Evening Republican, Volume 21, Number 250, Rensselaer, Jasper County, 6 November 1917 — “Fifty-Fifty” Biscuits [ARTICLE]

“Fifty-Fifty” Biscuits

Have you tried “flfty-flfty biscuits ’ — Uncle Sam’s latest idea for saving wheat flour in hot bread? You use two ' cupfuls of cornmeal, soy beans which can be home ground, finely crushed peanuts, or rice flour to two cupfuls of' white flour. Or you can use one cupful of cornmeal and one cupful of ground soy beans or crushed peanuts with the wheat product. You can make “fifty-fifty” muffinswith one and one-half cupfuls of cooked and mashed sweet or Irish potato, or cooked cereal, or ground soy beans, to an equal amount of flour. Then-, there are “fifty-fifty” recipes for wafers and for cornmeal cook les. How to make all these “fifty-fifties” as well as home methods for entirecornmeal gems and yeast breads and' rolls made in part of finely crushed': peanuts, sweet or Irish potato, soy bean meal which can be made at home by grinding soy beans in a handmill, rice, cornmeal, or cooked cereals, aredescribed in detail in United States department of agriculture circular No. A 91, “Partial Substitutes for Wheat inBread Making.” Here is a sample recipe—the one for “fifty-fifty” biscuitsas worked out by Hannah L. Wessling, specialist in home demonstration* work: Two cupfuls com meal, ground soy beans or finely ground peanuts, riceflour, or other substitute. Two cupfuls white flour. Four teaspoonfuls baking powder. teaspoonfuls salt. Four tablespoonfuls shortening. Liquid sufficient to mix to proper consistency (1 to 1% cupuls). 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 rqbbing it in with the hands. Mix quickly with the cold liquid (milk, skim milk, or watery, forming a fatrljr soft dough which can be rolled on theboard. Turn onto a floured board; roll into a sheet not over one-half inch thick; cut into rounds; place these 1m lightly floured biscuit tins (or shallow pans), and make 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 twiceand then mixed thoroughly with the crushed peanuts.