The Washington times., 1917-03-22
Experts of Department of kgri-
culture Tell How to
Bake Cheaply.
TWO RECIPES PROVIDED
Food Specialists Give Directions
For Combating High
Cost of Living.

A new way to beat old H. c. Of L.
has been evolved by food experts of
the Department Of Agriculture.
The department is now introducing
corn meal bread to the American
housewife.
With potatoes sky high. this prod
uct is cheaper than potato bread, is
easier to make, and to many who like
their bread straight, will be more ap-
petizing.
Corn meal lends itself readily to the
making of light bread, the experts
say, when it is used in combination
with wheat -four. II can not replace
wheat flour entirely, but may be used
in any proportion up to % per cent
of the total flour required, and pro-
duce an attractive loaf.
Although its volume may be some-
what smaller and its texture some
what Coorer than If made from ALL
wheat flour, such a loaf will be light
and spongy, with a rich brown crust,
wholesome and very palatable.
Two Methods Described.
Two methods for wheat and corn
bread have been formulated and
tested by H. L. Wessling. assistant
chemist in the Bureau OF Chemistry.
In one method the raw meal is
used directly in preparing the dough
and no extra time is lost making the
bread. In the second method the
meal is partially cooked before in
PRODUCTION into the dough.
The first recipe, enough for four
lOAVRg calls fnF- OH Mounds nr Olk
d. scant quarts sifted bread flour, y
pound or % cupfuls corn meal, 2
cakes OF compressed yeast, 3 level
tablespoonfuIs of sugar, 1 4 level ta-
blespoonfuls of salt, about / quart
of liquid (water, milk. or equal parts
OF milk and water), level table,
spoonfuls of shortening IL desired.
II milk is used II should be scalded
and then cooled until lukewarm. Less
yeast may be used, but more time
for rising will then be required.
Set 1t To Rise.
Make a sponge with two pounds of
white flour, the yeast, salt, sugar.
ami lukewarm liquid. Cover and set
IN Il Moderately warm place to rise.
where IL will be free from drafts,
and where the temperature will be
between 80 snd>SS degrees. When the
sponge has become very light, which
should occur within two hours, beat
1t up thoroughly. add the sbftened
shortening, If this is to be used, and
gradually work in the remainder of
the wheat flour which has been sift-
ed with the corn meal knead the
mixture until a smooth and elastic
dough has been formed which is fair
ly soft, but not sticky.
II the dough is too stiff or too soft,
add a little more water or flour, as
required, kneRding well after each
addition.
Cover and set back to rise agei7
until double in volume, which will
require from one to two hours. Knead
lightly, divide into three or four ap-
proximately equal portions. reserving
a small BAY OF dough for an 'indi-
Gator" Place this ball of dough in a
small jelly glass having straight
sides, which has been slightly
warmed. Note the volume of dough
at twice this volume.
Mold the loaves and place in slight
ly warmed and creased pans. Place
these. together with the glass con-
tanning the indicator" in the same
warm place, and let rise until the
indicator" shows that II has Just
doubled in volume. Then place the
Ioaves in the oven, which should be
at a good steady heat 400 to 425 de-
grees), and bake forty-fiye to fifty
minutes.
Here's Another way.
The second recipe calls for the same
proportions as No. 1. except the liquid.
Put two and two-thirds cupfuls
(three-quarters pound) of cornmeal
into a double boiler or a vessel which
can be placed over. another one con-
tanning boiling water. Add to the
meal three and a half cupfuls OF cold
water; mix thoroughly and bring to
the boiling point, stirring frequently.
Allow the meal to steam for at least
ten minutes, then cool II until luke
warm. To this scalded and cooled
meal add the salt, sugar, one cupful
of flour and the yeast rubbed smooth
and mixed with two cupfuls of luke
warm water. Mix thoroughly, cover
and set in a moderately warm place
to rise, as directed in method No. l.
When this batter for sponge) has
become very light. which will require
about two hours, beat it thoroughly,
oNN NAS SOAhCh'N ShOIltHlnB. II II ls
TO be used, and the remainder of the
white flour 1.-TWO pounds or quarts).
Knead thoroughly until IL is smooth
and elastic. Should the dough be
either too stiff or too soft, add water
or -four. little at a time. working IL
in thoroughly until the dough is of
the proper consistency. Cover and
set back in its warm place to rise un-
It'll double in bulk.
Then mold into Ioaves and finish
as directed under method No. /