Evening journal., 1917-06-22
WELL WORTH Prizes
FOR TIE BEST Leaves

Announcement is made by the man
agement OF the Delaware State Fair
that Mrs. c. S Hammitt. Of No 1900
Jefferson street. would give prizes Of
free lessons in cooking TO those who
make the best loaves of bread from
special recipes which she has formu-
lated Mrs. Hammitt also offers prizes
for the largest collection OF vegetables
which have been properly dried for
winter use. Vegetables which can be
successfully dried by slow oven. air
or sun are beets. carrots, celery,
onions. parsley cabbage, asparagus,
peas and beans. while the following
fruits can be equally well successful
" dried Pears. apples. peaches. cur
rants and black blue and olderber-
ries.
The prizes offered by Mrs. Ham
mltt for the loaves Of bread made I'M
der the conditions prescribed IN the
contest, together with those conditions
are as follows:
For the best largest variety Of
ioaves under receipts one and two
OF which are printed herewith. Three
private lessons in cookery: One les
son in fancy cooking. one In prac-
teal cooking and one IN preserving.
For the best made loaf after receipt
number one. one private lesson In
cookery (choice OF subjectsl. For the
best loaf made after receipt number
two one private lesson in cookery
(choice Of subiects). For the best loaf
made after recipe number three, one
private lesson in cooking (choice Of
subiectsl Winning competitors must
avail themselves Of these lessons dur
ing October, 1917 Substitutes that
may be used with white -four to make
palatable loaf OF bread.
No ]. general rule-25 per cent. OF
any OF the following may be used with
white -four in any white -four bread
recipe. That is 25 per cent OF any
OF the following are substituted for
white -four COrnmeal, kanr. Milo,
chestnut -four. cooked beans. ground
peanuts. cooked rice. leftover cooked
cereal. cooked potatoes home ground
wheat.
No. 2: Bread Crumb Bread--1 cup
bread crumbs, ground; IL Flelsh-
YEAST
] Gun boiling water: "a cup graham
-four: ! tablespoon lard or butter; IL
Gun sugar: 10 cup scalded milk; IL
teaspoon salt
Method-On the bread crumbs pour
the scalded milk and boiling water
Add shortening. sugar. salt. When
lukewarm add the softened yeast;
lastly the -four. added slowly. Mix
1 IL a. oh In n H.
able dough (ReQuires less Of certain
grades Of nour-use enough to make
soft pliable dough-.
General Principles-ln using any OF
the above substitutes II Is found that
better bread can be made by not
setting Il over night for the reason
that the white -four Is the flour with
the gluten content and when other
materials are used in the place OF
white -four the amount OF gluten Is
decreased. This means that there Is
less gluten to hold the bread up, 50
TO sneak. and n set over night the
gluten will be softened so much that
when the decreased amount OF clutter
SIS considered. IL is found that les'
desirable bread is produced.
No "a palatahle bread can be Oh
faired bv using in a one-loaf Whit
bread recipe ! cup cooked potato. OF
Gun cooked rice or beans.
Rules o,erning competition'
The standard one-pound loaf shall
be the required size
The names of materials used I'm
each loaf shall accompany each loaf
The time required for the making
from the time of mixing to the finish
ed loaf
Time to mix
Time for first rising
Time for second.
Time for baking
Tabulated cost Of materials used in
each loaf