Salt Lake Tribune | 1918-03-31 | Page 10 | Tells How to use Flour Substitutes

i TELLS HOW TO USE j FLOUR SUBSTITUTES t ' 3e Utah Food Administration Publishes Recipes for luo' Victory Breads. Siil u 1 !il The food administration has been be- inc Eieged with questions from housewives . regarding the best use of the wheat flour j'a substitutes, and has secured from one of the state demonstrators the following-If following-If I- splendid practical recipes for Victory breads made from substitutes: nj Kach recipe makes one loaf. The reci- Li, ipes have been prepared anil tested by or 3-.ucile Ijee, Utah food administration home demonstrator. Potato bread ' cup scalded milk, 1 L'jn teaspoon Fait, cup mashed potatoes, cup liquid -yeast, cups flour. Make lls- batter of milk, salt, potatoes, yeast and k cup flour. Beat well and let rise. ul Knead real stiff with remaining flour. let rise and shape in a loaf. When light, - bake 1 hour. Rolled oats bread 1 cup boiling water, ia 2 tablespoons brown sugar, 1 teaspoon . salt, Vj cup liquid yeast, 1 cup rolled oats, A 2i cups flour. Pour bniling water over to oats. When cool add salt, yeast, brown sugar and flour. Beat well. Let rise un--r. til light. Beat thoroughly and turn into " , greased pans when light. P.ake 1 hour. un liice bread 1 cup scalded milk, 1 cup ! . cooked rice, 1 teaspoon salt, 1 tablespoon ST Ka.ro syrup, cup liquid yeast, 2 cups lio flour. Steam rice in V the milk until re) soft. Make sponge of remaining milk, h. salt, karo syrup and yeast, and a little 7 flour. When light add rice and remain-ja remain-ja j Ing flour. Knead well and when light make into loaf. Let rise and bake 1 ; ; hour. ;- Corn meal and wheat bread Ha cups milk or water, .i cup liquid yeast, 1 i teaspoon salt, 1 cup corn meal, 2 cups flour. Cook corn mea! with milk in a . double boiler thirty minutes. When cool add yeast, salt and flour. Knead well and let rise. When light make into loaf. : Allow to double in bulk and bake 50 min- UtCF. Bran bread 1 cup boiling water, Y2 cup iQ) liquid yeast, 2 to 2 cups white flour, 1 ies teaspoon salt, 1 cup bran. Pour boiling Td. water over bran. When cool add yeast, - salt and flour. Knead well and let .rise. Make into a loaf. Let double in bulk and ai bake, 2 Whole wheat bread l1 cups whole i wheat flour, 1 cup white flour, 1 cup poms po-ms tii toes (mashed), cup milk, 1 teaspoon .11" salt, i cup liquid yeast. Make sponge of jri scalded milk, salt, yeast, potato and a lit-tie lit-tie flour. Add remaining flour and knead Vj well. When light make into a loaf and j.f let rise. Bake 1 hour. H Oat meal hot cakes-1 cup rolled oats, 'lJ 1 cup boiling water. Add water to oats 3U and let cool, then add: 2 cups sour milk, m! 1 teaspoon salt, 1 'teaspoon baking pow- le der, 1 teaspoon soda and enough flour to ie make a medium batter. :j Boston brown bread 1 cup corn meal, v 2 cups whole wheat or graham. ,2 cups sour milk or buttermilk, 1 teaspoon salt, . 2H teaspoon soda, cup molasses, 1 cup raisins. Mix and sift dry ingredients; I , add molasses and sour milk sand raisins, f ' Steam in baking powder cans'lH hours. i I Hermits (war cookies) lVz cup brown sugar. M cup fat, H cup sour milk, 1 "i egg. 1 cup raisins, 1 teaspoon soda, 4 teaspoon salt, teaspoon cinnamon, teaspoon nutmeg, cup chopped nuts. , Mix and drop on greased pan.