The Lakeland evening telegram., 1917-11-07
MRS. Dora Russell Barnes, Home
Demonstration AGENT

to reduce consumption among the al
lies they will require to import next
year larger amounts of cereals and
meats than ever before. The large
failure of the winter wheat harvest
in France and England, larger con
sumption by armies in the field ana
munition workers the reduced pro.
ductivity of the land by reduction in
man power, the sinking of cargoes
by submarines all pile up one increas-
ing demand upon another despite the
efforts of the woman in the fields.
1t requires three times the tonnage
and double the danger to bring
wheat from Australia and India than
from the Atlantic seaboard and today
these sources are largely unavailable.
The crop failure in Argentine gives
no hopes from that quarter until next
March or April, and the allies are, of
course, isolated from the normal sup
ply of Russia, Roumania and Bull
garia. They are thus dependent up
on North America for the vast major
! ity of their food imports.
The United States must conserve
wheat, this can be done by elimina-
ting waste in the use of all breads
and cereal products.
By substituting for wheat breads
which, whether made at home or by
the baker, combine with wheat flour
from 10 to 25 per cent. of other cereal
! products or suitable fiOurs or meals
as peanut flour. dasheen. sweet pota-
tees, Irish potatoes, soy-bean, field
peas, corn meal. etc.
Quick or Hot Breads
so per cent flour substitute biscuits.
cups corn meal. or soy-bean meal,
peanut meal, rice, grits or other sub
stitute.
cups white flour.
teaspoons salt.
teaspoons baking powder.
tablespoons shortening.
Liquid sufficient to mix to proper
consistency Il to l 1-2 cups).
! Sift together the flour, meal, baking
powder twice Have the shortening
as cold as possible and cut it into the
mixture with knife, finally rubbing
1t with the hands. Mix quickly with
the cold liquid (milk, skim milk, or
water) forming fairly soft dough
which can be rolled on the board.
) Turn onto Toured board. roll in.
to sheet not over l-2 inch thick.
cut into rounds: place these in light.
ly floured biscuit tins and bake 10
TO IL minutes in rather hot even.
Sweet Potato Mullins
! l-2 cup cooked sweet potato
urlsh potato may be used instead
with or without the sugar..
IL cup white -four.
teaspoons baking powder.
eggs.
teaspoon salt.
tablespoons sugar.
tablespoons shortening.
Liquid sufficient to make a rather
SUN batter (about 1.2 cup).
Boil potatoes in the skins unti, ton.
der' drain, peel, and mash fine. Put.
ting them thru a colander or ricer
Sift together the flour, salt supar
and baking powder twice. Beat the
eggs until light and add to the coo,
lhashed potato. Next add the melted
shortening. then the flour mixture
alternating with portions of the lin.
uld' until batter is formed some.
what sitter than for ordinary mullins
Drop by spoonfuls into creased muf.
nm pans until half filled and bake On
10 20 minutes in fairly hot oven
Yeast Breads
sweet Potato Bread (enough for .
loaves).
cups sifted flour
IL cup luke warm water
tablespoon sugar
cups mashed sweet potato.
| cake yeast.
tablespoon salt.
tablespoons of shortening if de.
sired.
cooked Irish potato. dasheen, or
any cooked sereal may be used in.
stead of the sweet potato.
wash thoroughly and boil in their
skins sweet potatoes of med,r,,