The Bridgeport evening farmer., 1915-02-17

l oO NO1CSS WILL give d. IQuS1CG1 pTOCSEdI1 1 during the dinner.
 | SATISFACTORY BREAD MADE
 WITH 30 POTATO MEAL AC- CORDING TO AUSTRIAN IDEA Bureau of Chemistry Tries Out the
 German Potato Flake and Also
 Makes Experiments to Determine
 the Value in Mixed Flour of Such Inexpensive, Healthfll Products as 1 Chestnut, Banana, Rice, and Peas. Washington, Feb 17:=Baking ex- periments to test the value of making | bread of potato-meal with wheat flour are now being undertaken by the U. s. Department of Agrfculture's Bureau of Chemistry. This is to test to possibilities of the potato in the same manner as Germany and Aus | tria are now advising their people to do. The increased cost of living l throughout the world has emphasized | the fact that flour made of other sub stances than wheat, of these sub- stances mixed with wheat, might pro vide people with healthful food quite as nutritious as the pure wheat flour, and at the same time cheaper. I Austrian bakers are now compelled by law to use at least 3O@o potato meal in making their bread. The Bureau of Chemistry's potato-mea1 | has been baked with from 25 to 50go I potato-mea1 and the remaining per centagie wheat The most satisfac- tory loaves in combining economy and appearance were those made with the minimum percentage allow I ed in Austria or less The loaves made with more than 3O9o potato ] meal were not so satisfactory as they were heavier and less attractive in form. The bread has a rather coarse 1 texture and dark appearance but possesses a distinctive and agreeable l flavor. It also retains moisture for Ia much longer period than ordinary wheat bread.
 The Bureau of Chemistry used the | imported tpotato-dake'' in some of | it's experiments and in others, meal made by slicing, milling and drying | potatoes on small scale in it's labor atorfes. It should be added that such ordinary potato four" as is on l our American markets is not the same as the German potato flake or | WaIz-mehl which has given such sat isfactory results in the experiments. The question has been raised as i to whether the ordinary cooked pc tato might not be satisfactorily sub stituted for the prepared potato meal. The experfm enters believe that it 1 might serve the same purpose if used l in just the right proportion but this would be dff1cult for the average housewife to determine as there is great danger of using too much and 1 producing very soggy loaf. How | ever the custom of adding a. very lit tie potato is already used by many housekeepers to keep their bread i moist and this practice can very well be recommended for more general use.
 Banana and Chestnut Bread.
 Dried bananas, ripe and unrfpe, and chestnuts are other substitutes for wheat four with which expert- rnents are being made by the Bureau of Chemistry. Still other products 1 which offer promise of furnishing the public with a cheap and nutritious 1 bread ae the following:
 Bran, soy bean, white bean, nai1let kafir, milo, dasheen, cottonseed four, oatmeal, cassava, buckwheats rye, corn gluten, kaoliang, rice (polished | and natural), peas, potato (Irfsh and sweet), corn meal (white and vel 1 low)-
 The breads made from these vari- ous ingredients have already been photographed and analysed. The Hours from which the breads were made are being analysed that it may be known exactly how nutritious they are in comparison with the pure wheat flour. The soy bean and
 
 | wheat Hours in proper proportions l about 25 per cent.) give a. bread with l about twice the amount of protein (rnuscle-bui1ding e1ement) that or dinary wheat bread contains.
 Law Makes Manufacture of Mixed
 Flour am Unpopular Business.
 The Bureau of Chemistry is na.k- ing these experiments in spite of the fact that there is a law which makes it difficult for manufacturers to make mixed flour satisfactorily This law surrounds the manufacture of mixed flour with many restrictions that the business has not become a popu- lar one. The result is there is very little mixed flour at present manufac- tured and offered for sale.
 The Mixed Flour Act was passed in 1898 before there was a. Food and Drugs Act, and was passed. for the purpose of raising @ war revenue at a time when many of the common. arti- c1es of food did not command so high a price as now
 The tax of four cents which is now imposed on every barrel of mixed four is not in itself a. heavy one; it is the collection of it with the at tendant regulations and restrict ons that hampers any manufacturer who would like to make such fours-
 It should be stated in connection with the mixing of other materials with wheat flour in making bread that this cannot always be done economically. There must be taken into consideration the prevailing mar l used.
 1 This is xvYiftoo for