War Time Receipts 
(Collected by Miss Harriet Richards, Chairman of the Home 
Economics Committee.) 
Keeping Apples and Sweet Potatoes in Oats. 
I was told by a very successful house- wife that she had, for years, 
kept sweet potatoes and apples through the winter, by packing them 
in oats, a layer of oats then one of sweet potatoes then more oats, 
covering very thoroughly. Apples may be kept in the same way al- 
most until apples come again. This may seem an expensive medium 
but is not really so because the oats may be fed to fowl and horses 
after having served their purpose as a preservative. 
(From Miss N. I. Keith, Warrenton Garden Club.) 
Bran Biscuits 
I pint of bran. 
yi pint of flour. 
Yi pint of milk. 
6 tablespoonsful of molasses. 
I even teaspoonful of baking soda. 
Mix the bran, flour and soda together. Mix the molasses and milk, 
and add the flour mixture. Bake in gem pans. (Very good.) 
Japanese Sugared Beans 
Soak beans over night and boil until tender but not until the skins 
are broken. Drain and boil in sugar syrup until transparent. Roll in 
sugar. 
Oatmeal Bread 
I cup rolled oats. ^ cup molasses. 
I cup boihng water. Small half yeast cake. 
I tablespoonful lard. Enough flour to make stiff, 
pinch of salt. 
Pour boiling water on oats and let cool. Add lard, molasses and 
other ingredients. This receipt will make two loaves. 
(Mrs. Wolfe.) 
Very Good Nut Bread 
1 cup white flour. 
2 cups graham flour. 
I cup molasses. 
Enough sour milk to make a soft dough. 
I cup chopped walnuts mixed with a teaspoonful of salt. 
I teaspoonful of soda dissolved in a little hot water. 
Bake in a moderate oven about thirty minutes. 
(From Mrs. Daniel Chester French, Garden Club of Lenox.) 
