Evening Republican, Volume 21, Number 199, Rensselaer, Jasper County, 7 September 1917 — “Fifty-Fifty Biscuits.” [ARTICLE]

“Fifty-Fifty Biscuits.”

Washington, D. C., Sept. 7.— Have you tried “fifty-fifty” biscuits, Uncle Sam’s latest idea for saving wheat flour in hot bread? You use two cups of corn meal, soy beans which can be home ground, finely crushed peanuts, or rice flour to 2 cups of white flour. Or you can use one cup of corn meal and one cup of ground soy beans or crushed peanuts with the wheat prbduct. _ You can make “fifty-fifty” muffins with 1 % cups of cooked and mashed sweet or Irish potato, or coeked cereal, or ground soy beans, or an equal amount of flour. Then there are recipes for wafers and for corn-meal cookies. How to make all these fiftyfifties” as well as home methods for entire corn-meal gems and yeast breads and rolls made in part of finely crushed sweet or Irish potato, soy bean meal which can be made at home by grinding soy beans in a handmill, rice, corn meal, or cooked cereals, ar® described in detail in UI S. Dept of Agriculture circular No. A 91, “Partial Substitutes for Wheat in Bread Making.” Here is a sample recipe, the one for biscuits, as worked out by Hannah L. Wessling, specialist in home demonstration work: 2 cups corn meal, ground soy beans or finely ground peanuts, rice flour, or other substitutes. 2 cups white flour. 4 teaspoons baking powder. 2 teaspoons salt. 4 tablespoons shortening. Liquid sufficient to mix to proper consistency (1 to 1% cups.) Sift together the flour, meal, salt and baking powder twice. Have the shortening as cold as possible and cut it into the mixture with a knife, finally rubbing it in with the hands. Mix quickly with the cold liquid, (milk, skim milk or water), forming a fairly soft dough which can be rolled on the board. Turn onto a floured board; roll into a sheet not over % inch thick; cut into rounds; place these in lightly floured biscuit tans or shallow pans, and bake 10 to 12 minutes in a rather hot oven. If peanuts are used, the roasted and shelled nuts should be finely crushed with a rolling pin. In making the flour and peanut biscuits the flour and other dry ingredients should be sifted together twice and i then mixed thoroughly with the crushed peanuts.