Daily Tribune, Terre Haute, Vigo County, 1 May 1918 — Page 7

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WEDNESDAY, MAY 1, 191*.

Make Every Day a Wheatless

Day

If You Can

Use These Breads

25% White Corn Flour Bread

1 cup corn flour 1 cups wheat flour l*i cups scalded milk «r lukewarm

water

V* cake yeast cup lukewarm milk or water 2 teaspoons sugar teaspoons butter or fat 1 teaepoon salt

Dissolve yeast In ^4 cup lukewarm milk (or water.) Sift corn flour and 2^ cups wh*at flour together several times. To 114 cups scalded milk (or lukewarm water) add sugar, salt, fat, sifted flours and dissolved yeast. Mix thoroughly and set to rise over night. Next morning knead thoroughly, adding Vi cup wheat flour. Set to rise In pans, l.ake In moderate oven half to three-quarters of an hour.

25% Cream Meal Bread

cup scalded milk or lukewarm water ^4 oake yeast 1 tablespoon sugar 1 tablespoon shortening cup cream meal ihi. cups wheat flour

IVa teaspoons salt Mix salt, sugar, shortening and meal with 1*4 cups water and heat gradually to near the boiling point, then oooic for 30 minutes in double boiler. 8oftei* yeast in 4 oup wator. After mixture has cooled, add yeast and gradually the wheat flour. Knead thoroughly. Dough should be very stiff. I*et rise antil double bulk, then knead and shape Into loaves, tilling pans one-half firfi, let rise, bake ta moderate oveit 46 minutes. This bread wiU not rise after It has been puC into the even.

This quantity makes one two-pound

White Corn Flour Raisin Bread 50% Corn Flour

fplnt

sweet milk scalded

pint lukewarm water ft cup lukewarm water caps corn flow craps wheat flouir 2 tablespoons butter 1 teaspoon salt 1 cake yeast foam 1 teaspoon sugar cup sugar 1

erg*

1 oup raisins Dissolve yeast- team and 1 teaspoon vagar into 14 cup lukewarm water. Sift together 2 cups corn flour and teaspoon salt. Mix thoroughly the dissolved yeaat and corn flour Into pint of lukewarm water. Set to rise over night. Keep warm.

Next morning- ecaJd. milk and melt butter Into tt. Allow to cool and add to the sponge. Mix wheat flour into •ponpe, stirring briskly. Add sugar, -well beaten eggs and raisins lastly. Set to rise in pans. Bako in moderate oven 24 minutes.

Quantity produces one twe-ponnd loaf.

Corn Meal Griddle Cakes

cop milk egS 3 tes spwn* tmklnff yewfler §4 tteaspoon salt tt cup rornmeal cup barley flow 14 cup white flour

Add ben ten e^g to milk and add to dry ingredients whioh have been well jhfTed

Buckwheat Griddle Cakes

cup fine bread crumb* 2 cups scalded milk teaspoon salt 1 tablespoon molasses 1,4 yeast cake cup lukewarm water 194 cups buckwheat flour

Pour milk over crumbs and s«r»*k SO minutes. Add salt, yeast softened in ltikewarm water and buckwheat to make batter thin enough to poun X,«t ripei over night. In the morning stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook on a hot griddle, Sara enough batter (on*half cup) to raise another mixing. Instead of using another yeast cake.

Spoon Corn Bread

2-c'jps wafer 1, cup cornmeal egg I teaspoon exclt 1 cup milk

teaspoon melted fait Bring salted water to boiling poln% add cornmeal slowly, and cook until It forms a muah stiff enough to drop heavily from the epoon. B«naove from 15 re, add milk, beaten egg and melted fat. Pour Into an oiled baking dish snd bake In a moderate oven about li to 30 minutea, or until Ana.

...

Corn Meal Edible Corn Starch Potato Flour Oat Meal

MILLER-PARROTT BAKING CO.

BUETTNER SHELBURHE MACHINE CO.

Third and Minshall Streets

TERRE HAUTE CASKET CO

Manufacturers and Jobbers

Bnrial Caskets of Red Cedar

COUIIHBIAN ENAMELING i STAMPING C0.

REIMAN LIME AND CEMENT CO.

100 North 10% Street

Corn Grits Barley Flour Corn Flour Rice Flour

TERMS HAUTE TRIBUNE.

FOR GOD'S SAKE -SAVE WHEAT!

The surplus of the 1917 American wheat crop was shipped to the Allies before December 1, last. To supply the needs of our boys in France and the needs of the Allies we must ship 100,000,000 bushels more by June 1. We haven't got it to ship unless we save it off of our own tables. The Food Administration says "EAT ALL OF TELE OTHER CEREALS THAT YOU MAY NEED—BUT SAVE THE WHEAT." The need for wheat is the most pressing food problem for the next two months. Get along without any wheat at all if you can, but use at least an equal amount of these authorized substitutes in accordance with the 50-50 Food Administration rule:

Sweet Potato Flour Rolled Oats Buckwheat Flour Rice

(iRA HAM AND WHOLE WHEAT FLOUR ARE NOT SUBSTITUTES—Their purchase requires six-tenths of a pound of substitutes with every pound. Rye flour is not a substitute, but does not require any substitute in its purbchase.

Base Rate 27

TURNER BROTHERS CO. GLASS WORKS

25th AND LOCUST STREETS

PASTE THIS PAGE UP IN YOUR KITCHEN

"Cmitfervfttioii of food must be adjusted to meet necessities from time to time, for neither production nor Allied demands are c-onetartt faetors, nor can any of these factors be anticipated for long periods in the disturbed conditions in which we at present lim"

Hominy Soya Bean Flour

When the Recipe Calls for Corn Flour

ALWAYS USE

HudnuFs Wie Com Flour

Ask Your Grocer

EAGLE IRON WORKS COMPANY

201 S. First St. Terre Haute, Ind.

MEN WMTED-GOOD WAGES

WHITE AND COLORED

1-2

Cents Per Hour. Bonus Paid For Steady Work

Tore Haute malleable and IHIg. Co.

19th AND MAPLE AVENUE

IDEAL BAKING COMPANY

THE NORTH BALTIMORE BOTTLE GLASS CO.

U. S. FOOD ADMINISTRATION FOR INDIANA.

Save Every Possible Ounce ol Wheat

Until

1 egg

Mix the milk, egg and melted fat. Add dry Ingredients which hart been sifted together. Note: The batter should be almost as thick iu a drop biscuit.

Rice Batter Cakes

Add to 1 cup cooked rice one beaten egg. y% cup milk, 1 teaspoon fat, enough flour to hold mixture together, and teaspoon baking' powder. Cook by spoonfuls on an oiled griddle or la a frying pan. Serve with honey or •yrup.

Berkshire Muffins

cup cornmeal cup white flour cup cooked rice 1 tablespoon supnr 3 teaspoons baking powder teaspoon salt cup scalded milk 1 «gg 1 tablespoon fat

Pour scalded milk over meal let atajul flve minutes. Add rice and dry Ingredients mixed and sifted together. Add the beatfn yolk of epg, fat an4 white of egg beaten until stiff.

Corn Meal Bread

crips milk 1 cups cornmeal 1 tablespoon flour 4 teaspoons baking powdar 1 teaspoon salt 1 tablespoon melted fat

1 e&g

Corn Bread

2 cups sour milk 2 cups cornmeal 1 teaspoon soda 1 tablespoon sng&jr 2 tablespoons fat 1 teaspoon salt

1 egg

1 tablespoon fat Mix dry ingredlwrt* AM lnlTlT iT| beaten egg and melted fat. Beat watL Bake In a shallow pan for about St minutea.

Corn Pone

•f« rn-T-S. -. 4

Harvest

Use These Breads

Barley Flour Muffins

1 Cup sour milk 1 tablespoon sugar 2 cups barley flour oup wheat flour 2 tablespoons fat teaspoon soda 3 teaspoons baking' powder teaspoon salt

1 cup cornmeal 1 teaspoon salt 1 tablespoon fad to '4 cup water, MP •noo«ti W make a soft dough.

Combine Ingredients and ahapa Into pones by molding a portion of tha dough In the palm of the bands, so that each will bo approximately Inches long, 3 inches wide and 1H

slnches

thick In the center, sloping oflt

to Inch In thickness at the edg*. Cook on an oiled skillet 30 to SO minutes and finish by browning 1b Uj* oven. ./

Louisiana Rice Corn Bread

3 egKs 2 cups milk 1 Vi cups cold boiled rtce 1 teaspoon baking powdir 1 Mi cups cornmeal 2 tablespoons melted fat 1 teaspoon salt

Beat the eggs until very light, ad4 other Ingredients In order named and beat thoroughly. Bake In shallow oiled pan In hot oven.

Corn Meal and Barley Flour Muffins

1 oup milk 1 tablespoon sugar cup cornmeal or corn flour cup barley flour cup white flour 4 teaspoons baking powder lb teaspoon salt 1 tablespoon fat

1 egg

Mix the milk, egg and melted fat. Add dry ingredients, which have beea sifted together.

Rice Corn Bread

2 cups yellow cornmeal 2'i cups cooked rice 2 tablespoons fat 2 cups boiling water

2 eggs

4 teaspoons baking powder 2 cups milk 1 teaspoon salt

Scald cornmeal with boiling water, add the milk, rice, salt and eggs beatea together. Sprinkle in the baking powder and Hiix well. Bake in thallow pans about 15 minutes In a quick oven, and serve before It cools.

Mix and sift dry Ingredients. Combine milk, egg and fat and add to tba dry Ingredients. Mix wall and pour Into oiled muffin tins or shallow pana. Bake in a hot oven. Serve hot.

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