Chapter 4

1/2 loaf thinly sliced bread 1 cup cheese 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 cup fat 1 teaspoon Worcestershire sauce 2 eggs 1/2 cup milk 1/2 cup cooked celery knob or celery

Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot.

FARINA AND CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon cayenne

Mix all thoroughly. Bake in greased dish 30 minutes.

BOSTON ROAST

1 teaspoon onion juice 1 cup grated cheese 1 teaspoon salt 1/8 teaspoon cayenne 1 cup beans (kidney) About 1 cup breadcrumbs

Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce.

SPINACH LOAF

1 cup spinach 1 cup cheese 1/8 teaspoon cayenne 1/2 cup breadcrumbs 1 tablespoon fat 1/4 teaspoon salt

Mix and bake in greased dish 20 minutes.

CHEESE FONDUE

1 cup breadcrumbs 1 cup milk 1 cup cheese 1 egg 2 tablespoons fat 1/8 teaspoon salt

Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.

RICE-CHEESE RAREBIT

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1-1/2 cups tomato juice and pulp 1 cup cheese 1 cup cooked rice 1/8 teaspoon cayenne

Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.

POLENTA

1 cup cooked cornmeal mush 1/2 teaspoon salt 1/2 cup cheese 1/8 teaspoon pepper

While mush is hot place ingredients in layers in baking dish. Bake 20 minutes.

CHEESE SAUCE

1/4 cup fat 1/2 cup flour 1 teaspoon salt 2 cups milk 1/2 cup cheese 1/4 teaspoon cayenne

Prepare same as tomato sauce. Serve with rice or spaghetti.

TOMATO CHEESE SAUCE

1 pt. milk 1/2 teaspoon soda 2/3 cup flour 2 tablespoons fat 1 pt. tomatoes 1 cup cheese

For both the sauces, melt fat, add dry ingredients and, gradually, the liquid. When at boiling point, add cheese and serve. This is an excellent sauce for fish.

CHEESE SAUCE ON TOAST

1/4 cup fat 1/2 teaspoon salt 1 pint milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese

Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.

CHEESE MOLD

1/2 pint cottage cheese 1/4 cup green peppers, chopped 1/2 cup condensed milk 1/8 teaspoon of cayenne 1 tablespoon of gelatine 2 tablespoons of cold water 1 teaspoon salt

Soak the gelatine in the cold water until soft. Dissolve over hot water. Add the other ingredients. Chill. Serve as a salad or as a lunch or supper entrée.

CHEESE SOUP

1 quart milk or part stock 1/4 cup flour 1 teaspoon salt 1/4 cup fat 1 cup cheese 1/4 tablespoon paprika

Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated.

CHEESE BISCUIT

1 cup flour 1/4 teaspoon salt 1/2 cup water 3 teaspoons baking powder 1 tablespoon butter or fat 8 tablespoons grated cheese

Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition.

CELERY-CHEESE SCALLOP

1-1/2 cups breadcrumbs 2 cups milk 3 cups chopped celery 1 cup shaved cheese

Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper. Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes.

MEAT SUBSTITUTE DISHES

CORN AND OYSTER FRITTERS

1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk 1 egg 6 oysters 2 full tablespoons Kornlet

Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry in deep fat, using a tablespoonful to an oyster.

SALMON LOAF

2 cups cooked salmon 1 cup grated breadcrumbs 2 beaten eggs 1/2 cup milk 1/2 teaspoon paprika 1/2 teaspoon salt 1 tablespoon chopped parsley 1 teaspoonful onion juice

Mix thoroughly. Bake in greased dish 30 minutes.

BAKED LENTILS

Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish. Dot with fat. Bake for 30 minutes.

HOMINY CROQUETTES

1 cup of cooked hominy 1/2 cup nuts 1 tablespoon corn syrup 1 teaspoon of salt 1/8 teaspoon of pepper 1 egg 1 tablespoon melted fat

Mix and roll in dried breadcrumbs and bake in oven 20 minutes.

MEATLESS SAUSAGE

1 cup soaked and cooked dried peas, beans, lentils or lima beans 1/2 cup dried breadcrumbs 1/4 cup fat 1 egg 1/2 teaspoon salt 1 teaspoon sage

Mix and shape as sausage. Roll in flour and fry in dripping.

RICE AND NUT LOAF

1 cup boiled rice or potato 1 cup peanuts 2/3 cup dried breadcrumbs 3/4 cup milk 2 teaspoons salt 1/8 teaspoon pepper 1/8 teaspoon cayenne 2 tablespoons fat

Mix well. Bake in greased pan 30 minutes.

SOY BEAN CROQUETTES

2 cups baked or boiled soy beans 1-1/2 tablespoons molasses 2 tablespoons butter or drippings 1 teaspoon salt 1 tablespoon vinegar Pepper to taste 1 egg 1 scant cup breadcrumbs

When the beans are placed on to boil, put tablespoon fat and half an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into balls or cylinders, dip in the leftover egg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal.

LEGUME LOAF

1/3 cup dried breadcrumbs 2 tablespoons corn syrup 1 egg 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons chopped nuts 1 teaspoon onion juice 3 tablespoons fat 3/4 cup milk 1/2 cup pulp from peas, beans or lentils, soaked and cooked until tender

Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added.

VEGETABLE LOAF

One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:

2 eggs 3/4 cup dried breadcrumbs 2 teaspoons poultry seasoning 2 teaspoons celery salt 1/2 cup whole wheat flour 1-1/2 cups tomato juice and pulp 2 teaspoons onion juice 1/2 teaspoon salt 2 cups chopped peanuts

Mix thoroughly. Place in greased baking dish. Bake 30 minutes.

KIDNEY BEAN SCALLOP

Two cups kidney beans, soaked over night. Cook until tender. Drain.

To each 2 cups of beans, add:

2 tablespoons fat 1 tablespoon chopped onion 1/4 cup tomato pulp 1 teaspoon salt 1/8 teaspoon pepper

Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven.

VENETIAN SPAGHETTI

1 cup cooked spaghetti or macaroni 1 cup carrots 1 cup turnips 1 cup cabbage 2 cups milk 1/2 cup onions 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/2 cup chopped peanuts Pepper

Cook spaghetti until tender (about 30 minutes). Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk. When all of milk is added, add peanuts. Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce. Repeat, and place in moderately hot oven 30 minutes.

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

3 tablespoons of horseradish 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 cup of thick, sour cream, and 1 tablespoon corn syrup, or 4 tablespoons of condensed milk

Mix and chill.

BROWN SAUCE FOR LEFTOVER MEATS

1/3 cup drippings 1/4 cup of whole wheat flour 1/8 teaspoon pepper 1-1/2 cups meat stock or water 1 teaspoon salt

Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or water. If water is used, add 1 teaspoon of kitchen bouquet. This may be used for leftover slices or small pieces of any kind of cooked meat.

FOOD WILL WIN THE WAR DON'T WASTE IT

"_To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty._"

_WOODROW WILSON._

SAVE SUGAR

_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._

One ounce of sugar less per person, per day, is all our Government asks of us to meet the world sugar shortage. One ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and the frosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in our cups of tea and coffee, and the use of syrup, molasses or honey on our pancakes and fritters will more than effect this saving.

It seems but a small sacrifice, if sacrifice it can be called, when one recognizes that cutting down sugar consumption will be most beneficial to national health. The United States is the largest consumer of sugar in the world. In 1916 Germany's consumption was 20 lbs. per person per year, Italy's 29 to 30 lbs., that of France 37, of England 40, while the United States averaged 85 lbs. This enormous consumption is due to the fact that we are a nation of candy-eaters. We spend annually $80,000,000 on confections. These are usually eaten between meals, causing digestive disturbances as well as unwarranted expense. Sweets are a food and should be eaten at the close of the meal, and if this custom is established during the war, not only will tons of sugar be available for our Allies, but the health of the nation improved.

The average daily consumption of sugar per person in this country is 5 ounces, and yet nutritional experts agree that not more than 3 ounces a day should be taken. The giving up of one ounce per day will, therefore, be of great value in reducing many prevalent American ailments. Flatulent dyspepsia, rheumatism, diabetes, and stomach acidity are only too frequently traced to an oversupply of sugar in our daily diet.

Most persons apparently think of sugar merely as a sweetening agent, forgetting entirely the fact that it is a most concentrated food. It belongs to what is called the carbohydrate group, upon which we largely depend for energy and heat. It is especially valuable to the person doing active physical work, the open-air worker, or the healthy, active, growing child, but should be used sparingly by other classes of people. Sugar is not only the most concentrated fuel food in the dietary, but it is one that is very readily utilized in the body, 98 per cent. of it being available for absorption, while within thirty minutes of the time it is taken into the system part of it is available for energy.

As a food it must be supplied, especially to the classes of people mentioned above, but as a confection it can well be curtailed. When it is difficult to obtain, housekeepers must avail themselves of changed recipes and different combinations to supply the necessary three ounces per day and to gain the much-desired sweet taste so necessary to many of our foods of neutral flavor with which sugar is usually combined.

Our grandmothers knew how to prepare many dishes without sugar. In their day lack of transportation facilities, of refining methods and various economic factors made molasses, sorghum, honey, etc., the only common methods of sweetening. But the housekeeper of to-day knows little of sweetening mediums except sugar, and sugar shortage is to her a crucial problem. There are many ways, however, of getting around sugar shortage and many methods of supplying the necessary food value and sweetening.

By the use of marmalades, jams and jellies canned during the season when the sugar supply was less limited, necessity for the use of sugar can be vastly reduced. By the addition to desserts and cereals of dried fruits, raisins, dates, prunes and figs, which contain large amounts of natural sugar, the sugar consumption can be greatly lessened. By utilizing leftover syrup from canned or preserved fruits for sweetening other fruits, and by the use of honey, molasses, maple sugar, maple syrup and corn syrup, large quantities of sugar may be saved. The substitution of sweetened condensed milk for dairy milk in tea, coffee and cocoa--in fact, in all our cooking processes where milk is required--will also immeasurably aid in sugar conservation. The substitutes mentioned are all available in large amounts. Honey is especially valuable for children, as it consists of the more simple sugars which are less irritating than cane sugar, and there is no danger of acid stomach from the amounts generally consumed.

As desserts are the chief factor in the use of quantities of sugar in our diet, the appended recipes will be of value, as they deal with varied forms of nutritious, attractive sugarless desserts. It is only by the one-ounce savings of each individual member of our great one hundred million population that the world sugar shortage may be met, and it is hoped every housekeeper will study her own time-tested recipes with the view of utilizing as far as possible other forms of sweetening. In most recipes the liquid should be slightly reduced in amount and about one-fifth more of the substitute should be used than the amount of sugar called for.

With a few tests along this line one will be surprised how readily the substitution may be made. If all sweetening agents become scarce, desserts can well be abandoned. Served at the end of a full meal, desserts are excess food except in the diet of children, where they should form a component part of the meal.

SUGARLESS DESSERTS

CRUMB SPICE PUDDING

1 cup dry bread crumbs 1 pint hot milk

Let stand until milk is absorbed.

1/4 teaspoon salt 1/2 cup molasses 1/4 teaspoon cinnamon 1 egg 1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger 2/3 cup raisins, dates and prunes (steamed 5 minutes)

Mix and bake 45 minutes.

TAPIOCA FRUIT PUDDING

1/2 cup pearl tapioca or sago 3 cups water 1/4 lb. dried apricots, prunes, dates or raisins 1/8 teaspoon salt 2 tablespoons fat 1/2 cup corn syrup

Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.

MARMALADE PUDDING

6 slices stale bread 1/4 cup fat 2 egg yolks 1 tablespoon corn syrup 1/8 teaspoon salt 1 cup milk 1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

PRUNE ROLL

2 cups whole wheat flour 1/2 cup milk 1 tablespoon fat 2 tablespoons sugar 1/8 teaspoon salt 1 egg 1/2 lb. washed and scalded prunes, dates, figs or raisins 2 teaspoons baking powder

To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll.

MARMALADE BLANC MANGE

1 pint milk 1/8 cup cornstarch 2 yolks of eggs 1/3 cup orange marmalade 1/2 teaspoon vanilla Few grains of salt

Mix cornstarch with 1/4 cup of cold milk. Scald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and 1/3 cup corn syrup may be substituted for marmalade.

COFFEE MARSHMALLOW CREAM

2 cups strong boiling coffee 2 tablespoons gelatine (granulated) 2 tablespoons cold water 1/4 cup corn syrup 1 cup condensed milk 1/2 teaspoon vanilla

Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling.

FRUIT PUDDING

2 cups of left-over canned fruit or cooked dried fruit 2 cups of the juice or water 1/4 cup corn syrup 2 tablespoons gelatine 1 tablespoon lemon juice

Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.

CEREAL AND DATE PUDDING

1 cup cooked cereal 2 cups milk 1-1/2 tablespoons fat 1 cup dates 1/4 cup corn syrup 1/2 teaspoon salt 1 teaspoon grated lemon rind 1/2 teaspoon vanilla 1 egg

Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup.

BAKED APPLES WITHOUT SUGAR

Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce.

APPLES AND POPCORN

Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes.

MAPLE RICE PUDDING

1/2 cup rice 1-1/2 cups milk 1/4 teaspoon cinnamon 1/8 teaspoon salt 1/3 cup maple syrup 1/2 cup raisins 1 egg

Cook in top of double boiler or in steamer 35 minutes.

ECONOMY PUDDING

1 cup cooked cereal 1/2 cup corn syrup 1/4 teaspoon mapline 1/2 cup milk 1/2 cup chopped nuts 1/2 cup raisins or dates 1 egg

Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes.

OATMEAL AND PEANUT PUDDING

2 cups cooked oatmeal 1 cup sliced apple 1 cup peanuts 1/2 cup raisins 1/3 cup molasses 1/2 teaspoon cinnamon 1/8 teaspoon salt

Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish.

CHOCOLATE BLANC MANGE

1 pint milk 1/3 cup cornstarch 1/3 cup corn syrup 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 2 oz. grated chocolate

Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.

OATMEAL FRUIT PUDDING

2 cups cooked oatmeal 1/8 cup molasses 1 cup raisins 1/8 teaspoon salt 1/2 cup chopped nuts 1 egg (beaten)

Mix well. Bake in greased baking dish 30 minutes

JELLIED PRUNES

1/2 lb. prunes 2-1/2 cups cold water 2 tablespoons granulated gelatine 1/2 cup corn syrup or 1/4 cup sugar 2 teaspoons grated lemon or orange rind

Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold.

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills.

SCALLOPED FRUIT PUDDING

2 tablespoons melted fat 2 cups crumbs 1/2 cup of fruit juice or water 1/4 cup corn syrup 2 cups of left-over canned or cooked dried fruit

Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven.

PRUNE FILLING FOR PIE

1/2 lb. pitted prunes 1/3 cup corn syrup, or 2 tablespoons sugar 1 cup water 2 teaspoons lemon rind 1/2 tablespoon fat 1 tablespoon cornstarch

Wash and scald prunes. Soak ten minutes in the water. Simmer until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry.

APPLE AND DATE FILLING

2 cups apples 1 cup dates 1 tablespoon, fat 1 teaspoon lemon rind 1/4 cup water

Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc.

LEMON FILLING FOR PIE

1-1/2 cups corn syrup 1-1/2 cups water 1/3 cup cornstarch 2 eggs 1 tablespoon lemon rind 1/2 cup lemon juice (2 lemons) 1/8 teaspoon salt

Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling--hot or cold.

SOUR CREAM FILLING FOR CAKE

1 cup sour cream (heated) 1 cup chopped nuts 2 tablespoons corn syrup 1 teaspoon gelatine 2 tablespoons cold water

Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned.

MOCK MINCE MEAT FILLING FOR PIE

1 cup cranberries, chopped 1 cup raisins 1 cup corn syrup 2 tablespoons flour mixed with 1/4 cup cold water 2 tablespoons fat

Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts.

PUMPKIN FILLING FOR PIE

2 cups stewed pumpkin 1 cup corn syrup 1 egg 2 tablespoons flour 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/4 teaspoon allspice 1/8 teaspoon ginger 1 teaspoon vanilla 1/8 teaspoon salt 1-1/2 cups milk

Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue.

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

2 egg whites 2 tablespoons corn syrup

Beat whites until very stiff. Add corn syrup by folding in. Do not beat.

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

1 cup corn syrup 2 cups water 2 cups raisins 2 tablespoons fat 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole wheat flour 1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

SOUR MILK GINGER BREAD

2 tablespoons fat 1/4 cup molasses 1 egg 1/2 teaspoon salt 1/2 cup sour milk 1 teaspoon soda 2 cups whole wheat flour 1 teaspoon ginger

Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes.

MAPLE CAKE