Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1916-11-17
H0TJSEWTYES MAY CUT
RISING BREAD PRICES
Rve. Corn, Potatoes, Cotton
seed and Nuts Can Be
Ground and Used in
Home Baking
FuEL SAVING POSSIBLE


..hleb viii at least partly reduce the cost
" ,hs bread item In the family budget to
~ ~. h.,ore- e-the-war level, are Increasing
s.-,cs FOR discussion wherever two or three
sawsnkeepers or bread eaters get together
s.asrrorIv wheat bread was one OF the
ss.snsst articles OF diet. considering its
s,,,ri,ive value. but since the summer OF
,sti lts cost has been lifted about seventy
a.. Nor cent by tho war, the comparatively
.r,sli crop OF wheat this year, and specula-
zion
py the use OF cheaper materials that can
q. nartIy substituted for wheat flour, and
~ economical methods OF home baking,
tbe housewife may KNOCK on a big frac-
tlon OF the increased cost.
Although no material is known that can
a. entirely substituted for wheat -four In
ana making of the palatnble and light
,.s~snad bread 20 which Americans are ac-
s,stomed there are flours that can be used
~ A certain extent in mixing with wheat
-four.
rb. oommoneat Of those substitutes are
ao,,ra made from rye, corn, potatoes and
.s,,o,seed. Flours made from peanuts and
ether nuts have also been experimental
with
FUEL MAY BE SAVED
rf course, the use Of these other mate
y,sis in bread implies that tho housewife
does her own baking. Although this practice
mas died out in many city households, ex-
cant those having large families, 1t must be
revived II any saving In the bread Item In
~ be effected. Economical methods Of fire
management in home baking can bring
about further saving In bread.
Even without the use of substitutes for
vheat -four home-made bread costs about
twenty-five per cent less than the bakers
present slx-cent loaf, according to the CAL
eulatons Of homo economists. This per-
labor. n
eldental expenses of baking. and would not
be effected entirely II n special fire had to
be built in the kitchen range for each batch
OF bread But during the winter fire is
needed at all times, and bread baking does
not demand the use OF much extra fuel
These two factors OF economy-cheaper
material and home baking-in the hands
Of n competent housewife will go n long
way toward reducing the cost Of bread to
o normal level.
The reason that no effective and palatable
aubstitute for wheat flour is used in COM
mon American bakery practice Is simply
that no other grain has gluten content
equal TO that OF wheat Gluten Is the
Eummy tenacious substance which gives
adhesiveness TO dough ana confines the car
bonic acid gas arising from the yeast ac'
ton in little bubbles that make the bread
~rise." II is entirely absent in some grains
Gluten is also very nutritious element
by washing out the starch and other soluble
matters In current of water. special
bread with high gluten and low starch
content is made expressly for diabetes.
Bread-maklng. as every housewife knows
b not n simple matter. and bakers have
always had their troubles; flour is tricky
stuff and full of ways that are vain. and
yeast is n member of n large microscopic
family Of plants, of which only one is par
tcularly adapted to bread-making.
Cottonseed -four is used 20 some extent
IN the South and has been demonstrated a
valuable food In various agricultural ex-
PERTINENT stations in cooperation with the
United States Department of Agriculture.
Its. advocates say cottonseed flour would
Immediately leap into prominence as log
ical article of diet on every table II human
beings were one-half as scientific in the
selection of food for themselves as for their
barnyard animals.
CoTToNsEED SUBSTITUTE
According to bulletin issued by the
Oklahoma Agricultural College cottonseed
-four can be substituted in break-maklnE
recipes for one-third of the wheat flour.
Il contains no gluten, but is almost one
half protein and Is, therefore, Il very rich
food, taking the place of meat rather than
that Of bread in food values
Beefsteak contains about l5 per cent pro-
tein. so that at the present price one pound
81 protein in the form OF beefsteak costs
almost ST. Cottonseed flour costs three
cents a pound. and, being half protein,
would furnish this element of food at six
cents a pound
Bakery products made from cottonseed
hour have yellow or brown color and a
very pleasant taste and are In all respects
palatable. They are not so light as
ordinary bread and should not be eaten so
freely because OF the high protein content.
experiments show the cottonseed bread
has high digestibility when properly
paked and eaten in moderation One bull
letin declares that a human being should
not eat more than three ounces OF the
cottonseed -four a day More than this
amount would give too much protein food.
II Is especially good in making puddlngs.
cakes and ginger snaps In the following
recipe for bread given by the Oaklahoma
Agricultural College, the cottonseed -four
would mean saving of about fifteen per
cent over the present cost OF wheat -four
bread:
Two cups boiling water
Two tablespoons shortening.
One and one-half cups sugar.
Five cups wheat flour.
Two teaspoons salt.
one-fourth yeast cake in one-fourth cup
mke-warm water.
One cup cottonseed flour.
Although the cup measurement In the
recipe Just given shows One-fifth as much
eottonseed -four as wheat -four, the actual
proportion by weight Is about one-thlrd.
Cottonseed -four Is scarcely known In Phil
AdsIphlR, but is made and advertised by
manufacturers in Louisiana and Texas at
tnree cents pound. Ohicials at the Phila-
aeiphia Chamber OF Commerce said they
nave never heard OF Its being offered for
sale In the city.
Recent experiments made by Miss II. L.
Messllng, OF the Bureau OF Chemistry at
washington have shown that a palatable
bread can be made OF a mixture OF twenty
nve per cent peanut -four and seventy-hve
Per cent wheat -four