War-Time Breads and Cakes

A practical cookbook written during the early 20th century, specifically around the time of World War I. This book belongs to the culinary genre, focusing on recipes and techniques for baking breads and cakes that are economical and suitable during wartime constraints. The core topic revolves around using alternative ingredients amid wheat shortages, emphasizing resourcefulness in the kitchen. In this comprehensive guide, Handy shares her experiences and experiments with various grains and baking methods that do not rely on traditional white flour. The book provides a wealth of recipes that cater to different dietary needs and limitations, including yeast-based breads, quick breads, cakes, and even suggestions for baking without traditional leavening agents. Each recipe is aimed at enabling home cooks to produce nutritious and satisfying baked goods while navigating the restrictions imposed by war, highlighting both creativity and practicality in wartime bread-making.