Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1917-12-26
WISCONSIN CEREALS
SUPPLY WAR BREAD

Wheatless days are not, apparently.
having much terror for Wisconsin
cooks and housekeepers. as authori-
ties have furnished them with plenty
of recipes with which to prepare the
states five distinct and separate food
substances that can be used in max
ing substitutes for wheat bread:
Most Wisconsin folks have already
acquired the taste for nearly all OF
these six special bread materials. and
the task of war economy is thus made
easier.
Here is the home defense lineup. as
seen by Badger housewives;
Rolled oat bread from hundreds of
acres of native grown oats.
Rye loaves from this great Wis
consin staple grain.
Barley mullins from Oderbrucker
barley and other improved strains
grown In the home state.
Famous Southern spoon bread pro-
duced from cornmeal.
Bread made in part from Wiscon-
sin potatoes.
rolled oats in one cupful boiling wa
ter and allow to stand one hour. Make
sponge of one cupful water. one
cake compressed yeast one teaspoon
full salt, two tablespoonfuls molasses,
two teaspoonfuls shortening, three
fourths cupful -four. Add rolled oat
mixture to sponge and then flour to
inf
loaf and let rise to double its bulk and
bake
Cornmeal Bread-Use either white
or yellow cornmeal. Proceed as In
the case of rolled-oat bread. Substi-
tute two teaspoonfuls of sugar for
molasses and use the same method.
Cornmeal bread makes a smoother
bread when scalded with an equal
amount of boiling water and allowed
to stand one hour before using.
Barley Bread-Barley may be pre-
pared by grinding in small kitchen
hand mill. After sitting, it Is ready
for use without further treatment.
Recipe: Two cupfu's whole wheat
-four four cupfuls barley meal or bar
ley -four, one cupful water, one cup
full milk, two tablespoonful molasses,
one-half yeast cake (compressed), one
teaspoonful salt Boil milk and wa
ter and cool. Add molasses. salt and
yeast mixed with little cold water.
Stir In -four and barley meal Cor bar
ley -FOUR, which have been sifted to-
gether. Knead to soft dough. add
Ing more -four If necessary. Cover and
let rise until the mixture Is double
its bulk. Knead a second time, form
into loaves, place In well-greased pans
and let rise n second time until the
dough has doubled it's bulk. Bake in
hot oven from one-half to one hour,
the time depending on the size of the
loaves.
RIVE Bread-Use any method for
white bread, but be careful to use
two cupfuls of rye -four for each cup
full of wheat -four mentioned in the
recipe. Rye bread should be softer
than white bread, but well kneaded.
When light, form into loaves and al
low to rise double their size. Brush
over with water and egg and bake in
n slower oven tlluH Iot NhilS itflN-
Many people like the flavor of cara
way seeds in rye bread. These may
be put into the sponge.
Potato Bread-One cupful mashed
potatoes. one-half cupful potato wa
ter, one-half teaspoonful salt, One-half
cake compressed yeast, two teaspoon
fuls sugar, two teaspoonfuls melted
shortening, one-half cupful flour. Make
into a sponge. Keep warm. When
light, add sufficient flour to make a
medium soft dough. Let rise to double
its bulk and bake.