Boiling water, 2 cups Salt, 1/2 tablespoon 1/2 yeast cake, dissolved in 1/2 cup lukewarm water Rolled oats (dry), 1 cup Molasses, 1/2 cup Fat, 1 tablespoon Flour, 4-1/2 cups

Add boiling water to the rolled oats, stir well and let stand for one hour.  Add molasses, salt, fat, dissolved yeast cake, and flour; let the dough rise to double its bulk, beat well, and turn into greased bread pans, let rise the second time, and bake about one hour in a moderate oven.

Oatmeal Muffins (8)

    Cooked oatmeal, 1 cup
    Flour, 1-1/2 cups
    Sugar, 2 tablespoons
    Baking powder, 4 teaspoons
    Salt, 1/2 teaspoon
    Milk, 1/2 cup
    Egg, 1
    Melted butterine, 2 tablespoons

Mix and sift flour, sugar, baking powder, and salt.  Add the egg well beaten and one-half the milk.  Mix the remainder of the milk with the cereal, and beat in thoroughly.  Then add the butter.  Bake in buttered muffin or gem tins about 30 minutes in a moderate oven.

War Time Boston Brown Bread

    Rye meal, 1 cup
    Corn meal, 1 cup
    Finely ground oatmeal, 1 cup
    Milk, 1-1/2 cups
    Soda, 3/4 teaspoon
    Salt, 1 teaspoon
    Molasses, 1 cup
    Baking powder, 2 teaspoons

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-greased mold, and steam three and one-half hours.  The cover should be greased before being placed on mold.  The mold should never be filled more than two-thirds full.  A one-pound baking powder box makes the most attractive shaped loaf for steaming; place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold; cover closely and steam, adding as needed more boiling water.  One cup chopped peanuts and 1 cup of cut dates may be added.

Rice Bread (10)

    Milk, 1/2 cup
    Sugar, 6 tablespoons
    Fat, 4 tablespoons
    Salt, 1-1/2 teaspoons
    Compressed yeast, 1/2 cake, softened in 1/4 cup liquid
    Boiled rice, 7 cups
    Flour, 8 cups

This proportion makes two loaves of bread.

Scald the milk with sugar, salt, and fat.  Let cool until lukewarm and pour over the boiled rice.  Add yeast which has been softened in one-quarter cupful warm water.  Stir in flour and knead.  Let rise until double its bulk.  Knead again and put into pans.  Let rise until light and bake 50 minutes to one hour in a moderate oven.

The rice should be boiled in a large quantity of boiling water, in order to insure a dry rice.  At least eight or ten times as much water as rice should be used.

Eggless Rye Muffins (8)

    Rye flour, 2 cups
    Baking powder, 4 teaspoons
    Salt, 1/2 teaspoon
    Sugar, 4 teaspoons
    Milk, 1 cup
    Melted butter or other fat, 1 tablespoon