The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1915-03-26
Thirty Substitutes Can Be
Mixed In Flour In Making
Bread.
and RICE USED
BUY CHEAPER GRADE OF WHEAT
FLOUR is ADVICE OF FOOD
EXPERTS.

uhL the american housewife IS ner-
self quite capable of doing all the
flour mixing desirable. is the comment
airy of Assistant Secretary of Agricul-
ture Vrooman on the mooted mixed
flour question. He says further that
the American housewife could ma
tertally reduce the cost of living II
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 here. MANY OF these are
more nutritious than wheat -four;
some OF them are cheaer than wheat
flour, and of these, two or three, at
least, are commercially obtainable al
most anywhere.
Potatoes, corn -four and rice lin
certain sections) can be used with
profit in mixture with wheat -four in
making yeast bread. With wheat flour
as dear as 1t now the careful house
wife stands to effect quite saving by
using one of these products to exc out
her wheat -four. 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 -four.
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, tour parts OF
mashed potatoes to three parts OF
wheat flour. will serve the purpose
quite well. If the dry potato meal or
fake 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
the rice and to use about three times
as much as would be used of the rice
-four.
In making potato bread the sponge
should be used, and just enough water
to serve to mix the yeast with the pc.
tato, since the sponge becomes very
soft after partial fermentation. The
remainder OF the -four 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 -four.
Corn flour, which should cost about
two-thirds the pgice of wheat flour,
may be mixed with wheat flour. d.
rect, 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.
addition of starchy materials, such
as potatoes, rice or corn starch (Which
is sometimes used to adulterate wheat
-four in baking) tends to make loaf
less rich in protein and hence less
nutritious than the straight wheat
flour. The addition of corn flour
makes little, II any, change in the
nutritive value of the bread, but
makes it cheaper.
a.,
such as soybean meal and pea -four,
which serve to add greatly to the
nutritive 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 COM
MERGE i'll this country.
In this connection 1t should be
said that a great saving could be
effected if the housewife would emu
late the professional baker and buy
low grade wheat fours. There are
flours on the market quite as good for
home baking as the fancy patent
flours, which cost in bulk from % to
40 per cent less than the fancy
grades. Such are the so-called Second
clear and low grade fours, 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 flour is more
nutritious than white -four.
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 corn meal, rye meal and graham
-four and is very nutritious bread.
There are various ways OF making
over bread itself so as to effect con-
siderable saving. Thus stale bread.
crusts. crumbs. ETC., can be worked
into palatable products such as bread
pancakes, bread crumb biscuit and
bread crumb. cookies.
THE nub of the mixed -four question
hangs on who does the mixing. If
the housewife does the mixing she
gets the saving entailed; IL the baker
or the wholesaler does it. he Is very
apt to get the saving as additional
profit"