The Barre daily times. (Barre, Vt.) 1897-1959, 1917-08-21
Wholesome Bread and Biscuits.

Every housewife who reads the papers
knows that our wheat crops this yeal
must be sent away to feed hungry
friends who do not know how to utilize
corn, rye and other grains. although
zach is nourishing and palatable. 1t
would not injure us in the slightest if we
had to live for awhile on some of these
good brown fours. Our health and dis
positions will be improved, our complex
ions will grow rosy and our eyes bright.
Who can say? Perhaps by the time
peaceful days come again we shall have
become so fond of the darker bread
stuffs that we will insist upon continu
Ing their use, and then we will be Just
90 much better off physically and finan
TALLY.
Be good patriots and for at least one
meal day as beginning use one of
these good brown breads, then increase
the ration to cover two meals, and so on
until it comes in at every meal, after
the fashion set by King George of Eng
land on a bread board with knife be-
side it, if it be in loaf form, so that each
may cut what he will eat, no more.
Count noses, too, when you make mullins
pr biscuits, and if there are left-oyers
utilize them promptly before twenty
four hours pass 1t must not be sup
posed that the following recipes do away
altogether with wheat flour-that is not
possible because it is needed for its
gluten content, but only a small guam
tity is used, and all that is saved is for
the common good
Rye Bread-Crumble yeast cake in
pint of lukewarm water. When dis |
solved add cup of fresh milk that has
been brought to the scald, then cooled, |
and beat in sufficient rye -four to make
! sponge, usually about pint and a
half cup additional. Beat we'll, cover
and set to rise in a warm place out of
! draft for two hours. When light stir |
In tablespoon of melted lard, or lard |
substitute, two and a half cups addition
sl of rye -four, a tablespoon of salt, and
; cup and half of wheat flour. knead
for five minutes, put in Toured bowl, cover
and let rise for two hours when it /
should be doubled in bulk. Shape into
tNO iOIR iolls VI lOhftSs Ut III RIbdSeu
pans and let rise for an hour. Mix the
white of an egg with tablespoon of cold
water and brush the loaves to give a
gloss, then slash lightly across the tops
In three diagonal cuts. and bake in slow
pven for an hour. Caraway seeds mixed
In the dough, about two tablespoons be-
Ing used to the quantity given, are con.
sidered an improvement by many.
Dat Bread-This is one of the most de-
iicious of breads and most nourishing
Pour pint of boiling water over a pint 9
of rolled oats, cover and let stand until
lukewarm. Crumble cake of yeast in I
half cup of lukewarm water, and when
II has dissolved add quarter cup of .
brown sugar and two tablespoons of
melted lard or lard substitute When
well mixed and the sugar dissolved add 7
10 the barely warm oatmeal and stir in v
} cup of wheat flour. Beat. cover and q
let rise for an hour in warm place. :
hen add one cup whole-wheat -four and ;
Two cups Of wheat -four and a teaspoon !
Df salt. Knead thoroughly. put to rise in '
, covered bowl for an hour and a half -
When doubled in bulk mold into loaves
N well CREASED pans, cover and let rise
Tor an hour, then bake for three-eusr-
.ers of an hour in a quick oven.
Be assured you cannot staTve with
'ither of these breads in your pantry.
'ut II may be you want something quick
Y made for breakfast Here. then. are
ONE breakfast breads. Which. ike the
osf breads, draw but lightly upon the
'heat supply also no eggs and very lit
i milk are needed for them, yet they
re most pslstshle.
War Muhins-Puf your well creased
ron gem pan into the oven 70 get siz-
ling hot Into two cups Of ios water