22 
WISCONSIN HORTICULTURE 
October, 1917 
KITCHEN PATRIOTISM. 
Suggestions by U. S. Food Administrator. 
Patriotic Breads, 
Here are some recipes which in- 
clude the use of corn meal, rye 
and barley flour and other pro- 
ducts which, if generally utilized, 
will release more wheat for ex- 
port to our allies. These patri- 
otic breads are easy to make and 
they will help in the patriotic 
movement, advocated by the 
United States Food Administra- 
tion, to save wheat for our fight- 
ing men and our allies. 
Rye Muffins — Sift together 1 
cup of rye flour, 1 cup of white 
flour, 1 teaspoon of salt and three 
level teaspoons of baking powder. 
Beat up 1 egg, add 1 cup of milk 
and combine with the dry ingredi- 
ents. Add 1 tablespoon of mo- 
lasses and 1 tablespoon of melted 
fat. Bake in hot, well-greased 
muffin pans twenty-five minutes. 
Oatmeal Muffins — Stir 1 cup of 
rolled oats and 1 tablespoon of 
fat into 1 cup of hot milk. Boil 
1 minute, then allow to stand un- 
til luke warm. Soften 1 yeast 
cake in 14 cup of luke warm wa- 
ter and add 1 tablespoon of sugar. 
Combine the two mixtures. Add 
1 cup of flour and 1 teaspoon of 
salt and beat thoroughly. The 
batter should be stiff as for drop 
biscuit. Cover and set to rise u„*- 
til light — about an hour. Fill 
well-greased muffin pans two- 
thirds full. Let rise until light, 
then bake twenty-five minutes in 
a moderately hot oven. 
Barley Scones — Sift together 1 
cup of whole wheat flour, 1 cup 
of barley flour, 14 teaspoon of 
salt, and 2 teaspoons of baking 
powder. Work into this 2 table- 
spoons of fat. Add 1-3 teaspoon 
of soda to % of a cup of sour 
milk. Combine the two mixtures 
to form a soft dough. Turn out 
on a floured board and knead 
lightly. Roll out half an inch 
thick, cut in diamond shapes and 
bake in hot oven. 
Crisp Corn Cakes — Sift together 
1 cup of yellow cornmeal, 1 cup 
of flour, y 2 teaspoon soda and x / 2 
teaspoon of salt ; then stir in 1 and 
V 2 cups of sour milk. Add a 
beaten egg and beat batter five 
minutes. Add last 1 tablespoon 
of hissing hot fat. Pour into hot 
greased pie plates in a very thin 
sheet and bake in a quick oven 
until brown. 
Jams, Jellies and Preserves. 
Possibly the price of butter has 
already suggested the use of jams, 
jellies and preserves in larger 
quantities than usual. But aside 
from the saving in cost, there is a 
national service as well. 
Butter is readily transported 
and exported, whereas these other 
products, which are usually put 
up in glass jars, lend themselves 
best to home or local consumption. 
Eat as much as possible of the 
home-grown products, thus releas- 
ing foods which naturally flow in 
large commercial channels for ship- 
ment abroad. This policy lias the 
endorsement of the United States 
Food Administration and is essen- 
tially sound. 
Jams, jellies and preserves do 
not have the same kind of nutri- 
ment as butter and are not a sub- 
stitute, but the judgment of the 
American housewife and mother is 
sufficient safeguard against an ex- 
cessive reduction of butter con- 
sumption. 
Simple and Wasteful. 
Could a housekeeper serve less 
than bacon, rolls, and coffee for 
breakfast"? The answer is serve 
more, and waste less. Yes, waste 
less of what the Food Administra- 
tion has asked the American peo- 
ple to use carefully. Bacon and 
wheat flour are two of these foods. 
The simple breakfast of bacon and 
rolls means eating too much of the 
concentrated foods needed for 
shipping to Europe, and too little 
of the perishable foods that can be 
used only at home. This substitu- 
tion of the perishables for the foods 
that can be shipped is the small 
daily service asked of each house- 
holder. 
Rolls, Bacon, and Coffee — 
A Simple Breakfast. 
— And Wasteful! 
With this simple breakfast a boy 
of twelve will eat six rolls and all 
of the bacon you will allow, and 
then not be satisfied. 
Rolls, bacon, and coffee — too 
much wheat, too much meat — a 
waste of the most precious prod- 
ucts when we consider the world’s 
needs ; a waste of highly concen- 
trated foods when we consider the 
limited shipping space available 
for sending food to our fighting 
men and allies. 
How can the housekeeper get 
that simple breakfast in line with 
Americanism and simple human- 
ity? Here is the answer. Replace 
the rolls with cornmeal muffins, 
cut the bacon to two rashers apiece, 
and add a generous dish of one of 
these locally produced perishables 
— apples, potatoes, or hominy 
grits. 
This is a cheaper meal, a better 
balanced meal, and a less wasteful 
meal than that simple breakfast. 
