The Barre daily times. (Barre, Vt.) 1897-1959, 1917-04-06

SHOPS dFe sHQWIllS Clle etupbf iSiiutcs
Others have their stock finished with thu
slenderer sort, but the stubby ones ar,
best if one is to press the umbrella int
sunshade service, since it more nearly
| follows the latest parasol style.
!
Velvet Coats Supplant Sweaters.
II may be that women are bit weary
OF sweaters at last. This fashion fol-
wooden and silk garments has spread
| through every stratum OF society anc
has continued with SO much perseverance
/ that the shops have begun to feel a
twinge of despair over anything new be
| ing accepted.
Sweaters were originally intended for
those who take part in open.air sports
either as enthusiastic onlookers or as
participants, but very soon after the
| fashion began the entire mass OF people
took it up and used the sweater as a
means of warmth or as a chance to give
color to a costume.
The wool jersey coat was substituted
for the croeheted and angora sweaters,
but its success was slight in comparison
to the success of the other two garments.
Now comes the bright velvet coat as the
newest rival in the field, and those who
are interested in the struggle that goes
on constantly between garments and
silhouettes in women's apparel wonder
whether the velvet coat will win out in
the next six weeks.
The Use of Corn as Breadstuff.
1t may not be generally known to the
housewife that cornmeal lends itself to
the making of eight" bread in combina.
ton with wheat -four. 1t cannot, of
course. replace wheat -four entirely, but
may be used in any proportion up to rs
per cent of the total -four required and
still produce an attractive loaf of bread.
Although its volume may be somewhat
smaller and its texture somewhat poorer
than if made from all wheat flour, such
loaf will be light and spongy, with a
rich brown crust, wholesome and very
palatable.
Two methods for wheat and corn bread
have been formulated and tested by II.
L. Wessling, assistant chemist in the
bureau of chemistry, U. S. department of
cd the raw meal is employed directly in
the dough and no extra time
or labor is required in making the bread
this way. According to the second meth
cd the meal is partially cooked before
it into the dough. While
this does entail a slight amount of add.
tional time and labor. the result is a loaf
Of better quality which we'll repays the !
extra effort expended
Wheat and Corn Bread No. |.
Two and one fourth pounds or two and |
one-fourth scant quarts sifted bread |
-four, three-fourths pound or two and |
two-thirds eupfuls corn meal, two cakes
Of compressed yeast, three level table
spoonfuls of sugar, one and one-half lev
p tablespoonfuls of salt, about one quart |
Of liquid (water, milk or equal parts of |
milk and water, three level tablespoon
fuls of shortening if desired. Enough |
Tor four loayesl
If milk is used il should be sealded
Ind then cooled until lukewarm Less
Yeast may be used, but more time for
Using will then be required
Make sponge with two pounds of
white -four, the yeast, salt, sugar and
he lukewarm liquid. Cover and set in
/ moderately warm place to rise, where
t will be free from drafts and where
he temperature will be between so and
's degrees Fahrenheit. When the sponge
las become very light, which should oc.
ur within two hours. beat it up thor
'ughly, add the softened shortening, if
his is TO be used, and gradually work
n the remainder of the wheat -four
which has been sifted with the corn meal
Inesd the mixture until smooth and
lastic dough has been formed which is
airly soft, but not sticky. Ii the dough
) too stiff or too soft. add little more
rster or -four as required, kneading well
fter each addition. Cover and set back
o rise again until double in volume,
'hich will require from one TO two
ours. Knead lightly, divide into three
r four approximately equal portions, re.
CRYING a small ball Of dough for an >
Indicator" Place this ball OF dough in ,
small jelly glass having straight sides.
'hich has been slightly warmed. Note .
he volume Of dough in the tumbler and
lark the glass at twice this volume.
Mold the lOaves and place in slightly {
armed and creased pans. Place these. Z
,CetheT with the glass containing the !
Indicator, IN the same warm place and
Z rise until the indicator shows that ]
has just doubled in volume. Then
lace the loayes in the oven. which should Z
2 at a good steady heat (4O0 to i25 de-
-ees Fshrenheitl and bake as to so !
inutes
Whoa and Corn Bread No. ,.
lSamc proportions as for No. except
le liquid {
Put two and two-thirds cupfuls three. T
urths pound Of corn meal into a dou.
e boiler or vessel which can be placed
.er aDother one containing boiling wa u
r Add % the meal three and one half
.piuls q cold water; mix thoroughly
ID bring to the boiling point. stirr:ng
equently. Allow the meal 70 steam for }