The weekly times-record. (Valley City, N.D.) 1912-1922, 1915-04-08
REDUCE COST OF LIVING
BY using MIXED FLOUR

Cdpdule VI uOlllS Gil LuC Aoui AhhAAhS
desirable, Is the commentary Of AS.
Sistant Secretary Of Agriculture VroO
man on the mooted mixed flour ques
ton. He further says that the Amer
lean housewife could materially reduce
the cost Of living if she were to get the
Nour mixing habit.
~There are some 80 substitutes that
Gan be mixed with wheat flour in max,
ing bread" he said in statement is
sued here today. MANY of these are
more nutritious than wheat flour;
sonic of them are cheaper than wheat
flour, and of these, two or three, at
least, are commercially obtainable al
most 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 house
wife stands to effect quite saving
by using one of these products to exc
out her wheat flour. Experiments have
shown that the substitutes can be used
successfully in the proportion of one
part to three parts of wheat flour. At
least three-fourths of the mixture must
be good wheat flour
foy@ Ttnir or 10 u q
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
flake 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 potatoes, care
being taken to allow for the water in
Ehe rice and to use about three times
Is much in bulk as would be used
Of the rice flour.
in making potato bread the sponge
should be used, and just enough water
TO serve to mix the yeast with the Do-
lato, since the sponge becomes very
soft after partial fermentation. The
remainder of the flour is worked in
afterwards, care being taken to make
All 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 mixture just
as though it were wheat flour-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 loaf
less rich in protein and hence less nu-
tritious than the straight wheat flour.
The addition of corn -four makes lit
tie, if any, change in the nutritive val
lie of the bread, but makes it cheaper.
There are other flour substitutes,
such as soy bean meal and pea flour,
which serve to add greatly to the nu-
tritive value of the loaf when mixed
with wheat flour. These products,
unfortunately, cannot be recommend
ed in the present emergency, since
they are not as yet common articles
of commerce in this country.
''In this connection it should be said
that great saving could be effected
if the housewife would emulate the
professional baker and buy low-grade
wheat flours. There are flours on the
market quite as good for home bak-
ing as the fancy patent flours, which
cost in bulk from rs to 40 per cent
less than the fancy grades. Such are
the so-called second clear" and "low
grade" hours, which are graded lower
than patents merely because they are
darker, not because they are any less
nutritious or less palatable In ia 1t,
the darker color may be evidence that
the flour is more nutritious than white
flour.
Boston brown bread may be men,
toned as a good and very popular me-
dunn for the profitable use of flour
substitutes 1t is made of equal parts
of corn meal, rye meal and graham
flour, and is very nutritious bread.
..'There are various ways of making
over bread itself so as to effect a con-
siderable saving. Thus stale bread
crusts, crumbs, etc., can be worked in
to palatable products such as bread
pancakes, bread crumb biscuits and
bread crumb cookies.
"The nub of the mixed flour ques-
tion hangs on who does the mixing.
Il the housewife does the mixing she