OCR Text |
Show Ij ' WARTIME BREAD . DOUGHS . j Every housewife knows by this time ; that , it is her patriotic duty to save wheat. She knows the "why" of wheat saving. What she wants to know more about is the "how." f "Must I tear up all my old and faith- 1 ful bread recipes and learn all over again?" she asks gropingly. Not at all. But every housewife I who would bake good war bread should study and know well the best i combinations of substitute flours and the quantity necessary to use for the amount of wheat flour called for in her old recipe. It is just such problems as these J that the experimental kitchen of the ' food administration and department of agriculture are constantly working out 1 This information is then passed on to the country's housewives. To mix two of the substitute flours has been found to give better results than to use any one of them alone. For instance, rolled oats or barley flour or buckwheat flour or peanut ' flour or soy bean flour combined with corn flour or rico flour or potato flour I or sweet potato flour or corn meal Is better than any one of these by It-; It-; self. , The substitute flours vary in weight and where your old recipe calls for two cups of flour do not think that you can therefore use one cup of one of the substitutes and one cup of another and have the same consistency of bread dough as with the two cups of wheat flour. The following table will show the fractional amounts of these . Tarious substitute flours required to qual one cup of wheat flour: 1 cups barley. I & cup buckwheat. 1 cup (scant) corn flour. cup corn meal (coarse). I 1 cup (scant) corn meal (fine). ' I cup corn starch. 1 cup (scant) peanut flour, j - cup potato flour. 78 cup rice flour. , I l1 cups rolled oats. ' 1 cups rolled oats (ground in meat ; chopper). cup soy bean, flour. ; 1 cups sweet potato flour, j Decide first what two substitutes ij you are going to use, look at your j; table and determine the equivalent I amounts necessary and then divide j this accordingly. For instance, if for j two cups of wheat flour, as the old re cipe reads, you arc using barley flour and corn flour you would use 1 cups of the barley flour and one scant cup of the corn flour, j Even with these equivalents deter mined as closely as possible the hot- tcr will often look too thick or too thin. But do not bo discouraged for it you have measured accurately tho result re-sult after baking will bo a successful war bread. oo |