8.  Ninety Tested, Palatable and Economic Recipes, Teachers College, Columbia University, Technical Educational Bulletin No. 34

9.  Recipes of New York City Food Aid Committee, 280 Madison Avenue, New York City

10.  Recipes in The Farmer’s Wife, St. Paul, Minnesota, September, 1917

11.  Some Sugar Saving Sweets for Every Day, Teachers College, Columbia University, Teachers College Record, November, 1917

12.  War Economy in Food, Bulletin of the United States Food Administration

13.  Waste of Meat in the Home, Cornell Reading Course for the Farm Home, Lesson 109

BREAD AND MUFFINS

Corn Meal and Wheat Bread (9)

    Corn meal, 1 cup
    Wheat flour, 2 cups
    Fat, 1 tablespoon
    Corn syrup, 1 tablespoon
    Salt, 1-1/2 teaspoons
    Cold water, 1-1/4 cups
    Lukewarm water, 1/4 cup
    Yeast, 1 cake

Pour cold water gradually over corn meal and salt.  Cook over water for 20 minutes.  Add fat and syrup.  Allow to cool to room temperature.  Add yeast which has been softened in the lukewarm water.  Add flour gradually, stirring or kneading thoroughly after each addition of flour.  Knead lightly for 10 or 15 minutes.  Shape into a loaf.  Let rise until double in bulk.  Bake in a moderate oven (360-380 deg.) for about an hour. (The amount of corn meal may be reduced if one desires a loaf with the characteristics of wheat bread.)

Corn Meal and Rye Bread (9)

    Lukewarm water, 2 cups
    Yeast, 1 cake
    Salt, 1/2 tablespoon
    Molasses, 1/2 cup
    Rye flour, 1 cup
    Corn meal, 1 cup
    Flour, 3 cups

Soften yeast cake in water, add remaining ingredients, and mix thoroughly. 
Let rise, shape, let rise again and bake.

Sour Milk Corn Bread (8)

    Corn meal, 1 pint
    Soda, 3/4 teaspoon
    Baking powder, 1/4 teaspoon
    Sour milk, 1 pint
    Salt, 1/2 teaspoon
    Egg, 1
    Lard (melted), 1 1/2 tablespoons

Slightly beat the egg, add milk, salt, and soda.  Stir in the meal.  Beat well.  Add melted lard and baking powder.  Bake in hot greased pan.  Cut in squares and serve.  Do not have batter too stiff.

Eggless Corn Muffins (8)

    Corn meal, 1 cup
    Pastry flour (sifted), 1/2 cup
    Sugar, 1/4 cup
    Melted butter, 2 tablespoons
    Salt, 1 teaspoon
    Baking powder, 2 teaspoons
    Milk, 1 cup

Mix dry ingredients and add milk and melted butter.  Put in greased muffin pan and bake 30 minutes in a moderate oven.

Oat Bread (4)