Show g C D M A 0 PP q 1 a emergency flour meets tests for breads and cakes just what does 80 per cent extraction flour mean how will it affect our own home baking ho how can these it be used these are some of the questions youre probably asking yourself as the packages of emergency flour appear on store shelves well lets start with the first question eighty per cent extraction means that instead of the 72 per cent and 28 pounds of animal feed that the miller has been getting from every 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 contain some color or pig ment emergency flour is considerably better than what we first had antic anticipated to date in 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 find that the new flour gives pastry a much better 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 you tips on how to use the emergency flour however if you want to convert your old recipes a safe rule t to 0 follow is to take 2 tablespoons out of each 1 cup of flour that the recipe requires in using the emergency flour with baking powder soda or sour milk it seems adlisa ble to use a min vw i icum amount of stirring and mixing after the flour has been added the rule which you have known so long mix only until flour is moistened as tar far as quick breads are concerned applies particularly to this new flour in making yeast leavened products handle the batters and boughs lightly especially after the first rising another must is to let the product rise not so much so start working on it just before it doubles itself texture la in cakes for the emergency 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 fi fine in e as the bleached flours which we recommend for really fine cakes in addition to the simple white or gold cakes you may also use the flour i tor for devils food or chocolate cakes and spice cakes lynn chambers menus tuna fish au gratin boiled potatoes brussels sprouts banana apricot salad custard or rice pudding butterscotch sauce kye bread beverage lynn says conserve fats and oils better use can be made of dr drip ip pings those fats that cook out of roasts bacon and sausage while the fats are still liquid I 1 strain them through cheesecloth and store them in a cool place they are especially good for seasoning vegetables they may be used for gravies and sauces and even even some baking in highly spiced cookies and cakes cake s 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 them whenever possible otherwise give the fats to your butcher render the excess fa fat t 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 youve been asked to save wheat do the following things to save on bread serve creamed meat on top ot 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 casserole for all practical purposes the new flour has the same thickening quality as regular all purpose I 1 g F 1 I flour use it the ali X N same way as you would our regular flour in thickening 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 dont stock up on itt 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 its best to keep this in a cool dry place food value some people have said that the emergency flour is a I 1 ine fine thing because it has more good in it well of course the bran in the flour is nourishing nou bishing 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 I 1 teaspoon salt ya cup shortening I 1 cup sugar 2 eggs va cup milk I 1 teaspoon vanilla sift together dry dri ingredients cream shortening add sugar cream thoroughly add eggs one at a time beating after each addition about I 1 minute combine milk and vanilla add flour and milk alternately to creamed mixture beating after each addition pour into two well greased layer cake tins and bake in a moderate degree oven for 30 to 35 minutes released by western newspaper union |