Foods That Will Win the War and How to Cook Them

by C. Houston & Alberta Goudiss

The Use of Barley

BARLEY YEAST BREAD

1 cup milk and water, or water
2 tablespoons corn syrup
1 tablespoon fat
1½ teaspoons salt
1⅙ cups barley flour
2⅓ cups wheat flour
½ cake compressed yeast
Soften the yeast in ¼ cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes.

BARLEY MUFFINS

1¼ cups whole wheat flour
1 cup barley meal
½ teaspoon salt
3 teaspoons baking powder
1 egg
1¼ cups sour milk
½ teaspoon soda
2 tablespoons drippings
Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate oven 25 minutes.

BARLEY SPOON BREAD

2 tablespoons pork drippings
3 cups boiling water
1 cup barley meal
2 eggs
Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in a double boiler one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten. Bake in greased dish in moderate oven one-half hour.

BARLEY PUDDING

5 cups milk
½ cup barley meal
½ teaspoon salt
½ teaspoon ginger
¾ cup molasses
Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup.

BARLEY SCONES

1 cup whole wheat flour
1 cup barley meal
½ teaspoon salt
2 teaspoons baking powder
3 tablespoons fat
¾ cup sour milk
⅓ teaspoon soda
Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.