Liberty Bread

1 yeast cake

1 cup (1/2 pt.) lukewarm water

1 teaspoon salt

1 cup (6 ozs.) corn meal

1 cup (1/2 pt.) cooked oatmeal 1 cup (1/2 pt.) mashed potatoes 1 cup (4 ozs.) barley flour 1 cup (4 ozs.) flour

Dissolve yeast in water, add salt, corn meal, oatmeal, potatoes, and flours. Turn out on to floured board and knead until bubbles begin to show on the dough. Allow to rise until doubled in bulk, knead down again, divide into greased pans, allow to rise until it again doubles in bulk, and bake in moderate oven fifty minutes.

Oatmeal Bread

2 cups (1 pt.) rolled oats 2 tablespoons (1 oz.) butter substitute 3/4 cup (3/4 gills) molasses 4 cups (1 qt.) boiling water

1 tablespoon salt

1 yeast cake, or 1/2 cup liquid yeast 1 cup (4 ozs.) barley flour Wheat flour

Into a bowl put oats, add butter substitute, molasses, boiling water, and salt; let stand until lukewarm, then add yeast cake dissolved in a little lukewarm water, barley flour, and seven cups wheat flour. Mix well and allow to rise until light. Add sufficient flour to knead, and knead well on floured board, divide into three greased bread pans, allow to rise until light, and bake one and one half hours in moderate oven.

This bread is excellent.

Rye Griddlecakes

2 cups (11 ozs.) rye flour 1 cup (5 ozs.) Graham flour 1 cup (4 ozs.) flour 1 tablespoon (1/2 oz.) sugar

1/2 teaspoon salt

4 teaspoons baking powder

1 egg

2 cups (1 pt.) milk

Sift together flours, sugar, salt, and baking powder. Add egg and milk mixed to a smooth batter. Bake brown on both sides on a hot greased griddle and serve with sirup or butter.

Sour Cream Waffles

1 cup (1/2 pt.) sour cream 1/4 teaspoon soda

1/2 teaspoon salt

2 teaspoons sugar

1 egg, beaten

1 cup (4 ozs.) whole wheat flour

1 cup (4 ozs.) flour

3/4 cup (1 1/2 gills) milk

1 teaspoon baking powder

Pour cream into a bowl, add soda, salt, sugar, egg, flours sifted with baking powder and milk. Mix well, and bake on well-greased waffle iron. Serve with sirup or honey.

Southern Waffles

2 cups (1/2 lb.) flour

1 cup (1/4 lb.) barley flour 1/2 teaspoon salt

2 teaspoons baking powder

2 tablespoons (1 oz.) butter substitute, melted 2 eggs, beaten 2 cups (1 pt.) milk

Maple sirup or powdered sugar

Into a bowl sift flours, salt, and baking powder, add butter substitute, eggs, and milk, and mix carefully. Cook on well-heated and greased waffle irons, and serve with maple sirup or powdered sugar.

Nut And Raisin Brown Bread

1 teaspoon soda

1/2 cup (7 ozs.) molasses

2 cups (1 pt.) sweet or sour milk 1/2 cup (3 ozs.) brown sugar

1 teaspoon salt

1 cup (4 ozs.) chopped English walnut meats

1 cup (4 ozs.) flour or barley flour

2 cuds (10 ozs.) Graham flour

1 cup (1/2 lb.) seeded raisins

Stir soda into molasses, add milk, sugar, salt, nuts, flours, and raisins. Mix and turn into greased and floured narrow pan, and bake one hour in moderate oven.