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2 cups bread crumbs

⅓ cup flour

1 tablespoon fat, melted

1½ cups milk

1 egg

2 teaspoons baking powder

½ teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat.

Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes.


1 cup rye meal

1 cup cornmeal

1 cup graham flour

2 cups sour milk

1¾ teaspoons soda

1½ teaspoons salt

¾ cup molasses

Beat well. Put in greased covered molds, steam 2 to 3 hours.


2 cups lukewarm water

1 cake yeast

2 teaspoons salt

⅓ cup molasses

1¼ cup rye flour

1 cup corn meal

3 cups bread flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly.

Let rise, shape, let rise again and bake.


½ cake yeast

1 cup milk (scalded)

1 teaspoon fat

3 tablespoons corn syrup (or 1 tablespoon sugar)

3½ cups flour

2 cups potato (mashed and hot)

1 teaspoon salt

1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients.

Add potato and knead until smooth.

Let rise until light. Roll thin, fold over, bake until brown.


½ cup milk and water or water

2 tablespoons corn syrup

4 tablespoons fat

1½ teaspoons salt

4 cups boiled potatoes

8 cups flour

½ cake compressed yeast

¼ cup warm water

Dissolve yeast in the warm water. Add other ingredients and make same as any bread.


1½ cups tightly packed mashed potato

2½ cups wheat flour

1 tablespoon warm water

½ yeast cake

½ teaspoon salt

Make dough as usual. Let rise in warm place for 15 minutes.

Mould into loaf, put in pan, let rise until double in bulk in warm place.

Bake for 45 minutes in hot oven.


1 cup mashed lightly packed potato

2 tablespoons fat

1 cup whole wheat flour

1 teaspoons baking powder

1 teaspoon salt

About ½ cup milk or water in which potatoes were cooked

Add melted fat to mashed potato.

Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough.

Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes.

(If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)


1½ cups rolled oats

1 cup bread flour

1⅓ teaspoons salt

1⅓ cups milk

2½ teaspoons cream of tartar

4 tablespoons fat

1¼ teaspoons soda

Sift dry ingredients. Cut in the fat.

Add liquid and drop by spoonfuls on greased baking sheet.

Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

(If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)


1⅓ cups flour

2 tablespoons molasses

½ teaspoon salt

2 tablespoons fat

3 teaspoons baking powder

1 egg beaten

½ cup milk

1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.

Bake in greased tins 20 minutes.


1 cup cold porridge (stiff)

1 cup boiling water

1 tablespoon fat

½ teaspoon baking powder or ¼ teaspoon soda

1 teaspoon corn syrup

½ teaspoon salt

Mix soda, boiling water and fat. Mix all.

Turn on board.

Mould flat—cut ¼-inch thick and bake on griddle.


1 cake compressed yeast

2 cups boiling water

1½ cup lukewarm water

2 cups rolled oats

1 teaspoon salt

¼ cup brown sugar or 2 tablespoons corn syrup

2 tablespoons fat

4 cups flour

½ cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.


2 cups rolled oats

2 cups boiling water

⅓ cup molasses

1 yeast cake

¾ cup lukewarm water

1 tablespoon salt

2 tablespoons fat (melted)

About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.

Dissolve the yeast in the lukewarm water and add to the first mixture when cool.

Add the molasses, salt and melted fat. Stir in enough bread flour to knead.

Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk.

Knead and shape in loaves and let rise until double again.

Bake in a moderate oven 45 minutes.


3 cups thick cooked oatmeal

2 tablespoons fat

1½ tablespoons salt

3 tablespoons molasses

1½ cakes yeast

¾ cup lukewarm water

About 5 cups flour

To oatmeal add the sugar, salt and fat.

Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl.

Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place.

When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.


2 cups cornmeal

2 cups sweet milk (whole or skim)

4 teaspoons baking powder

2 tablespoons corn syrup

2 tablespoons fat

1 teaspoon salt

1 egg

Mix dry ingredients.

Add milk, well-beaten egg, and melted fat. Beat well.

Bake in shallow pan for about 30 minutes.


1 cup cornmeal

½ cup bread flour

3 tablespoons molasses

1 cup milk

3 teaspoons baking powder

2 teaspoons salt

2 tablespoons fat

Beat thoroughly.

Bake in greased muffin pans 20 minutes.