The Brinkley argus., 1917-06-22
I.9- irI r V M UD- su.s~LL sssslni
 FLOU2---I1' BETTER.
Seventy Million Bushels of wheat Gan Be Saved Each Year By Using
 the Whole Wheat Gram.
By Ruth A. Peck, Head of Department
 of Home Economies, Uniyer-

sity of Arkansas.
 Our soldiers must have bread. Ine entire world is hungry and has been Gepending upon Americas wheat crop which now proves to be far below the average. Something must be done. Patriotic mothers can relieve the slt- nation by asking for and using only four made from the entire wheat grain. It has been estimated that the utilization of the entire wheat gran instead of three-fourths of the grain commonly used in the manufacture or white flour will save 70 million bush els of wheat annually in the United States. Do your bit. If you can not buy the whole wheat flour, make it. The grain can easily be prepared.
 Directions For Making Entire Wheat
 Flour At Home.
 Look over the wheat and remove any chaff or foreign material when may be present. Grind the wheat Ill nome" mill If this mill cannot De obtained from one of your home mer- chants it cas- be secured from any large mail order house. Any type ot mill from the small one turned by hand to the large one run by motor will do. Put the wheat through the mill several times until it is Of the desired fneness. The product should be of a somewhat coarser grade or flour than the sifted, pulverlzed, bleached product to which we have been accustomed. However, the coarse meal-like flour produces very pala- table and wholesome bread.
 Directions For Making Entire Wheat
 Bread.
 One cake of yeast.
 (Dry yeast for overnight process).
 Compressed for quick process).
 One pint of water.
 Three tablespoons of brown sugar.
 (Two tablespoons molasses if de- sfred).
 One tablespoon salt.
 One tablespoon shortening.
 Sufficient flour to make batter.
 Dissolve the yeast cake and sugar land molasses if used) In one cup of warm water. Let stand for hfteen minutes. Melt the shortening in one cup of hot water. Add the salt and let stand until the liquid is lukewarm. Next add sufficient entire wheat flour to make batter. If dry yeast is used, let the mixture rise over night; If the compressed yeast is employed, let 1t rise until 1t is quite light. Next pour the batter into nest of entire wheat flour containing one cup of luke warm water. Fold mixture carefully at first so as to fill the bubbles of gas with the flour as it is being added. Continue to work in the entire wheat -four until sufficient has been added to make a dough. Next knead the bread. White flour, corn starch, rice flour, etc, are better to use on the bread board than the whole wheat flour to prevent the dough from stick ine). Let the dough rise until it has doubled in size, then knead and let rise again in the bread pans. Bake in a moderate oven for seventy to eighty minutes.
 Variations in Whole Wheat Bread.
 Corn meal makes an excellent ad- d,tion to the entire wheat loaf The corn meal may be added in a dry state or scalded and allowed to cool until it is lukewarm before adding to the mixture. The proportion of one and one-half to two cups of corn meal may be added to above recipe when the batter is made into dough.
 Another combination which is palat- able consists of adding cottonseed meal, one and one-half cups to this general recipe. Soy bean flour may he added in the same proportion as the cottonseed meal. Rice flour may also be substituted for some of the wheat flour, one and one-half cups of rice flour to the proportions given in the foregoing recipe. The boiled rice may also he added, one cup to the recipe.
 These substitutes may be added with the wheat four to the batter which is to be made into a dough.