"Best War Time Recipes" by the Royal Baking Company, New York, copyright 1918 (2024)

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"Best War Time Recipes"
Royal Baking Powder Co.
New York
Copyright 1918

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47+ recipes that saved eggs, butter, milk, and wheat flour for our allies inEurope who were staving in some instances. Wheat flour was not to be used, ifpossible, because we shipped the wheat in sacks to Europe. Corn flour and other coarse (barley,buckwheat, graham, oat, or rye) flours were to be used.When wheat flour was used corn meal, cereals, hominy, peanuts, potatoes, and coarse flours were also used to reducedthe total amount of wheat flour used. See my notes on ingredientsat the bottom of page. The booklet pages were not numbered.

Table of Contents (not in booklet):

Letter to the Royal Baking Co. from the U.S. FoodAdministration.
Introduction
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread;and Corn Bread with Rye, Barley or Oat Flour.
Page 2 - Barley Bread; Oatmeal Bread; Rice or PotatoBread; and Nut or Raisin Bread.
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; andBoston Brown Bread.
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; PotatoBiscuits; and Barley or Oat Flour Biscuits.
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet PotatoMuffins; and Hominy Muffins.
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or OatMuffins; and Rye Muffins.
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn MealGriddle Cakes; and Buckwheat Cakes.
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Eggless,Milkless, Butterless Cake (Fruit Cake); and Chocolate Cake.
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake;and Raisin Cakes.
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; OatmealCookies; and Peanut Cookies.
Page 11 - Oatmeal Macaroons; Hermits; and Old FashionedStrawberry Short Cakes.
Page 12 - Baked Apple Dumplings; Eggless Plum Pudding;Pastry; and Cheese Pudding.

For those of you who wish to verify recipes,you can view the actual pages of booklet.I have not had anyone volunteerto proof-read this web page, yet.

Inside front cover:

Letter --

UNITED STATES FOOD ADMINISTRATION
Washington

August 1st, 1917

Miss Ruth Watson,
c/o Royal Baking Powder Co.
New York City.

Dear Madam:

Replying to your recent communications, the use of baking powder breads made ofcorn and other coarse flours instead of patent wheat floor is recommended by theConservation Division of the Food Administration. The wheat needed for export isthus conserved, and at the same time healthful food for our own people isprovided. The circulation of recipes providing for these uses would be ofassistance in carrying out our plans.

Very truly yours,

R. L. U_______

H-5 : JD

Introduction Page:

This booklet is dedicated to the housewives of the United States who areassisting the Government in its work through the Food Administration.

The recipes have been carefully tested and if used according to directions willmake delicious, wholesome and appetizing food.

The different kinds of flour specified in the recipes have been recommended bythe U. S. Food Administration to be used in place of white flour. If any of themare not readily obtainable, other non-wheat flours which are available may oftenbe substituted with good results.

All measurements are level.

page 1

Corn Bread

1 3/4 cups cornmeal1 tablespoon sugar
1/4 cupflour1 teaspoon salt
4 teaspoons Royal Baking Powder 1 1/2 cups milk
2 tablespoons shortening

Mix thoroughly dry ingredients, add milk and melted shortening; beat well andpour into well greased pan or muffin tins and bake in hot oven about 25 minutes.

Spider Corn Bread

1egg2 tablespoons sugar
1 3/4 cups milk andwater1 teaspoon silt
1 cup cornmeal2 teaspoons Royal Baking Powder
1/3 cupflour1 tablespoon shortening

Beat egg in bowl and add one cup milk and water; stir in corn meal, flour,sugar, salt and baking powder which have been sifted together; turn into fryingpan in which shortening has been melted. Pour on remainder of milk and water,but do not stir. Bake about 25 minutes in hot oven. There should be a line ofcreamy custard through the bread. Cut into triangles and serve.

Wafer Corn Bread

2 cups cornmeal1 tablespoon shortening
2 teaspoons Royal Baking Powder 1 egg
1/2 teaspoonsalt2 cups milk
2tablespoons molasses (if desired)

Mix thoroughly corn meal baking powder and salt. Add melted shortening,molasses, well beaten egg and milk. Beat well. Pour into greased shallow pans,(the batter should be about 1/4 inch deep) and bake in hot oven until brown onboth sides. The bread should be less than 1/2 inch thick when baked.

Corn Bread with Rye, Barley or Oat Flour

1 cup cornmeal1 teaspoon salt
1 cup rye, barley or oatflour1 cup milk
2 tablespoonssugar1 egg
5 teaspoons Royal Baking Powder 2 tablespoonsshortening

Sift dry ingredients into bowl; add milk, beaten egg and melted shortening. Stirwell. Put into greased pan, allow to stand in warm place 20 to 25 minutes andbake in moderate oven 40 to 45 minutes.

page 2

Barley Bread

2 cups barleyflour1 teaspoon salt
1 cup whiteflour1 tablespoon corn syrup
5 teaspoons Royal Baking Powder 1 tablespoonshortening
1 1/2 cups water and milk

Sift dry ingredients; add liquid slowly to make a stiff dough; add syrup andmelted shortening; mix and put into grease bread pan and allow to sand in warmplace 25 to 30 minutes. Bake in moderate oven 30 to 45 minutes.

Oatmeal Bread

1 cupflour1 1/2 cups cooked oatmeal or rolled oats
1 1/2 cups cornmeal1 egg
1 teaspoonsalt2 tablespoons shortening
5 teaspoons Royal Baking Powder 1 cup milk
2 tablespoons sugar

Sift together flour, corn meal, salt, baking powder and sugar; add oatmeal. Addbeaten egg, melted shortening and milk. Mix well and bake in greased shallow panin moderate oven 40 to 45 minutes.

Rice or Potato Bread

1 2/3 cups scaldedmilk4 teaspoons Royal Baking Powder
1 1/2 cups cornmeal1 teaspoon salt
1 tablespoonshortening2/3 cup boiled rice or fresh mashed potatoes
1 egg

Pour scalded milk over corn meal and add shortening. Beat egg until very lightand add slowly. Cool and add baking powder and salt. Mix well and add the riceor potatoes. Bake in greased shallow pan in hot oven 30 minutes.

Nut or Raisin Bread

3 cups graham or barleyflour3/4 cup sugar or corn syrup
5 teaspoons Royal Baking Powder 1 cup chopped nuts(not too fine) or 1 cup seeded raisins washed and floured
1 1/2 teaspoonssalt1 1/2 cups milk andwater

Mix together flour, baking powder and salt; add milk and water, sugar or cornsyrup and nutmeats or raisins; mix well and put into greased loaf pan, allow tostand 30 minutes in warm place. Bake in moderate oven 40 to 45 minutes.

Mix and sift dry ingredients; add milk and melted shortening and beat untilsmooth. Bake in greased muffin tins in hot oven 25 to 30 minutes.

page 7

Blueberry Muffins

1 cup yellow cornmeal 3teaspoons Royal Baking Powder
1 cup whiteflour1 egg
1/2 teaspoonsalt1 cup milk
3 tablespoonssugar2 tablespoons shortening
1 1/2 cups blueberries

Sift dry ingredients. Add beaten egg and milk enough to make a thick batter.Beat well; add melted shortening and blueberries which have been dusted withflour. Bake in greased muffin tins in hot even 20 to 30 minutes.

Rice Griddle Cakes

1 1/2 cups cold boiledrice 4 teaspoons RoyalBaking Powder
1egg1/2 teaspoon salt
1/2 cupflour1 cup milk

Press rice through sieve and add well beaten yolk of egg, and flour, bakingpowder and salt which have been sifted together. Mix well and add milk which hasbeen scalded and cooled. Beat thoroughly. Add stiffly beaten white of egg andbake on hot griddle or in waffle iron.

Corn Meal Griddle Cakes

1 1/3 cups cornmeal1 tablespoon molasses or corn syrup
1 1 /2 cups boilingwater2/3 cup flour
3/4 cupmilk1 teaspoon salt
1 tablespoonshortening4 teaspoons Royal Baking Powder

Scald corn meal in bowl with boiling water; add milk melted shortening andmolasses or corn syrup; when cool add flour, salt and baking powder which havebeen sifted together; mix well. Bake on hot greased griddle until brown.

Buckwheat Cakes

2 cups buckwheatflour1/2 teaspoon salt
4 teaspoons Royal Baking Powder 1 7/8 cups milk

Sift together buckwheat, baking powder and salt; add milk slowly; beat well andbake on hot greased griddle until brown. Serve hot with honey or syrup.

page 8

Buckwheat Coffee Cake

1 cup buck wheatflour1/4 teaspoon salt
1 cup whiteflour3/4 cup milk
1/4 cupsugar1/2 cup corn syrup
4 teaspoons Royal Baking Powder 2 tablespoonsmelted shortening

Sift dry ingredients together. Stir in the milk, syrup and melted shortening;beat well. Put into two greased layer cake tins and sprinkle over the top amixture consisting of one tablespoon cinnamon, two tablespoons brown sugar, onetablespoon shortening and one-half cup chopped nuts. Bake in moderate oven from15 to 20 minutes.

Potato Doughnuts

1egg1 1/2 cups white flour
1 cupsugar4 teaspoons Royal Baking Powder
1 cup mashedpotatoes1/2 teaspoon nutmeg
3/4 cupmilk1 1/4 cups corn meal

Save about 1/2 cup of measured flour for board. Beat egg and sugar together; addpotatoes and milk; add flour, baking powder, nutmeg and corn meal which havebeen sifted together; chill and roll out, using as little flour on the board aspossible. Cut and fry in deep fat. Drain and dust with powdered sugar.

Eggless, Milkless, Butterless Cake (Fruit Cake)

1 cup brownsugar1/2 teaspoon salt
1 1/4 cupswater1 teaspoon nutmeg
1 cup seededraisins1 teaspoon cinnamon
2 ounces citron, cutfine1 cup corn or wheat flour
1/3 cupshortening1 cup rye or barley flour
5 teaspoons Royal Baking Powder

Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3minutes. When cool, add flour and baking powder which have been sifted together.Mix well; bake in loaf pan in moderate oven about 45 minutes.

Chocolate Cake

1/3 cupshortening3 teaspoons Royal Baking Powder
1 cup brownsugar1/2 teaspoon salt
2 squareschocolate1/2 cup milk
1 cup rye or barleyflour1 teaspoon vanilla
1/2 cup wheatflour1 cup walnuts

Cream shortening; add sugar and melted chocolate. Add one-half the flour whichhas been sifted with the baking powder and salt. Mix well and add the milk; addthe remainder of the flour, vanilla and the nuts which have been chopped. Bakein greased loaf pan in moderate oven 35 to 45 minutes.

page 9

Prune Cake

1/3 cupshortening3 teaspoons Royal Baking Powder
1 1/3 cups brown sugar or 1 cup corn syrup1/2 teaspoon cinnamon
1/2 cupmilk1/2 teaspoon nutmeg
1 cup rye flour 1/2 lb. prunes (washed stoned and cut into pieces)
3/4 cup white flour

Cream shortening, add sugar or syrup, and milk. Mix well and add the flour whichhas been sifted with the spices and baking powder. Add the prunes and mix well.Bake in greased loaf pan in hot oven 30 to 35 minutes.

Spice Loaf Cake

1/3 cupshortening1/4 teaspoon nutmeg
3/4 cupsugar2 cups barley flour or 1 cup rye and 1 cup white flour
1egg3 teaspoons Royal Baking Powder
1/2 teaspooncloves1 cup milk
1 teaspooncinnamon1/4 cup citron
1/4 teaspoon allspice

Cream shortening, add sugar and well beaten egg. Add one-half the dryingredients which have been sifted together. Add the milk and mix well. Then addthe remaining dry ingredients and the citron. Bake in greased loaf pan inmoderate oven 35 to 40 minutes.

Royal Sponge Cake

3/4 cupsugar1 cup barley or oat flour
1/2 cupwater1/2 teaspoon salt
3eggs1/8 cup cold water
2 teaspoons Royal Baking Powder 1 teaspoonflavoring

Boil sugar and water until syrup spins a thread and add to the stiffly beatenwhites of eggs, beating until the mixture is cold. Sift together three timesflour, salt and baking powder; beat yolks of eggs until thick. Add a little at atime, flour mixture and egg yolks, alternately to white of egg mixture, stirringafter each addition. Add 1/2 cup cold water and flavoring; mix lightly and bakein moderate oven about one hour.

Raisin Cakes

1/2 cupshortening3 teaspoons Royal Baking Powder
1 cup brownsugar1/2 teaspoon cinnamon
1egg1/4 teaspoon nutmeg
3/4 cup ryeflour1/4 teaspoon cloves
3/4 cup whiteflour1/2 cup milk
1 cup raisins

Cream shortening, add sugar and well beaten egg. Add dry ingredients which havebeen sifted together. Mix well and add milk. Add raisins which have been cut inpieces and dredged with some of the measured flour and mix. Bake in greased tins25 to 30 minutes.

page 10

Molasses Cakes

4 tablespoonsshortening4 teaspoons Royal Baking Powder
1/2 cupsugar1 tablespoon ginger
3/4 cupmolasses1 teaspoon allspice
2 cups rye, oat or barleyflour1/4 teaspoon salt
3/4 cup milk

Cream shortening. Add sugar and molasses, beating well. Add half the flour whichhas been sifted with baking powder, spices and salt. Mix in half the milk andthen add remainder of flour and remainder of milk and mix well. Bake in greasedindividual cake tins in moderate oven about 20 minutes.

Royal Cocoa Drop Cakes

3 tablespoonsshortening1 1/2 cups barley, oat or wheat flour
1 cupsugar3 teaspoons Royal Baking Powder
1/2 cupmilk1/3 cup cocoa
1egg1/8 teaspoon salt
1 teaspoon vanilla

Cream shortening and sugar until smooth; add well beaten egg and milk; mix well.Sift flour, baking powder, salt and cocoa into mixture and stir until smooth.Add vanilla. Grease muffin tins; put one tablespoon of mixture into each andbake in hot oven about 20 minutes.

Oatmeal Cookies

1/3 cupshortening1 1/4 cups rye or barley flour
3/8 cupsugar3 teaspoons Royal Baking Powder
1/4 cup cornsyrup1/2 teaspoon salt
1egg3/4 cup cooked oatmeal
1/2 teaspoon vanilla

Cream shortening, add sugar and syrup, beaten egg, and flour, baking powder andsalt which have been sifted together. Mix well and add oatmeal and vanilla. Dropby spoonfuls on greased pan, and bake in moderate oven 15 to 20 minutes.

Peanut Cookies

2 tablespoonsshortening 2teaspoons Royal Baking Powder
1/4 cupsugar1/4 teaspoon salt
1egg2 tablespoons milk
1/2 cupflour1/2 cup chopped peanuts
1/2 tablespoon lemon juice

Cream shortening, add sugar and beaten egg mix and sift in the flour, bakingpowder and salt; add milk, nuts and lemon juice. Drop from a teaspoon onungreased pan one inch apart. Place one-half a peanut on each and bake inmoderate oven 10 to 12 minutes.

page 11

Oatmeal Macaroons

1egg2 cups rolled oats
1/2 cupsugar2 teaspoons Royal Baking Powder
1 tablespoon shortening 1teaspoon vanilla
1/2 teaspoonsalt1/4 cup corn syrup

Beat egg yolk and white separately. Cream sugar with melted shortening. Add eggyolk, syrup, salt and oatmeal. Then add baking powder, white of egg and vanilla.Mix thoroughly, drop on greased pan about half teaspoon to each macaroon. Allowspace for spreading. Bake about 10 minutes in moderate oven. Cool beforeremoving from pan.

Hermits

1/4 cupshortening1/2 teaspoon cinnamon
1/2 cup cornsyrup1/4 teaspoon cloves
1egg1/2 teaspoon salt
3/4 cup corn meal, barley or oat flour 1/3 cup hot water
3/4 cup whiteflour3/4 cup seeded raisins
3 teaspoons Royal Baking Powder 1/2cup nuts

Cream the shortening, add syrup and beaten egg. Add one-half the dry ingredientswhich have been sifted together. Mix well; add hot water and remainder of dryingredients. Wash and flour the raisins and add with the nuts to the firstmixture. Drop by spoonfuls on greased tin and bake in moderate oven 15 to 20minutes.

Old Fashioned Strawberry Short Cake

3/4 cup white cornmeal2 tablespoons sugar
1 3/4 cupsflour2 tablespoons shortening
1 teaspoonssalt3/4 cup cold milk
4 teaspoons Royal Baking Powder 1/2 cup cream(whipped)
3 cups strawberries

Sift dry ingredients into a bowl. Add shortening and rub in very lightly. Addmilk slowly, mixing with fork or knife. Turn the dough out on floured board androll lightly one inch thick. Brush top with milk and bake in hot oven 20 to 25minutes. Split open and spread between layers with strawberries which have beensweetened and crushed. Put on top layer; spread with whipped cream slightlysweetened and place berries on top and serve, or use following syrup for top:

1/2 cup strainedhoney1 egg white

Boil honey for five minutes and add slowly to the stiffly beaten egg white,beating constantly until cold. Pour over strawberry short cake and serve atonce.

page 12

Baked Apple Dumplings

3/4 cup scaldedmilk1 cup flour
1 cup cornmeal4 teaspoons Royal Baking Powder
2 tablespoonssugar3 sour apples
1/2 teaspoonsaltcinnamon
3 tablespoonsshorteningbrown sugar

Pour scalded milk over corn meal, add sugar, salt and shortening. When cool, addflour and baking powder which have been sifted together. Roll out very thin onfloured board. Cut into six parts and on each put sliced apples sprinkled withcinnamon and a little brown sugar. Fold ends of dough over top and bake inmoderate oven about 20 minutes.

Eggless Plum Pudding

1 cup breadcrumbs1 teaspoon cinnamon
2 cups ryeflour1 cup chopped suet
4 teaspoons Royal Baking Powder 1 cup seededraisins
1/2 teaspoonsalt1 chopped apple
1 teaspooncloves1 cup molasses or corn syrup
1 cup milk

Mix dry ingredients thoroughly; add suet and prepared fruit and mix well. Addgradually molasses or syrup and milk, stirring constantly. Steam 2 1/2 hours.Serve with hard sauce.

Pastry

1 cup flour (all barley flour, all2 tablespoons shortening
oat flour or half white corn1/2 teaspoon salt
meal and halfwhite flour).2 teaspoons Royal Baking Powder
1/4 cup cold water

Sift the dry ingredients together. Rub in shortening lightly sad add slowlywater enough to make stiff dough. Divide paste into two parts and roll out verythin on floured board.

Cheese Pudding

3/4 cup yellow cornmeal1/4 teaspoon paprika
3 cups boilingwater1 teaspoon salt
1 1/4 cups gratedcheese1 cup milk
Few grainscayenne1 egg
3 teaspoons Royal Baking Powder

Pour corn meal slowly into boiling water, stirring constantly, and allow to boilabout ten minutes. Add cheese, seasoning, milk and beaten egg yolk and cookuntil well blended. Remove from fire, and when cold add baking powder and foldin the beaten egg white. Bake in greased dish in moderate oven about 30 minutes.Serve immediately. When cold, it can be sliced and fried for either luncheon orsupper.

end of booklet

For those of you who wish to verify recipes: Click on the small (about 48 Kb) or large (about 2300 Kb) image. Click on large only if you can not read the small one.

Table of Contents (not in booklet):

Front Cover of booklet
Letter to the Royal Baking Co. from the U.S. Food Administration. small or large
Introduction. small or large
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread; and Corn Bread with Rye, Barley or Oat Flour. small or large
Page 2 - Barley Bread; Oatmeal Bread; Rice or Potato Bread; and Nut or Raisin Bread. small or large
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; and Boston Brown Bread. small or large
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; Potato Biscuits; and Barley or Oat Flour Biscuits. small or large
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet Potato Muffins; and Hominy Muffins. small or large
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or Oat Muffins; and Rye Muffins. small or large
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn Meal Griddle Cakes; and Buckwheat Cakes. small or large
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Eggless, Milkless, Butterless Cake (Fruit Cake); and Chocolate Cake. small or large
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake; and Raisin Cakes. small or large
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; Oatmeal Cookies; and Peanut Cookies. small or large
Page 11 - Oatmeal Macaroons; Hermits; and Old Fashioned Strawberry Short Cakes. small or large
Page 12 - Baked Apple Dumplings; Eggless Plum Pudding; Pastry; and Cheese Pudding. small or large

My notes on some of the ingredients:

allspice: Jamaica spice (in the myrtle family) that tastes like a combination of cinnamon, cloves, and nutmeg.
cereals: corn flakes, rice
citron: a citrus fruit that looks like a bumpy lemon
coarse flour: barley, buckwheat, graham, oat, rye
corn meal: ground corn
hard sauce: butter, sugar (any type), and a flavoring (brandy, rum, whiskey, vanilla extract, etc.) beat until creamy. It is cooled until it is the consistency of butter.
hominy: kernels of hulled corn - broken or whole
suet: solid white fat found from the areas around the loins and kidneys of animals (beef suet, sheep suet, etc.)

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"Best War Time Recipes" by the Royal Baking Company, New York, copyright 1918 (2024)

"Best War Time Recipes"Royal Baking Powder Co.New YorkCopyright 1918

"Best War Time Recipes"
Royal Baking Powder Co.
New York
Copyright 1918