The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1918-03-22
LEARN TO USE BARLEY

Barley flour can be purchased from
local millers in st. Francois county,
thus cost of transportation is less.
Barley -four makes light bread Of
good flavor when used with 1-3 or IL
wheat flour. Barley flour is as good
as wheat as far as nutritive value is
concerned, if used in a mixed diet.
Barley Bread.
! IL cups sifted barley -four, 1 1-2
cups sifted white flour, l teaspoon
salt, / tablespoon sugar or 2 table
spoons corn syrup, 6 teaspoons bak-
ing powder, / to tablespoons short
ening, / cup chopped raisins.
Mix and sift dry ingredients. Add
the raisins and stir well. Place
in we'll creased pan and let stand in
warm place 20 minutes. Bake in a
moderate oven As minutes.
Barley Mullins.
2 Ia cups sifted barley -four, 1-2
teaspoon salt, l tablespoon syrup, 2
teaspoons baking powder, 1-2 tea
spoon soda, egg, cup sour milk, 2
tablespoons melted shortening.
Sift dry ingredients. Dissolve So
da in / tablespoon warm water and
add to sour milk. Combine the flour
mixture and sour milk. Add the beat
en- egg and melted shortening. Bake
in well CREASED muffin tins rs min
utes.
Barley Scones.
1 cup barley -four, tccup white -four,
1-2 teaspoon salt, teaspoons baking
powder, tablespoons shortening, 3-4
cup milk.
Sift the dry ingredients twice to-
gether. Work in shortening. Add
enough moisture to make soft
dough. Turn on well floured board.
Knead slightly and roll 1-2 inch
thick. Cut in diamond shape. Moisten
with milk or melted shortening and
bake in shallow pan in hot oven Is
minutes.
Barley Coffee Cake.
2 cups sifted Barley flour, l cup
white flour, ga cup sugar, teaspoon
salt, l egg, 1-2 teaspoons baking
powder, l teaspoon mace Of cinnamon,
cup raisins, 1-2 cups milk or wa
ter, 8 tablespoons melted shortening.
Sift the dry ingredients three times.
Add raisins, milk, egg and shortening
and thoroughly mix. Place in shall
low pans, sprinkle with sugar and
cinnamon. Let stand minutes in
warm place. Bake in moderate oven
20 minutes. This amount will fill 3
twelve-inch pans.
Barley and Corn Meal Ginger Bread.
2 tablespoons melted fat, 1-2 cup
sugar, 1-2 cup molasses, egg, tea
spoon cinnamon, 1-2 teaspoon cloves,
teaspoon ginger, grated rind of /
orange, teaspoon salt, l teaspoon
soda, 2 teaspoons baking powder,
ga cup milk, 2 cups sifted barley
hour, 2 cups sifted corn meal.
Sift and mix thoroughly the dry
ingredients. Add soda to the molass-
es, add beaten egg, melted shorten
ing, milk and then the dry ingredients.
Bake in shallow pan in moderate ov-
en- 35 minutes. This makes one large
loaf or two small loaves.
Barley and Oatmeal Drop Cakes.
! 1-2 cup shortening, Id cup brown
sugar, 1-2 cup corn syrup, egg,
tablespoons water, 2 teaspoons bak-
ing powder, 1-2 teaspoon salt, l cur
sifted barley -four, l Ia cup rolled
oats, 1-3 cup chopped nuts.
Cream shortening and sugar to
gether. Add the we'll beaten egg
Add the syrup and water, alternately
with the dry ingredients which hav'
been sifted. Add oats and nut meats
Drop by teaspoonfuls onto well greas
ed baking sheets. Bake in moderate
oven IL to Is minutes. If trial cookie
spreads too much add more oats o.
flour.
| MARY B. BRUCHER,
District Home Demonstration Agent