Norwich bulletin., 1918-03-28

deserve wide use. Cornmeal and oat- meal and rice are most available in Connecticut at the present time. Rye is not a wheat substitute. Barley, rice four. and corn flour are practical sub stitutes.
 Why Use Greater Variety of Cereals
 in Break Making?
 l. Cereals are bought 50-50 with wheat flour; why not use 20 per cent. in bread?
 2. They contain just as much nourishment. per pound as wheat and, because they are whole cereals, are a better food than white flour from which all the body regulating subst- ances have been removed.
 3. Variety in the diet is pleasing and beneficial
 4. The United States Food Admin istration is asking you to use 20 to 30 per cent. substitutes for wheat flour in making bread as a patriotic wheat saving measure.
 We Should Save Wheat ReIiaiousIy
 There is no hand only 30 per cent of our normal supply of wheat which may not last until our next harvest The available wheat must be stretched by using some cereals besides wheat in each baking of bread. Yeast bread will be. a thing of the past when our wheat Supply is exhausted because gluten, peculiar to wheat, is necessary in the making of porous loaf.
 How to Save Wheat.
 A loaf of Victory bread may be made successfully sbu using 30 per cent cereal with 70 per cent, wheat flour; in other words, for every cups oi wheot flour use 3 cups of cereal. This proportion furnishes enough gluten tc | assure good results. Quick breads save even more heat and should bt | used at least once a day. Corn Meal and Wheat Bread-A cuI | milk, 4 cup water, F yeast cake, II! | tsp. salt, 1 tbsp. sugar, 1 tbsp. fat, cup cornmeal, 2 cups wheat flour.
 Pour milk and F cup water ove cornmeal. salt and fat. Heat gradual | ly to boiling point or nearly to it, anC cook 20 minutes in double boiler | If very thick boiling water may b, added
 Cool, add flour and yeast dissolved I in the rest of the water, Quke warm) Knead, let rise until it doubles it bulk Shape in pans, let rise again |
 Oatmeal Bread-1k cups oatmea l (Quaker Oats), 3 cups boiling water l F cup molasses, tsp. salt, cup white flour, F yeast cake.
 Mix boiling water and molasses witt | the oatmeal. Cool till lukewarm. Pu in salt and yeast, dissolved in a littl of the water. Add white flour am let rise over night. Knead and le rise in the pan until the size is doubl | ed. Bake in a moderate oven for 5 minutes. This makes two loaves.
 Rice Muffns-2A cups flour, .al GU tbsp. sugar, 1 cup milk, l egg, tbsp. melted fat, F tsp. salt.
 Mix and sift flour. sugar, salt an I baking powder, odd one-half milk, eg well beaten, the remainder of the mil mixed with rice and best thoroughly then add fat. Bake in gem pans.
 Rice Bread-1 cup milk or water, tbsp. fat. F cake compressed yeast softened in 14 cup liquid tbsp. sugar 11a tsp. salt, 3 cups boiled rice, s cup flour.
 j This proportion makes two loave of bread Scald the milk with sugar salt, and fat. Let cool until lukewarn and pour over the boiled rice. Ad yeast which has been softened in l cup warm water. Stir in flour an knead Let rice until double its bull knead again and put into pans. Le rice until light, and bake 50 minute to 1 hour in moderate oven. Tn rice should be boiled in a large quant l ity of boiling water. in order to incur a dry rice. At least 8 or 10 times a much water as rice should be used.