Show the housewife and later service united uio states at department ot of RICE FLOUR TO SAVE WHEAT I 1 the flour 0 1 Is made from highly milled table rice and prom from broken grair HELP MEET NEED OF substitutes rice flour being used in manufacture of bread cookies cakes and waffles GOOD government RECIPES now going made in large quantities to S kiive wheat whiteness makes it particularly y useful to baker mal and caton caterer rice elce flour which ah h be before fare the wheat client shortage a aa cn used 2 bj cateress caterers cater tm ers and ami bakers in small amounts amount I 1 is now flow intag intaj la in larger larg q quantities fill to help meet at the need ot of wheat client hall faces the whiteness ot of rice flour mikes it particularly useful to the baker and cabrer and ad I 1 la t the effort to save a wheat housewives ives me aie learning to uhe ue this product I 1 in brea breads 8 cakes and cookies alone or combined corall ad with other atutes e I 1 hie a recipes which follow he hae been ban bcd tested at in 1 the experimental kitchen of the department or of office of 1 home economics carza malc and ad if the united find citati a food administration tion home con can if section R rice flour waffles IX cups cup rice oa our I 1 lit r chip milk I 1 bale i albal baking to fat powder 2 A sift the dry ingredients together and add 14 1 4 to co the ill mam imla boate headen viat eg yolks and melted fat fold in stiffly tiami bent beahm whites bites and cook in hotsell hot well reamed cd cluff waffle le lime hong Shor shortcake teak aa flo cups con rice flour an 1 tou tablespoons table linoA ahorn arti test A oin baking enang powder r 1 ess I 1 1 tea aDoun bait ft I 1 cup cap I 1 at mix us a you would muffins ill bake in layer in yet coke cake tin split and butter butte while h hot put flat a layer foyer of el neil b brines rit a or I 1 other the fresh fruit bodeen the halves halve and on top int chilt chocolate nut ck C boohm k artal run FI fil corn barup l I 1 tablespoons table barley nour or atrom a d honey I 1 t teb poon baking bi 2 1 abw chocolate chocolata cho colata at c v powder sr flour r v ILIA T chua A and ad drop b by Y the spoonful p fill I 1 on be baking 1 ing breeta he ealia bak 15 fula lung sponge cake 2 3 yolks and ad 1 14 te conon basins baking beaten lim sep ln luclie ponder clie 2 le lemon 41 clip aar I 1 juico 1 hot I 1 teaspoon p vanilla A walor 3 LUP cap all hour flour H p A eoll this sponge cake ke can serve as the best basis for many dess ts bake as a loaf cake or in muffin molds mold baled la in a thin sheet with soft lelly jelly and rolled it makes a delicious jolly jelly roll 11 serve with sauce anne bak bake in layers lawn and fill with custard filling for a martha washington pie or us for a shortcake with fresh fruit between the tha lasers rice flour cake 4 ap cup tat fat 11 g cup aulak milk cup 1 an guear 1 teaspoon bait h J 1 baig V cup p enod boll boiled it powder a pot az atop 1 cupa rice ona flur i aptly Pt ly into a I 1 taiwana tai uana vanilla cup an MI mix and be bake b a tn in muffin molds for cup c cakes lea or on in 1 laneis 6 or r loaf if hs amai goof link 1 la iye haycra a 1 lemon 1 filling 11 fa good with it V chocolate cake add two fee squares square of chocolate to the above for spice pice calce cake add one teaspoon a tod cinnamon half lua spoonful t nutmeg and ad one teaspoonful plia quick ick nut sees bread d jon clen bulko milk K cup T ch d V pota t melted tue too tit ill ii cupa barlay ILI 1 flour I e corn J inno teaspoons baking cam crip ro 1 cess a II 11 1 P 4 on ailt 1 I 1 li inic cup fine non flour icae 1 cup ann fasot nuta ma hi fix la in order elven bake in I 1 loaf pan in a kaffir mot ct oen a for one and it B quarter hours hour boxt bread t efly arr cent wheat flour and 50 per cent aa Q 5 cup 1 car corn ald vt rup p niashia i pota ona arup torii I 1 tw rait 1 ii up wheat flut flour 1 cups barlev flour door 4 ox eatty I 1 W f hi a ci 0 pa rite its a ilour idol make n sponge of III all the ill a the rice nice and ad barley noun flour th thal potatoes used should be freshly on mashed lied with DO at or milk added ahe vater 1 in which they or are cooked can be aed ad for or the file liquid let this sponge stand f in a aarm place until very light it if try dry yc yeast t I 1 is let the sponge the night before it to Is needed add rice hour flour and barle barley flour door when til alie v epim sponge 1 Is light knead and ad kt t its rife until ill double in fit bulk bulb raced neel again car into im loaf and allow to rise until bulk balli ix ic an n doubled brush over the I 1 top of loaf if wilh ill and melted to it fat before putting it to rice all breads brands made with substitute flours at aie better it linked baked in single loaf pana pan 01 I 1 I 1 la rh rolls or 1 lams buns th this bi recipe t ill me make k a oue one large loaf U bake eke for far one and ad alart hunts hours in a lof 0 1 en |