Liberty Bread

1 cup scalded milk

1 tablespoon corn syrup

2 tablespoons shortening 3/4 tablespoon salt

1 cup rolled oats

1 yeast cake dissolved in 1 1/4 cups lukewarm water 3 cups wheat flour 1 cup barley flour 1 cup corn flour

To scalded milk add corn syrup, shortening, salt, and rolled oats. When lukewarm add yeast cake dissolved in lukewarm water and wheat flour. Beat thoroughly, cover, and let rise until light. Add barley flour, and corn flour, knead, and let rise until double in bulk. Shape in two small loaves, put in greased pan, let rise again, and bake.

Rice Bread

1/2 cup rice

2 teaspoons salt

2 cups boiling water

1/2 tablespoon shortening

1 1/2 teaspoons corn syrup

1/2 yeast cake dissolved in

2 tablespoons lukewarm water

1 cup wheat flour

Wheat flour to knead (about 1 1/2 cups)

1/2 cup scalded milk

Add rice and one and one-half teaspoons salt to boiling water, let boil five minutes and cook over boiling water twenty minutes, or until soft. Add shortening, one-half teaspoon salt, and corn syrup to scalded milk, and when lukewarm add yeast cake dissolved in lukewarm water and one cup wheat flour. Beat thoroughly and let rise until light. Add cooked rice and flour to knead. Knead, let rise again, shape, place in greased pans, let rise, and bake fifty minutes in a moderate oven.

Two cups left-over rice may be used instead of cooking rice especially for this bread.

White Liberty Bread

1 cup scalded milk

1 tablespoon corn syrup

2 tablespoons shortening 3/4 tablespoon salt

1 cup water

1 yeast cake dissolved in 1/4 cup lukewarm water 3 cups wheat flour 1 cup cornstarch 1 cup corn flour

1 cup barley flour

To scalded milk add corn syrup, shortening, salt, and one cup water, and when lukewarm add yeast cake dissolved in one-fourth cup lukewarm water, and wheat flour. Beat thoroughly, cover, and let rise until light; then add cornstarch, corn flour, and enough, barley flour to knead. Knead, let rise till double in bulk, shape in two small loaves, let rise again, and bake.

Barley Bread

1 cup scalded milk

1 tablespoon corn syrup

2 tablespoons shortening 3/4 tablespoon salt

1 cup water

1 yeast cake dissolved in 1/4 cup lukewarm water 3 cups wheat flour

2 cups barley flour

Barley flour to knead (about 1 cup)

To scalded milk add corn syrup, shortening, salt, and one cup water, and when lukewarm add yeast cake dissolved in lukewarm water, and wheat flour. Beat thoroughly, and let rise until light; then add two cups barley flour and enough more to knead. Knead, let rise until double in bulk, shape in two small loaves, let rise again, and bake.

Oatmeal Bread I

1 cup rolled oats 1/2 cup corn meal 1 1/2 teaspoons salt

1 tablespoon shortening

2 cups boiling water

1/2 yeast cake dissolved in

1/4 cup lukewarm water

1/4 cup molasses

2 cups barley flour or rye flour

Wheat flour to knead

Mix rolled oats, corn meal, salt, shortening, and boiling water and let stand one hour. Add yeast cake dissolved in lukewarm water, molasses, barley or rye flour, and wheat flour to knead. Mix well, cover, and let rise until double in bulk. Beat thoroughly, turn into two greased pans, let rise, and bake in a hot oven fifty minutes.

Oatmeal Bread II

2 cups milk

3 cups ground rolled oats 1 tablespoon corn syrup

2 teaspoons salt

1 yeast cake dissolved in

1/4 cup lukewarm water

White flour to knead (about 2 cups)

Scald milk and add rolled oats (ground through a food chopper), corn syrup, and salt, and let stand until lukewarm. Add yeast cake dissolved in lukewarm water, and white flour to knead. Knead thoroughly, let rise until double its bulk, knead again, shape, put in two greased bread pans, let rise again, and bake.

Hominy Bread

1/2 cup hominy

2 teaspoons salt

2 cups boiling water

1/2 tablespoon shortening

1 1/2 teaspoons corn syrup

1/2 yeast cake dissolved in 2 tablespoons lukewarm water 1 cup wheat flour Wheat flour to knead (about 1 1/2 cups)

1/2 cup scalded milk

Add hominy and one and one-half teaspoons salt to boiling water, stir until thick, and cook over boiling water twenty minutes, or until soft. Add shortening, one-half teaspoon salt, and corn syrup to scalded milk, and when lukewarm add yeast cake dissolved in lukewarm water and one cup wheat flour. Beat thoroughly and let rise until light. Add cooked hominy and flour to knead. Knead, let rise again, shape, place in greased pans, let rise, and bake fifty minutes in a moderate oven.

One cup left-over hominy may be used instead of cooking hominy especially for this bread.

Potato Biscuit

1 cup hot mashed potato 1/2 tablespoon shortening 1/2 tablespoon sugar 1/2 tablespoon salt

1 cup scalded milk

1/2 yeast cake dissolved in

2 tablespoons lukewarm water 1/2 cup rolled oats

2 cups flour

To hot mashed potato add shortening, sugar, salt, and scalded milk. When lukewarm add yeast cake dissolved in lukewarm water and one-half cup rolled oats measured after being put several times through food chopper, and sifted. Add flour, knead thoroughly, cover, and let rise. Beat thoroughly, put in greased muffin pans, let rise again, and bake in a hot oven.