Show R 66 lb d' d a. a J 0 t nn a e I I I I 4 M Mr fa G a N r I g u I v Dark Breads Save White Flour I See Recipes Below Bread Substitutes Our recently developed shortage of bread and wheat products is calling for great great- greater 4 er ingenuity than I Z any shortage we ve p faced during the 4 war With plan plan- planning ning and fore fore- foresight foreS' foreS foresight S' S R l sight this short short- shortage shortage shortage age may be met metsa satisfactorily sa If you have decided to make your own bread for example use only part white flour and make up the rest with plentiful oatmeal pota pota- potatoes potatoes potatoes toes or some of the rye and wheat flours Corn meal too is gaining great popularity in many parts of the country Should there be a shortage of left left- leftover leftover leftover over bread for and the like use potatoes for they too are plen plen- plent t ul In fact you might also like to use part potatoes for bread rolls and muffins These take little fat and sugar and are perfectly deli deli- cious If you like hot rolls for dinner i here is a wonderfully easy recipe for you You can make up the whole batch and then remove only what you need from the refrigerator tor as needed Oatmeal Refrigerator Rolls Vi cup shortening 3 3 tablespoons sugar I 11 1 teaspoons salt cup boiling water 1 cup rolled oats 1 cake yeast Vz cup lukewarm water vater 1 egg beaten 2 cups sifted silted flour Add boiling water to sugar salt shortening and rolled oats Stir well Cool to lukewarm Soften yeast in lukewarm water Add with beaten egg to oatmeal mixture Stir in half the flour beat well and add remaining flour Place in greased bowl Cover with waxed paper and store in i 1 refrigerator When need need- needed needed ed remove from refrigerator form into cloverleaf rolls in greased muffin muffin muffin fin pans Cover and let rise until almost doubled Bake for 12 to 15 15 minutes in a fairly hot degree oven If desired the above rolls may also be made with bran Use Us Vz V cup bran in fn place of the oatmeal and cups of flour Partial Whole Wheat Bread Makes l 4 loaves 3 cups milk 1 cup lukewarm water 4 teaspoons salt salti i cup molasses 4 J tablespoons shortening About 6 cups Hour flour About G 6 cups whole wheat flour 2 cakes quick-acting quick yeast Dissolve yeast in lukewarm wa tva- water ter and add to it 1 teaspoon sugar Allow to stand for 10 minutes I Scald milk and add to it the mo mOo molasses molasses lasses and salt When milk has I cooled add yeast mixture Mix the two flours together and I I add all all but 1 cupful Some flours I ILynn Lynn Says Flavor Tips Next time you make your own white bread add some crushed cardamon seeds for an unusual flavor A special dressing for the sal sal- salad salad salad ad Coming right up Make a simple oil dressing and add an an- anchovy anchovy paste to the regular ingre ingre- Special hamburgers Mix blue cheese with a bit of dry mustard Worcestershire sauce sa uee and and creamed butter and spread over the burgers while they broil Pancakes for Sunday break break- breakfast fast Fry apple rings in sausage drippings then pour maple fla fla- flavored flavored syrup over them let sim sim- simmer simmer mer and spoon over pancakes while still hot Lynn Chambers' Chambers Menus Shrimp Salad in Tomato Potato Chips Fried Eggplant Rye Bread and Butter Blueberry Cobbler Top Milk or Cream Beverage do not require as much liquid as others so it is not advisable to add all of the flour until it is known that all of it is needed Then add softened shortening mix well and turn out on floured board Knead until un until til the dough be- be becomes becom becomes comes com e s elastic and does not stick to the board Place in a greased bowl cover and allow to rise until double in bulk r Remove from bowl and make into loaves Place in greased tins which should be large enough to be full when the bread is molded into them Let loaves rise to the top of the pans or until about double in size Bake in a pre heated moderate moderate moderate ate degree oven Theres There's nothing better than home home- homemade homemade homemade made dark rye bread for those sa sa- salami salami sa- sa salami lami and ham sandwiches on pic pic- picnics picnics picnics and outings Here is a recipe that makes two pound 1 loaves that will be ideal for the week-end week Dark Rye Re Bread Makes 2 lV pound 1 1 pound loaves 2 cups scalded milk l cup shortening 4 tablespoons sugar 1 tablespoon salt 2 packages yeast 2 cups lukewarm water 12 cups rye flour Combine scalded milk shorten shorten- shortening shortening shortening ing sugar and salt Stir to mix well then cool to lukewarm Add yeast crumbled in lukewarm wa wa- ter Blend in rye flour mixing un un- until until un- un until til dough is well blended Knead on a well floured board for 10 min min- utes Let rise in a warm place in ina ina ina a covered greased bowl until dou dou- double double double ble in bulk about Ph 1 hours Divide dough and form into two tw Place in greased round inch 9 pans and let rise again un un- until until til doubled double in bulk in a warm place about 20 minutes Bake in a mod mod- moderately moderately moderately hot oven degree for 1 I hour Do not store until cold Sausage Spoon Bread 1 pound sausage meat 2 cups canned tomatoes 2 teaspoons minced onions 2 teaspoons salt 34 cup corn meal 3 9 I eggs 1 I cup milk Cook tomatoes onions and salt to boiling in saucepan Slowly add corn meal stir stir- stirring stirring A ring constantly rw Cook until thick 1 A Brown the sau sau- sausage sausage sage drain off fat fa t and add adda Vi a acup I II I cup of the fat to the corn meal r Beat eggs add milk and com combine co bine with first mixture Bake BakeS S A uncovered in a greased 8 inch square pan in a moderate I degree oven for about 45 minutes Serve hot Irish Potato Pancakes Makes 1 dozen 1 cup mashed potato 2 cups flour 1 teaspoon salt 3 tablespoons baking powder 2 beaten eggs 1 cup milk 4 tablespoons light corn syrup 1 teaspoon nutmeg Mix to a batter in order given Beat B at thoroughly thoro Bake on a greased griddle until well browned on both sides Released by Western Newspaper Union |