The bride's cook book

1 Cup Rice or Corn Flour 1 Tablespoon Shortening % Cake Yeast 2 Eggs !/i Cup Lukewarm Water 1 Tablespoon Syrup '/a Cup Broken Nut Meats 1/2 Cup Chopped Raisins Directions: Mix and sift the flours. Pour flour into a bowl; break the eggs in whole. Add the melted shortening, the yeast (which has been dissolved by breaking into a cup and mixing it with the sugar and the luke warm water). Stir until all are mixed; beat well, put in warm place to rise one and one-half hours. Then sprinkle nuts and raisins over top, mix very lightly with a spoon. Drop into well buttered gem pans; let it rise one-half hour. Bake twenty-five minutes. BARLEY AND RICE BREAD (Two Loaves) 2'^ Cups Barley Flour 2<4 Cups Rice Flour 8 Teaspoons Baking Powder 1 Teaspoon Salt 2 Eggs 1 1-3 Cup Milk Vst Cup Corn Syrup Sift together the dry ingredients. Beat the eggs, add the milk, syrup, and dry ingredients. Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 1^/4 hours. CORN, RICE, OATS AND BARLEY (Two Loaves) 2 Cups Cornmeal 1 Cup Rice Flour 1 Cup Ground Rolled Oats 1 Cup Barley Flour 8 Teaspoons Baking Powder •/2 Teaspoon Soda 1 Teaspoon Salt 2 Eggs 3 Cups Milk </2 Cup Molasses Sift together the dry ingredients. Beat the eggs, add the milk, the molasses, and the dry ingredients. Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 15^ hours. BRAN AND BARLEY BREAD (One Loaf) 2 Cups Bran V/z Cups Barley Flour 5 Teaspoons Baking Powder « '/2 Teaspoon Salt '/2 Teaspoon Soda 1 Egg 1 1-3 Cups Milk •/2 Cup Molasses Sift together the dry ingredients, except the bran. Then mix in the bran. Beat the egg, add the milk, molasses and the dry ingredients. Turn the mixture into greased pans, let it stand for 10 minutes and bake it in a slow oven from 1 to 1^ hours. BAKING POWDER LOAF BREADS WAR LOAF Contributed by C. E, Grosjean Rice Milling Company. I'/a Cups Purified Rice Bran '/2 Cup Rice Flour 11/2 Cups Barley Flour (1 scant cup Oat Flour may be used instead of the Barley Flour) 2 Tablespoons Molasses 1% Cups Sour or Buttermilk 1 Teaspoon Soda added to Milk 1 Teaspoon Cream of Tartar added to Flour 2 Tablespoons Melted Shortening 5/2 Teaspoon Salt Bake in a moderate oven. HOMINY BREAKFAST BREAD V/2 Cups White or Yellow Corn Meal 2 Cups Milk 2 Beaten Eggs 3 Cups Cooked Hominy Grits 2/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat 1 Tablespoon Syrup Scald the milk; pour over the corn meal and let stand till cold or lukewarm. Add well beaten eggs, hominy, salt and melted fat. Sprinkle in baking powder. Beat well, pour into oiled baking pan and bake about forty to fifty minutes in a slow oven. Serve hot. NUT LOAF 3 Cups Ground Rolled Oats 1 Cup Rice Flour 3 Teaspoons Baking Powder '/2 Cup Milk % Cup Chopped Raisins 1/2 Cup Chopped Nuts '/2 Cup Sugar '/2 Teaspoon Salt 1 Egg Milk enough to make a medium thick batter. Shortening may be added if desired. Mix and sift dry ingredients, add nuts and raisins dredged with rice flour. Add the beaten egg and milk. Bake in greased loaf tins in a medium oven. This makes two small loaves. APPLE CORN BREAD % Cup Corn Meal "* «/2 Cup Rice or Barley Flour