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Show Last Thursday at the Ogden stake outing at the Hermitage, the Stake Relief Re-lief society conducted a conservation demonstration. An entire dinner was served, demonstrating dem-onstrating the conservation of fuel by I the use of the flrelcss cooker and the 'pressure cooker. War breads, war cakes, fruit punches punch-es and vegetable salads were demonstrated. demon-strated. Suggestions for making and recipes follow: BREAD MAKING. All beating and kneading improves any war bread. Beat sponge thoroughly. Cooking or substitutes breaks up starch grains and makes bread more nutritious. Potato Po-tato in bread keeps it moist. Try straining and mashing potatoes when warm, they are much lighter then. Add a little warm milk to potatoes and beat as for table use. Anything light and full of air bubbles added to the bread is sure to make a better loaf. Brown sugar in dark substitute bread gives it a splendid flavor and saves the white sugar. Try using whole wheat and graham instead of so much white flour. You can buy whole wheat with less substitute. substi-tute. Buying untried substitutes in small quantities saves money, time and food. All of us have failures. Keep trying and do not waste a emmb of bread in cutting. Here are some suggestions if your bread is not good: Dry it out well and roll or put through the food chopper and add to milk or sour milk when making hot cakes. They are far more digestiblo because of previous cooking of flour and are delicious. Crumbs may be used in other ways. Try this pudding: 2 c. milk, c. bread crumbs, soaked. 2 eggs. c. brown sugar. Cocoa to taste. Bake in slow oven. Servo with custard or cream. Raisins Rais-ins or nuts instead of cocoa are good. Use crumbs when flour is needed in frying. White Corn Meal' Bread. 1 qt. potatoes run through a rlcer 2 qts. white cooked corn meal 1 pt. live yeast 1 tbs. salt. 3 qts. while flour Mix and knead 20 mln. and if sticky while kneading add little more whito flour. Don't let it raise over eight hours as bread will become too light. Bake in moderate oven 60 min. Potato Bread. 1 qt. potatoes cooked and mashed. 1 qts. flour 1 pt. liquid 1 tb. salt 1 lb. sugar 1 lb. shortening 1 cake compressed yeast. Mix potatoes in flour, add yeast, liquid, salt, sugar and shortening and mix very stiff. Let raiso and make into loaves, adding flour to make very stiff. Bake slowly 1A hours. Rye Bread. 2 qts. white flour 1 qt. rye flour 2 c. potatoes cooked and mashed 1 tsp. salt 1 tsp.' sugar 2 tsp. shortening 1 cake of"compressed yeast About 1 qt. ot water. Mix potatoes, salt, sugar, yeast and liquid together in evening. When it begins to be light add shortening and flour. Knead thoroughly and make very stiff. In morning add one cup sugar or syrup. Let raise until light, make into loaves. Bake one hour. Oatmeal Bread. 1 qts. thick oatmeal mush 2 qts. white flour 1 tbsp. salt 1 tbsp. sugar or syrup 1 tbsp. shortening 1 Fleishman yeast cake. Dissolve yeast in a little water and mix thoroughly in cooled mush, add to flour in which is sugar, salt and shortening. shor-tening. Knead thoroughly, adding no more water if possible. When light make Into leaves adding flour onough to make very stiff. Bake one hour in slow oven. Barley Bread. Six large potatoes cooked in 1 qt water yh c. brown sugar 2 tbsp. fat j xz seive barley flour h. seive white flour 1 pt, live yeast. Make sponge and when verv light add enough whole wheat and white flour to make a stiff dough. Rajse, mould Bake 1 hourt Rice Bread. 9 loaves: 3 qts. flour 1 qts, rice cooked and riced 1M: pts, yeast 5,c cup water 'z cup milk Q V tbs. salt 2 tbs. sugar. Mix and let rise as for white bread gcther. Add yeast, milk and water and knead welt. Let rise then knoad again Let rise, put in pans. Bake the same as white bread. Bran Bread. 4 loaves: 2 sifters of white flour 1 sifter bran 1 c. yeast 2 tbsp. salt 1 qt. water. Mix and let rise as for white breatd making quite stiff. Mold into loaves after once rising. When light bake one hour. Corn Flour Bread. 1 qt. warm water 1 Fleishman yeast cake 2 tsp. salt 1 pt. corn flour 2 qts. white flour or enough to make dough very stiff. Let rise until light, put on tins, raise, bake. Potato Starch Cake. 4 eggs 4 tbsp. sugar 4 tbsp. potato or corn starch 2 tbsp. hot water Flavoring. Beat thoroughly the yolks of eggs, add sugar spoonful at a time beating after each one. Add hot water, then flour and flavoring. Lastly, fold in the well beaten whites of eggs and bake in greased pan for forty minutes. Oven must be very slow. Try using 1-3 corn flour in your oi-dinary oi-dinary batter cakes. You will be surprised sur-prised how good they are. SALADS. Many left-overs in the vegetable line can be made palatable by using in salads. Use the same dressing for all. Here are some combinations that are good: Lettuce and nut Beets Beans and beets Cold peas and shrimps or lobsters Celery, nut, apple Raw grated carrots and lettuce Lettuce and salmon Cabbage Potatoes and cucumbers Nut Paste. Mix rolled nuts with salad dressing. Salad Dressing. 3 eggs 1 tsp. flour 1 tbsp. sugar Salt, pepper h. tsp. mustard 1-3 to c. vinegar c. milk 1 tbsp. butter. Beat eggs, beat flour, sugar, salt, pepper, mustard with eggs. Add cinc-gar, cinc-gar, butter and milk last. Stir vigorously vigor-ously and place in double boiler on fire Immediately. Stir until thick. Remove Re-move and cool quicgly. Whipped cream added makes better dressing though it is not necessary. FRUIT PUNCH. Can all fruit juices available. They can be put up with little or no sugar and used for fruit punches or frozen dishes, puddings, etc. Plums, grapes, currants, in fact all fruits are good for this purpose. Any suggestions in the wav of cook-ing-or in conservation of clothing, etc.. which any of the wards have worked out Bhould bo handed to board members mem-bers for future consideration. |
