Evening Republican, Volume 21, Number 210, Rensselaer, Jasper County, 20 September 1917 — War Bread Circular [ARTICLE]

War Bread Circular

Since shortage of wheat made the price of flour soar, housewives of the country have been seeking a substitute for white flour. The most practical substitutes are whole wheat flour, shorts, cottonseed meal and cornmeal since they all make palatable bread and may be obtained in most markets. At present prices these materials may be substituted for flour at a decided saving in the cost of bread. The University of Missouri College of Agriculture has recently issued Agricultural Extension Service Circular 25 which discusses a number of substitutes for white flour and offers recipes for making war breads. Some of the breads which may be made by substituting different materials for all or a part of the flour are whole wheat bread, shorts bread, cornmeal and wheat bread, shorts cookies, cottonseed meal gingerbread, corn dodgers and Boston brown bread. ' Whole wheat flour has been suggested as a substitute for white flour because it offers opportunity for utilizing as human food parts of the wheat grain which were formerly used exclusively for other purposes. Only about 72 per cent of the wheat grain is used for white patent flour. The rest is sold as bran or shorts for stock food. Whole wheat flour contains about 85 per cent of the wheat grain. This means that a given supply of wheat made into whole wheat flour will feed a larger number of people than the same amount of wheat made into white flour. . Whole wheat bread is a better food than white bread because it contains' a larger percentage of the mineral matter and other valuable food constituents than the white bread. Both whole wheat and graham flour have the added advantage of containing a large proportion of the coarse fiber of the wheat.

Shorts has also been suggested as a substitute for white flour. It may be used in any proportion up to threefourths shorts and one-fourth white flourx It produces a dark, somewhat heavy texture bread which has a pleasant nutty flavor. Shorts may be used in combination with white flour in griddle cakes, muffins, bread and cake, and in combination with cornmeal in Boston brown bread. Persons who desire copies of the circular on war breads may obtain them by addressing the College of Agriculture, Columbia, Mo,