The Hawaiian gazette., 1917-08-07
women LEARN HOW
TO MAKE BREAD
Big Crowd Of Honolulu House.
wives Taught New Methods
Of Household Economy


arst free cooking demonstration, give
At the Y. w, G. A. cafeteria yesterda
afternoon, under the auspices of tn
women 5 committee Of the territorial
food commission. II il estimated tina
fully two hundred and seventy.av
Honolulu housewives were present. Ey
cry available chair in the large dininI
nall was occupied shortly after the ap
pointed hour, two forty .fve o'clock
md number were compelled to stan'
or sit in the windows and on tables.
That the women came with seriou
purpose was attested by the fact tina
Utmost without exception they brough
tote paper and pencils, and thus wer'
ready to copy the war bread recipe,
presented and demonstrated by Mrs
James Russell.
VIII Use Megaphone
The only flaw in the affair was tho
ather poor acoustics, the clangor OF
passing street cars at times nearly
lrowning the demonstration voice
rhe committee promises that this din
ulty win be overcome at the next
Meeting, Thursday afternoon, wher
he instructor will be provided with
! megnphone that will make her voice
lear to all auditors despite the traffic
noises outside.
Mrs. Russell yesterday demonstrated
ind explained the making of rice bread
arley bread, oatmeal bread and corn
read, using these substitutes with
,alf wheat -four. She explained tina;
hese save just half the wheat which
must be used in ordinary white bread
saving that is valuable even If tho
housewife were unable to make a 6nan
ial saving. The time may yet come
he explained, Yhen the women of Ha
vail and America will need some o,
he wheat which we are using so ex
.rayagantly today. f..
doney Savings Also Effected
But even from the financial view
)oint, the war breads effect saving
;he figured thar with white wheat
lour selling at the retail price of sever
'ents and half per pound, when
fought in small quantities, the house
wife can bake four loaves Of wal
)read for thirty-fve and half cents
And these lOaves are considerably
anger than the ten.eent loaf now sold
~ local bakeries. She added that the
homemade loaf is just as good and
asty four days after it is baked as
when il is fresh from the oven.
In using the cereal substitutes the
lemonstrator advised utilization of Q
talf whole wheat and half white -four
he combination of these providing, as
learly as she could get, the qualities
# the standard -four now used. in Eng
and. She did not advise manufacture
# bread from all rice, barley, oatmea
II corn, because these when ground In
o -four do not give dough that will
tick together well. '.s T. .N,.
The war breads made yesterday re
luired no milk or shortening; they
we're strictly water breads, Mrs. Rus
ell said.
She advised her hearers to use, where
possible, the homemade potato yeast in
tead Of the commercial article, and
ave them the following recipe 'fol
making it:
Potato Yeast
Peal and slice two large potatoes
roll in one pint of water; when boiling
.dd one pinch of dry California hops;
lie in small cheesecloth bag; when pc
atoes are soft, mash down; when cool
tdd one tablespoonful -four, one table
poonful brown or peerless washed su
yar, one teaspOOnful salt. Stir, and
when cool, add a little bit of the old
teast. This yeast must stand twelve
O fifteen hours before using.
The following is the recipe for rice
bread:
Rice Bread
ngredients-three pounds -four, two
ounces rice, one cake dry yeast or one
up potato yeast one Tablespoonful
alt, one teaspoOnful sugar. In meas
ring these, one pint measuring cur
II material is estimated at a pound in
weight. 'n#'.
Method-Boil rice in one and a half
,int of water until tender; mash
through seive; sift -four, sugar and
'alt together and add water and rice
% yeast when cool. Mix to soft
Tough and knead for fifteen minutes.
Set in warm place for two and half
% three hours, or until it has doubled
n size. Knead again, into loaves, and
yet again TO rise half an hour. Bake
'or thirty five to forty five minutes.
The same rule and method applies TO
he making of bailey, oatmeal and corn
,read, first, in every instance, boiling
be cereal until tender, straining Of
jumps and using the water 10 which
hey have been boiled. '
Mould Use Other Proportions I.'' r
When making the same amount Of
lread as called for in the recipe given
'bove. hut using the other substitutes,
he following measurements OF cereal
.hOuld be used: oatmeal, two and a half
'upccs: barley, three Ounees;. rice, three
ounces; cOrnmral two and half
ounces.
On Thursday afternoon, at the same
-FOUR, Mrs. Russell will demonstrate the
of the baking powder and
teamed breads. She will employ the
anne method, explaining in detail the
'ariOus processes and at the same time
making the hrrnds and baking them in
he presence of the class. 49,. -
On. Monday she intends to demon
go h. a a