/ 2008-11-18 00:00:00



BARLEY PUDDING
5 cups milk
1/2 cup barley meal
1/2 teaspoon salt
1/2 teaspoon ginger
3/4 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
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons fat
3/4 cup sour milk
1/3 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.


THE USE OF POTATO

POTATO BISCUIT
1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About 1/2 cup milk or water in which potatoes were cooked
Add melted fat to mashed potato. Mix and sift flour, baking powder and
salt and add to potato mixture, add enough of the milk to make a soft
dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
a quick oven for 15 minutes. (If bread flour is used in place of whole
wheat, the biscuits are slightly lighter and flakier in texture.
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