The Barre daily times. (Barre, Vt.) 1897-1959, 1915-03-29
ORA.HYGEN COMPANY. Portland, Me.
AMERICAN HOUSEWIFE
CAN MIX FLOUR.
She Can Also Reduce the Cost of Living
If She Could Get Into the Habit
of Mixing Flour.

That the American housewife is her
self quite capable of doing all the flour
mixing desirable, is the commentary OF
Assistant Secretary of Agriculture Vroo-
man on the mooted mixed flour question.
He says further that the American house
wife could materially reduce the cost OF
living if she were to get the -four mix
ing habit.
"There are some 80 substitutes that
can be mixed with wheat -four in max
ing Bread he said in statement issued
mere day. "Many of these are more
nutritious than wheat -four; some of
them are cheaper than wheat -four, and
OF these, two or three at least, are com
mercially obtainable almost anywhere.
Potatoes, corn -four, and rice lin GER
tain sectionsl can be used with profit
in mixture with wheat -four in making
yeast bread. With wheat flour as dear
as it is now the careful housewife stands
to effect quite saving by using one OF
these products to exc out her wheat flour.
Experiments have shown that the sub
stitutes can be used successfully in the
proportion of one part to three parts OF
wheat -four. At least hree-fourths OF
the mixture mustsbe good wheat flour.
"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, four parts of mashed
potatoes to three parts of wheat flour,
will serve the purpose quite well. II
the dry potato meal or fake is used,
the ratio should be one part OF potato
to three parts of -four. Boiled rice can
be used in much the same way as mashed
potatoes. care being taken to allow for
the work in the rice and TO use about
three times as much in bulk as would be
used of the rice -four
'1n making potato bread sponge should
be used, and just enough water to serve
to mix the yeast with the potato, since
the sponge becomes very soft after par
tial fermentation. The remainder of the
-four is worked in afterwards, care be-
ing 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 flour.
"Corn flour, which should cost about
two-t thirds the price of wheat -four, may
be mixed with wheat -four direct, one
part of corn -four to three parts of wheat
-four. Use the mixture Just as though
il were wheat four-and mix IL your
self
at should be remembered that the ad-
dition of starchy materials. such as po-
tatoes. rice or corn starch (which Is
I,.lt -.
in bakingl tends to make a loaf less
rich in protein and hence less nutritious
than the straight wheat flour. The add.
ton of corn -four makes little, il any,
change in the nutritive value OF the
bread, but makes il cheaper.
"There are other -four substitutes, 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, unfortunately,
cannot be recommended in the present
emergency, since they are not as yet
common articles of commerce in this
country.
an this connection IL should be said
that a great saving could be effected II
the housewife would emulate the profes-
sional baker and buy low grade wheat
hours. There are fours on the market
quite as good for home baking as the
fancy patent fours, which cost in bulk
from 25 to 40 per cent. less than the
fancy grades. Such are the so-called
second clear" and Glow grade" fours,
which are graded fower than patents
merely because they are darker. not be-
cause they are any less nutritious or
less palatable. In fact. the darker col
or may b. evidence that the -four l.
more nutritious than white -four.
Boston brown bread may b. men
toned a. a good and very popular medi'
am for the profitable use Of -four substi
tutes. II il made Of equal parts Of corn
meal. rye meal and graham four and :.
very nutritious bread.
There are various ways Of making
over bread itself 20 a. 20 effect a consid-
cradle saving. Thus stale bread, crusts.
crumbs. etc. can be- worked into pal
atahe products such a. bread pancakes.
bread crumb biscuit and bread crumb
cookies.
aThe uub Of the mixed -four question
hang. on who does the mixing. II the
housewife docs the mixing she gets tn
saving entailed. II the baker or the
wholesalrr dos Il he b. very apt 20 get
the saving as additional profit"
Hub ursnpioves Parade