|Everyday Foods in War Time (Dodo Press)|
|by Mary Swartz Rose|
Mary Davies nee Swartz Rose (1874-1941) was an author and assistant-professor, Department of Nutrition, Teachers College, Columbia University.
Results 1 - 8 of 8 for world war 2 bread
IN a large ... Stir in flour, 1/2 cup at a ... Cover with wax paper until center of dough rises 1" above pan edge (50 minutes). Bake 1 hour at 350 degrees.
Mix sugar and syrup. Dissolve soda in 1 cup of buttermilk and add to mixture. Add the white flour and salt, then the other cup of buttermilk. Add ...
Scald 1 cup of cornmeal with 2 cups boiling water and cool. Add: Beat hard, then bake in well-greased and floured muffin pans in hot oven.
Put shortening, salt ... bowl, pour 1 1/2 cup boiling water ... and put in pans and let rise again. Makes 3 loaves. Bake at 350 degrees for 40-45 minutes.
In large bowl, ... bulk. Separate into 2 loaves, put in ... as round, circular bread or braided bread. ... sprinkled on top. This dough freezes very well.
This recipe dates back to the Revolutionary War during the time ... baking dish with bread crumbs. Over this ... tomatoes may be used instead of fresh one.
Bake at 325 ... 1 hour. Makes 2 small loaves. This ... during the First World War. The women of Chester, New York made and sold this bread to buy war bonds.
Toast bread to light brown ... cookbook, and someone had penciled in the margin, "It got us through the War!" It didn't say which war, but it is delicious!
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