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Show Dark Breads Save White Flour (See Recipes Below) Bread Substitutes Our recently developed shortage of bread and wheat products is Lynn Chambers' Menus Shrimp Salad in Tomato Potato Chips Fried Eggplant Rye Bread and Butter Blueberry Cobbler Top Milk or Cream Beverage do not require as much liquid as others, so it is not advisable to add all of the flour until it is known that all of it is needed. Then, add softened shortening, mix well and turn out on floured calling for greater great-er ingenuity than any shortage we faced during the war. With planning plan-ning and foresight, this shortage may be met satisfactorily. board. Knead until un-til the dough be-comes be-comes elastic and does not stick to the board. Place in a greased bowl, cover and allow to rise until double in bulk. Remove from bowl and make into loaves. Place If you have decided to make your own bread, for example, use only part white flour and make up the rest with plentiful oatmeal, potatoes, pota-toes, or some of the rye and wheat flours. Corn meal, too, Is gaming great popularity in many parts of the country. Should there be a shortage of leftover left-over bread for stuffings and the like, use potatoes, for they, too, are plentiful. plen-tiful. In fact, you might also like to use part potatoes for bread, rolls and muffins. These take little fat and sugar, and are perfectly delicious. deli-cious. If you like hot rolls for dinner, here is a wonderfully easy recipe for you. You can make up the whole batch and then remove only what you need from the refrigerator refrigera-tor as needed. Oatmeal Refrigerator Rolls. H cup shortening 3 tablespoons sugar 1 teaspoons salt Vi cup boiling water 1 cup roiled oats 1 cake yeast Vi cup lukewarm water 1 egg, beaten Z cups sifted flour Add boiling water to sugar, salt, shortening and rolled oats. Stir well. Cool to lukewarm. Soften yeast In lukewarm water. Add with beaten egg to oatmeal mixture. Stir in half the flour, beat well and add remaining flour. Place in greased bowl. Cover with waxed paper and store in' refrigerator. When needed, need-ed, remove from refrigerator, form into cloverleaf rolls In greased muffin muf-fin pans. Cover and let rise until almost doubled. Bake for 12 to 15 minutes in a fairly hot (425-degree) oven. If desired, the above rolls may also be made with bran. Use cup bran in place of the oatmeal and 3 cups of flour. Partial Whole Wheat Bread. (Makes 4 loaves) S cups milk 1 cup lukewarm water 4 teaspoons salt H cup molasses 4 tablespoons shortening About 6 cups flour About 6 cups whole wheat flour 2 cakes quick-acting yeast Dissolve yeast in lukewarm water wa-ter and add to it 1 teaspoon sugar. Allow to stand for 10 minutes. Scald milk and add to It the molasses mo-lasses and salt. When milk has cooled, add yeast mixture. Mix the two flours together and add all but 1 cupful. Some flours in greased tins which should De large enough to be full when the bread is molded into them. Let loaves rise to the top of the pans or until about double in size. Bake in a pre-heated, moderate (350-de-gree) oven. There's nothing better than homemade home-made dark rye bread for those salami sa-lami and ham sandwiches on picnics pic-nics and outings. Here is a recipe that makes two 1-pound loaves that will be ideal for the week-end: Dark Rye Bread. (Makes 2 1-pound loaves) 2 cups scalded milk H cup shortening 4 tablespoons sugar 1 tablespoon salt 2 packages yeast 2 cups lukewarm water 12 cups rye flour Combine scalded milk, shortening, shorten-ing, sugar and salt. Stir to mix well, then cool to lukewarm. Add yeast, crumbled in lukewarm water. wa-ter. Blend in rye flour, mixing until un-til dough is well blended. Knead on a well-floured board for 10 minutes. min-utes. Let rise in a warm place, In a covered, greased bowl until double dou-ble in bulk (about lVz hours). Divide dough and form into two loaves. Place in greased, round 9-inch pans and let rise again until un-til doubled in bulk In a warm place, (about 20 minutes). Bake in a moderately mod-erately hot oven (400-degree) for 1 hour. Do not store until cold. Sausage Spoon Bread. 1 pound sausage meat 2 cups canned tomatoes 2 teaspoons minced onions 2 teaspoons salt cup corn meal 3 eggs 1 cup milk Cook tomatoes, onions and salt to boiling in saucepan. Slowly add gj corn' meal, stir- ring constantly. Cook until thick. Brown the sausage, sau-sage, drain off fat and add Yi cup of the fat to the corn meal. Beat eggs, add milk and combine com-bine with first mixture. Bake uncovered in a greased 8 - Inch square pan. In a moderate (375-degree) (375-degree) oven for Lynn Says: Flavor Tips: Next time you make your own white bread add some crushed cardamon seeds for an unusual flavor. A special dressing for the salad? sal-ad? Coming right up. Make a simple oil dressing and add anchovy an-chovy paste to the regular ingredients. ingre-dients. Special hamburgers? Mix blue cheese with a bit of dry mustard. Worcestershire sauce nd creamed butter and spread over the 'burgers while they broil. Pancakes for Sunday breakfast? break-fast? Fry apple rings in sausage drippings, then pour maple flavored fla-vored syrup over them, let simmer sim-mer and spoon over pancakes while still hot. about 45 minutes. Serve hot. Irish Potato Pancakes. (Makes 1 dozen) 1 cup mashed potato 2 cups flour 1 teaspoon salt 3 tablespoons baking powder 2 beaten eggs 1 cup milk 4 tablespoons light corn syrup 1 teaspoon nutmeg Mix to a batter in order given. Beat thoroughly. Bake on a greased griddle until well browned on both sides. Released bj Western Newspaper Union. |