soda, and two cups of flour. Steam one and one-half hours.
From Farm and Fireside, November 1918, “Patriotic Puddings,” by L. M. Thornton.
Popcorn Pudding
Grind two cups popcorn, add three cups milk, three beaten eggs, one-half cup brown sugar, one tablespoon butter, and a little salt. Let stand three hours in a moderately warm place, mix thoroughly, and bake in a slow oven until firm. Serve with cream or a syrup.
From Farm and Fireside, November 1918, “Patriotic Puddings,” by L. M. Thornton.
Corn-Flour Sponge Cake
One cup corn flour, one cup sugar, four eggs, two tablespoons lemon juice, one-eighth teaspoon salt. Separate whites and yolks. Beat the yolks until thick and light lemon color. Beat sugar into the stiffened yolks, and add the lemon juice. Fold in alternately the stiffly beaten whites and flour. Bake in an ungreased pan for thirty-five to forty minutes. Start in a moderate oven, and when about half done raise the temperature to that of a hot oven.
From Farm and Fireside, July 1918, “New Less-Wheat Recipes”.
About These Recipes
Printed as history. Old recipes give no oven temperature or pan size; use your own judgment. Source: Internet Archive, Farm and Fireside 1918, vol. 42.