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The Day's food in war and peace
([ca.1918])

Lesson IV: [Conservation of fat and sugar],   pp. 41-53 PDF (3.5 MB)


Page 50

50 
SPICE CAKE. 
100 per cent barley flour. 
cup fat. 
% cup sugar (about 494 ounces). 
1 cup sirup (1112 ounces). 
a eggs. 
% cup milk. 
1 teaspoon vanilla. 
1/ teaspoon ginger. 
6 teaspoons baking powder. 
1 teaspoon salt (or 1/2 teaspoon ac- 
cording to the fat used). 
1 teaspoon cinnamon. 
Y2 teaspoon cloves. 
1 teaspoon allspice. 
34 cups barley flour (10 ounces). 
1 cup raisins. 
Directions.-Cream the fat, sugar and egg yolk. Add the sirup and mix 
well. Add alternately the liquid and the dry ingredients sifted together.
Add 
the flavoring and fold in the well beaten egg whites. Bake for one hour in
a 
moderate oven (350' F.). After 20 minutes raise the temperature somewhat
(to 4000 F.). 
In place of the barley flour 1 cup of rice flour (5 ounces) and I cup of
buck- 
wheat (5 ounces) may be used. 
CHOCOLATE CAKE. 
50 per cent rice flour, 50 per cent barley flour. 
3/ cup fat. 
% cup sugar (about 4% ounces). 
1 cup sirup (about 11  ounces). 
3 eggs. 
94 cup milk. 
1 teaspoon salt. 
1  cups rice flour (5 ounces). 
134 cups barley flour (5 ounces). 
6 teaspoons baking powder. 
1 teaspoon cinnamon. 
1 teaspoon vanilla. 
2 squares chocolate. 
Directions.-Cream the fat, sugar, and egg yolk. Add the sirup and mix welL
Add alternately the liquid and the dry ingredients sifted together. Add flavor-
ing and the chocolate melted with a small portion of the sirup. Fold in well
beaten egg white. Bake about one hour, starting in a moderate oven (3500
F.). 
After 20 minutes raise the temperature somewhat (to 400' F.). 
In place of the rice and barley flour 1/L cups of buckwheat (8 ounces) 
and % cup of ground rolled oats (2 ounces) may be used. 
SCOTCH OAT CRACKERS. 
2 cups rolled oats.                   1/2 tablespoons fat. 
V cup milk.                          4 teaspoon soda. 
4 cup molasses.                      1 teaspoon salt. 
Directions.-Grind or crush the oats and mix with the other materials. Roll
out in a thin sheet and cut in squares. Bake for 20 minutes in a moderate
oven. This makes 3 dozen crackers. 
OATMEAL BETTY. 
2 cups cooked oatmeal.                ,j cup corn sirup. 
4 apples cut up small.               14 teaspoon cinnamon. 
cup raisins or dates or other dried 
fruit. 
Directions.-Mix and bake for one-half hour. Serve hot or cold, 


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