The daily commonwealth. (Greenwood, Leflore Co., Miss.) 1916-1919, 1917-08-22

HOME ECONOMICS DEPARTMENT
BY MISS ALLEN SMITH
.lefIere County Home Science Agent.


FLOUR SUBSTITUTES IN BREAD
MAKING.
The purpose Of these lessons is to
encourage the use Of various substi-
tutes for wheat -four in the making
Of breads. Wheat has advanced in
price until il is already beyond the
reach Of some Of our people. Hence,
the use Of some available substitute
for flour will b an act Of economy.
The wheat flour now On the market is
poorer in protein-the necessary body
building material-than are some Of
the substitutes we shall consider, AMI
the protein that is present il inferior
in quality to that found in soy beans,
for instance. Hence, the use Of care.
fully chosen flour, substitutes will pro-
mote good health, the buiiding Of good
muscle tissue. The more we accus-
tom ourselves to tho . Of home
grown substitutes, the more wheat will
we be able to release for our soldiers
and for the allies.
The average farm family can we'll
afford to invest in = small grist mill
for grinding wheat, corn, soy beans.
and so forth. The wheat or corn
when coarsely ground to be used As
a breakfast food, while wheat -four
can be made of the wheat, and meal Of
the corr and soy beans.
Following are = few recipes giving
the use of various familiar home
grown products a. entire or partial
substitutes for wheat -four: We are in
debted for most Of these to Miss H. l..
Wessling Of the Bureau Of chemistry,
Washington, D. c.
/. Soy Bean Hot Biscuit cup
wheat flour, l cup soy bean meal, 2
t baking powder, l SC t salt, 1T short
ening 20 cup milk or water. The
method of mixing il the same as for
any baking powder biscuit.
2. Soy Bean Wafers.-l IL cups
soy bean meal, l IL cups -four, l t
salt, 2 t baking powder, 3-4 cup sugar,
about liz cup milk.
Cream, sugar and butter. Sift dry
ingredients together 8 times. Add milk
to butter and sugar mixture. Add
-four. Roll on Toured board rather
thin. Cut and bake 10 min. at ESQ
degrees.
8. Pesnut Cookies.-2 cups Of flour.
il 1-3 cups crushed peanuts, l egg, l t
salt, 2 t baking powder, S-4 cup sugar,
2 T butter, about % c milk. The
method for mixing Is the same as for
soy bean waters. :.
4. MufRins.-1 IL c soy bean meal,
2 cups water. Steam for / hour. Corn
meal mush, cold rice, grits or oatmeal,
or any left over cereal may be used
here as cooked material.
2 c -four, l IA t salt, 3 t baking
powder, 2 T shortening, 2 G cooked
material, 2 T sugar, 2 eggs Slightly
Ibeaten), about IL { liquid.
Silt baking powder with -four. Dis
solve sugar and salt in the liquid, or
put in dry. Add liquid to mush, mix
well, add -four, again mix we'll and
bake in muffin tins.
s. Rice Bread--l cup tepid water,
milk or mixture Of the two, 1 cup raw
rice, 1 IA t salt, l T sugar, I T butter,
IL cake compressed yeast, 2 cups
flour (wheat). '.
Steam the rice in one half the liquid
until it is soft. A steamer is better
than a double boiler for this. Place
sugar, salt, and fat in mixing bowl
and pour over them the remaining Ii
quid az cupful). When the mixture
has become lukewarm add the yeast
and IL cupful Of flour. Allow this
sponge to ride until very light . Add
the boiled rice, which should have beer
cooled until lukewarm. and the rest
of the flour. This dough is 30 thick
that some pressure is required to work
in tn last portions Of the flour. Al
low the dough to rise until it has
doubled its bulk, form into a loaf
place in a pan Of standard size, allo"
it to rise until II nearly. reaches the
|top Of the pan, and bake.
6. Loaf Bresd.-For n standard
loaf. II liquid, l T sugar, l t salt
IL. cake compressed yeast, 3 { houl
or 2 6 -four and l 6 soy bean meal, ]
t shortening. =.
Mix yeast in cup with part Of liquid
lukewarm. Add sugar and salt to
remaining liquid using another YES
sci. Then mix the two.
To make sponge, use ! IL c hou'
land the cup Of liquid containing yeast
salt. and sugar. Work -four In ID
make . dough. Knsad until smooth
and elastic. lis MINI. Put In bowl