War-Time Breads and Cakes, written by Amy L. Handy and published in 1918, is a practical cookbook designed to help home cooks create economical baked goods during World War I. The book focuses on using alternative ingredients due to wheat shortages, offering recipes for yeast-based breads, quick breads, and cakes that do not rely on traditional white flour. Handy shares her experiments with various grains and baking methods, emphasizing resourcefulness and creativity in the kitchen amid wartime constraints.
