The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1915-03-11
THE HAS KI N lie . TIE 3
NEW BREAD STJJFFS
By Frederic J. Haskin.

y BREl
By Ercderi
a few weeks ago. a Chicago res
taurant added the much talked of
black war bread" of Europe to its
bill or fare 1t did this not SO much
from motives of econommy as for
"a novelty to please its patrons The
war bread" promptly took With
in q week the demand for ordinary
white bread had gone down % per
cent. Other restaurants in num-
Der of cities hive already followed
this lead, and it Is certain that war
bread is going to be popular with
many American people from this
time on. Its flavor is appetizing and
agreeable, and 1t is more nutritious
than white bread.
a number OF bakers have already
recognized its advantages and are
Arranging to make it; and every
housewife will be interested in its re-
cipa. According to the formula an
nounced by the Master Bakers As
Isociation of America. the war bread
contains so per cent of rye -four. 30
per cent of wheat and 20 per cent Of
tainable, so per cent of fresh grated
potato, which makes proper allow
ance for the extra moisture OF the
potato.
The utilization Of potato in bread
making comes as a distinct surprise
to many people, but it has long been
prevalent in Europe. Since the op-
ening of the war, the Austrian bak-
ers have been compelled to use at
least 80 per cent of potato meal in
all the bread they make for public
consumption. in order to husband the
failing grain supply OF the country.
for years in bread making, because
they are cheaper than wheat -four
AND the potato flake is on sale in
every supply store.
Potato meal, or -four is not in gen
eral use in this county. The elabor-
ate machinery necessary to produce
it, has never been introduced, be-
cause our wheat supply has been
more than enough to supply us with
bread. Every country is prone to
use most 1avishly of its most album
dant product. All starch prepara-
tons in Germany are produced from
potatoes, because these tubers are
move plentiful than any grain. In
the United States, the starch supply
is obtained chiefly from corn, be-
cause that is the grea American
crop.
No other ccantry has ever used
white bread for daily consumption
so generally, as the United States. be-
cause in no other has there been
such a liberal supply Of good wheat.
But since the price of American
wheat is now practically double
what it should be, and the possible
tiles OF still greater increase are ev-I
sident. the substitution Of other In
gradients in the composition OF the
nations bread becomes important.
The amount Of bread eaten bv the
average American family renders its
cost an important factor in The effort
to reduce the high cost of living.
Most housewives familiar with.
bread -bak king are aware of the value
of the use Of a small quantity of po-
tato. The use OF ''sots.'' usually cred
tied to the Pennsylvania Dutch set
1lers, has been carried into most 9TH
6er states. .sots' are made by scald-
ing a small nI1antity of -four with fne
water in which potatoes have been
boiled. After it has cooled TO luke
Ewarmness. the yeasts is added. The
old economic method utilized the
WAFER. +, u llich the potatoes had been.
aboiled for the evening meal. Most
housewives agree that they gained
finer bread by adding a cup or more
of finely mashed potatoes TO the
"Sots.'' Science has discovered the
reason why bread is better If me-
with potatoes, for chemical investi-
cations prove that the potato is
richer in amidos, or nitrogen com
pounds. than grains. This makes