Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-10-04
About War Bread


Dear Madam have received so much bensat
Iron from your section Of the Woman's Page and
sunity and ask you to publish recipe Tor war
bread, or health bread. / have been making
t it Ssoush "gd your rhSSfns rscps perhaps
,hat ogS gSu know that 4 Is very strange thing
tR@ ton the ss9 S9veTnment s trying 70 induce the
prcduee Il 80 the popaISce can hG s9 eaHers 90 not
ys.y much more exPeIslye than White bread that
need whole wheat for our healtb's SAKE ""0" We
(MrsJ F. ]. $.
war bread" in the generally accepted
meaning of the word, doesn't exactly mean
whole wheat bread. 1t rather means a
bread produced by combining various whole
wheat substitutes all in one loaf of bread.
A reputable baker tells me that most bakers
do not bake whole wheat bread because
there is not enough demand for It, For a
while housewives will flock to buy II and
then the sales fall down so much that the
baker can no longer make the bread and sell
II at the same price as white bread. OF
course, this condition Is hard on the house
wife who sincerely wants to make whole
wheat bread an article of daily diet for her
family. Let's hope that some day a way out
will be found.
The Government is trying to induce the
nation to eat war bread or bread made up
from white flour substitutes, I'm order TO
conserve the wheat Before bakers will
begin to make war bread there must be a
big demand for II. The Government there
fore, works through the people trying to
interest them in the making and eating Of
war bread, I'm the hope that eventuailv the
demand for II from the housewife will I'm.
duce the baker TO put such loaves on the
market
Here are two recipes. one for war bread
and one for whole wheat bread. / know
you will be able TO tell by reading them
through whether or not they are better than
yours i am glad we have been Of service
70 you and hope these formulas will help
you:
1917 WAR BREAD-one-fourth wbols
wheat -four. one-fourth rye flour, one-fourth
white -four. one-fourth cornmeal, a table,
spoonful OF salt, q yeast cake dissolved in
cold water and enough tepid water to make
medium dough. not too soft Knead thor
onghly, let rise until light put in creased
pans three-quarters full then bake IN a
steady oven from forty minutes 10 an hour.
--Charles Murphy, corn authority
SIXTH CITY WHOLE WHEAT BREAD
Put one-haf point OF milk into a large
mixing bowl and turn cup OF boiling water
YER H. Cool 10 iukewarm. While cooling
dissolve cake OF compressed yeast IN one
fourth cup Of lulewarm water. ada one
teaepoonful OF sugar and a little white
wheat -four 70 make a batter Let this
et while milk and water Is cooling.
When ready add yeast. one teaspoonful Of
|t't and enough white -four to milk
tnd water To- make a batter which can
N. pe4ttn. Beat hard and set 10 rise IN a
|Rtn place without drafts until full OF bub.
r|tF ore hour or more Nov add two table
Ifo9nfuin q noiasses or brown sugar and
one 81 two teaapoonfuis Of shortening IL de-
sired sir In four cupfuls OF whole wheat
|r'N. mix nfp minutes and set TO rise until
HI 4ouHn doubles Its bulk Make into two
"Nf|# Bake IN moderate oven forty-five
|NNIt4 end cool uncovered Practice only
HHt4 IH@@| |o4t4a perfect whole wheat
||0N '@tt 4||H enough y kpead n,a..s
I.1N a NonnH knows How