Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1915-04-09

and small, buffalo, and thousands Of
other animals, snakes, birds and in
verterbates.
HOW TO MIX FLOUR
Department Of Agriculture Furnishes
Valuable Information.
That the American housewife Is
herself quite capable Of doing all the
flour mixing desirable, is h commen =
tary Of Assistant Secretary Of Agricul-
ture Vrooman on the mooted mixed
flour question. He says further that
the American housewife could materi-
ally reduce the cost Of living If she
were to get the -four mixing habit.
There are some thirty substitutes
that can be mixed with wheat flour
in making bread" he said in a state
ment issued in Washington recently.
Many Of these are more nutritious
than wheat flour; some Of them are
cheaper than wheat flour, and Of these,
two or three, at least, are commercially
o~btainable almost anywhere.
Potatoes, corn flour, and rice Gin
certain sections) can be used with
profit in mixture with wheat flour in
making yeast bread. With wheat
flour as dear as it is now, the careful
housewife stands to effect quite a
saving by using n Of these products
to exc out her wheat flour. Expert
ments have shown that the substitutes
can be used successfully in the pro-
portion Of one part to three parts of
wheat flour. At least three -fourths
of the mixture must be good wheat
flour.
Potatoes have a certain advantage
in this regard, since potato bread can
be made without going to the trouble
to get the commercial potato meal.
Plain mashed potatoes, four parts Of
mashed potatoes to three parts of
wheat flour, will serve the purpose
quite we'll. If the dry potato meal or
flakes is used, the ratio should be
one part Of potato to three parts OF
flour. Boiled rice can be used in
much the same way as mashed pota-
toes, care being taken to allow for
the water in the rice to 8 about
three times as much in bulk as would
be used Of the rice flour.
IN making potato bread the sponge
should be used, and just enough wa
ter to serve to mix the yeast with the
potato, since the sponge becomes
very soft after partial fermentation.
The remainder Of the flour is worked
in afterwards, care being taken to
make an extra stiff dough, which
should be raised till quite light. This
bread is much moister than bread
made Of straight wheat flour.
Corn flour, which should cost
about two-thirds the price Of wheat
flour, may be mixed with wheat flour
direct, one part of corn flour to three
parts Of wheat flour. Use the mix
ture just as though it were wheat
four-and mix it yourself.
1T should be remembered that the
addition Of starchy materials, such as
potatoes, rice or corn starch (Which
is sometimes used to adulterate wheat
flour in baking) tends to make a loaf
less rich in protein and hence less
nutritious than the straight wheat
-four. The addition Of corn flour
makes little, if any, change in the
nutritive value of the bread, but
makes it cheaper.
There are other flour substitutes
such as soybean meal and pea flour,
which serve to add greatly to he nu-
tritive value of the loaf when mixed
with wheat -four. These products, un-
fortunately, cannot be recommended
in the present emergency, since they
are not as yet common articles OF
commerce in this country.
IN this connection 1t should be
said that a great saving could be eff
fected If the housewife would emulate
the professional baker and buy low
grade wheat fours. There are f1ours
on the market, quite as good fol
home baking as the fancy patent
| fours, which cost in bulk from 25 to
40 per cent less than the fancy
grades. Such are the so-called sec
ond clear and low grade" fiours
which are graded lower than patents
merely because they are darker, not
because they are any less nutritious
or less palatable. In fact the darker
| color may be evidence that the -four
is more nutritious than white flour.
Boston brown bread may be men
toned as a good and very popular
medium for the profitable use Of flour
substitutes. 1t is made Of equal parts
of corr meal, rye meal and graham
flour and is a very nutritious bread
There are various ways Of making
over bread itself so as to effect g
| considerable saving. Thus stale bread
| crusts, crumbs, ETC., a be worked
into palatable products such as bread
pancakes, bread crumb biscuit ant
bread crumb cookies.
The nub of the mixed flour ques'
ton hangs on who does the mixing
If the housewife does the mixing sht
gets the saving entailed; if the ba.
ker or the wholesaler does it, he /:
very apt to get the saving as add.
tional profit.
Food Supply Of Germany.-Germany
is not starving and will not starve II