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Show SERVING MEALS WITHOUT WHEAT. We have learned to like bread with one-third to one-half substitute flours. Now we are asked to substitute sub-stitute more. "Wheat is so scarce that a definite allowance has been made of one and one-half pounds a week for each person, this to include all wheat products; macaroni, wheat breakfast foods, bread, pie, cake, whether made at home or purchased at the bakery. This means one-fourth pound a day of victory bread (about four slices) with one-half pound (2 cups) of flour a week for any other purposes. Ways must be devised for using other things in the place of wheat. The simplest thing to do is to use more potatoes, hominy, rice, oatmeal, corn meal, rye in place of bread. It is surprising how quickly one can become be-come adjusted to such changes in the diet. These are some suggestions for doing this: Double the usual por tion of cereal (not wheat) for breakfast break-fast and serve no toast or other wheat bread; for dinner a double portion por-tion of potatoes and rice, or potatoes and hominy will take the place of bread; for supper use rice, plain, cooked in milk, with raisins or dates, scalloped with cheese (with no flour thickening), seasoned with tomato, or mixed with meat, or use some lorm of corn, as fried corn meal mush or hominy prepared in various ways like the rice, or use potatoes, but do not use as much bread as usual. Use potato starch, cornstarch, barley bar-ley or oat flour, or rice water for thickening soups and sauces. Use barley, tapico, or peas, or beans, in soups instead of macaroni or spaghetti, spaghet-ti, and serve no croutons or crackers. For dessert, use fruit in various forms, gelatine dishes, or rice and tapioca puddings. Make rewer cakes and pies, try the corn meal pie cruBt, and make all of them with one crust Your bill of fare has been changed, little has been added to your labor, and wheat is saved. Potato recipes and bulletins will be at the libraries and with the food .chairman in each town. MRS. EDITH R. LEWIS, Emergency Home Demonstration Agent. |