OCR Text |
Show Lynn Chambers' Menus Tuna Fish Au Gratin Boiled Potatoes Brussels Sprouts Banana-Apricot Salad Custard or Rice Pudding Butterscotch Sauce Rye Bread Beverage "w"v:'1 it seems advisable advisa-ble to use a minimum min-imum amount of stirring and mixing mix-ing after the flour has been added. . The rule which Cookies made from the new emergency emer-gency Sour tend to be darker In color but they can be made acceptably if directions are followed. Emergency Flour Meets Tests for Breads and Cakes Just what does 80 per cent extraction extrac-tion flour mean? How will it affect you have known so long, "Mix only until flour is moistened," as far as quick breads are concerned applies particularly to this new flour. In making yeast-leavened products, prod-ucts, handle the batters and doughs lightly, especially after the first rising. ris-ing. Another must is to let the product prod-uct rise not so much, so start working work-ing on it just before it doubles itself. Texture in Cakes. For the emergency, you'll have to forego your elaborate, velvety textured cakes. Simple cakes the two egg type are quite acceptable made with the new flour, but the texture is not as soft and fine as you are accustomed to. You see, the flour is just not as soft and fine as the bleached flours which we recommend rec-ommend for really fine cakes. In addition ad-dition to the simple white or gold cakes, you may also use the flour for devil's food or chocolate cakes and spice cakes. Thickening Qualities. For all practical purposes, the new flour has the same thickening our own home baking? How can it be used? These are some of the questions you're probably asking yourself as the packages of emergency flour appear on store shelves. quality as regular regu-lar all - purpose flour. Use it the same way as you would our regular regu-lar flour in thickening thick-ening gravies, sauces, stews, pie and cake fillings. Another point which it is well to remember in regard to the new flour is that it will not keep as well as regular flour. Don't stock up on it! Buy limited quantities, but buy them more often. The same storage that we give regular flour is doubly important in this case. A covered container is recommended, and it's best to keep this in a cool, dry place. Let the air circulate around the container. Food Value. Some people have said that the emergency flour is a fine thing because be-cause it has more "good in it." Well, of course, the bran in the flour is Well, let's start with the first question. ques-tion. Eighty per cent extraction means that instead of the 72 per cent and 28 pounds of animal feed that the miller has been 1 getting from every 100 pounds of wheat he will now get 80 pounds of wheat to be used as flour and 20 pounds as animal feed. The new flour is slightly gray in color instead of the creamy white which we are accustomed to seeing. The color is due partially to the parts of the wheat kernel which naturally nat-urally contain some color or pigment. pig-ment. Emergency flour is considerably better than what we first had anticipated. antici-pated. To date, tests which have been made in actual home baking, the flour has behaved satisfactorily. In biscuits and breads, the color of the finished product has a slight grayish cast, but In other baked products such as muffins, cookies and cakes, the use of eggs tends to push the gray into the background. As for pie crust, you'll find that the new flour gives pastry a much better bet-ter color -than the flour we formerly used. It seems that in pastry, the' crust comes out a more golden color than before. How to Use. You will be seeing new recipes in this column from time to time giving giv-ing you tips on how to use the emergency emer-gency flour. However, If you want to convert your old recipes, a safe rule to follow is to take 2 tablespoons table-spoons out of each 1 cup of flour that the recipe requires. In using the emergency flour with baking powder, soda or sour milk, Lynn Says: Conserve Fats and Oils: Better Bet-ter use can be made of drippings drip-pings those fats that cook out of roasts, bacon and sausage. While the fats are still liquid, strain them through cheesecloth cheese-cloth and store them in a cool place. They are especially good for seasoning vegetables; they may be used for gravies and sauces and even some baking, in highly spiced cookies and cakes. Serve fewer fried foods to save on fat. If you do fry, 'use the shallow fat method or the oven. Save the fats and oils which have been used for frying and reuse re-use them whenever possible. Otherwise, give the fats to your butcher. Render the excess fat on meats and use it either at home or turn it into the fat salvage. Dried bread crumbs can be used for puddings such as apple or peach betty, for dipping meats and fish, or other foods that are baked or fried. If you have dried cake, crumb it and use for a cake crumb crust for pie. Mix the crumbs with a little melted butter and sugar and press into a pie plate. Now that you've been asked to save wheat, do the following things to save on bread. J5erve creamed meat on top of mashed potatoes instead of toast or biscuits. For lunch, serve open-faced sandwiches instead of the closed variety. Top meat casseroles with crumbled potato chips; use mashed potato or corn meal mush for topping meat and vegetable vege-table casserole. Pie crust made from the new flour browns more readily even though you will need a few drops more of Ice water to make it hold together. nourishing because it gives us more thiamin, niacin, riboflavin and iron than regular flour. It gives us only about half as much as enriched white flour, however. Gold Cake. 2 cups emergency wheat flour 3 teaspoons baking powder 1 teaspoon salt M cup shortening 1 cup sugar 2 eggs cup milk 1 teaspoon vanilla Sift together dry ingredients. Cream shortening, add sugar. Cream thoroughly. Add eggs, one at a time, beating after each addition, addi-tion, about 1 minute. Combine milk and vanilla. Add flour and milk alternately al-ternately to creamed mixture, beating beat-ing after each addition. Pour into two well-greased layer cake tins and bake in a moderate (350-degree) oven for 30 to 35 minutes. Drop Cookies. 2 cups emergency wheat flour 1 teaspoon baking powder teaspoon salt cup' shortening 1 cup sugar 1 egg 1 teaspoon vanilla Sift together dry ingredients. Cream shortening, add sugar and beat in egg white. Add dry ingredients ingredi-ents and blend In cup chopped nuts, if desired. Drop by spoonfuls on greased baking sheet, allowinf room for spreading. Bake in a moderate mod-erate oven 12 to 15 minutes. Released by Western Newspaper Union. t |