Evening Republican, Volume 21, Number 242, Rensselaer, Jasper County, 15 October 1918 — Untitled [ARTICLE]

Spice Cake. 4 tablespoonfuls fat % cupful barley % cupful sugar flour % cupful milk 2 teaspoonfuls bak- % cupful chopped ing powder raisins - % teaspoonful gin1% cupfuls rolled ger oats 2 teaspoonfuls cin- % teaspoonful salt namon Chocolate Cake. % cupful fat. 3 teaspoonfuls bak1- cupful sugar ing powder 1 cupful corn sirup 1% cupfuls ground 2 eggs rolled oats % cupful milk 1% cupfuls barley % cupful rrtashed flour potatoes % teaspoonful salt 2 squares choco- 1 teaspoonful vanilla late Bake in loaf cake pan. Quick Nut Bread. 4 tablespoonfuls 2 cupfuls relied corn sirup oats, ground 2 eggs 4 teaspoonfuls bak2 tablespoonfuls fat ing powder % cupful liquid 1 teaspoohful salt % cupful mashed % cupful - chopped potatoes num 2- cupful 'corn flour Mix. in order given. Bake one and one-quarter hours in moderate oven. This makes a good sandwich bread. Raisins may be used in place of nuts. Yeast Bread. (Using 50 per cent wheat flour and 50 per cent substitute.) 1% cupfuls liquid *4 cake yeast 2 teaspoonfuls salt 1% cupfultf rice or 1 tablespoonful corn tapioca flour sirup 1% cupfuls ground 2% cupfuls wheat rolled oats flour % cupful mashed 1% cupfuls corn potatoes flour, or Make a sponge of all the ingredients except the corn flour and the ground rolled oats. The potatoes used' should be freshly mashed with no fat or milk added. The water in which the potatoes cooked can be used for the liquid. Let this sponge stand in a warm place until very light. Set the sponge over night if dry yeast is used. Add corn flour and the ground rolled oats when the spongte is light, knead, and let rise until double in bulk. Knead again, form into loaf, and allow to rise until bulk is again double. Brush over the top of the loaf with melted fat before putting it to rise. Bake one and one-quarter hours in a hot oven. This will make one loaf. All breads made with substitute flours are better If baked in single-loaf pans or as rolls or buns.