Recipes – Mrs. Clint Knepper

When the Skidmore News issued a call for war-rationing-friendly recipes in 1918, the cooks of the town responded. Here’s Mrs. Clint Knepper’s contribution from the April 11, 1918 edition, page 1:

Recipe Column.

Oat Meal Bread
1 cup rolled oats, 1 cup milk or water, 1 tablespoonful sugar, 1 tablespoonful fat, 1 teaspoonful salt. Cook in double boiler 30 minutes, or until nearly done. Cool; add 1 cup bread sponge, set aside to raise. When light stiffen with 2 1/2 cups wheat flour. Let raise; put in pans, let raise to twice its size and bake as other bread.

Mush Biscuit
1 pint water, 1 cup starter, flour to make stiff batter. Let raise 2 hours. Take one quarter hot water, thicken well with corn meal, cook 20 minutes. Add 1 cup sugar, 1 cup fat, 1 pint potato water. Cool. Add starter let raise till morning, add 2 spoons salt, and flour to knead. Let raise 2 hours. Roll and cut biscuit, grease well, let raise. Bake 15 to 20 minutes. Half this amount will make 60 biscuits. After this gets light, pinch off just the amount needed for one meal. Set the rest of the dough aside in a cool place as this keeps 4 or 5 days.

Honey Cookies
3/4 cup honey, 1/2 cup fat, heat to blend, cool, ad 2 1/2 cups barley flour, 1/2 teaspoon salt, 1/2 teaspoon soda, 1 teaspoon baking powder, then 1 egg, 1 cup raisins, 1 teasppon extract. Drop on pan from spoon and bake.

Mrs. Clint Knepper.

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