Show h a a o a a o yoa War Bread Circular MM Since shortage of at wheat made the price of at flour soar housewives of at the tho country have been seeking a substitute for Cor white flour The most practical substitutes are whole wheat flour shorts cottonseed meal and cornmeal since they all make palatable bread breall and may be obtained In most markets At present prices these materials may maybe maybe maybe I be substituted for tor flour at u a decided V saving In the cost of at bread Tho The University of Missouri College of Agriculture has recently issued Agricultural Agricultural Agricultural Ag Ag- Extension Service Circular 25 which discusses a number of substitutes substitutes substitutes for tor white flour and offers recipes for tor making war breads Some of the breads which may be made by substituting different materials for tor all or a apart apart apart part of of the flour are whole wheat bread shorts bread cornmeal and wheat bread shorts cookies cottonseed cottonseed cotton cotton- cottonseed seed meal gingerbread corn corp dodgers and Boston brown bread Whole wheat flour has been suggested suggested sug sug- as ns a substitute for white flour Ilour because it offers otters opportunity for tor utilizIng utilizing ing as human food parts of at the wheat grain which were formerly used exclusively exclusively for other purposes oses Only about 72 2 per cent of the wheat grain is used for white patent flour The rest Is sold as bran or shorts for stock food i Whole wheat flour contains about 85 per cent of the wheat grain This I means that a given supply of at wheat I made Into whole wheat flour will feed a larger lorger number of at people than the same lne amount of wheat made Into white Hour flour ft Whole wheat bread Is a n better foo food than thun white bread because It contains a larger percentage of the mineral matter matter mat mat- ter and other valuable food constItuents constituents constituents than the white bread Both whole wheat and graham flour have the added advantage o i containing a large largo proportion of the coarse fiber of at the wheat V Shorts has also been suggested as a substitute for white flour It may be used In any ony proportion up to three- three fourths shorts and one-fourth one white flour It produces a dark somewhat heavy texture bread which has a pleasant pleasant pleasant pleas pleas- ant nutty flavor Shorts may be used in combination with white flour In griddle griddle grid grid- dle die cakes muffins bread and cake and andIn andIn andin In combination with cornmeal In Boston Boston Bos Bee ton brown bread Persons who desire copies caples of the circular circular circular cir cir- cir cir- cular on war var breads may obtain them by addressing the College of ot Agriculture Agriculture Agriculture ture Columbia Columba Mo |