Oat Meal Bread, Mush Biscuits, and Honey Cookies (Mrs. Clint Knepper)

Skidmore’s cooks and bakers had to be creative in 1918. Here are three recipes from Mrs. Clint Knepper from the April 11, 1918 Skidmore News, page 1:

Recipe Column.

Oat Meal Bread
1 cup rolled oats, 1 cup milk or water, 1 tablespoon sugar, 1 tablespoon 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 quart 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 fo the dough aside in a cool place as this keeps 4 or 5 days.

Honey Cookies.
3/4 cup honey, 1/4 cup fat, heat to blend, cool, add 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 teaspoon extract. Drop on pan from spoon and bake.

Mrs. Clint Knepper.

Leave a Reply

Your email address will not be published. Required fields are marked *