Evening Republican, Volume 21, Number 232, Rensselaer, Jasper County, 3 October 1918 — HELP MEET NEED OF SUBSTITUTES [ARTICLE]

HELP MEET NEED OF SUBSTITUTES

Rice Hour Being Used in Manufacture of Bread, Cookies, Cakes and Waffles.. GOOD GOVERNMENT RECIPES Mow Being Made in Large Quantities to Save Wheat—Whiteness Makes It Particularly .Useful to Bakbr and Caterer. Rice flour, which before the wheat shortage was used only by caterers and bakers In small amounts, is now being manufactured In larger quantities to. ■help meet the need of wheat substitutes. The whiteness of -rice flour makes it particularly useful to the baker and ■caterer, and In the effort to save wheat housewives are learning to use this product in breads, cakes, and cookies alone or combined with other substitutes. The recipes which follow have been tested in the experimental kitchen of the department of agriculture, office of home economics, ' and the United States food administration, home conservation section. Rice Flour Waffles. 1% cups rice flour R 4 cups milk 1 teaspoon salt 3 tablespoons melted 3 teaspoons baking fat powder ’ 2 eggs Sift the dry Ingredients together and add slowly to the milk, beaten egg yolks, and melted fat Fold tn stiffly beaten whites and cook in hot wellgreased waffle irofls. Shortcake. .1% cups rice flour 4 tablespoons short--4 teaspoons baking enlng powder 1 egg 2 teaspoon salt 1 cup milk Mix as you would muffins, bake In layer cake tin, split, and butter while hot Put a layer of sweetened berries •or other fresh fruit between the halves and on top. Chocolate Nut Cookies. 14 cup corn sirup 4 tablespoons barley 2 tablespoons flour strained honey 1 teaspoon baking 2 squares chocolate powder 10 tablespoons rice % -teaspoon salt flour 1 teaspoon vanilla % cup chopped nut meats Mix and drop by the spoonful on greased baking sheets. Bake 15 minutes.

Sponge Cake. 3 egfcs (yolks and IV4 teaspoons baking whites beaten sep- powder arately) 2 teaspoons lemon % cup sugar juice , 1 tablespoon hot 1 teaspoon vanilla water % cup rice flour % teaspoon salt Thissponge cake can serve as the basis for many desserts. Bake as a loaf cake or in muffin molds. Baked in a thin sheet, spread with soft jelly, and rolled it makes a delicious jelly roll. Serve with a sauce. Bake in layers and fill with custard filling for a Martha Washington pie or use for" a shortcake with fresh fruit between the layers. Rice-Flour Cake. *4, cup fat % cup milk % cup sugar 1 teaspoon salt 2 eggs i ' ' 2 teaspoons baking % cup riced boiled powder potatoes packed I*6 cups rice flour compactly Into a 1 teaspoon vanilla cup Mix and bake in muffin molds for cup cakes or in layers or loaf. If baked in layers, a lemon filling fe good with it -i . Variation.—For chocolate cake, add two squares of chocolate to the above recipe. . V For spice cake, add one teaspoonful cinnamon, half teaspoonful nutmeg, and one teaspoonful spice. Quick Nut Bread. 1 cup milk % cup mashed pota2 tablespoons melted toes - fat 11A cups barley flour 4 tablespoons corn 4 teaspoons baking sirup ~ powder '; 2 eggs 1 teaspoon salt cups rice flour 1 cup chopped nuts Mix in order given. Bake in loaf pan in a moderate oven for one and a quarter hours. Yeast Bread. Fifty per cent wheat flour and 50 per cent substitutes. Its, cups liquid 1 tablespoon com M cup mashed pota- sirup toM 2 teaspoons salt 1U cups wheat flour l* cup» barley flour wake yeast 1% cups rice flour

Make a sponge of all the Ingredients except the rice and barley flour. The potatoes used should be freshly mashed with no fat or milk added. The water In which they are cooked can be used for the liquid. Let this sponge stand in a warm place until very light lx dry yeast is used, set the sponge the night before It is needed. Add rice, flour and barley flour when the sponge is light. Knead and let rise until double In bulk- Knead again, form into loaf and allow to rise until bulk is again doubled. Brush over the top of loaf with melted fat before putting ft’to rise. All breads made with substitute flours are better if baked In single-loaf pans or In rolls or buns. This recipe will make one large loaf. Bake for one and tT quarter hours in a hot oven.