Evening star., 1917-03-04

onstration that there are over thirty
substitutes for wheat which may be
used with that grain in breadmaking
in the proportion of one to four. with
not only an economy as to wheat. but
in many cases with benefit to the user
A newspaper representative admitted
to the working inner laboratory found
DR.. LIE Clercs scientific assistant. the
practical demonstrator in the making
Of the breads, Miss Hannah L. Wess-
ling. studying an array OF half dozen
small loaves which had Just been taken
out of the electric laboratory oven.
They were all Substitute" breads. and
II the savory odor told any story, they
all made good eating.
Taking down a chart. Miss Wessling
pointed to the photographs OF sections
of thirty loaves, each OF which hao
been made with rs per cent substi-
tute for wheat -four. prepared and
scientifically cooked under exactly SIM
liar conditions. Some appeared as beau
tifully white. light loaves; some shaded
darker and heavier. while others pre-
sented a mottled appearance.
TT Is perfectly surprising how good
they all are" said Miss Wessling. who
is an enthusiast in her work. There Is
not a loaf among these thirty which
was not found to be sweet and palata-
BILE and nutritious. The bread made
with rice flour Is very white and hne-
grained; as you see. the potato bread Is
slightly yellower. but delicious. The
the potato meal or boiled mashed pota-
toes.
The latter makes a moist. rich,
wholesome bread, which retains its
softness for a long time and warns
over we'll 1t has been said that potato
bread at this time of scarcity Of that
vegetable Is no economy. but there are
localities where, and times when. pota-
toes are in abundance and one can use
the culls for making potato bread we
have samples here of good bread made
from boiled mashed sweet potatoes. and
the dasheen. used in the same way and
in the same proportion.
THAT loaf there is made from
crushed peanuts, the proportion one
fourth nuts to three-fourths wheat
flour. and it makes a perfectly delicious
and very rich nut bread. Now this. too,
seems an expensive substitute for
south. in Louisiana and Texas. for In
stance. the small Spanish peanuts are
grown in such superabundance that
they are fed to the pigs. Again. nut
breads are very popular today. and 1t Is
well to know that the peanut can be
used most advantageously in their
making.
$50 It is with the rice flour; here in
Washington it might be no saving. but
in the rice-srowing sections a distinct
saving could be effected. for rice -four
may be bought there cheaper than
wheat -four. The same applies to those
loaves made with banana and cassava
meal None would be cheaper here,
but for those living where those fruits
or roots grow in abundance 1t is well
to know that the Department Of Agri-
culture has proven that good substi-
tutes for wheat in breadmaking are at
their door.
Each substitute for wheat will have
to be found in It's own section II q
change Is ever necessary in the inter-
est Of economy. Our experiments here
show that good bread may be made by
using one-fourth cornmeal. barley. rye
and buckwheat; also oatmeal Among
west, the substitutes may come from
fetertta, kafnr and milo, all Of which
have been successfully used in these