Evening star., 1915-03-12

h
DR.. LIE Clerc of the bureau of chem
istry is conducting an experimental
bakery for the
Runs Experimental benefit of the
Bakery for People. ple' % eA He is peu en-
deavoring to secure good bread recipes
for the use of Americans in different
localities. He has ascertained that the
substitution of some other ingredient
than fine wheat flour, to the extent of
at least 25 per cent, will not only pro-
duce bread containing twice as much
muscle-producing protein as the ordi-
nary bread, but will also materially
lessen it's cost. His experiments with
potato flour indicate that bread con-
tanning 80 per cent of this will retain
it's moisture for a longer period than
that made Of pure wheat flour.
1t is only in certain localities that
the potato crop Is large enough to
| make the use of them in flour an econ
| omy, and at present the cost of
| machinery and the expenses of operat-
ing a potato mill prevent the manu-
| facture of potato flour In this country.
But every housewife having a cheap
potato supply, who. desires to reduce
| the cost OF the bread baked in her own
home, can substitute certain amount
| baking with good results. She will
have to use a little judgment in secur-
| ing the proper proportion in view of
| the additional moisture.
| An eastern woman going to Arizona
with a tubercular husband has been
supporting them both by the manufac-
| ture of potato chocolate cake from a
secret formula of her own compound
| ing. The cake is dark In color, re-
| sembling what cooks call devils
food" but it has an unequaled richness
and flavor, so that for several years
| she has had plenty of orders. She asks
| a dollar for a cake of the size ordinar-
! lily sold for so cents. Each cake con-
| tains cup of smoothly mashed po-
| tato When and how this is combined
with the other ingredients Is her trade
secret She claims that her cake will
also keep fresh indefinitely, but no
| customer will testify to that, as Its
| delicious delicacy usually causes its
| prompt consumption.
A few American cooks are in the
| habits of utilizing grated potatoes to a
| limited extent.
potatnes Are Used The German
| potato pan
to Make Pancakes. cake, so popu-
lar wherever introduced, is largely
composed of grated potato. The trouble
| of grating potato is a drawback to its
| general use. although woman upon
| large ranch in California claims that
her large food chopper enables her to
| turn out a sufficient quantity of finely
| ground fresh potato In two minutes to
| make pancakes for breakfast or
| eight persons, five of them men with
| baartv appetites She utilized the po-
| tatoes that were spotted or cut, and
ca not fit to command the highest
market price.
The bread-baking experiments of the
| tDepartment of Agriculture have shown
that q large number OF other lngre-
dients can be used TO supplelaen.. whea. th
flour in bread, and any one OF them
will make a bread which is more whole
some and nutritious than that made OF
wheat alone. None OF them VIII pro
duce a really white bread, put the
housewife must educate herself to the
knowledge that, despite the fact that
! the digestibility of pure white bread
has been well established, its nutritiYe
qualities are relatively low. The efn-
> cient home economist desires the nigh
est nutrition for the smallest expendl-
/ ture. The properly selected mixed flour
| will aid her In securing this result
| in her bread supply.
| The human organism requires Tor It's
physical development much OF the same
food materials that are necessary TO
the health of animals: Thus cottonseeaa q
meal has been proved a valuable food
for blooded stock, and commands
high market price for this purpose. 1t
| Is only recently that 1t has been con-
Isidered as a basis for bread. Yet FOR
lmany years housewives have been pur-