Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-08-04

- the Editor OF womans Page:
Dear Madam--,can you tell me how a saving
and corn breads? READER
70 the Editor Of Womar's Page:
Dea. MadsmLcan pytatoes be successfully
Utilized In making bread the Price of
am publishing a recently issued Gov
eminent formula for making bread from
potatoes which will answer the questions
satisfactorily:
THE pressure OF war conditions has
brought to light the value Of pota-
toes in breadmakng. both in England
and America AS an economy in England
potato -four was mixed with wheat and
peculiarly delicious bread resulted. In this
country potato flour is not available to the
average housewife, and the United States
Department of Agriculture has therefore
devised recipes for the making Of bread
with simple. plain boiled potatoes mixed
with the wheat flour. II contains more
moisture than ordinary bread and, therefore.
has longer keeping qualities
FOR the making Of potato bread at the
present time It is advisable to use'the early.
perishable potatoes. since the later varieties
are capable of storage until spring. "Culls'
also may be so used.
Potato bread. straight dough method
Qhis quantity makes four one.pound
loaves)-Three pounds boiled and peeled
potatoes, two and a quarter pounds bread
-four, one and half level tablespoonfuls
ait, three level tablespoonfuls sugar. two
cakes compressed yeast and four tablespoon
fuls water
Wash thoroughly and boil In their skins
about twelve potatoes OF medium size.
Cook them until they are very tender. drain,
peel and mash them while hot, being careful
70 leave no Jumps. Allow the mashed potato
b cool to ss degrees Fahrenheit, or until
t..t.. r.. rl-
packed one-half pint cupfuls) of the mashed
potato add the yeast which has been rubbed
smooth in a cup with three tabespoonfuls
of lukewarm water. To get all the yeast
rinse the cup with the remaining table,
spoonful of water and add this also to the
potato. Next add tho salt, the sugar and
about four ounces of the -four lone scant
half-pint OF sifted fiourl Mix thoroughly
with the hand, but do not add any more
water at this stage.
"Cover the mixing bowl to avoid the
formation of a crust on top and place out
Of the way of drafts TO rise. where the tenn
perature cannot fall below so degrees
Fahrenheit or be much higher than ss de-
grees Fahrenheit. Where the housewife
has no thermometer she should see that the
dough in all the risings in kept moderately
warm, but not up to blood heat Any water
used in mixing the dough should be mod
orately warm, but by no means hot. This
sponge, II Kept at the proper temperature.
should, after two hours. become quite light
ITO this well-risen sponge, which now
will be found TO be quite soft. add the re-
nalnder of the -four. kneading thoroughly
until a smooth and elastic dough has been
formed. The dough must be very stiff since
the boiled potato contains a large amount
Of water. which causes the dough to soften
~ II rises. Do not add water to the dough
unless II IL absolutely necessary to work In
the flour. Set the dough back to raise
again--temperature at about SO degrees
rahrenheit-until It has trebled in volume
which win require another hour or two
Than divide the dough into four approx.
match equal parts. reserving a tiny lump
weighina 40 or three ounces for an 'indi.
Gator Shape the sample into a ball and
press It into the bottom OF a small tumbleI
Nth straight sides. The glass should bs
slightly warmed. Note the volume of tn,
tail OF dough In the tuSabler and mark tn,
olans at twice this volume.
mold the four portions into ioayes .ant
I Dlace In creased pans which have beer
slightly warmed. Place the glass contain
ing the indicator beside the pans and le
Z ~ rise under proper temperature. until tn,
4nficator shows that II has doubled II
o1Qme Than place the loves In the over
y kake ~ lgood. steady heat 400 I,
4 &(rFpeg 1ahrenheip for forty-fvs min