The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-07-27

loaf on the table and cutting the bread
when needed.
Students in the home economics de-
partment have used succe5Sful-
~ one-fourth to one-third dried.
ground and sifted bread crumbs in
place of a like quantity of flour in
light bread biscuit, cake and other
recipes. They have tested and can
recommended the following crumb
recipes
Biscuits: To ! 1-3 cups of flour
add 2-3 cup of finely sifted crumbs,
level teaspoons baking powder and
Y taspeenful of salt. If pastry flour
is used, add level Tablespoons fat.
If bread is used, add 3 level teaspoons
fat. Sift dry ingredients together and
cut in fat with knife or fork in with
finger tips. When thoroly mixed add
enough sweet milk to make a soft
dough. This will make about twenty
medium sized biscuits. II 2-3 cups of
crumbs are not available any smaller
quantity will do. more flour being
added to make up for lack of crumbs.
Crumbs for Bread.
For light bread one-fourth dried,
ground and finely sifted bread crumbs
may be substituted for like quanti-
ty of the flour.
Boston brown bread: One cup of
coarse crumbs, one cup corn meal, one
cup graham flour. one cup water, y
cup molasses " teaspoons QeveD
soda, II teaspoon salt Mix dry in
gradients and add molasses and wa
ter. Steam two hours
This crumb recipe makes 1872 pea
nut cookies at a cost of 40 cents:
One cup skinned milk, Y cup but
ter or oleomargarine, u cup peanut
butter, cups fine sifted dry crumbs,
eggs, cups sugar, teaspoons
baking powder, teaspoons salt and
49, i. l. e-ks i i,
which will be about 81 or 4 cups
of flour. Cream fat and sugar to-
gether, add eggs to milk and add
flour and milk alternately to creamed
fat and sugar, roll then and use me-
dunn size biscuit cutter. Put half of
roasted peanut kernel on top of each
cookie. Bake on creased pan in
medium oven until brown.
This recipe makes one large loaf
cake: Take 1 q cups flour, q cup
fine bread crumbs, l cup sweet milk,
Il cup butter or oleomargarine, 1 Il
cups sugar, level teaspoons baking
powder, 2 eggs, 2 level teaspoons gin
ger, 2 teaspoons cinnamon. 1 tea
spoon cloves, Il teaspoon nutmeg, all
spices being ground, Il teaspoon salt.
Cream the fat and add the sugar and
cream. Add yolk of egg to the milk
and then add dry ingredients, sifted
together, alternately to butter and
sugar. Cut and fold in beaten whites
of eggs. Fruit may be added if de-
sired. Bake m slow ove.-. Do not
use more than two eggs or the cake
will have too much moisture and be
soggy and heav-v
There is no need to use flour in
making macroons Rather, take coarse
bread crumbs that cannot be used for
anything else, said Miss Carnie. For
forty-five small macaroons, take 1
egg, " cup sugar, IA cups coarse
crumbs. Beat eggs until mixed, add
sugar and then crumbs The maca-
rooms may be varied by addition of
any of the following in the proportion
given, 6 tablespoons shredded coaco-
nut, 4 II tablespoons nuts, 4 table
spoons currants or raisins. Or spices
may be used, as, u teaspoon ground
cloves, II teaspoon ground ginger,
1 II teaspoons ground cinnamon, tea
spoon grated nutmeg. Drop from
spoon on buttered pan and bake in
medium oven until brown.
In mullins it was difficult to tell
when half crumbs had been used and
when one-third crumbs had been
used. The recipe calling for use of II
crumbs and making twenty-four small
mullins is: One cup flour, cup fine
dry sifted crumbs, 1 cup milk, tea
spoons baking powder, 1 egg, ? table