Recipes
Jerusalem Artichokes
Source: Practical Cookbook (1917-01-01)
Side Artichoke, Water, Butter, Salt, Pepper, Milk Measuring Cups, Measuring Spoons, Pot, Knife, Baking Pan
Oatmeal Bread II
By: Edith Church, Bertina a Leete
Source: Practical Patriot Recipes (1918-01-01)
Bread Rolled Oat, Water, Molass, Salt, Shortening, Yeast Cake, Flour Measuring Cups, Measuring Spoons, Dutch Oven
Potato Soup II
Source: Practical Cookbook (1917-01-01)
Soup Potato, Water, Milk, Flour, Butter, Salt, Pepper, Onion Measuring Cups, Measuring Spoons, Stove, Knife, Pot
Potato Yeast Bread
By: Bertina a Leete, Edith Church
Source: Practical Patriot Recipes , Ten Lessons On Food Conservation (1918-01-01)
Bread Water, Sugar, Shortening, Potato, Salt, Flour, Yeast Cake Measuring Cups, Measuring Spoons, Oven
Rice Yeast Bread
By: Edith Church, Bertina a Leete
Source: Practical Patriot Recipes , Ten Lessons On Food Conservation (1918-01-01)
Bread Water, Sugar, Shortening, Salt, Rice, Flour, Yeast Cake Measuring Cups, Measuring Spoons, Bowl, Oven
Succotash
Source: Practical Cookbook (1917-01-01)
Side Succotash, Butter, Salt, Pepper, Milk Knife, Stove, Measuring Cups, Measuring Spoons
Summer Squash
Source: Practical Cookbook (1917-01-01)
Side Squash, Water, Butter, Salt, Pepper Measuring Cups, Measuring Spoons, Knife, Sieve, Pot, Stove
Sweet-Potato Bread
By: Bertina a Leete, Edith Church
Source: Practical Patriot Recipes (1918-01-01)
Bread Sweet Potato, Peanut Butter, Rye Flour, Wheat Flour, Water, Salt, Yeast Cake Sieve, Bowl, Measuring Cups, Oven