1. Wholewheat Gems

(Manual of Recipes - Washington Sanitarium) 1 egg, 1 cup of milk, 1 cup of white flour, % cup wholewheat flour, salt to taste.

Break egg into batter bowl, add milk and salt.

Sift flour before measuring and add it a handful at a time, beating briskly. Do not stir. Beat thoroughly for a few minutes, then pour into gem irons, heated, but not too hot and slightly oiled. Bake 30 to 40 minutes.

To make the mathematical calculation plain, we will work out entire the simple problem of estimating the food value for the above recipe. Referring to table No. 2, in Chapter VI (An Ample Supply Of Protein Is Important), page 48:

This will make about 12 gems.

Dividing by 12, we find that each gem contains 15 calories protein, 14 fat, 67 carbohydrate, and a total of 96, making 16% protein, 15% fat and 69% carbohydrate.

2. Graham Puffs

(One Hundred Recipes - Lenna Frances Cooper)

1 egg, 1 cup milk, 1 1/2 cups graham flour, 1/4 teaspoon salt.

Beat egg, add milk, salt and lastly the graham flour. Beat about five minutes or until batter is smooth. Fill hot gem irons full to the brim, and bake in a moderate oven 20 to 30 minutes. Number of puffs, about 12.

Calories in Recipe:

3. Corn Bread Without Baking Powder

(Food and Cookery - Anderson)

1 cup cornmeal, 2 tablespoons flour, 1 tablespoon sugar, 2 eggs (separated), 1 1/4 cups boiling water, 1 1/2 teaspoons salt.

Sift dry ingredients together, stir smooth with one cup of boiling water. With the remaining 1/4 cup of water make a batter that will barely drop from the spoon. Beat eggs separately. Fold yolks into whites and turn them into the batter, folding them in with a wire batter whip; mix lightly, yet thoroughly. Pour into oiled granite pan and bake in a moderately hot oven 20 to 30 minutes. Number of servings, 6.

Calories in Recipe:

4. Cream Rolls

(Food and Cookery - Anderson)

1 1/2 cups pastry flour, 1/2 cup thin cream, 1/2 teaspoon salt. Sift the flour and salt into the mixing bowl, pour the cream on all at once, and draw the flour in from the sides of the bowl so as to mix evenly and not stir any into batter. Work it into a stiff dough in the bowl, then turn out on a slightly floured board and work together for a few minutes; roll out to about one-third inch in thickness, cut into long strips with a dull knife about one-third inch wide, roll on board and cut into two-inch lengths. Lay in baking pan, leaving a little space between, and bake in a medium oven until crisp and a light brown. Number of rolls, 24.

5. Wholewheat Sticks

(Food and Cookery - Anderson)

1 cup flour, 1/3 cup wholewheat flour, 1 1/3 tablespoons oil, 1/4 teaspoon salt, 1/3 cup cold water. Emulsify the oil by beating thoroughly while adding water a drop at a time. This will take only a portion of the 1/3 cup of water. To the sifted flour and salt add the oil, which has previously been emulsified, and rub evenly through the flour. Add the remainder of the water all at once and mix evenly. Knead on a board and roll out into 1/3 inch thickness.

Cut with a dull knife into strips 1/3 inch wide and three inches long. Bake in a medium oven. Number of sticks, 24.

6. Corn Dodgers

(Food and Cookery - Anderson).

1 cup corn meal (preferably toasted lightly in oven, 1 1/2 tablespoons vegetable fat, 1 tablespoon brown sugar, 1/2 teaspoon salt, 1 1/2 cups boiling water.

Mix all dry ingredients, add the fat and pour on the boiling water all at once and stir smooth. A few tablespoons of water may be added if needed to make the batter of a consistency barely to drop from spoon but not run. Drop from the side of a large spoon into an oiled baking pan in oblong shapes and bake in a quick oven. Number of servings, 6.

7. Bran Bread

1 pint milk or water, 4 cups bran, 1 cup raisins, 4cups sifted flour, l12 cup oil 1/2 cup brown sugar, 2 teaspoons salt, cake of yeast.

Make a sponge with the milk or water and the flour, let rise until light. Beat the oil into the sugar and add to the sponge, with the salt. Then add the bran and the raisins; beat well and put in tins. Let rise 1/2 inch. Bake. Number of servings, 30.

Calories in Recipe (if made with water) :

Calories in Recipe (if made with milk):

8. Oatmeal Bread

(Mrs. Jessica Hazard - Official Demonstrator Food Conservation Campaign).

1 cup milk and water or all water, 1 teaspoon salt, 1 tablespoon fat, 2 tablespoons sugar, 1 cup rolled oats, 2 1/2 cups wheat flour (or substitute as rice flour), 1/2 cake yeast dissolved in 1/4 cup warm water.

Put oats through mill or grinder. Scald the liquid and pour it over the rolled oats, then add the sugar, fat and salt. Let stand until about luke warm (about half an hour). Add yeast. Add flour and knead. Let rise until double its bulk. Knead again and place in pan. When light bake in a moderate oven 45 to 90 minutes.

Calories in Recipe: