Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

q - NCLE SAM has found sure
way to reduce the cost Of flour
IL and consequently the family
~ bread bill. but to follow the
plan mapped out by government experts
to achieve this end housekeepers must
be earnest enough to be willing to bark
back to the primitive methods Of their
ancestors and grind their own flour and
bake their own bread.
To those who give this plan a sys-
tematic test there Is the double award
of nutritious breads and cereals and a
most acceptable saving of money.
While the government food experts
are averse to giving definite figures I'M
der the fiuctuating prices OF flour, II can
be said that a great saving may be
accomplished II wheat is purchased by
the bushel and home ground. and II this
ground wheat is baked into bread by
the housewife instead Of buying bread
from the baker.
Wheat may be bought by the pound
so that the dweller Of the tiny fiat may
not hesitate to try her hand at this line
of practical economy. After it is picked
over. to remove grass seed. etc. and
washed and dried ii may easily be
ground by ndHO any Oh lne numerous
coffee or spice mills. which are inexpen-
sive enough to be In every household.
A sufficient amount for Il single baking
may be ground in less than five min
utes by almost any of the ordinary hand
power mills that are convenient and
tricity in the house, the grinding is even
more easily accomplished. and the fam
fly gets the benefit of all OF the wheat
in their home ground -four. Corn and
h..gt alCT Il
more coarSely for use as cereals
To help the housewife In her problem
of stretching the market money to the
Utmost. the government has taken up
the bread question from every stand
point and does not stop with the sug-
Restion of home-Rround flour and
cereals. Through long investigation
many substitutes for -four have been
found and tested. and rs a result after
experiment and elimination. over thirty
different breads have been evolved to
vary the bread routine of the people
of the United States. All of these are
nutritious and palatabie in varying de-
grees. though some are not practical.
except in certain localities, where Ger
tain substitutes for -four happen to be
grown in such quantities as to make the
utilization of the surplus of value.
To ascertain the nature OF the vari-
Gus substitutes that may be used TO
lessen the amount of -four necessary
for the baking OF bread and to get a
plan of this wide range of variants Of
the stan of life. the writer sought Miss
Hannah Wessling Of the bureau of
chemistry, who has not only analyZed
these substances during several wears
of investigation of hours. meals.
glutens. starches. yeasts. baking pow
ders, fats. etc--in fact everything that
can possibly be put into bread-but who
has also baked numerous loaves of
bread from them all
In explaining something Of her work.
Miss Wessling pointed out the fact that
the bread experiments began long before
the outbreak OF the European war sent
the prices of foodstuffs soaring to the
dizzy heights which now prevail Four
fold in the motives that actuated its
origin. the plan of the government for
surveying the bread possibilities of the
land was sufficiently comprehensive to
take count Of conditions well into the
future. The first reason to bear upon
the need for substitutes for -four was
the accepted fact. pointed out by the