Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-09-04
OF BREAD
IS GIRLS HOBBY
Kansas Girl Labors Long in
Laboratory on Problem
of War Bread.

A Kansas farm girl exchanged |
green fields this summer for ratio,:c
labor at bread making in a college
laboratory
Ever day was baking day for Miss
Ethel Loflin OF Ellis. From sunup
to sundown. for weeks. she has been |
setting her sponge. kneading her
dough. letting 1t rise and molding
her loaves. letting them rise again |
and popping them into the oven to
bake-all for her country.
Some days she combined rye with
her wheat, some days barley, oaten
flour. corn flour. kafir or rice. AL
ways tho proportions were different
and each time that the young bread
maker succeeded In obtaining light
bread with a large percentage OF
grains other than wheat she smiled
with satisfaction to think of the
wheat that could in consequence be
saved for the fighters in France.
Then she would set another batch
Of bread, this time with larger pro-
portion Of oat flour or rye or barley
or kafir.
The experiments have been made
in the domestic science department
Of the University of Kansas, where
an audience Of women gathered one
day last week to learn the results.
They saw many kinds of bread and
MANY colors They examined the
textures and tastes said this would
do and that wouldn't. hearkened to
Il slim young priestess of the range
when she told them about the pa
trlotic waistline" and left the labora-
tory determined to eat war bread
from now until the kaiser Is con-
quered
The conservation of wheat. said
n 4. 1T.
day. 1t must begin long before that
In the harvest fields. where the
hands, and often the farmer, are
guilty of leaving patches of full
H headed grain stalks standing in field
corners They shove 1t hurriedly thru
the threshng machine, regardless of
| the fact that this crowding causes a
high percentage of the grain to go
| thru the machine into the straw
stack from where IL finds it's way
with the straw TO the live stock or is
| burned.
The second stop In conservation is
| taken at the mill. At present ~ per
cent of the wheat that goes into the
mill comes out in the form of flour.
| The remainder is bran or stock feed.
With the fighters in France, in
sore need of wheat bread. that % per
| cent is grudgeG to the cattle and
A
\ that cattle and sheep and hogs and
\ chickens can he fed and even fat
I tened on any number of other kind
| IF food. IL is true, they are welcome
to the bran because they are rauch
| better able to assimilate 1t than are
! we. But there is not 2S per cent of
! )ran in the wheat. Numerous ex-
I periments have shown that nillers
are sacrificing at least per cent of
| hAn 10 LII In ntft nf a
mouth of the soldier and handing it
over to the American COW, whose
| nose Is buried right now in grass to
her knees
Scientists say so per cent is as
| high as we may go in extracting the
| floIr from the wheat" said Miss Lof-
| lin.
| Slice Ii ut the Table. h.
| Watch yourselves" she told the
housewives Leave a clean bread
board. Save the crumbs while they
are still in the form of flour. Don't
spatter 1t about. Don't waste a grain
of It,
| "And remember. II isn't matter of
| comparative cost. We must save
| wheat at all costs. Use corn starch
| to thicken your soups and stews. Use
no breakfast cereal. | hate to ask
you to stop using macaroni and
| spa ghettl, because IL Is 30 good, Dut
1, is made of wheat flour and comes
into our wheat economy plan. |
would recommend the substitution of
rico, but 1t is needed abroad. too. so
We must think twice before we sac
rifice . kernel Of 1t to our own PAM
pered appetites.
Another thing you can do" said
Miss Loflin. 'is to conserve the slice
Guard that precious loaf. Carry it
l. H..
bread knife and cut each member Of
the family as many slices as they ac-
tually want to eat, but not one slice
extra to dry out afterward."
The audience was enlightened on
ways OF retrieving the dry slice and
crumb. 1t might be further dried in
the oven to make II brittle and sterile
and afterward rolled or pounded and
made into any number of good things
to eat among them bread. biscuits,
mullins, cake.
"And, please" coaxed the speaker
don't eat any more than you need.
Think OF the patriotic waistline and
stop this side OF treason
When the bread samples were
passed around and murmur of ap-
proval followed the tasting of the
bread that was 90 per cent oaten
flour Miss Loflin conceded the low
price of oats and consequent econ
lomy in the use OF oat flour
But" she added. IAN entire sub