The Bridgeport evening farmer., 1915-03-29
American Housewives Capable of Mixing
 Their Own Flour

V8&G1A&SEOh. American housewife is herself quite capable Of doing all the flour mixing desirable, is the commentary Of As sistant Secretary Of Agriculture VrooMan on the mooted mixed flour question. He says further that the ETeduce the cost of living is she were to get the flour mixing habit.
 There are some thirty substftlltes@ that can be mixed with wheat flour in making bread 7 he said in a statement Issued rnlno today. Many of these some of them are cheaper than wheat fIours and of These two or three, at least, are cofnmercfal1y obtainab1el almost anywhere.
 Potatoes. corn, flour and rice Gin certain sectionsl can be used with making yeast bread With wheat flour as dear as it is now the careful housewife stands to effect quite g. saving by using one of these products to else out her wheat flour. Exper- l iments have shown that the subsfI- tutes can be used successfully in the proportion of one part to three parts of wheat flour. At least three-fonrths of the mixture must be good wheat Hour
 sPotatoes have a certain advantage I 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. l quite we'll. If the dry potato meal or flake is used. the ratio should e one part of potato to three quarts of Hour Boiled rice can be used in much the same way as mashed pota- Itoes care being taken to allow for the. water in the rice and to use about
 
 I be used of the rice flour
 IssssIn making potato bread the sponge should be used. and just lenough water to serve to mix the lyeast with the potato, since the sponge becomes very soft after partial ferm- Il entation The remainder of the flour lis worked in afterwards, care being I 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 I about two-thirds the price of wheat : flour, may be mixed withws heat flour ldirects one part of corn flour to three parts of wheat flour. Use the mixture s just as though it were wheat flour 1 and mix it yourself.
 ssIt should be remembered that the .i addition of starcIy materials, such as potatoes, rice or corn starch
 (which is sometimes used to adu1ter- ate wheat 1lOuT Dak1nG9 IG11OS 70
 make a loaf less rich in protein and
 hence less nutritious than the straight wheat fluor. The addition of corn flour makes little, if any, change in
 the. nutritfve value of the read. but .l makes 1t cheaper.
 There are other flour substitutes.
 such as soybean meal and pea flour, which serve to add greatly to the nu-
 tritfve value of the loaf when mixed
 with wheat flour. These products,
 unfortunately, cannot be recommend led in the present emergency. since Ithey are not as yet common articles of commerce in this country.
 Tn this connection it should be said
 that 8 great saving could be effected
 if the housewife would emulate the
 professional baker and buy low grade
 wheat Hours. There are Hours or , the market quite as good for home
 baking as the fancy patent Hours
 which cost in bulk from z5 to 40 per , cent less than the fancy grades Such l, are the so-cal1ed "second clear and
 How grade Hours. which are grad ed lower than patents merely becausl they are darker, not because they are any less nutritious or less palatab1e Tn fact the darker color may be evi- . dence that the flour is more nutritious than white flour.
 Boston brown bread may be men
 toned as g good and very popular medium for the profitable use Of f1ou1
 su stitutes. It is made of equal parts
 of corn meal, rye meal and graham I flour and is a very nutritious bread There are various ways Of making
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