Evening Republican, Volume 21, Number 76, Rensselaer, Jasper County, 8 April 1918 — WHEAT SAVING IS URGENT SERVICE [ARTICLE]

WHEAT SAVING IS URGENT SERVICE

Potatoes in Storage Will Surely Waste Unless Used More Freely. MAKE SUPERIOR SUBSTITUTE War-Helping Housewife Is Constantly on Lookout for New Recipes for Bread and Cakes Requiring Leas White Flour. Every war-helping housewife, now that greater efforts must be made to gave wheat, is on the lookout for new recipes for breads and cakes that require less white flour or none at all. Perhaps these recipes will help her solve the problem of the wheatless meals. Many good quick breads can be made from other flours or meals and, if used often, constitute a great saving of wheat flour. Try this buckwheat breakfast cake. All measurements in this and the following recipes are level: Buckwheat Breakfast Cake. 2 cupfuls buckwheat 2 cupfuls sour milk. fl our . 1 teaspoonful soda. % cupful shortening, hi teaspoonful salt. Mix and bake in a flat pan so that the “cake’- is about one and one-lmlf inches thick when done. Cut in squares and serve hot like corn brerid. Here is a good muffin made from cornmeal and rye: Cornmeal Rye Muffins. % cupful cornmeal. 5 teaspoonfuls bakVA cupfuls rye flour, ing powder. 1 cupful milk. hi teaspoonful salt. 1 e gg. 2 tablespoonfuls mo--2 tablespoonfuls of lasses and »i cupful shortening. raisins (If desired). Mix dry ingredients and add to liquid. Mix well and bake in greased muffin molds thirty to thirty-five minutes." These muffins are very good without the molasses and raisins. If desired, an amount of grated raw potato equal to the amount of mashed potato called for may be used, but the resulting bread is darker and has a more marked potato flavor than w hen cooked potatoes are used. Try this recipe for tea biscuits. Notice that the liquid is less than is the case when all flour is used, because of the water the mashed potato contains:

Potato Biscuit. 2 cupfuls sifted 3 tablespoonfuls of D our . shortening. 1 teaspoonful salt. 1 cupful mashed poS teaspoonfuls bak- tato. ing powder. Liquid sufficient to mix. Sift together twice the flour, salt and baking powder. Cut or rub into this the cold shortening. In the same way rub into this flour mixture the mashed potato. Finally, add just enough cold liquid to make the mass cling together. Do not knead. Place on floured board, roll until one-half inch thick, and cut into rounds. Place these in lightly floured biscuit tins and bake fifteen to twenty minutes in a moderately hot oven. Bake all potato breads more slowly than those made with flour nione. It is not necessary to go without cakes entirely these days in order to save wheat. The three recipes below use no white flour. Gornmeal Cookie*. cupful fat. 2 cupfuis cornmeal % cupful of corn (white). sirup. % teaspoon ful soda % cupful molasses. 1 cupful flour. 1 1 teaspoonful cinna--1 teaspoonful salt. mon. * tablespoonfuls of sour milk. Combine the melted fat, sirup,, molasses, beaten egg, and sour milk. Sift together the cornnteal, soda and flour.. Jtdd the liquid Ingredient to the dry ingredients. Drop front a teaspoon ibto a greased pan and bake fifteen minutes in a moderate oven. Onehalf cupful chopped raisins or nuts improve* these cake*. This recipe makes

fifty-five to sixty cookies two inches in diameter. Buckwheat Spice Cake. % cupful sugar. 2 teaspoonfuls bak--3 tablespoonfuls fat. ing powder. 1 eg g % teaspoonful salt 1 cupful of milk 1 teaspoonful cinna, (sweet). mon. 1 cupful buckwheat V* teaspoonful cloves fl our- 1 teaspoonful vanilla. Mix like an ordinary cake. Bake in moderate oven in a loaf or in muffin tins. Gingerbread. cupful molasses. 1 teaspoonful baking ii cupful sugar. soda. 1 cupful sour milk. 1 cupful of graham 2 teaspoonfuls cin- flour. namon. 1 cupful buckwheat % teaspoonful gin- flour. g er. 2 tablespoonfuls of teaspoonful cloves melted butter. >4 teaspoonful nutmeg. Mix in order given. Bake in shallow pan twenty minutes in moderate oven.

Potato Breads—Try Them. That we can use potato with flour is not surprising, for the food substance potato supplies most abundantly is starch, and it is largely because of the starch they contain that the world uses cereal grains as breadstuffs. It wil} very often be found, with a little experimenting, that onethird to one-half of the flour in some favorite recipe can be replaced with mashed potato. If potato is used for bread making allowance must be made for the large amount of water in it and less additional liquid used for this reason. Potato Bread. 1 cupful mashed po- 2 to 4 tablespoonfuls tato. liquid yeast, or hi 1 teaspoonful salt. cake dry yeast, or 2 hi cupfuls flour 1-6 to hi cake com(more if necessary) pressed yeast. 4 tablespoonfuls water. Short process: Mix the salt with the mashed potatoes which are free from lumps and cooled until lukewarm. Add one-sixth to one-half cake compressed yeast softened in four tablespoonfuls of warm water, or two to four teaspoonfuls of liquid yeast, or one-half cake dry yeast. When liquid yeast is used no additional water must he added. Blend with this potato and yeast mixture one cupful flour. Stir until smooth, cover, and set to rise. When this sponge is light arid soft, knead in enough flour to make a rather stiff hut elastic dough. Be sure that it is stiffer than ordinary dough. Cover and let rise again until very light. Knead down, mold, and place in lightly greased pan. Let rise in pan until as high as ordinary white bread, then bake at least one hour In a moderately hot oven. Bake very thoroughly. This makes one loaf.