Foods that will win the war

Even with all possible care to prevent waste, yeast breads will not conserve our wheat supply so well as quick breads, because all yeast breads need a larger percentage of wheat. The home baker can better serve her country by introducing into her menus numerous quick breads that can be made from cornmeal, rye, corn and rye, hominy, and buckwheat. Griddle cakes and waffles can also be made from lentils, soy beans, potatoes, rice and peas. Do not expect that the use of other cereals in breadmaking will reduce the cost of your bread. That is not the object. Saving of wheat for war needs is the thing we are striving for, and this is as much an act of loyalty as buying Liberty Bonds. It is to meet the crucial world need of bread that we are learning to substitute, and not to spare the national purse. Besides this saving of wheat, our Government also asks us to omit all fat from our yeast breads in order to conserve the diminishing fat supply. This may seem impossible to the woman who has never made bread without shortening, but recent experiments in bread-making laboratories have proved that bread, without shortening, is just as light and as good in texture as that made with shortening—the only difference being a slight change in flavor. These experiments have also shown that it is possible to supply shortening by. the introduction of 3 per cent. to 5 per cent. of canned cocoanut or of peanut but- ter, and that sugar may also be omitted from bread-making recipes. In fact, the war is bringing about manifold interesting experiments which prove that edible and nutritious bread can be made of many things besides the usual white flour. The recipes herewith appended, showing the use of combinations of cereals and wheat, have been carefully tested in The Forecast School of Modern Cookery. Good bread can be made from each recipe, and the new flavors obtained by the use of other grains make a pleasing and wholesome variety. A family which has eaten oatmeal or entire wheat bread will never again be satisfied with a diet that includes only bread made from bleached flour. Children, especially, will be benefited by the change, as the breads made from coarser flours are not only more nutritious, but are rich in the minerals and vitamine elements that are so essential to the growth of strong teeth, bones and growing tissues. The homemaker, too, will never regret her larger acquaintance with bread-making materials, as the greater variety of breads that she will find herself able to produce will be a source of pleasure and keen satisfaction. Breads Made From the Coarser Flours, Whole Wheat, Cornmeal, Rye, Conserve Our Wheat Supply To Conform to U. S. Food Administration Regulations During the War, Eliminate Fat and Sweetening im. Breads—-Whenever Fat Is Used, Use Drippings THE USE OF CORN CORNMEAL ROLLS 1 cup bread flour 1 egg 1 cup cornmeal + cup milk 4 teaspoons baking powder 14 teaspoons salt 2 tablespoons fat 1 tablespoon sugar Mix and-sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes. BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS 2 cups cornmeal 2 tablespoons fat 1 egg | 2 cups sour or buttermiik 2 tablespoons sugar 1 teaspoon salt 1 teaspoon soda Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes. CORNMEAL GRIDDLE CAKES 14 cups cornmeal : 1 tablespoon molasses 14 cups boiling water 2 cup flour % cup milk 1% teaspoons salt 2 tablespoons fat 4 teaspoons baking powder Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot* griddle. SOUTHERN SPOON BREAD 1 cup white cornmeal 2 cups boiling water