9. "Rye And Injun Bread"

2 cups corn meal, 4 cups rye flour, 2 tablespoons oil, 2 tablespoons sugar, 1 teaspoon salt, cake compressed yeast, 4 cups water.

Dissolve yeast in cup warm water. Scald 2/3 cup corn meal with three cups water. Let stand 1/2 hour or until luke warm, and add yeast. Then add 2 cups rye flour, 1/3 cup corn meal, oil, sugar and salt. Let this sponge rise. When light add 1 cup corn meal and 2 cups rye flour. Mold into loaves as soft as can be handled. Let rise until twice its bulk. Bake. This makes two loaves.

*U. S. Food Leaflet No. 6 gives the same recipe omitting the sugar and fat.

10. Home Ground Wheat Bread

(Food Thrift Series No. 2, U. S. Dept. Agriculture)

3 cupfuls wheat meal (or 2 cupfuls wheat meal and 1 cupful of white flour),1 1/4 cupfuls lukewarm water, 1/2 cake compressed yeast, 1 level teaspoon salt, 1 level tablespoon sugar, 1 level tablespoon shortening if desired.

Mix the yeast with a small amount of lukewarm water; dissolve the sugar and salt in the rest of the water; mix the two solutions and add all to the meal (or meal and flour). Mix thoroughly so that all the liquid is incorporated in the mass, cover and set in a moderately warm place to rise. After about 2 hours, or when well risen, add the shortening and knead well, adding a little meal if necessary, until a smooth elastic dough has been formed. Cover and set aside again to rise for an hour. Knead lightly, form into a loaf, place in a greased pan; allow to rise until just double in bulk (this is only 2/3 of the usual rise in the pan when white bread is made). Bake slowly for 3/4 of an hour.

Calories per slice would vary slightly from bread as given in tables Chapter VI (An Ample Supply Of Protein Is Important) in that there would be a somewhat higher proportion of protein.

11. Oven Toast. (Zwieback)

Cut bread in slices. Brown slowly in oven until crisp all way through. Bread may be dried out in the sunshine before putting in oven. (For calories see page 34).

12. Fruit Toast

Use any canned or stewed fruit, or fruit juice. Heat, thicken slightly with cornstarch, and pour over moistened oven toast. Calories in one serving:

13. Prune Fluff Toast

(Manual of Recipes - Washington Sanitarium)

1/2 cup prune puree or marmalade, 2 egg whites 3/4 cup sugar, vanilla or other flavoring.

Add sugar and flavoring to stiffly beaten whites. Add prune puree and beat well. Serve hot or cold on moistened oven toast. Oven toast may be moistened with cream if desired. Number of servings, 6.

Calories in Recipe (not including oven toast) :

If cream is added to the oven toast the extra calories can easily be calculated.

14. Cream Tomato Toast

1 cup strained tomatoes, 1 teaspoon sugar, 3/4 cup milk, 1 teaspoon flour.

Heat tomatoes, add sugar and salt. Heat milk, thicken and add slowly to heated tomato. (See recipe 26.) Use no soda. Serve on oven toast. Number of servings, 6. Calories in Recipe (not including oven toast) :

15. Cream Puree Of Peas On Toast

1 cup peas, 1 cup (or less) milk, flour, salt.

Press peas through a colander, add milk and salt, and thicken. Serve over moistened oven toast. Calories in recipe (not including oven toast) :

16. Cream Egg Toast

1 pint milk, 2 eggs, flour, salt.

Scramble the eggs, add milk, thicken and salt to taste. Pour over moistened oven toast. Minced parsley may be added. Calories in Recipe (not including oven toast) :

17. Nut Cream Toast

Make cream sauce by thickening 1 pint of milk with flour. Rub one tablespoon of peanut butter smooth with water and add. Salt. Reheat and serve over oven toast. Number of servings, 6. Calories in Recipe (not including oven toast) :

18. Hygienic Hot Cakes

(Veg. Cook Book - E. G. Fulton)

2 eggs, 2 cups bread crumbs, 1/2 cup flour, 1/2 teaspoon salt, 1 tablespoon sugar, about 1 1/2 cups milk.

Mix thoroughly the bread crumbs, flour, salt, and sugar. Add sufficient milk heated to 140° or 150° to make a thick pour batter, and into this beat the yolks of the eggs. Add the stiffly beaten whites and bake on a soapstone griddle. Be careful not to have the milk scalding hot. Number of cakes, 8.

19. Oatmeal Gruel

3 tablespoons rolled oats or 2 tablespoons oatmeal, 1 pint water, salt to taste.

Add oats to the salted boiling water. Let boil 10 minutes, then cook 3 hours in a double boiler. Strain and add 1/2 cup evaporated milk or cream. Number of servings, 3. Calories in Recipe, if milk is used:

Calories in Recipe if cream is used:

Note - While usually considered invalid dishes, gruels make a pleasant variation from the monotony of the ordinary mush for even the healthy members of the family. They may be prepared as above from any other cereal. Very nice gruels may be made from left-over cereals. Reheat the left-over cereal and thin; press through a colander or strainer, and add milk or cream.

20. Gluten Gruel

1 pint boiling water, salt to taste, 1/2 cup 20% gluten meal.*

Add gluten to the boiling water, stirring constantly. Boil until thickened and add 1/2 cup cream or evaporated milk.

Number of servings, 6.

Calories in Recipe if evaporated milk is added:

Calories in Recipe if cream is added:

*Gluten is a meal made from wheat and contains a higher proportion of gluten (wheat protein) than ordinary flour. This can be obtained from the Battle Creek Sanitarium, Battle Creek, Mich. Two grades may be obtained, containing 20% and 40% gluten, respectively.

21. Browned Rice

Put rice in shallow pan and place in a moderate oven for about 3/4 of an hour or until rice is a golden brown. Stir occasionally. Then cook in a double boiler until tender. Serve with milk or cream.

For calories in serving see page 35.