Maple Nut Toast

(For afternoon tea)

Toast any dark brown bread - such as oatmeal or rye.

Butter and spread with soft or shaved maple sugar. Pop in the oven to melt the sugar just a little.

Cut each slice in three long strips. Put a blanched almond on each piece, and serve.

Liberty Bread

2 cups bread crumbs

1 cup cornmeal ¾ cup molasses

2 cups buttermilk

3 teaspoons soda 1 teaspoon salt

1 cup boiling water

Mix the bread crumbs, cornmeal and molasses. Add the buttermilk and salt.

Just before steaming, stir the soda into the boiling water. Add to the dough and stir until well mixed.

Pour into greased round Boston bread tin molds. Steam three hours in closely covered kettle. Let the water come half way up the molds. Renew the water from time to time as needed.

Most households have many bread pieces and crusts that are thrown out. Save them, and make this delicious brown bread.

Nut Bread

2½ cups sifted barley flour 2 cups sifted rice flour ½ cup bread crumbs 1⅓ cups molasses

1 scant cup milk 1½ cups broken walnut meats 1 teaspoon salt 7 teaspoons baking powder ½ teaspoon soda, dissolved in ⅛ cup water

Sift the flours and baking powder and salt together; add the molasses and nut meats.

Bake in deep bread tins, in a very slow oven, from two and a half to three hours.

The above Quantity makes two loaves.

Barley Gems

1 cup barley flour

1 cup rice flour

¼ lb. butter, or butter substitute

2 oz. sugar

½ teaspoon salt 2 eggs

5 teaspoons baking powder 2 cups milk

Beat the eggs and milk together.

Sift together the flour, baking powder, sugar and salt. Cut in the shortening; then add the beaten eggs and milk.

Bake in muffin or "gem" tins about twenty-five minutes, in a moderate oven.

This quantity makes about eighteen gems.

Rice And Corn Muffins

1 egg

1 teaspoon baking powder

1 pint milk

2 cups cornmeal 1 cup boiled rice 1 teaspoon salt

1 tablespoon savory fat of butter substitute

Take the cornmeal and mix in baking powder and salt. Then add rice, egg, milk and butter.

Stir briskly and put in well-greased and warm muffin tins.

Bake twenty minutes in a hot oven.

Oatmeal Gems

Cover two cups of rolled oats with one and a half cups of sour milk, and let stand over night.

Add to that the following:

1 egg (well beaten) 3 tablespoons honey ½ teaspoon salt 1 teaspoon soda, dissolved in ⅛ cup water 1 cup rye flour

Drop into oiled muffin tins, and bake in a moderate oven for about twenty minutes. This makes about fifteen gems.

State Of Maine Buckwheat Cakes

1 quart thick sour milk

1 small teaspoon soda

1 teaspoon salt

Buckwheat flour to make a thin batter

Bake on a hot greased griddle.

Both buckwheat and sour milk should be used - to save wheat flour for our soldiers and sweet milk for our babies.

Maple syrup, too, is a sweetener that we may use with a clear conscience.

These cakes may be served at breakfast or as a luncheon dessert.