Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1916-11-18
HOUSEWIVES MAY CUT
RISING Bread Prices
Rye, Corn, ] ia opS, Cotton
seed and Nuts Can be
Used in Baking
FUEL SAVING
ALSO POSSIBLE

Possible substitutes for wheat flour.
VIII oh will at least partly reduce the
cost Of the bread item in the family
budget to it's before-the level. are
increasing topics for discussion wher-
ever two or three housckeepers on
bread eaters get together Formerly
wheat bread was one Of the cheapest
articles OF diet considering ils nu-
In tive value. but since the summer OF
1914 its cost has been lifted abou'
seventy five per cent by the war, the
comparatively small crOp or wheat
his year. and speculation
Iv the use Of cheaper mater dis that
can De partly subst tu.od Tor wheat
flour and by economical methods OF
home baking. the housewife may
"l1noch Oh" big fraction of the in-
creased cost
Although no material is known that
Can bc entirely substituted for wheat
noua 10 the making of the palalaoi 6
ard lirh. leavoned bread TO Nh g.
Americana arc accustomed there err
rDurs thar can he used 80 % certain
sN.tat la miNin9 WITH whoa. flour
Tho commOncst C these substitute
n,c f.ours made from rye. corn, po'a
locs and cotionscol. llours made
From peanuts and OTHER nuts nave
Rae been cXpcr men.cl Win
Fuel Mas BE saved.
Of course. tae use OF these oth'
materials g. bread implies that th
hCuseo ic 00Os her own baking Al
fhoull this practice has dieI cut iN
many cts households, except uho"'
having large Sam PES, NUT ho ne
vived IL ans saving in tho bread 'teu'
81 20 be effected Economical method
81 fire management Ina home haklnp
ram bring about further say ne "
lroad
l,,en without the use Of substitute
for wheat flour, homemade bread
costs about twenty-five per cent less
than tho hnker'3 present siX-cont loaf
pcrord'ng 20 che calculations Of home
econorlists This percentage repre-
serts me labor fuel and Incidental
e~-enses OF baking, and would not be-
effected entirely Y o spec al fire IN"
20 be built In the kitchen rance for
each batch Of bread But dung tho
Writer q fire Is needed a. an times
and bread baking does not demand
tho uso OF much extra fuel.
These two factors OF economy
cheauer moterial and homo baking
an 'he hands of n competent house
VIE win 20 q long wav toward r.
ducrg the cost of bread TO o norm1
level.
The reason that no effective an
paia'ohie substitute Tor wheat f'ou
Is ueed Ia COMMON American baker
practice Sc simnlv that no other grail
has gluten content equal % thpt q
wheat Glrten is the gummy. tena
cions subs nee which gives adhe
siveness to dough and confines th'
carbon'c acid gas arising from tn
yeast action N little bubbles that
make the bread r II is entirely
absent IN some grains.
Gluten is also q very nutritious e'e
mont OF food II may be separated
from flour bv washing out the starcl
and other soluble matters i'm a cur
rent OF water. a spec al bread witt
h'gh gluten and a low starch con
tent Is made expressly for S'ahetics
Bread max ne. as everv hou~ewif'
knows, vs. not a simple matter. an,
hakcrs have ALWAYS had their trou
hles; flour is tricky stun, and full O
ways that are vain and yeast L
member OF large m 'croscop
family Of plants Of which only on
IS particularly adapted 20 bread-mak
ing
Coftonseed flour is used to som
e>tert ia the South. and has bee
demonstrated n valuable food IN va
rious agricultural cxpe- mont eta
lions 20 cooperation with the Unite
Stafos Department OF Agriculture II
advocates say cottonseed flour woul