A practical wartime manual of bread and cake baking that teaches how to conserve wheat by using whole grains, cornmeal, rye, barley, and rice and by making alternate yeasts and sponges. It gives step-by-step recipes for dry and liquid yeasts, sponge and straight-dough breads, yeastless quick breads, pancakes, gingerbreads, and simple cakes, plus guidance on scalding, oven temperature, and preserving produce. Emphasis is on economical substitutions, experimental notes, and clear directions suitable for inexperienced cooks seeking nutritious, home-baked goods during shortages.