Rice Bread

RICE BREAD

1 cup steamed rice cooked
1 1/2 teaspoons salt
very soft 1/2 tablespoon sugar
1/2 cup liquid
1 1/2 tablespoon fat
1/2 yeast cake
3 cups flour (more or less)

Simmer liquid, then cool to lukewarm. Soften yeast in this.
Add to rice with salt, sugar and fat. Beat well, add flour gradually till stiff enough to knead. Knead till very smooth and elastic. Let rise till slightly more than double in bulk.
Shape into a loaf. When a little more than twice its original size, bake from 50 minutes to 1 hour.

Pea Soup

PEA SOUP

3 cups of split peas (yellow)
Ham or bacon ends
3 leeks or onions
Salt and pepper

Do not throw away the ends of bacon or the ends of ham,
both make very wholesome pea soup. Bones of beef, poultry
of lamp may also be added. After washing a medium sized
bowl full of bacon ends or ham ends place in a large pan and
cover with water. Add peas and onions or leeks. Boil until
soft and strain. Season before serving.'

Lilly Cake

LILLY CAKE

1/2 cup nut margarine
2 teaspoons baking powder
1 cup sugar
1 teaspoon lemon extract
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups flour
Whites of 3 eggs

Make in small cakes for mailing to soldiers.
Bake 2 to 3 hours or until splint comes out perfectly dry.

Egg Timbales

EGG TIMBALES

3 well beaten eggs
Salt and pepper
1/4 cup milk
A little grated onion
1 teaspoon chopped parsley

Bake 45 minutes in well buttered custard cups set in pan of
hot water; when done, turn out on a chop-plate with cream
sauce poured over and garnish with parsley.

Mock Sausage

MOCK SAUSAGE

Soak one cup lima beans over night, boil until very soft,
drain and mash, season with salt, pepper and a half a tea-
spoonful each of powdered sage, thyme and sweet marjoram:
make into rolls about the size of a finger; roll in flour and
fry a golden brown in corn or other vegetable oil.

Barley Waffles

BARLEY WAFFLES

1 1/2 cup milk
1/4 teaspoon salt
2 eggs
3 teaspoons baking powder
3 tablespoons butter substitute
2 cups barley flour


Beat eggs and mix with other ingredients. Bake on hot
waffle iron.

Barley Sponge Cake

BARLEY SPONGE CAKE

4 eggs
1/2 cup wheat flour
1 cup sugar
1 1/4 teaspoons baking powder
1 tablespoon hot water
1/4 teaspoon salt
1 1/2 cup barley flour
1 teaspoon lemon juice

Beat yolks of eggs until stiff", add sugar very gradual!}'.
Add the water and the flour, mixed and sifted with the baking
powder and salt. Fold in the whites of the eggs beaten with
lemon juice until stiff. Bake in a quick oven.



Suet it the best fat for greasing cake pans. Cut a bit
from each steak you buy, and keep in a cold place.