War-Time Breads and Cakes (Classic Reprint), by Amy L. Handy
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War-Time Breads and Cakes (Classic Reprint), by Amy L. Handy
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Excerpt from War-Time Breads and CakesFor the last twenty years the housewives of our country have been more and more depending upon the bakers for the bread used in the homes. In some of our cities the home-baked loaf is hardly known.Although the commercial bread has been of great variety and of excellent quality, it has never been an economical method of serving the family with the staff of life.By depending upon ready-baked bread we have come to consider it a difficult process to make good yeast bread and almost a hardship to try to have home-made bread.I had fallen into the habit of buying my bread; my family was so small that it hardly seemed necessary to insist that bread should be made in my kitchen when good bread could be bought at a reasonable price.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
War-Time Breads and Cakes (Classic Reprint), by Amy L. Handy- Amazon Sales Rank: #6886559 in Books
- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .17" w x 5.98" l, .27 pounds
- Binding: Paperback
- 84 pages
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Most helpful customer reviews
0 of 0 people found the following review helpful. Good Addition to Collection By Jerilea Hendrick Only just received this and just finished reading it. This book is black and white without any pictures. All of the recipes attempt to minimize the use of wheat flour and use various other flours, grains, and vegetables to make breads. The book was originally written in 1918 when there was a shortage of wheat flour; now days, more and more bakers are incorporating different kinds of flours into baked goods. I was intrigued by the various methods used to make the breads--using potatoes, squash, pumpkin, apples, oat flour, corn meal/flour, rye to name only a spare few. The book comprises mostly yeast risen breads, a medium length chapter on quick breads (no-yeast), and a short chapter on cakes. Can't wait to try out a recipe!
0 of 0 people found the following review helpful. Five Stars By Mary Van Nortwick Gives you something to think about.
2 of 4 people found the following review helpful. A compact example of war time conservation efforts... By Pompeia 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:YeastsSuggestions for the Making of Bread without White FlourSpongesBreads and Biscuits made with YeastStraight Dough BreadsBreads and Biscuits made without YeastPancakesCakes and Gingerbreads
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