The Morris County chronicle. [volume] (Morristown, N.J.) 1877-1915, 1910-03-15
AN ARMY BREAD
A WOMAN BAKES.
New Recipe TESTED by Commits
sarY Department,
WILL KEEP INDEFINITELY IF DRY

Claim Made For Bread Baked From
Formula Devised by Wife of Adiron-
dack Guide-Officers Believe 1t Will
Prove of Greatest Value to the United
States Army.
Mrs. Jacob Wetmore, wife of a guide
IN the Adirondacks, is the inventor of
a new bread recipe which army officers
of the commissary department at
Washington believe will prove of the
greatest Importance to the United
States army. The bread, called "hard
bread for campers USE" appears to
last indefinitely when baked according
to Mrs. Wetmore's instructions and
likewise has the advantage of being as
healthfuI, crisp and tasteful as the
French breads.
Brigadier General Henry G.. Sharpe,
commissary general of the army, has
had several tests made at Fort Riley
and in California With the added in
genuity of the army bakers the finish
ed products, which are being forward
ed to the war department, give prom
Use that the United States army will
soon be on an equal footing with for
eign armies so far as this important
ration is concerned.
Lighter the Batter Gets the Better.
Early last November Brigadier Gen
eral Sharpes attention was first
brought to Mrs. Wetmore's recipe. 1t
was forwarded by z. l.. Hudson of
New York. Here is the recipes:
snake a sponge about or o'clock
in the afternoon by adding cake of
yeast foam (Which has previously been
SOftened in a little water to a batter
made of tablespoonful of mashed po-
tato and pint of water in which the
potato has been boiled, with sufficient
good bread flour stirred in so that the
batter will drop from the spoon, not
run as a liquid. Let this rise in a
warm place after giving it good
beating until about 8 or 10 o'clock at
night the lighter it gets the better,
then add a pint of lukewarm water, a
feaspoonful of salt, tablespoonful Of
sugar and a bit of lard the size of
hickory nut, though the bread will be
as good perhaps if this is omitted
Cut Into Squares Like Cookies.
"If bread mixer is used, put all
these ingredients into it and add three
quarts of flour, measured before sift-
ing, first deducting therefrom the
amount used in making the sponge in
the afternoon; mix or, if a mixer is
not used, knead with the hands until
when poked with the finger tip it
seems elastic and does not stick to
the finger Cover and let rise over
night in warm place (75 degrees),
and in the morning turn out ON board
and pound with the back of an ak for
twenty minutes, working in all the
-four you possibly can. Then roll out
about an inch thick with a rolling pin
and cut into squares of about two
inches, place on creased baking
sheet, such as cookies are baked on,
and let rise until nearly twice their
height, or until very light
''Bake about half an hour in a mod
erately hot oven and then leave in a
warming oven or about the stove
somewhere to dry out thoroughly for
day or two, Keep in dry place,
an6 when wanted to use roll one over
once or twice in cold water drain
carefully from one corner, place on
plate and in short time it win puff
mp much larger and seem like freshly
baked bread. This bread will keep in
definitely if kept perfectly dry"