The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-11-13
Quaker Mullins

One cup rolled oats, 1 cup -four, 8
tablespoons sugar, teaspoons bak-
ing powder, " teaspoon salt, 1 cup
milk, egg, l tablespoon fat.
Scald milk, pour on rolled oats.
and let stand " hour before mix
ing. Mix and sift dry ingredients
and add to the rolled oats and milk
mixture. Add egg slightly beaten
and melted fat. Beat we'll and bake
in creased muffin tins u hour in a
moderately hot oven.
Oatmeal Bread
Two cups rolled oats, 2 cups boil
ing water, " cup molasses, cake
yeast, / cup luke-warm water, l tea
spoon salt, / tablespoon melted fat,
Z cups bread -four.
Scald the rolled oats with the
boiling water and let stand until
cold. Soften the yeast in the luke
warm water and add to the first mix
ture when cool. Add the molasses,
salt and melted fat. Stir in the
bread -four. Turn ON a Toured
board and knead. Return to bowl
and let rise until double in bulk.
Cut down, shape in loaves and let
rise until double again. Bake in q
moderate oven IS to SO minutes.
This makes three loaves. F1eisch-
mann's or compressed yeast is used
in the original recipe. II dry. yeast
ia used start 1t as for any other
bread.
War Bread
One and u cups rye -four, cups
whole wheat -four, IL cups white
-four, cups luke-warm water, III
tablespoons salt, cakes yeast.
Potato Pie
To one quart of hot boiled pota-
toes add enough hot milk to moisten.
Season with butter and salt. Mash
in kettle in which they were boiled
and beat with fork until light.
Stir in half cup of minced ham.
Have ready four hard boiled eggs
and half cup of stock or gravy.
Arrange potatoes and sliced eggs in
dish in alternate layers, with pota-
toes forming top and bottom layers.
Moisten with the gravy. Brush over
the top with milk or egg and brown
in hot oven.
This dish can be arranged in three
layers, with the middle layer some
kind of meat hash bound together
with egg or thicken gravy.
Potato Turnovers
Boil and put thru the ricer enough
potatoes to measure pint. Add one
well beaten egg, one tablespoon OF
flour and season with salt. Turn on
Toured board, roll out and cut in
circles size of saucer. Place on each
a large spoonful of dry hash season.
ed with onions and parsley chopped
fine. This hash should be dry OF
bound together with thickening
Double over and pinch together like
turnover. Place on creased bak.
ing sheet and brown in hot oven
Serve with thickened sauce made
from the gravy in which the meat
was cooked or with tomato sauce
Family Potatoes
Use six cold or freshly boiled DO.
tatoes. Cut into quarters and put
In saucepan with pint of gravy OF
soup stock. Add one chopped onion
salt and little red pepper. Simmer
on back of stove half an hour be-
fore serving.
Potato Roll
Heat l pint Of mashed potatoes
and u cup of milk in saucepan,
Add one tablespoon of chopped pars-
ley, salt and little red pepper or
paprika. Stir in four we'll beaten
eggs and mix thoroly. Remove from
fire and beat until light. Heat l
tablespoon of fat in frying pan and
spread the potato mixture evenly
over the pan. Cook until golden
brown. Roll like an omelet and
serve smoking hot
Red pepper or paprika is prefer
able to black pepper in these potato
Dishes
Corn Meal Bread
One cup corn meal, 6 cups wheat
Hour (more If necessary, 1 cake
yeast, dry or compressed. or Y cup