Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.) THE USE OF RYE RYE YEAST BREAD 1 cup milk and water, or water 1 tablespoon fat 2 tablespoons corn syrup 1 teaspoon salt 2-1/2 cups rye flour 2-1/2 cups wheat flour 1/2 cake compressed yeast 2 tablespoons water Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about RYE ROLLS 4 cups rye flour 1-1/2 teaspoons salt 6 teaspoons baking powder 1-1/2 cups milk 2 tablespoons fat 1 cup chopped nuts Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes. WAR BREAD 2 cups boiling water 2 tablespoons sugar 1-1/2 teaspoons salt 1/4 cup lukewarm water 2 tablespoons fat 6 cups rye flour 1-1/2 cups whole wheat flour 1 cake yeast To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven. RYE RAGGED ROBINS 1-1/2 cups rye flour 1 cup bread flour 1-1/2 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. THE USE OF BARLEY BARLEY YEAST BREAD 1 cup milk and water, or water 2 tablespoons corn syrup 1 tablespoon fat 1-1/2 teaspoons salt 1-1/6 cups barley flour 2-1/3 cups wheat flour 1/2 cake compressed yeast Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes. BARLEY MUFFINS 1-1/4 cups whole wheat flour 1 cup barley meal 1/2 teaspoon salt 3 teaspoons baking powder 1 egg 1-1/4 cups sour milk 1/2 teaspoon soda 2 tablespoons drippings Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate oven 25 minutes. BARLEY SPOON BREAD 2 tablespoons pork drippings 3 cups boiling water 1 cup barley meal 2 eggs