War-time Breads and Cakes Review

Average Reviews:

(More customer reviews)This is a small book measuring only 7 3/4 in tall and 4 1/4 in wide.Published in March, 1918 by Houghton Mifflin Co., it is authored by Amy L. Handy - also author of "War Food: Practical and Economical Methods of Keeping Vegetables, Fruits and Meats."

The contents are as follows:

Yeasts
Suggestions for the Making of Bread without White Flour
Sponges
Breads and Biscuits made with Yeast
Straight Dough Breads
Breads and Biscuits made without Yeast
Pancakes
Cakes and Gingerbreads

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Product Description:
This book contains a host of old recipes for different types of pies, bread, cakes and biscuits. This collection of traditional recipes makes use of potatoes, squash, pumpkin and the like as well as many types of flour to make the products.

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