Evening Republican, Volume 21, Number 93, Rensselaer, Jasper County, 27 April 1918 — Page 4

MAKE EVERY DAYA WHEATLESS DAY IF YOD CAN Use These Breads CORN MEAL GRIDDLE CAKES. 1 cup milk. 1 egg - - 2 teaspoons baking powder. % teaspoon salt 56 cup cornmeal. % cup barley flour. 56 cup white flour. Add beaten egg to milk and add to dry ingredients which have been Well mixed. buckwheat griddle cakes. 1- cup fine bread crumbs. 2 cups scalded milk. 56 teaspoon salt. 1 tablespoon molasses 54 yeast cake. % cup lukewarm water. 1 % cups buckwheat flour. Pour milk over crumbs and soak 30 minutes. Add salt, yeast softened in lukewarm water and buckwheat to make batter thin enough to pour. Let rise over night. In the morning stir well, add molasses, one-fourth teaspoon soda dissolved in onefourth cup lukewarm water, and cook on a hot griddle. Save enough batter (one-half cup) to raise another mixing, instead of using another yeast cake. ... RICE BATTER CAKES. Add to 1 cup cooked rice one beaten egg, 56 cup milk, 1 teaspoon fat, enough flour to hold mixture together, and 56 teaspoon baking powder. Cook by spoonfuls on an oiled griddle or in a frying pan. Serve with honey or syrup. • * * BARLEY FLOUR MUFFINS. 1 cup sour milk. 1 tablespoon sugar. 2 cups barley flour. 54 cup wheat flour 2 tablespoons fat 56 teaspoon soda. 3 teaspoons baking powder. 56 teaspoon salt. 1 Mix the milk, egg and melted fat. Add dry ingredients which have been sifted together. Note: The batter should be almost as thick as a drop biscuit. e e e SPOON CORN BREAD. 2 cups water. 1 cup cornmeal. 1 egg. - 1 teaspoon salt. 1 cup milk. 1 teaspoon melted fat. Bring salted water to boiling point, add cornmeal slowly, and cook until it forms a mush stiff enought to drop heavily from the spoon. Remove from fire, add milk, beaten egg and melted fat. Pour into an oiled baking dish and bake in a moderate oven about 20 to 30 minutes, or until firm. * * * . -C —— —i BERKSHIRE MUFFINS. * 56 cup cornmeal. 56 cup white flour. 56 cup cooked rice. 1 tablespoon sugar. 3 teaspoon baking powder. % teaspoon salt; 4 2- cup scalded milk. 1 egg. 1 tablespoon fat. Pour scalded milk over meal; let stand five minutes. Add rice and dry ingredients mixed and sifted together. Add the beaten yolk of egg, fat and white of egg beaten until stiff. , WHEAT FOR EUROPE. No corn can be shipped across the Atlantic for two months after the first of April, because that is the germinating season for corn and it will not stand shipment. Now, in this period of extreme difficulty in Europe, the time when the morals of the civil population of our Allies is at its lowest ebb, it doos not stand for us to say, “You can wait two months and then you can eat corn.” It is for us to say, “You shall receive every solitary grain of wheat that our ports can handle.”

For God's Sake Save Wheat Tho <mrnlus of the 1917 American wheat crop was shippped 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 EAI ALL OF THE OTHER CEREALS THAT YOU MAY NEED BUT SAVE THE WHEAT.” The need for wheat is the most Dressing 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: Com Meal Corn Grits Sweet Potato Flour Hominy Edible Corn Starch Barley Flour' Fl ° Ur Potato Flour Corn Flour Buckwheat Flour bat Meal Rice Flour Rlce PRATTAM 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 purchase.

MILLINERY-LADIES AND CHIL- ! DRENS TRIMMED HATS. Up to : the minute Hemps and Milans. : Positively we save you one-half. JARRETTE'S VARIETY STORES ; TWO STORES ' ! Rensselaer Monon

EVEN IF WE CANT EAT WHAT we want we can clean house this spring. How about that room of paper, that can of Jap-a-Lac, that paint and brush, that alabastine. They are all a little higher but not so much. See us for a big line at FENDIG’S REXALL DRUG STORE

- KIDDERS MATCHMAKER A straight patent flour. We have a full line of flour substitutes. Phone 41. HOME GROCERY We give you what you want.

GOOD BREAD-IF YOU HAVE trouble getting good bread, try GRANT BAKING CO.’S “GOOD BREAD,” AND “HOMESTEAD.” Good plain or toasted. Buy wheat substitutes here. MC FARLAND’S GROCERY

’ SMART STYLES IN POPULAR PRICED COATS FOR SPRING JUST RECEIVED. FENDIG’S FAIR Everything in women’s wear.

SUBJECT TO CHANGE “Conservation of food must be adjusted to meet necessities from time to time, for neither production nor Allied demands are constant factors, nor can any of these factors be anticipated foi ong perio sin e sui . conditions in which we at present live.” / vr mu txttvt axt a U. S. FOOD ADMINISTRA iiuN FOR INDIANA.

TWI BVBNING BBPUBLICAN. BBJiSaMLAKB, PCD.

FULL STOCK OF ALL SUBSTIItutes for wheat flour carried in our grocery department. THE G. E, MURRAY CO. Always at your service.

REASONS WHY-WE ARE ALways glad to serve you. We handle the H. H. coffee. Our food products are of the very best quality. When you are in need of anything in the food line, please remember the RHOADES GROCERY

F. J. ROWEN STAPLE AND : Fancy Groceries. A complete line of < flour substitutes, canned goods and dried fruit, also Home Made Honey. Phone 202. ROWEN’S GROCERY

Come, do your bit for what is right, Conserve ‘our food and we’ll win the fight. WE AT ALL TIMES HAVE THE most complete line of substitutes available. Alco Nut Butter, pure and sweet per lb. 33c. Choice split Navy Beans, fine for baking or soup, per lb TOc. ROWLES AND PARKER

EAT THEM, AND, PLANT THEM Save bread by eating potatoes. They are the cheapest and best food for old and young. Weo have all varieties of early, northern grown seed potatoes for saleJ- . - Save sugar by using sorghum molasses for baking. You can do any kind of baking with sorghum that you have been using sugar for. We have just received five barrel of pure southern sorghum. TRY IT. JOHN EGER

SAVE EVERY POSSIBLE OUNCE OF WHEAT UNTH. HARVEST CORN MEAL BREAD. 2 cups milk. 156 cups cornmeal. 1 tablespoon flour. 4 teaspoons baking powder. 1 teaspoon salt. z 1 tablespoon melted fat. 1 eggMix and sift dry ingredients. Combine milk, egg and fat and add’ to the dry ingredients. Mix well and pour into oiled muffin tins or shallow pans. Bake in a hot oven. Serve hot. ♦ ♦ • CORN BREAD. 2 cups sour milk. 2 cups cornmeal. 1 teaspoon soda. 1 tablespoon sugar. 2 tablespoons fat. 1 teaspoon salt 1 egg. 1 tablespoon fat. Mix dry ingredients. Add milk, well-beaten egg and melted fat. Beat well. Bake in a shallow . pan for about 30 minutes. * * * k CORN PONE. 1 cup cornmeal. 1 teaspoon salt. 1 tablespoon fat. 1- to 1-2 cup water, or enough to make a soft dough. Combine ingredients and shape into pones by molding a portion of the dough in the palm of the hands, so that each'will be approximately 6 inches long, 3 inches wide and 156 inches thick in the center, sloping off to 54 inch in thickness at the edge. Cook on an oiled skillet 20 to 30 minutes and finish by browning in the oven. ♦ * * LOUISIANA RICE CORN BREAD. 3 eggs. a 2 cups milk. 156 cups cold boiled rice. 1 teaspoon baking powder. L 56 cups cornmeal. 2 tablespoons melted fat 1 teaspoon salt. Beat the eggs until very light, add other ingredients in order named and beat thoroughly. Bake in shallow oiled pan in hot oven. • • * CORN MEAL AND BARLEY FLOUR MUFFINS 1 cup milk. 1 tablespoon sugar. 2- cup cornmeal or corn flour. 2-3 cup barley flour. 2-3 cup white flour. 4 teaspoons baking powder. 56 teaspoon salt. 1 tablespoon fat. 1 egg. Mix the milk,--egg and melted fat. Add dry ingredients, which have been sifted together. * * * RICE CORN BREAD.— ““ 2 cups yellow cornmeal. 254 cups cooked rice. 21 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 beaten together. Sprinkle in the baking powder and mix well. Bake in shallow pans about 15 minutes in a'quick oven, and serve before it cools. DOUBLING THE SHIPS. Every shipment of wheat that we can send from our ports is a shipment saved from the Argentine. Every ship can do double the duty from our ports that it can do from the Argentine. Every time that we send a shipment we save two ships from the Argentine. EVery time we save a ship we save the transport and the supply of one regiment of American soldiers.