Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-05-02
HOW TO Save
wheat FLOUR
Food Administration for Vermont is.
cues Recipes Tested In
Washington
ALSO SUMMARY OF FOOD REou.
lATlONs
More Restricted Use Of Wheat Than
Was at First Called for Now
Becomes Imperative

More Restricted Use Of Wheat Than
Was at Fret Called for Now
Becomes imperative
The federal food administration for
Vermont is issuing several recipes for
near wheatless or absolutely wheat
less biscuits and mullins In connec-
ton with statement of the food reg.
ulations for householders. The state
ment and the recipes are as follows:
All householders who can entirely
eliminate the use of wheat until the
next harvest, about September LIST,
should do SO.
"Householders who are obliged to
use wheat should not use more than q
total OF liz pounds of wheat flour
or prepared wheat, in any form, per
person per week, including the wheat
flour in Victory Bread, and including
the wheat -four or prepared wheat in
crackers. pastry. macaroni. breakfast
and other foods.
In estimating -four consumption
every ga pounds of Victory Bread.
which Is bread manufactured by bak-
ers under the regulations of the Uni
ted States Food Administration, may
be considered equal to l pound of
wheat -four.
This rationing requires more re-
stricted use Of wheat than that asked
for by the observance of wheatle5s
days and meals, which are no longer
obligatory, but in practice 1t will be
found that an even wider and more
strict observance Of wheatless days
and meals will aid greatly in limiting
the household consumption Of wheat
-four and other prepared wheat to Ia
pounds per person per week.
Meat Of any kind may be eaten on
any day in moderation until May LIST.
I'm buying wheat -four an equal
weight of other cereals as substitutes
for wheat -four must be bought pound
for pound. In buying graham, whole
wheat or mixed flours the substitutes
In them may be counted 80 that a
smaller proportion of substitutes may
be bought with these fours than with
wheat -four. This is the $3.50 Rule.
Wheat -four substitutes are homi
ny, corn grits, cornmeals, corn -four,
edible corn starch, barley -four rolled
oats, oatmeal, rice, rice flou:. buck
wheat flour, potato flour, sweet potato
flour and meals.
may not buy more than 1-8 of a bar
rel Of -four at any one time. House,
holders in the country may not buy
more than IA Of barrel Of -four at
any one time. In no event shall any
purchaser have more than 80 days
supply on hand.
"All kinds Of food. especially wheat.
meats. fats and sugar, should be eco
nomicaliy used.
Grow and use local supplies; this
saves transportation.
! These regulations are necessarily
subject to change at any time as the
needs Of the Allies and our own needs
demand"
BISCUITS.
| 1870 Substitutes.
Barley Biscuit.
| 1870 substitution by weight.
| cups barley -four, Sd cup wheat
dour, teaspoons baking powder. 1
teaspoon salt. 8 tablespoons fat, 1 cup
liquid.
Corn Flour Biscuit.
1870 substitution by weight.
cups corn flour, ga cup wheat
flour, 6 teaspoons baking powder, 1
teaspoon salt, 8 tablespoons fat, cup
liquid.
Rolled Oats (ground) Biscuits.
1870 substitution by weight.
20 cups ground rolled oats, ga cup
wheat -four, 6 teaspoons baking pow
der, 1 teaspoon salt, 8 tablespoons fat
1 cup liquid.
Combination Biscuit
Rice flour 500
Buckwheat -four $50
Wheat -four 26% by weight.
/ cup rice flour. 1-2 cup buckwheat
flour. "a cup wheat -four. 6 teaspoons
baking powder. teaspoon salt.
tablespoons fat. cup liquid.
Sift dry materials together. Work II
fat we'll. Combine liquid and dry ma
terials, handling lightly. Roll or pat
1.2 inch thick and cut as biscuits
Bake in . hot oven.
Use q coarse sitter or mix instead
Of sitting II the fiours are coarse. q
that none ia wasted.
COMBINATION MUFFtN6.
10000 Substitutes.
$3.50
Combination Substitute Mufi,ns.
Barley 500
} Oats 500
I cup milk, / tablespoon fat, 2 table
spoons syrup, 2 eggs, ] teaspoon salt
teaspoons baking powder, / IL cupi
{ barley -four, 3D. cup ground -ollet
a oats.
:. Buoaxwheat 60%
oats 500
r / CUP milk, tablespoonful. table
n spoons syrup, 2 eggs, / teaspoon salt
d 1 teaspoons baking powder. Is oul
6uckwheat, 81 cup oats (ground).
Combination Substitute Mufflns.
Buckwheat 500
Corn 500
= 1 cup milk, / Tablespoon fat, . table
= spoons syrup. 3 eggs, I teaspoon salt
4 taaspoons baking powder, GU
~ huckwheat, 1 cup corn -four.
p Combination Substitute Murine.
@ Rice -four 500
!, Barley -four 500
y cup milk, I tablespoon fat, table
= spoons syrup, 2 eggs. teaspoon sal
= teaspoons baking powder, cup rio
d 6our 10 cups barley -four.
h Method Of Mixing Mufflns.
Add 20 the cup OF milk. the melte
% ~ airup and the slightly beaten egg
3 Gift the salt. baking powder and dou
" tcoather. Use coarse sieve SO tina
). No mart Of the -four ia wasted. Combin
. ~. two mixtures stirring lightly with
a at heating. Bake In a moderated
% S So oven (437o F or 225' c. for POS
W minutes depending upon the size