Food Will Win the War: Minnesota Crops, Cook, and Conservation during World War I

Appendix

212 Append ix University of Minnesota Liberty Breads UniversityofMinnesotahomeeconomistsunderthevisionaryleadership of division chief Josephine Berry quickly developed recipes for meat- and potato-saving main dishes and wheat-saving breads. Mildred Weigley, assistant professor in foods and cookery, began experiments in the spring of 1917, and by early August she and her assistants had developed a number of “man-pleasing” recipes for quick and yeast breads “whereby Americans, through Liberty bread, might save a bigger portion of wheat for European war breads.” Yeast C or n Br ead 1¼ cup combination of milk and ¼ cup warm water water or water alone 2 tablespoons sugar ⅔ cup cornmeal 2⅓ cups bread flour 1 to 2 teaspoons salt (optional) 1 tablespoon soft butter 1 tablespoon cold butter or other fat nonstick cooking spray 1 package instant dry yeast In medium saucepan, bring milk or water to a slow simmer. Sprinkle in the cornmeal and salt, stirring constantly. Cook until thickened, about 5 minutes . Cool slightly and add the cold butter. Allow to come to lukewarm, and put into a large mixing bowl. Combine the yeast, warm water, and sugar in a measuring cup. Stir to mix and let stand until the mixture bubbles. Stir into the cornmeal. Knead in 2 cups of the bread flour, adding the remaining ⅓ cup if necessary to make a smooth dough. Spread the soft butter over the dough and put in a warm place to rise until double. Punch down and knead until smooth. Lightly spray a standard-sized loaf pan with nonstick spray. Place the dough in and allow to rise again in a warm place until doubled. Preheat oven to 325˚F. Bake the bread until loaf is browned on top and sounds hollow when tapped, about 45–50 minutes. Remove from pan and set loaf on its side to cool. (Minnesota Farm Review, August 4, 1917) 213 Univer Sit y of Minne Sot A Liber t y br eAdS oatmeal muFFins 2 cups old-fashioned oats, uncooked 2 tablespoons sugar 1½ cups milk 3 teaspoons baking powder 2 tablespoons melted butter ½ teaspoon salt (optional) 1 egg 1 cup flour Mix the oatmeal and milk in a medium bowl and let stand a half hour. Preheat oven to 350˚ F . Stir the melted butter and then the egg into the oatmeal and milk mixture. Mix very well. Add the remaining ingredients and stir until just blended. Spoon batter into lightly greased muffin ups and bake until lightly browned on top, 25–30 minutes. Cool in tins 5 minutes and serve or remove to continue cooling on wire rack. Makes 36 gemsized muffins r 12 ¾-cup muffi . (Minnesota Farm Review, August 4, 1917) r iCe Cor n Br ead 1 cup boiling water 1 egg 1 cup yellow cornmeal 1 cup milk 1⅛ cup softly cooked regular white rice 2 teaspoons baking powder 1 tablespoon melted fat ½ teaspoon salt Pour the boiling water over the cornmeal, stir to mix thoroughly, and allow to stand until cooled. Preheat oven to 425˚ F. Combine the rice, fat, egg, and milk in a food processor or blender. Pulse until the rice grains are fi ely chopped. Stir in the baking powder, salt, and cornmeal. Pulse till just combined. Pour into a well-greased 9×9-inch pan. Bake until bread is fi m in the center, about 15 minutes. Serve warm. (Minnesota Farm Review, August 4, 1917) f ood WiLL Win t He WAr 214 r iCe au Gr at in 1½ tablespoons butter ¼ teaspoon paprika 1 tablespoon flour 2 cups boiled rice 1 cup milk ½ cup grated stale bread crumbs½ cup grated cheese 2 tablespoons butter Preheat oven to 350˚ F . In a medium saucepan, melt the butter and add the flour. Stir until combined and then slowly add the milk. Cook over medium heat until mixture is thickened, stirring frequently. Stir in the cheese and paprika. Lightly grease a 2-quart casserole. Put in the cooked rice and pour the cheese sauce over. Combine the stale bread crumbs and melted butter and sprinkle over the top. Bake, uncovered, until crumbs are browned, about 30 minutes. (Bulletin No. 5, Food Files) 215 Append ix Cost of Living in 1917–18 Selected salary and expense listings taken from sources of the time suggesting wartime costs and prices. WAge S And SALAr ieS Carpenters building Camp Dodge: 62½ cents an hour, 11-hour days, or $6.87 a d ay. Double...