The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1918-07-02
GIVES SPLENDID
WHEATLESS TALK
Mrs. Roberts Gives Us
Many Suggestions
at Chautauqua

| The following recipes and sug-
gestions have been furnished by
Mrs. Edith Wilson Roberts, who
spoke at the chautauqua June "a,
on the conservation of food.
Mrs. Roberts gave very inter-
esting lecture and useful demonstra-
tons which will be very helpful to
the housewife.
Recipes and suggestions furnished
by Mrs. Edith Wilson Roberts who
spoke on Food Conservation" at
chautauqua June "a.
Corn Flour Biscuit
One cup liquid, 2-3 cups corn
-four, 8 tablespoons fat, 6 teaspoons
baking powder, l teaspoon salt.
If willing to make drop biscuit,
the texture will be still better. Make
the following changes, IL cups
liquid and teaspoons baking
powder.
N. B. Use milk, milk and water,
whey, or water after boiling rice or
potatoes, or macaroni water, in the
mixing of all kinds of breads.
Milo Maize Bread
One quart mashed potato, cup
potato water, l cup scalded milk, 2
tablespoons fat, tablespoons syrup,
2 teaspoons salt, "A to l cake COM
pressed yeast, l " cups Milo maize
flour and one of the following COM
binations of substitutes. 7-8 cup
rice -four and l is cups barley -four,
or l 1-S cups ground rolled oats and
l cup scant corn flour. This bread
may be made by the long or short
method, but it is better if allowed
to rise only once after the final mix
ing.
The above recipe makes two
loaves fabout one pound each.
Steamed Brown Bread
One and half cups corn meal,
III cups barley flour, teaspoons
baking powder, n teaspoons each
salt and ginger, teaspoon soda, 2
cups sour milk, ga cup molasses.
Sift dry ingredients together and
sombine with liquids, beat we'll, and
steam in well creased tins or baking
powder cans 4 or 5 hours or, better
still, bake in the fireless cooker.
Raw Potato Griddle Cakes
Four good sized potatoes and l
onion, grind very fine in food chop
per, catch and return to the potato
the starchy liq uid that runs thru.
Add l teaspoon salt, eggs and
enough -four to bind. Bake on hot
creased griddle like pancakes and
serve with honey or syrup.
Oatmeal Gems or Her1mits
One pound ground rolled oats, 1
cup chopped nuts and raisins
(mixed), cup white karo, 2 level
teaspoons baking powder, IL tea
spoon salt, 1 Y cups sweet milk,
fiavoring to suit taste. Bake as
mullins in hot gem pans, or drop
from a spoon on buttered tin, as her
mits. Note that this recipe calls
for no sugar and no fats save what
is contained in the karo and raisins
and in the nuts.
Cheese Cakes
Line patty tins with any good
pastry crust made from the substi-
tutes, preferably of barley flour or
ground rolled oats, fill with the fol-
lowing mixture and bake about
twenty minutes in moderate oven.
One cup fresh curd, 2 tablespoons
honey, 2 egg yolks, 1k tablespoons
fat (melted), speck of nutmeg, 1-3
cup dried currants or small raisins.
Potato Rolls
Three DOZen)
Three cups mashed potato, 6A
cups barley -four, teaspoons salt,
2 tablespoons corn syrup, l cake
compressed yeast softened in "A cup
water, ga cup scalded milk, 2 table
spoons fat. Add the hot milk to
the potato and when cooled to luke
warm add the yeast and the other
ingredients. Allow the dough to rise
to double its bulk work it down and
let it rise again till increased in size
by about one half. Shape into rolls,
let them rise till they double in
size, and bake them in hot oven.
COrnmeal Ginger Bread
One cup corn meal, 3-S cup
barley -four, l teaspoon soda, ga
teaspoon salt, 2 teaspoons ginger,
1 " teaspoons cinnamon, 1 cup sour
milk, l cup molasses, Q tablespoons
shortening, egg may be omitted.)
Sift dry ingredients together, COM
bine with liquids and egg. Beat
well. Bake in moderate oven. A
cup of seeded raisins dredged in -four
is an addition.
Cottage Cheese and Nut Loaf
One cup cottage cheese, / cup
chopped nut meats, 1 cup bread
crumbs, juice of " lemon, l tea
spoon salt, u teaspoon pepper, 2
fat. Cook n an onion
chopped fine in the fat till tender,
with little water. Add it to the
other ingredients, mix well and bake
in we'll creased baking dish until