The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1915-03-11

. >. Hnslin. 4
been supporting them both by the
manufacture OF q potato chocaloateI
cake from secret ofrmula or her
own. Compromising The cake is dark
in color. resembling what cooks call
devils food. = but it has an un-
icqualed richness and flavor, SO that
for several years she has had plenty
OF orders. She asks dollar far a
cake the size ordinarily sold for fif-l
~ cents. Each cake contains n cup
of smoothly mashed potato. When
and how this is combined with the
other Ingredients is her trade se-
,cret. She claims that her cake will
also keep fresh Indefinitely, but no
customer Will testify to that, as it's
delicious telicacy usually causes It's
prompt consumption.
A few American cooks are in the
nabit OF utilizing grated potatoes to-
la limited extent. The German pota-i
10 pancake. so popular wherever in
froduced, is largely composed OIL
grated potato. The trouble OF graf
ing potato is a drawback to its gener-
al use, although a woman upon a
large ranch in California claims that
her large food chopper enable her to-
turn out sufficient quantity of fine-I
" ground fresh potato in two MINI
utes to make pancakes for break
fast of eight persons, five of them
men with hearty appetites. She
utilized the potatoes that were spott-
ed or cut, and so not fit to commando
the highest market price.
The bread-baking experiments OIL
+ rt1 tcl 3r,F &C =,
shown that a large number or otheri
in Ingredients can be used to supple-i
ment wheat -four in bread. and any
one or them will make a bread which /
is more wholesome and nutritious |!
than that made of wheat alone. None /
OF them will produce really white I
bread. but the housewife must edu-t
cate herself to the knowledge that
despite the fact that the digestibilityi
of pure white bread A-s been well
established, it's nutritive qualities are
relatively low The efficient home |
econimst desires the highest nutri-II
ton for the smallest expenditure.
The properly selected mixed four
will aid her in securing this result
in her bread supply.
The human organism requires fort
its physical development much OF |
the same food materials that are
necessary to the health of animals.
Thus cotton seed meal has been
proved valuable food for bloodedf
stock, and commands high market
price for this purpose. It Is only REL
Gently that it has been considered as /
a basis for bread. Yet for many
years housewives, have been pur-.
chasing gallons of cotton seed oil att
high prices, generally under the sup
position that they were securing ol-I
i've OIL Bread containing a certain
tractive in appearance and delicious
in flavor and within the reach or
each housewife who provides home!
made bread for her family.
The soybean Is new product
which can be utilized for our bread
supply. It is rich in protein and
may be easily milled on the, farm.
lSoybean meal added to ordinary
-four produces a delicious bread The
housewives of Tennessee, Oklahoma, !.
Texas and several states are using
it to bake small cakes or biscuits tol
which little or no wheat flour is
addedadded. These have become
more popular in some househ Guilds
than the much Yaunted corn bread
of the South.
many OIL IneScfopS cultivated chlet-I
ly for forage such as Kaffir corn,
sorghum and rnillet, yield grainsI
which. as meal. can be added toll
wheat -four with good results. al
general interest in this subject isl
being evidenced throughout the
country At present the laws are
stringent regarding the sale Of mixed
fours. It is not commercially pos-i
sible now to sell as flour any productl
other than that milled from wheat.
The mixing must be done by the per
son using it. The law is also string-E
ent in regard to flour substitutionsl
or authorizations by bakers. and bread
of mixed ingredie tents can only be sold (
IL labeled SO that the purchaser is
fully aware Of what it contains.
It will be an economic gain to the
nation, when the public learns to fa-t
vor the substitution of certain prod
ucts. Of which there may be an over
supply. for the one grain which Is |
always kept at the highest markett
price. Women's clubs, domestici
economists. farmers. bakers and
many other classes OF people are nowl
recognizing this and are beginningl
to cooperate i'll a general movement
to promote knowledge OF true value
in bread stuffs.
PEOPLE SavsTo Us