Evening star., 1951-08-07
WHEAT FREE RECIPES.
(Front Mrs. v. s., HydttsDille.J J

Mrs. e. McA., Washington. The
following are some wheat free
recipes which 7 have on hand.
Since I have not tried all Of these
recipes, I cannot vouch for them.
You may thicken gravy with
cornstarch instead Of flour, or a
small amount of gravy can be
made with / tablespoon meat
drippings, 3 rolled waters (f1ne
crumbs. salt. pepper, and cup
meat stock. milk or water. Cook
about S minutes.
Cinnamon Krisps: Mix together
2 tablespoons sugar and / tea
spoon cinnamon. Brush top of IL
reducing waters with 2 table
spoons melted shorte ming.
Sprinkle with sugar mixture.
Bake at 400 degrees F. for 5
minutes. Serve warm or cold.
Wheatless Cookies: Beat until
stiff Q egg whites, 1s teaspoon
salt. Fold in / cup sugar. " tea
spoon vanilla, 2 or more cups corn
fakes, and " cup coconut. Drop
by teaspoon on a well creased
cookie sheet. Bake at $50 de-
grees, Is to 20 minutes. Remove
with spatula while hot or they
will stick badly. I have tried this
recipe and it is really very good.
e Oatmeal Mullins: Put 3s4 cups
quick-cooking oatmeal through
the food chopper. using fine blade.
There should be 8 cups oatmeal,
the texture of cornmeal. Mix
thoroughly with 112 teaspoons
salt, 41a teaspoons baking powder
and " cup sugar. Mix / cup
milk with 2 egg yolks and 6 table
spoons melted shortening or salad
oil. Add liquids to dry ingredients,
then fold in 2 beaten egg whites.
Bake mullins about Is minutes at
425 degrees. Makes about IL
dozen.
Wheatless Waffies: One half
cup yellow cornmeal, u cup sifted
potato flour, 2 tablespoons corn
starch, egg, y teaspoons bak-
ing powder, "a teaspoon salt,
tablespoon sugar, u cup milk and
3 tablespoons melted butter. Sift
dry ingredients into bowl. Beat
eggs until light. Add milk and
butter to the egg. Then add
liquids gradually to dry ingredi-
ents and then beat until smooth.
Bake on a waffle iron and it makes
two or three waffles.
Wheatless Bread: Two cups
graham flour. / cup oatmeal, l
cup water, 2 teaspoons salt, 2
tablespoons melted shortening, l
cup rye or barley -four, l cup milk.
2 teaspoons baking powder, q
tablespoons molasses or brown
sugar and u pound raisins may
be added if desired. Bake l hour
In slow oven. Makes one loaf.
Rolled Oats Coffe Cake: Two
and-a-half cups rolled oats, "a
cup shortening, 2 eggs, 12 teaspoon
salt. Ks cup sugar, "a cup milk, 3 |
teaspoons baking powder, "a cup
corn sirup and a spicy topping
Grind rolled oats, 2 spoonfuls. at
a time, using fine blade of food
chopper. Measure 2 cups of
the ground oats. Mix we'll with
salt and baking powder. Cream
thoroughly shortening and sugar,
gradually beat in sirup. Add eggs
one at time, beating well after
each addition. Add dry ingredi-
ents to creamed mixture alter
nately with milk. Spread half of
the batter in creased 8-inch
square pan. Sprinkle with half |:
of spicy topping. Cover with re-
manning batter, sprinkle with re-
manning topping. Bake at 375
degrees for 35 minutes.
Spicy Topping: Combine 13 cup
brown sugar, 2 tablespoons Gin
namon, 2 tablespoons melted
shortening, and "a cup chopped
walnut meats. Mix thoroughly.
All-Cornmeal Mullins: Two
cups yellow corn meal, cup
milk, / tablespoon melted short
ening. l teaspoon salt, 2 cups
boiling water, 2 well beaten eggs
and 4 teaspoons baking powder. |
Mix cornmeal and salt. Gradu-
ally stir in boiling water; add
milk. Stir smooth. Add eggs
and fat. Stir in baking powder. |
Fill creased muffin pans "a full. |
Bake in a very hot oven CATS de-
grees) for Is minutes. Makes 18. |
Angel Cake: Mix and sift to-
gether 3 times, u teaspoon each
of cream of tartar and salt with
u cup sugar and 1s cup potato
flour. Beat 5 egg whites stiff. Cut
and fold in the dry ingredients.
Add V teaspoon vanilla and bake