War time Breads and Cakes

Description

This is the type of book you want to keep handy in case shtf happens. This little gem was written in 1918 to address the food issues created by war rations. Inside you will find yeast alternatives, tips for baking without white flour, baking with a sponge to use less fat and yeast, using frugal ingredients like squash, and much more. If you are in a truly crisis situation, this is the type of information you want in a physical book in your home, since you may not have access to digital files or the internet.