Foods That Will Win the War and How to Cook Them

by C. Houston & Alberta Goudiss

The Use of Oats

COOKED OATMEAL BREAD

3 cups thick cooked oatmeal
2 tablespoons fat
1½ tablespoons salt
3 tablespoons molasses
1½ cakes yeast
¾ cup lukewarm water
About 5 cups flour
To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.

OATMEAL BREAD

2 cups rolled oats
2 cups boiling water
⅓ cup molasses
1 yeast cake
¾ cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour
Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk. Knead and shape in loaves and let rise until double again. Bake in a moderate oven 45 minutes.

OATMEAL NUT BREAD

1 cake compressed yeast
2 cups boiling water
1½ cup lukewarm water
2 cups rolled oats
1 teaspoon salt
¼ cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
½ cup chopped nuts.
Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

OATMEAL SCONES

1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
½ teaspoon baking powder or ¼ teaspoon soda
1 teaspoon corn syrup
½ teaspoon salt
Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle.

OATMEAL MUFFINS

1⅓ cups flour
2 tablespoons molasses
½ teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
½ cup milk
1 cup cooked oatmeal
Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. Bake in greased tins 20 minutes.

ROLLED OATS RAGGED ROBINS

1½ cups rolled oats
1 cup bread flour
1⅓ teaspoons salt
1⅓ cups milk
2½ teaspoons cream of tartar
4 tablespoons fat
1¼ teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)