Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1916-11-22

weight that can be successfully mixed with
wheat -four r. comparatively small. because
Of tho necessity for the gluten " the wheat
10 give sufficient rising power 20 the dough
A commercial potato flour Il used 70 some
extent by German and Jewish families for
making potato bread. but at its present
price OF fiftecn cents a pound, IT, use ia not
economical ne n substitute for wheat flour
In a bulletin issued by me New York
State University Mt Csrneil. plain mashed
potatoes arc advocated as partial substl-
tute for wheat aour Cold ieft-overs can
be used but the bulletin recommends freshly
cooked potatoes as giving the best results In
flavor and IN the case Of mixing with the
other ingredients Of the dough.
RECIPE FOR YEAST BREAD
The following recipe for yeast bread ~
given: To two cups OF mashed potatoes add
one tablespoon OF lard, ono tablespoon Of
sugar. then salt. ono cup os milk, yeast. and
enough -four TO make medium thick
dough when tho dough Is risen. follow gem
eral rules for break baking.
For biscuits. one cup potatoes, one cup
-four. four teaspoons baking powder one
half teaspoon salt, one tablespoon butter
ono tablespoon lard and oue-hnlf cup milk,
First slft and mix dry ingredients. then add
the nnshed potatoes work In the fat and
add milk TO make light dough cut Into
biscuit shapes and bake twelve to fifteen
minutes in hot oven
Rye nour Ia almost az high In price as
wheat, being quoted at sT.sOIs5o bar
rel in carload lots. II has little more
protein than wheat -four. hut less gluten
and therefore docs not rise 10 n light tex
ture. and II not so completely digested as
wheat bread. In some countries OF Europe
rye -four Is more commonly used than wheat
for bread making, but In American bakery
practice II In seldom used except as a mix
ture with wheat four Ordinarily mix.
ture OF about one-uunrter or oue-third rye
IA used with wheat nour The Freebooter
Baking Company has recently put on the
market tcn-cent rye loaf which Is claimed
TO be about seventy-fve per cent rye and
the balance wheat -four.
Barley and oats are seldom used In
bread, because they have no gluten content
whatever and have so much lndigestible
celulose that they would not make a light.
attractive loaf even when mixed with wheat
-four Corn -four Ia also lacking IN gluten.
Il is nutritious and very Rppetlsing In un-
leavrned bread hoe-cake and Johnny cake,
hut these forms dry so quickly that they
must he eaten fresh
Corn meal which Is coarscr than tho nour,
Is used extensively for corn bread and mush.
especially In the South, and win no doubt
he used more by Philadelphians as n substi-
tuto for wheat flour II must be mixed
with wheat -four to rise properly. and at
host Is not SO digcstihle as ordinary bread.
II Is sold at three cents pound, and Il
IL could be used extensively would greatly
lessen the cost OF bread
Judged by their chemical compositions,
all grain breads are nutritious foods and
too great stress should not he laid on their
differences Tho gluten content in wheat is
the chief factor In Its superiority, Tho fol-
lowing figures show tho values of protein,
starch and fat in the different grains:
wheat, i2 per cent protein. 72 per cent