Evening Republican, Volume 21, Number 167, Rensselaer, Jasper County, 25 July 1918 — SHORTCAKE MADE OF SUBSTITUTES [ARTICLE]

SHORTCAKE MADE OF SUBSTITUTES

Favored Dessert Not to Be Denied Us Even in This Year of Wheatless Meals. SEVERAL EXCELLENT RECIPES After Strawberries Have Passed Use Raspberries, Blackberries, Stoned Cherries, Sliced Peaehe% Bananas, Etc. Here is a word to cheer the men. Shortcake, the dessert that ranks with pie in masculine favor, is not denied ua, even in this year of wheatless meals. The conservation program and shortcake , are not incompatible, provided the “cake” is made of the wheat substitutes. Here are some good ones, all of them wheatless. Try one of them the next time you serve strawberries or raspberries. After the strawberry season make shortcakes with raspberries, blackberries, stoned cherries, blueberries, sliced peaches, sliced bananas, etc. There are two types of crust for shortcake that people like, one made like biscuits and unsweetened, the other like plain sweet cake. Each kind has its advocates. Bhortcako Without Wheat Flour. Those who like shortcake made from a rich, unsweetened biscuit dough, baked in a sheet, split and buttered while hot, and with a thick layer of the crushed or sliced berries sweetened and placed between the layers of crust and on top, will like these shortcakes. Corn-Flour Bhorteake. 2 cupfuls of corn 1 teaspoonful salt. flour. 4 tablespoonfuls of S teaapoonfuls of shortening. baking powder. 1-3 cupful milk. Mix and bake in two layer-cake pans. Split and butter and put In the filling of berries or other fruit The corn flour makes a crisp cake of fine flavor. Rolled Oats or Barley-Flour Shortcake. Rolled oats ground through the food chopper and mixed with corn flour also makes a good shortcake. In the above recipe use, In place of two cupfuls of corn flour, one cupful of corn flour and 1% cupftils of ground rolled oats. Or, if you have barley flour, use . 1% cupfuls of barley flour in place of one cupfnl of corn flour. The difference in measurements is due to the difference in weight of these flour substitutes.

Rice-Flour Bhortcake. TMs is similar to a muffin mixture. If baked in a sheet, it also makes a good shortcake. - 1% cupfuls of rice 1 teaspoonful salt. flour. 2 earn. S teaspoonfuls bak- 4 tablespoonfuls fat. big powder. 1 cupful milk. Mix as for muffins. Those who prefer a cake foundation for their shortcake will find that a sponge cake made from substitute flours makes a good one. Rice and potato flours are especially well adapted to sponge cakes; corn flour and barley flour also make good ones. Bponge Shortcake. t eggs (yolks and 114 'teaspoonfuls of whites beaten baking powder. T Ugwoonraiho. 2 teaspoonfuls Jem- 1 want cupful on Juice. ore flour, or 1% xl teaspoonful salt. cupfuls barley flour. Beat yolks until thick and lemon colored, then beat in sugar, add water and lemon Juice, then fold In the stiffly beaten whites. Add the dry ingredients that have been sifted together. Bake in 'thin layers and place the fresh fruit between. Try the wheat substitute shortcakes! Yon will be glad that you do not neea to say good-by to this favorite dessert eyen in war time.

Potato Flour Made at Home. Wheat flour must be saved and many as the substitute flours are high Yon can make potato flour at home and it is just as useful a wheat substitute as many of tiie more expansive commercial floors.. In addition to saving flour It saves potatoes (hnt might otherwise be

wasted. Potatoes do not keep Indefinitely, and annually many old potatoes are allowed to sprout In the ceOan and are ultimately thrown away. The potato flour which can be made from them keeps well, so by taking time by tiie forelock and making the surplus stock of old potatoes into flour before they spoil you avoid the waste of vainable food material. Hew to Make Potato Fleur. It Is easy to make the potato flour. Wash tiie potatoes, boll until tender, and remove the skins. Force, while still hot, through a potato rlcer on to drying trays. These trays may be made of slats of wood covered with doth or wire screening held in wooden frames; Indeed, any tray that will let the air circulate freely from □eath as well as around the tray may be used. Clean cheesecloth should be spread over It before rldng tiie potatoes on the tray. Place tiie loaded trays In the blast of air from an electric fan, If you harve one, or in a warm oven with the door ajar. When completely dry, grind to the desired fineness in a hand mill such as Is found In many homes for grinding home-grown grain. A coffee mill may be used, or a food chopper, using the nnt knife. K these do not grind fine enough, rolling with a rolling pin and sifting several times will help. It takes three pounds of unpeeled potatoes to make a little over half a pound of potato flour, so If you have to buy potatoes you should reckon costs carefully. If you have potatoes that will go to waste otherwise, save them in the form of potato flour. You can use either the commercial potato flour or the homemade product to greatly reduce the use of wheat flour in cakes, cookies and breads. A few recipes for the use of potato flour are given below.

Barley and Potato-Flour Muffins. 1 cupful milk. 1% cupfuls barley 1 egg. flour. 1 tablespoonful of % cupful of potato shortening. flour. 1 tablespoonful of 1 teaspoonful salt, corn sirup. 4 teaspoonfuls baking powder. Chocolate Cake. % cupful of fat % cupful milk. 8 tablespoonfuls of 2 eggs. • sugar. 1% cupfuls potato 1 cupful of corn flour. sirup. 4 teaspoonfuls bek--2 squares of choc- tag powder, olate. 14 teaspoonful salt Cream fat and sugar; beat in com sirup, melted chocolate, and yolk of eggs. Sift dry ingredients together and add alternately with the milk. Fold ip stiffly beaten whites. Bake in loaf or In layers. The finely ground floor makes the best product. Potato starch may be used In place of potato flour, If one prefers. Bpongs Cake. 4 eggs. V 4 teaspoonful salt % cupful sugar. l teaspoonful bak--1 tablespoonful of tag powder. lemon Juice. 1 % cupful of potato Bind of 94 lemon. flour. Beat yolks until light and lemon colored; add sugar gradually and continue beating. Add lemon juice, rind, and whites of eggs beaten until stiff. Fold in flour that has been sifted with the salt Bake in a loaf, or a pan with a stem, for one hour In a slow oven.

For Rural Women In Town* Women’s rest rooms may become centers for various community activities. From the establishment 6f one at Grand Junction, Colo., has derelopened a rural civic library of ISO books, a woman*» exchange, a labor and commodity exchange conducted by means of a bulletin board, and a restaurant where light lunches are Served from 10 a. m. to Bp. m. Thir-ty-five people may be at one time.