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Show Practical Recipes for War Bread Offered by Salt Lakers Many Substitutes May Be Adopted by Housewives House-wives Who Wish to Practice Economy in Home. WITH all tho TTuropean poU's living liv-ing on limited rations, victory must come In a vtnr of exhaustion exhaus-tion to ttui nMo that h:is the S i" . a C t royervo of focK.1. Th asso.'i.itf.s in the vi;r need 10.000,00 Lushels of wheat from ua ; 1C wo Hvo us wo orvltnarii v do, we can iul them 000. 0'X) bushels. If we e.Tt-be care, w. can add l i'.i.Xi,000 bushels lo that. And s.if tii day. ( If fiii'h family would find out how mu'h wheat flour is u.Md In eavh house t wild e.ii h w eek ai:d plan to tiso otie-f if t h more of oatmeal, oorntneal, rye or harlev In the breads used. 6.Hi),iiuo.iM louves of bread of tho twenty-ounce aise would bo saved in a, year. There have been a number of war bread reolpojt ft-nt out by the food ad ruin 1st ration ra-tion at Washington, the only trouble be-1 be-1 1 1 vi' that tiiey ure all ba;ul on practifally sea-level experience and itre not of so mu-ii use to the dwellers four or fie thousand feet htsher. Tho recipes whl-h follow, I sou ev er. aro of preat uniKjrta nee to the local ho ue keepers, as they ha e been worked out here and are fctven out by so well-known an authority as I.uei:e Vouns Keul: Victory Bread. 2 cnipa wheat f!onp - cups conime.il (,w!iUo 'J cups sTraha-m flour 14 quarts milk and water (milk scalded i U yeast eake (dissolved 1' tablepoons salt "J tablespoons sii?ar or Kam yrup. Make into toft d'-msh when llh.t It will not double its bulk. Mold into livnei. 1, et stand 10 to minutes until own is hot. Bake IS hours, t hour In hot oven and hour in cool oven. Bran Bread. i 3 cups bran , 3 cups flour (S white, zj graham) l' cups sour milk Ja cu; nuts cup raisins t: teaspoons sod.v 1 es: 3 teaspoon salt 3 cup molasses cup sucar or Karo svi.p. Mix sujrar and molasses and soda on1 the stove un:il it bubbles. Add sour mi;k. fiour. fruit, c'.c. Fut In two gsread molds. Bake in moderate oven 1 hour slowly. Rye Bread. 2 cups rye flour '2 cu;?s white flour 1 cup cooked commea.1 or rice or oatmeal oat-meal l-; cips mflk and water (rrf.k scalded) 1' tablespoons molasses 1 tal'.espon salt 1 tablespcn cook'.ns oil (caji N: left I ouu !2 yeast cake. M'x milk, water and cornme.il tocetnrr un t'l sor. Aud molasses, east cake (dissolved and flour. Make s'Mt dourh. Looks not unlike cake dt-uplv when r"ady j for the oven. After 4 to r ho ;rs. n:ake 1 into loaves, but do not knead down n-; i:p. 1 ; Just mold Into loaves and bake 1'7 hours j 1 hour in hot oven and then co-M fr a hour. , iWar BrearL j 1 quart irraham Tour , 1 Quart white f.our 1 quart eomrr.eaJ (white i I H yeat cake dissolved r. cup top! 1 ' water 2 level tablespoons pair l' level tablespoons ucar fc-'uai portions o milk (s- a IdM and w ater, about 1 quarts In all, to make 6o:t dousrh. Mix all tozethT tn mixer or Nwl. Mix thoroughly, but do rot knead or mix down aa-in like white bread. If raised at night, cover. tThis douh does not doub'e Its bulk like white bread mixed w-.ih i a suor.se. When ready to bake is stringy, j Mold out lierhtly with white flour. Put : I In double tins. Let it stand from ten to ; I fifteen minutes while oven is healing. Bake in hot oven 3! hours. When baked 1j hour to i hour turn over tfr e tins and turn down the fire, bakinsr 4 hour longer. Take out of tins, stand on something ( grate of oven will do) eo the air can circulate freely. The bread will be very rrusty at first. Put In clean bread box. bnt do not cover with cloth. The crust will soften immediately. imme-diately. Boston Brown Bread. 1H cups era ham flour l1 cups cornmeal 2 cups sour milk or cups sweet milk t cup molasses 1 cup raisins 2 teaspoons soda 1 teaspoon salt. Mix soda, sour milk and molasses together. to-gether. Mix in dry ingredients, fill cans ( baking" powder cans full, tie down and simmer 3 hours. W1H keep three and four weeks. Xi'-e for pudJing with a sauce. Potato Bread. Boiled potatoes, sul-sii luted for part flour, make an appetising product, as nutritious as ordinary bread, a i which keeps fresh longer, says P. J. Zanders. Potato bread, straight dough met hod. is made as follows: for four one -pound loaves the following follow-ing Ingredients are required : 3 pounds of boiled and peeled potatoes. 2i pounds of i;ood bread flour. 3 level tablespocnfuls of sugar, level tablespoonfuls of salt. 2 cakes of compressed yeast. 4 ta'olespooni'uis of lukewarm water. Wash thoroughly and boil In their skins about twelve potatoes of medium size. Cook until very tender. Drain, peel and mash them wh ile hot. leaving no lumps. When lukewarm, take three pounds t "J'? pints solidly packed) of mashed poratoes and add to it the yeast, which has been rubbed smooth with three tablespoonfuls of lukewarm watfr To get nil the yeast, rinse the cup with the remaining i&Mp-spoonful i&Mp-spoonful of water, and add this to the potato. Next add the salt, the suvrar, and about four ounces of the flour (one scant half pint of sifted flour). Mix thoroughly thorough-ly with the hand, but do noL add any more water at this time. Cover the mixture to avoid the formation forma-tion of a crust on top and place out of the way of drafts to rise where the temperature tem-perature cannot fall below Sh degrees F. or rise much higher than SS decrees K. See that all the dough in all the risinus is kept moderately warm, but not up to blood heat. Any -water used in mixing the dough should be moderately warm, but by no means hot. This sponge, if kept at the proper temperature, should, after two hours, "ecome c;ulte light. To this well-risen spenee add the remainder re-mainder of the flour, kneading thorouchlv until smooth and elastic. The doush must be very stiff, since the boiled potato po-tato contains a large amount of water w h K h cauM a tlio dough to bufinn It r!v-!i. Po not aid wat.-r 10 th dough uiilo.s it Im absolutely nere.ssary to work in tho Hour. S-t tue rimigli na.-k to rls HK.iln at about s dgr fry Fahrenheit unUl It has trebh-d In volume, which will require iiM.Mlii'r hour or two. Now divide into four ctual p.-trts, reserving a tiny lump of two or thit-e ounces tor an "Indira "In-dira tor. " Shapa tho wampl Into a ball and press it Into the bottom of a small lurnMer with straight tui-s. The g!n.s s!;ould be ttlUlitly warnu-d. Note Iho volmiit of ball of douh In the tum bler and mark the glar's at twice this el'im.-. I Mold the four portions Into loaves and pla r into n ased p;in w hich have ben slilitly wanned. Place the glass containing con-taining tht "lndlc;it(r" beside tn pans and let all rise, under proper temperature, tempera-ture, until the "Indicator" shows that it has double. 1 In m!zu. Hake tn an overt ' with :l good steady heat -'"") decrees to j -io F. ) fur forty-rive minutes. Sponge Method. I h'or four one-pound loaves are required: ?. pounds of boiled and peeled potatoes. 21 pounds of good br-ad flour. 3 level tablespoon fj 1 Is of sugar. I1-. tablespoonfuls of salt. 1 rako of coniu"essed yeast. 4 tables po n f u 1 h of w a t r . Proceed as In the straight dough method. In the evening lake 1 '-3 pounds. or solidly packe.i half-pir.t cupfuia, j of th cool rnasiied potato, add to It the ?aiu four ounces of Hour tone scant half-I half-I pint cuT'fuU and the yetst rubbed I smooth with the water. I In the morning a. Id the remainder of j the potato, the suK'ar. and the rest of the Mour. Knead thoroughly until smooth and stiff. Set to rise and thereafter proceed pro-ceed in the samo way as in the oiher ni-iliod. The above recipes come from the bak-ine bak-ine specialists of the United States department de-partment of agriculture. The bread so compounded has a rich brown crust, tender ten-der and elastic. It contains more mineral min-eral tm-tt-T, riber. and moisture, but in nutritive value is practically the same as ord ltinry bread. A mixture of one quart of low-grade flour i$v 6'J per h undred) and three quarts of good four 1 55 per hundred) also makes a fairly good loaf. Potatoes at 1 to 1 ''1 or 3 rents pvr pound and flour at b cents per pound see: ns to be a better combination than cotmrenl at $ cents. |
