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Show J (8)-1 (8) 8 1 ( ) P7 ( - lit litd \d d \ , 6e za am e B - nn t tI I A Aw Aa , w a 4 iA ty F Fa a d dv dCookies v Cookies Coolues made from the new emer ewer emergency ewergcncy eniergcncy gency gcncy flour tend to be darker In color colorbnt colorbut colorbut bnt but they can be made acceptablyif accepta.blyIf accepta.bly acceptably . If directions dlrectlons are followedEmergency followed followedEmergency Emergency Flour FlourMeets FlourMeets Meets Tests for forBreads forBreads Breads and Cakes CakesJust CakesJust Just what does 80 per cent extrac extractIon extraction extraction tIon flour mean meant ? ' ' How will it at affectour affectour affect . our own homebaking home ( e \ f.o fo ' . f.obakmg / \ . baking bakmg ? ' How can cano cane can0 lo o e it be used ? These TheseL\ TheseL TheseLn \ / n l are some of the thequestions the\ the thel \ % | ) l < questions s ; you reproba6lp re reV = . ) > V r r7s /7s- 7s / 7sprobably askingS - probably proba6lp askingyourself asking : ' ) < ) ( \S S \ yourself as thepackages the theRepackages L\ L ' \ Lpackages ' - packages -packages - of ofemergency ofemergency Repackages .J J . : .Jemergency emergency flour flourappear flourappear flourappear appear on storeshelves storeshelves store storeshelves shelvesWelI shelvesWell shelves shelvesWell Well WelI let s start with the first ques questIon question question tIon Eighty per cent extraction extractionmeans extractionmeans extractionmeans means that instead IDstead of the 72 per percent percent percent cent and 28 20 pounds of animal arumal feed feedthat feedthat feedthat that the miller mllIer has been gettIng gettIngfrom gettingfrom gettingfrom from every 100 pounds of wheat he hewill hewill hewill will now get 80 pounds of wheat wheatto wheatto wheatto to be used as flour fiour and 20 pounds poundsas as animal feedThe feedThe teed feed teedThe The new flour is sightly sl ghtly ghtIy gray mcolor m mI mcolor incolor I color instead mstead of the creamy white whitewhich whitewhich whitewhich which we are accustomed to seeing seeingThe seeingThe seeingThe The color is due partially to the theparts theparts theparts parts of the wheat kernel which nat naturally naturally naturally urally contam contain some color or pig pigment pigment pigment pigmentEmergency ment mentEmergency Emergency flour Is considerably considerablybetter considerablybetter considerablybetter better than what we first had antIcl antics antIclpated anticspaled anticipated pated paled To date tests which have havebeen havebeen havebeen been made in actual home baking bakingthe bakingthe bakingthe the flour has behaved satisfactorilyIn satlsfactor1l.vIn satlsfactor1l.v satlsfactor1lv satisfactorily . In biscuits and breads the color ot of otthe ofthe ofthe the finished fimshed product has a sl1ght slight sl1ghtgraYIsh slightgrayish slightgrayish graYIsh cast but in other baked bakedproducts bakedproducts bakedproducts products such as muffins coolaes cookies coolaesand cookiesand cookiesand and cakes the use of eggs tends to topush topush topush push the gray into mto the background backgroundAs As tor for pie crust you 11 find that the thenew thenew thenew new flour gives pastry a much bet better better better ter color than the flour we formerly formerlyused formerlyused formerlyused used It seems that m in pastry the thecrust thecrust thecrust crust comes out a more golden goldencolor goldencolor goldencolor color than before beforeHow How to UseYou UseYou Use UseYou You will be seeing seelDg new recipes in inthis inthis Inthis this column from time to time glv giv glvmg giving giving mg ing you t ps on how to use the emer emergency emergency emergency gency flour However if you want wantto wantto wantto to convert your old recipes a safe saferule saferule saferule rule to follow is to take 2 table tablespoons tablespoons tablespoons spoons out of each I 1 cup of flour flourthat flourthat flourthat that the recipe requires requiresIn In using usmg the emergency flour WIth WIthbalang withbaking withbaking balang baking po vder soda or sour milk Lynn Chambers MenusTuna , Menus flcnus MenusTuna Tuna Fish Au Gratin GratinBo GratinBo GratinBo Bo led Potatoes PotatoesBrussels PotatoesBrussels PotatoesBrussels Brussels Sprouts SproutsBanana SproutsBanana SproutsBanana Banana Apricot Salad SaladCustard SaladCustard SaladCustard Custard or Rice PuddIng PuddIngButterscotch puddingButterscotch PuddingButterscotch Butterscotch Sauce SauceRye SauceRye SauceRye Rye Bread Beverage Beverageit it seems advisable advisable advisa , ble U1 * A- A At - - - - - - _ t- t tImum - \ . to use a mln min mlnimum 1 / . ' Imum amount ofstirrIng of y\/ y ystirring \ / ( ; i _ j/ j / jstirring stirring and mixmg mix \ ' ( e . : ing mg after the flourhas flourhas flour flourhas has been addedThe added . The rule whichyou whichyou which whichyou you have known so long Mix onlyuntIl onlyuntil only onlyuntil until flour is moistened as far asquick asquick as asquick quick breads are concerned appl1esparticularly appliesparticularly applies appl1es appliesparticularly particularly to this ne v flourIn flourIn flour flourIn In making yeast leavened prod products prodacts products ucts acts handle the batters and doughs doughslightly doughslightly doughslightly lightly especially after the first nsmg rls ns rlsmg rising mg Another must is to let the prod product product product uct rise not so much so start work workmg working working mg ing on It just lust before it doubles itself itself.Te-rture itself.Terture itself.Te itselfTe rture . . . Te'dure Tedure Texture ' - In CakesFor CakesFor Cakes CakesFor For the emergency you 11 ll have haveto haveto haveto to forego your elaborate velvety velvetytextured velvetytextured velvetytextured textured cakes Simple cakes-the cakes the cakesthetwo cakesthetwo cakes - thetwo two egg type-are type are - type - are quite acceptable acceptablemade acceptablemade acceptablemade made with the new flour but the thetexture thetexture thetexture texture Is not as soft and fine as asyou asyou asyou you are accustomed to You see seethe seethe seethe the flour is just lust not as soft and fine fineas fineas fineas as the bleached flours which we rec recommend recommend recommend ommend for really fine cakes In ad addltIon addition addition dltIon dition to the simple white or gold goldcakes goldcakes goldcakes cakes you may also use the flour flourfor flourfor flourfor for devil s food or chocolate cakes cakesand cakesand cakesand and spice cakesThickening cakes cakesThickening cakesThlckerung Thickening Thlckerung Qualities Qua.IJtles QuaIJtles Qua.IJtlesFor QualitiesFor QualitiesFor . For all practical purposes the thenew thenew thenew new flour has the same thickeningquahty thickeningquality thickening thickeningquality quality quahty as regu reguW regugSK W , . ; . ' , 'y.ffVi y.ffVi yffVi ' . " ' : ' " o3 lar tar all al1 purpose purposeto purposey purposer purposey.W to r ' f : :9 9 :9flour " t ; ) -.W .W - . . . flour Use it the theJ thesame t thet . . . ! /J J / J Jsame same way as you youening b youb - : r.1 r1 . . " / " ff - : ffwould would our regu regular :4 4 : " / . lar flour m thick thicka thickening a . ening gravies graviessauces graviessauces .Ifsauces sauces stews stewsAnother r rfi "AU AU fi " ? ? " ' > v vpie .If If . pIe and cake fill fillIngs fillrags Ings rags IngsAnother ragsAnother Another point pomt which it is well to toremember toremember toremember remember in m regard to the new newflour newflour newflour flour is that it will not keep as well wellas wellas wellas as regular flour Don t stock up on onit onitt onit it itt ' Buy limited hnuted quantities but buy buythem buythem buythem them more oftenThe oftenThe often oftenThe The same storage that we g ve ye veregular yeregular veregular regular flour is doubly Important In InthiS inthis inthis thiS case A covered container contamer is isrecommended isrecommended isrecommended recommended and ifs it's its ' best to keep keepthIS keepthis keepthis thIS in a cool dry place Let the theaIr theair theair aIr circulate around the contaIner contaInerrood containerrood containerFood rood ValueSome ValueSome Value ValueSome Some people have said sald that theemergency the theemergcncy theemergency emergcncy emergency flour is a fine thing thlDg be because because because cause it has more good in it at It . . . Well Wellof Wellof Wellof of course the bran in m the flour ISI isi isWL is isPie I WL WLsy sy WA WAv v ( Pie crust made from the new flour flourbrowns flourbrowns flourbrowns browns more readily even though thoughyou thoughyou thoug-hyon thoug hyon - you will wall need a . a . few drops more of ofice ofice ofice ice water to make it hold togethernourishing together togethernourishing nourishing nourlshmg because it gives us more morethiamin morethiamin morethiamin thiamin niacm niacin riboflavm riboflaVlD riboflavin and Iron Ironthan ironthan ironthan than regular flour It gives us only onlyabout onlyabout onlyabout about halt half as much as enriched enrichedwlllte enrichedwhite enrichedwhite wlllte white flour however howeverGold Gold Cake 2 cnps cups emergency wheat flour 3 teaspoons baking bakmg powder 1 teaspoon salt I t ( ; % 4 cup shortening 1 cup sugar 2 eggss eggs ; i 1 s cup milk 1 teaspoon vanilla vanillaSift vanillaSift vanillaSift Sift together dry ingredients ingredientsCream ingredientsCream IngredientsCream Cream shortening add sugar sugarCrc.am sugarCrcam sugarCream Crc.am Crcam . thoroughly Add eggs one oneat oneat oneat at a time beating after each addi additlon addItion addtion ! tlon tion about 1 minute mmute Combine Combme milk milk milkand milkand . , and vanilla vamlla Add flour and milk alternately al alternately altemately ternately to creamed mixture beat beat- beatmg beating beating - - ing mg after each addition Pour Into Intotwo intotwo intotwo two well greased layer cake tins and andbake andbake andbake bake in m a moderate (350-degreeoven (350 350 degreeoven (35O-degree (35O 35O degree (350-degree (350 350 ( - - ) oven tor for 30 to 35 minutesDrop minutes minutesDrop minutesDrop Drop Cookies 2 cups emerccncy emergency wheat flour 1 teaspoon baking ' powder ; teaspoon 4teaspoon 4 salt sa.lt saltf . ; % f cap cup shortenmp shorteIWIg shortening ' * 1 cup sugar sugarlegs 1 legs egg 1 teaspoon vanillaSit vanillaSift vanilla vanillaSift Sift Sit ! together dry ingredients ingredientsCream ingredientsCream IngredientsCream Cream shor shortening g add sugar and andbeat andbeat andbeat beat in egg white Add dry Ingredl ingredid ingredidents togredi"ents togredients " . ents and blend In % * cup chopped choppednuts choppednuts choppednuts nuts if I ! desired Drop by spoonfuls spoonfulson on greased baking bakmg sheet allowIni allowing allowingroom allowingroom ' room for spreading spreadmg Bake in a mod moderate moderate moderate erate oven 12 to 15 minutes minutes.Beleaied minutesBeleaied . . 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