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Show u . , fx i Er S i w . w j I ci r 1 A P -VA - - - Y" - - -I f""- - - ( i r v How Breads Compare in Food Value. x. VHITE BREAD A, ash, r.i per cent; C, car-, bohydrates, 53, 1 per cent; F, fat, 1.3 per cent; P, protein, 9.2 per cent; W, water, 35.3 per cent. Calories, per pound, 1215. p. WHOLE WHEAT BREAD A, ash, 1.3 per cent; C, carbohydrates, 49.7 per cent; F, fat, 0.9' per cent; P, protein, g.7 per cent; W, water, 38.4 per cent. Calories, per pound, 1140. 3. TOASTED BREAD A, ash, 1.7 per cent; C, carbohydrates, 61.2 per cent; F, fat, 1.6 per cent; P, protein, 11. 5 per cent; W, water, 24 per cent. Calories, per pound, 1420. 4. CORN BREAD A, ash, 23 per cent; C, carbohydrates, carbo-hydrates, 46.3 per cent; F, fat, 4.7 per cent; P, protein, 7.9 per cent; W, water, 38.9 per cent. . Calories, per pound, 1205. ' , . No. 3 Better Bread for Less Money By Mrs. Chrjstflins Frederick, Author "The New Housekeeping" and Founder of Applecroft Housekeeping Experiment Station. BREAD, the staff of life, is also the staff of war and death. That is why it is so important that the American house- , wife help the cause of the United States and ' the Allies by saving wheat flour. Soldiers of France and England, as well as our own, must have breads made of white flour. That they may have enough white bread, our . lousewives must use flour made from ether ' ' . grains. War breads will not, however, mean hard-ship hard-ship to our families, but rather an increase f in the variety of breads at the table. They will also mean greater nutriment and health than is possible from the continual use of white flour products alone. Every crust or slice of bread saved is . equivalent to just so much ammunition for our armies ; yet in how many ways does each family weekly throw away as much as one- i half loaf, nr even a whole loaf of bread' -The habit of cutting a pile of bread in th iutchen to be served on the table generally results in a number of pieces being left over. These dry and cannot be served at the next meal. A better plan is to purchase a small twenty -cent round wooden bread board and cut , bread as needed directly at the table. In serving toast with the crust on there is also generally general-ly much waste, as the crust frequently remains uneaten and is then thrown away. A thrifty method is to cut off the crusts before toasting. These crusts may then be browned in the oven and usod ln a variety of ways, such as making into crumbs, for sprinkling on baked fish, or for breading meats, egg plant, V etc. Every bread box should be looked at once a day, aired, ' and "heels" and broken pieces removed. Bread wrapped wrap-ped in a cleau cloth keeps moist longer. The uneven pieces may be cut with a sharp knife into cubes and either browned in the oven or in a skillet with a little fat. These cubes can 1hen be used in Kimns or in the making of many puddings, or broken into fine crumbs or bread-dust. The addition of a cup full of such crumbs to chopped meat will make hamburger balls, croquettes, etc., go twice as far. The modern housewife may have forgotten forgot-ten that rice, potato, rye. oats and corn 'flours all make as nutritious and palatable bread as white flour alone. For instance, a rice wheat broad made as follows is most do-1 do-1 licious, and it takes only about one-half as much white flour as the ordinary bread: RICE-WHEAT BREAD. Steam " cups of uncooked rice in l'i cup of lukewarm milk and water until very soft. Add to a similar quantity of lukewarm rullk and water 3 tablespoonfuls sugar, three ta-lilespoonfuls ta-lilespoonfuls Gutter o'r lard. 3 teaspoonfuls salt, 1 cake compressed yoast and cup white flour. Let. this sponge, rise until very Mght and then add the thoroughly steamed rice while lukewarm and 5'a cups white flour. Mix well, form into 8 loaves, let rise to top of pan, then bako. Another excellent war bread is that mnde from, potato pulp. This gives the bread a 0? -Might fully spongy consistency and at the & s 4 I A f IS ''fyy. S:$ NV I i 'p v F s"- '; ' A Helprul Series of Practical Lessons Les-sons m Economy Prepared Especially for Tins Newspaper hy Mrs. CLristine Frederick, the Distinguished Household Effieency Expert A Helpful Series ' of Practical Les' . v LstJS sons ln .economy . - -., - - ' Prepared ifyr .; v" , 1 ', -' "I, k" 1 Especially tor V: 'V ' ""y:i . - i Food Value. rT71 T i X , - - . rv -v::---:-.:.:- ! f srcSE -inis INewspaper ; ' ' ";v' y 4- S -ater, 35.3 per cent. , w.. m . . j a, ash, 1.3 per by 11 rs. Vjhristme . " : - - - ' " er cent; F, fat, 0.9 f , ' v - v , , , f ent; W, water, 38.4 ' . 1 -j J , ' t ' - I c Frederick, tke y ; " ' y -y ' fat, i.6 per cent; jr 'y,' - , ' , " water, 24 per cent. T " 1 1 ' ' ( . ' ' - ' t ,t .- v v ) 3er cent; C, carbo- DlStingUlSllC d " "V' , ,;.r ' - t. 4.7 per cent; P, ; , , - , ' , - 3 ter, 38.9 per cent. X 111 ' . . . , ' s f Xlouseliold Cry, ' ; - r X - ; , lev Jitticency Expert vv ' "':-' 7 r ' I - N ? " and Founder J W ? t-J , ' Experiment - " sv, . jL ' t ' v - .4 also the staff " Tk ( - V - ' j lenean house- , v " -'S 5 f ' i V "'f , ' - " 3 ;edStatesand ' f T - . , . t," 4 L. j ' ." . , I" - J r. Soldiers of . ' 1 f 3 J.r, j 'sv-v"' -" - i I a our own,. ; 1 ; ; , - . : " . C . f te flour. That ; t . P - r ? : V" " T . , !" ' ' e bread, our v ' ' , ? ? v , ' J " . iefromther ' ! . "v ,." Vt. " ; ' - , 5 . ' I ! I . i - -j" i , - , , " I - - t, mean hard- , , - , A f . ' "l, , ' t an increase J s . ; ? r - - ' " u i " L " ' ' r " " x stable. Thev ' ? 4 - i f 'I 5 f , . , nt and health i, f ' , i J ; . . , '' I ';' , - " " " tmual use of t ' - v " s ' . v ' , - "ead saved is , ' f - . ' v - . V'V " ' ' ' lmunition for , x . ' y K , ' --tw-t'vw - J ' ays does each I - '-s,, ? V , 1 .oi.,i, i n, of bread' ; ' 1- ' , J f bread in t.n '-O,; v K . ""'"w!r rJ-'' ? - 1 "Every housewife can 'Do Her Bif by baking some of the coarser ' ,Kn 's? . i , ,r2.r B"at?5 frequently. They are an economy not only for the 5 I - ' ,J , : , 1 tln a"d its cause, but also for the plain family and the pocketbook." 1 V- . - " f " ' ) . ' ' ' 1 t , ' 'f ' milk and com- J j y ' i,'1- f , , bine with the are delighted to be pei'initlci! to do the turn- " I r c V f ',. i-. 3 flour- Bake slow- in p. ' k". ' t '1 ' ' "r' 'l i 1Tyrt"1our-. . Allow the bread to rise in the mixer, and 1 n , to. I ' " v. x 4 Lncle bam s slo- before taking it out tun. a-aiu until all the ? J 4, ) V. ' M V to Ins army of dough is in a hall and not adhering to 1he r I y housewives thjs sides of the mixer. Turn out and divide 1 K ' , ,v';- x year is eat corn- into loaves as usual. Th, use of the mixer t:' .t'J?-r y t:' - V meal, because tins makes a finer, more even bread without an v 1 - t T""JTJ K. ' ' " ' , , CrP 1S '1' hard labor. A gootl mixer costs about $:"!.. "O. t, i . - " Ly 1 1 , , 5 ' bumper one and . , ,, ,,b ... ,. ? t -a jY1 'iwfc!1i.A5.jjiiJ----!i.'' --i--i-i!w..5A. " i i A sttJl lurtner economv is the peculiar t . 4 3' -i-t. because coram cal . i , if . , , , , l" t ' MrS- ChriSti" Fred HA-r fTh5S f"ieS f L in Fd Economy, can replace white l M X y ' ,j m Her Expenmental Kttcher. flour so advantage- and 1 he. housewife with a large fa milv mnv I- ' "XI i - - has too long neg- also find it profitable. Here is how it "i W"1 t"''? - ! . . I wives that white bread is "purer" or lected the possibilities of cornmeal. Now it made. jl', , ,s;,, !. : dark-colored bread. is becoming more popular to serve corn o MADE-OVER WAR BREAD. r-C , a The housewife must learn that the dark "pone" and "johnny cake" than French jThenXe t5 1 ' flours contain more "vitamines" and min- pastry and tea wafers! sponpy and quite dry. To each pound of tlii.i . ' .r i j " era! salts than the fmelv bolted white flours. Here is an old Virginia recipe for johnny pulverized pulp add 4 pounds of flour and ';. I K t !' . I For this reason war breads should anneal cake which can be made as quickly as it cake !' omprese.i yast with (ho n-inUar . , r ; .,' -J . : " , u,t'IU! a""uul dl-'lJ(-"1 . . . i , . . seasoning and honpulne. Tip bread In (lion ul particularly to mothers of growing children lakes to boil potatoes or prepare other made up in the usual way. Five pounds of 0 d t ' I w'10 neecl Just those qualities to make good dishes for the evening meal: thin compressed pulp and flour will maka 7 T&ry styi'i - '. 7 ' teeth and body framework. The coarsely OLD VIRGINIA JOHNNY CAKE. l-oxund loaves of bread. V ,? ' Y , " Y " ' j bolted flours are much less constipating and Dissolve 1 teaspoonful baking soda in boil- Many have urged 1hat we grind corn- " 'M: ' ' y more easily digested than the fiue flour Ins water and add to 1 cup sour milk. Then moal, wheat, etc., at home I'nless the fHinil v e f". ""4 products. combine with 1 cup sweet milk 1 small is large there seems little reason 1o do 1 iDDannnnfn calf mid 1 tilh Pi;nnntlfi! RKirl- . ' ' Making War Bread in the Model Kitchen Established by the United States Food Administration in Washington. Washing-ton. This Is the First of a Chain of Kitchens to Be Planted from Coast to Coast to Teach the Nation's Women to Economize on Food. same time saves white flour. Here is t' recipe. POTATO BREAD. Boil, without, paring. 3 pounds of potatoes and mash free of lumps while hot. When lukewarm add 2 cakes compressed yeas; which should bo rubbed smooth in 4 tabic spoonfuls water. Add Hi tablesnoonfuls salt 3 tablespooufuls sugar and about pound sifted flour. Mix thoroughly and let rist about two hours. When very light, add 11 pounds of flour and knead thoroughly unti! a smooth and quite stiff dough is formed Set back to rise for 2 hours more, divide iuto 4 pans, raise and bako. For years the controversy has been rag'n as to Ihe respective merits of whole wlie and white flour. It has been proved concl sively that whole wheal" is more nutritio because it is milled from the entire gra and contains part of the husk and coatii in which are secreted the valuable miner salts. These mineral salts contain the ho furnishing elements which make good tee r.nd bone-structure. The reason, white flo has been in such demand is because of foolish, mistaken notion of Apiericau hou Co Mrs. Christine Frederick, the Author of This Series of Lessons in Food Economy, in Her Experimental Kitcher. wives that white bread is "purer" or dark-colored bread. ' The housewife must learn that the dark flours contain more "vitamines" and mineral min-eral salts than the finely bolted white flours. For this reason war breads should appeal particularly to mothers of growing children who need just those qualities to make good teeth and body framework. The coarsely bolted flours are much less constipating and more easily digested than the fiue flour products. Here are two recipes that will be found appetizing and economical: WHOLE WHEAT BREAD. Mix 1 quart white flour, 2 quarts whole wheat Hour, 1 quart lukewarm milk and i- water, 3 tablespooufuls brown sugar, 3 tablespoonfuls shortening. 3 teaspoonful? salt, and 1 compressed yeast, cake. Let rise once in bowl and oneo m pan and hake as you vrould ordinary white bread. This recipe ' makes 3 large loaves. OATMEAL BREAD. Pour 2 cups of boiling water over I1!: cu;:a ; of rolled oats, to which have been added 3 ' teaspoonfuls salt and "2 cup brown sugar. ' Let stand until Ink-warm. Add 1 cake com pressed yeast dissolved in tj cup lukewarm 1 water and 5 cups white flour. Let rise until light. Mix thoroughly with spoon or bread 1 mixer and turn into pans. Let rise again and bake. This recipe makes 2 loaves. -. Here is a qniekly-made bread that will be at appreciated by the housewife in a city u" apartment who may not find it possible to ns do nil her bread baking. J! is to be recom- m mended for those with weak stomachs be- 1" cause it is so digestible: 11 1 QUICK WHOLE WHEAT BAKING POWDER ne ' BREAD. th uj, Pift 2 tssponif'i!s hiking pewder t;inr- oui:':i:' villi 2 full cups graham or who: a wheal, flour. Mix well u. cup molas.-es. 1 C- s;r..i;l i.i.-poor.fu.l sa'M and l1 cups sweet ::'!: 'n ' ' , 1017, by the Siar 0mri;' ny." Great liilaia' iiirhla F !i?,Ver houJs!wi fe can "Do Her Bif by baking some of the coarser War Breads frequently. They are an economy not only for the Nation and its cause, but also for the plain family and the pocketbook." milk and combine com-bine with the flour. Bake slowly slow-ly for 1 hour. Uncle Sam's slogan slo-gan to his army of housewives this year is "eat corn-meal, corn-meal, ' ' because this year's crop is a bumper one and because coram cal can replace white flour so advantageously. advantage-ously. The North has too long neg lected the possibilities of cornmeal. Now it is becoming more popular to serve corn "pone" and "johnny cake" than French pastry and tea wafers! Here is an old Virginia recipe for johnny cake which can be made as quickly as it lakes to boil potatoes or prepare other dishes for the evening meal: OLD VIRGINIA JOHNNY CAKE. Dissolve 1 teaspoonful baking soda in boiling boil-ing water and add to 1 cup sour milk. Then combine with 1 cup sweet milk, 1 small teaspoonful salt and 1 tablespoonful shortening. short-ening. Stir ln enough fine yellow cornmeal to make a dough soft enough to be handled, the amount 'varying according to the kind and fineness of the meal. Roll out about 5: inch thick and lay on greased baking tin. Bake slowly, brushing over 'the top 4 or 5 times with melted bacon fat or lard to make It crisp. Another flour which is not so difficult to use is rye flour. .Rye is very high in proteins and muscle building elements and therefore makes a most nourishing bread. The dough is a little softer to handle, but practice overcomes over-comes this slight difficulty. Here is a good way to use rye for bread: RYE BREAD. Scald 1 quart of milk and when hikew.inn add 4 tablespoonfuls brown sugar, 2 table-spoonfuls table-spoonfuls shortening, 4 scant teaspoonfnlH salt and 1 cake, compressed yeast. Add 2 cups of rye and tt; cup of wiiite flour, well sirted. and let rise over nigh:.. In the morning morn-ing add U cup more, of white flour or enough to work the dough, and 1 tal:U spoonful caraway car-away s?eds. Knead thoroughly and divide iuio 2 large or 3 small loaves, liako slowly about 1 hour. Much of the labor of bread making enn be done away with by the use of a bread mixer. This can be clashed on to a table, shelf or s'ntil. In using it all liquids are put in first, next the flour, and flier. Ihe. crank handle is turned for about six minutes. Most children L'Sirvod.' are delighted to be permitied to do the turn-ing. turn-ing. Allow the bread to rise in the mixer, and before taking it out turn again until all the dough is in a ball ami not adhering to the sides of the mixer. Turn out and divide-into divide-into loaves as usual. The use of the mixer makes a finer, more even bread without any hard labor. A gootl mixer costs about $:"!.. "O. A still further economy is the peculiar war bread made from stale bread, its use is being advocated in hotels and restaurants and the. housewife with a large family may also find it profitable. Here is how it ii made: MADE-OVER WAR BREAD. Soak stale bread in (dear water for 2 hours and then press through n fine sieve until light, spongy and quite dry. To each pound of this pulverized pulp add 4 pounds of flour and ';. cake of compressed yeast with (ho n-gular seasoning and shortening. The bread is (hen made up in the usual way. Five pounds of this compressed pulp and flour will make 7 1-pound loaves of bread. Many have urged 1hat we grind corn-meal, corn-meal, wheal, etc., at home. I'nless the familc is large there seems little reason 1o do this. The- point, is to select the best brands of flour of each kind. Also, when buying flours in Hie Fall be sure that the package or hag has not stood nil Summer on the dealer's shelves. In that case it would be likely to be infected with one of the forms of moths or grubs which develop particularly during the hot season. It. is important, to sift all flours carefully. The coarser kinds may be shaken Ihrouch a puree sieve instead of the regular sifter. The, housekeeper who says "I never bother to bake" should try n small batch of war bread. This will be one of the ways in which she can do her "bit." She may he sure Hiat her family will be belt it fed on some of these coarse Hours, and she be surprised 1o And that, making bread dues not take any longer, iP as long as an elaborate elabo-rate cake, or a fussy fruit salad, or some of the other "frills" of cooking. And if the family has plenty of a variety of whole-some whole-some nourishing bread:-; it will not; want nor :iecd to eat so many kinds of more ex pensive food. War breads are nil economy, not only for the nation and its .-nu-e. but for the. plain family end its p!r,in pod; et hook. Next Sunday Mrs. Frederick will explain some new snd unusual ways of using corn-meal, corn-meal, the nation's greatest ali-round food. |