The Devils Lake world and inter-ocean. (Devils Lake, N.D.) 1915-1920, 1915-04-01
HOUSEWIVES :.
CAN MIX THEIR
own FLOUR

OAS - oSAAAG 04A SAO 4AOuA 1ll1A4IAk OCS
sirable, is the commentary of Assist
ant Secretary of Agriculture Vrosman
on the mooted mixed flour question.
He says further that the American
housewife could materially reduce the
cost of living if she were to get the
flour mixing habit.
There are some thirty substitutes
that can be mixed with wheat flour in
making bread, he said in a statement
issued here today, "Many of these
are more nutritious than wheat flour;
some of them are cheaper than wheat
flour, and of these, two or three, at
least, are commercially obtainable al
most anywhere.
Potatoes, corr flour, and rice Tin
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
housewife stands to effect quite a saw
ing 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 thrce-fourths of the mixture
must be good wheat flour.
Potatoes have a certain advantage
in this regard, since potato bread can
be made without going to much trou-
bic to get the commercial potato meal.
Plain mashed potatoes, four parts of
mashed potatoesto three parts of
wheat flour, will serve the purpose
quite well. If the dry potato meal OF
flake is used, the ratio should be one
part OF potato to three parts of flour.
Boiled rice cun 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 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 po-
tato, since the sponge becomes very
SOFT after partial fermentation. The
remainder of the flour is worked in
afterwards. care being taken to make
an extra stiff dough, which should he
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 -four direct,
n part. corn -four to three parts of
wheat flour. Use the mixture just as
though it We're wheat hour-and mix
it yourself.
ut 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 a loaf
less rich in protein and hence less NIL
i%ritious than the straight wheat flour.
The addition of corn flour makes little
if any change in the nutritive value
of the bread, but makes it cheaper.
"There arc other flour substitutes,
such as soybean meal and pea flour,
which serve to add greatly to the u
tritive value Of the loaf when mixed
with wheat flour. These products, un-
fortunately, cannot be recommended in
the present emergency, since they are
not as yet nlmo articles Of COM
merce in this country.
"1n this connection it should be said
that q great saving could be effected if
+ the housewife would emulate the pro-
f%cssional baker and buy low grade
wheat hours. There are hours on the
market quite as good for home baking
as the fancy patent t1ours, which cost
in bulk from rs to 40 per cent less
than the fancy grades. Such are the
so-called Second clear" and Glow
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
flour.
"Boston brown bread may be men,
toned as a good and very popular
medium for the profitable use of flour
substitutes. It is made of equal parts
of corn meal, rye meal and graham
flour and is a 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 palataple products such as bread
pancakes, bread crumb biscuit and
bread crurnb cookies.
"The nub of the mixed -four cues
ton hangs on who does the mixing.
If the housewife does the mixing she
gets the saving entailed; if the baker
or the wholesaler does it, he is very
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