The citizen. [volume] (Berea, Ky.) 1899-1958, 1918-04-11
HOW MAY WE SAFELY USE THE
FLOUR SuRSTITuTES1

FLOUR SUBSTlTUTESi
The United states Food Admins
tration is sending out suggestions
every week for instructors in Home
Economics, showing how we may
substitute the less expensive foods
for the very expensive ones. The
plea still comes to every house
wife to be saving Of three things,
wheat, flour, animal fat and sugar.
If cakes are 10 be used at all in
ware time, only very simple ones
should be made, substituting as far
~ possible.
A. For wheat. other cereal nours.
u. For Animal fat, vegetable fat.
G. For Sugar
Reduce the amount Of sugar.
Use y sugar and y corn strip.
(Note.--If sirup is used in sufll-
cicnt quantity to make cake
sweet, il also makes IL heavy.
when strip is used, the addi-
tion Of raisins, citron. and 9TH
or fruits increase sweetness.
Honey, Maple sirup and molas-
scs also in special eases.
Proportions for War Cakes:
Sponge Cakes
For substitutes for wheat flour.
rice, corn, potatoes. and barley
Hours may be used alone or in com
blnation in amounts equal 10 the
weight OF the wheat flour.
For the one cup Of -four in sponge
cake Ia make the following sub
siitutions:
\. Potato flour cup
H. Barley nour-iia cups.
&. Corn flour. fine corn meal 4 e.
ID. Dat and rice-h cup oat flour.
"a cup rice flour rice ground)
T.. Dat and CORN cup cat flour,
u cup corn -four.
All Of these are equal 10 1000, sub
st;tution by weight
Variation of Proportions in Plain
Cakes
A. BY reference Ia weights of
flour substitutes given in muffin
lesson, vary the proportions for
plain or rich cake. using the
cereal flours in amounts ranging
from 80 10 1000.
Canadian War Recipe
> cupfuls brown sugar Sub. "a
cupful molasses, cup karo)
cupfuls hot water.
, tablespoonfuls lard. Sub. ,
tablespoonfuls corn oil)
10. scedless raisins. Seeded
raisins make cake richer.)
teaspoonful salt.
tcaspOOnful cinnamon.
teaspoonful cloves.
3 cupfuls flour. Sub. 3 cupfuls
barley -four
Boil all except flour for five min
utes after bubbling begins. When
cold, add one scant teaSpoOnful
Of soda dissolved in one teaspoon
full Of hot water. When cool.
stir in flour.
Bake in two loaves for forty-iive
minutes in slow oven.
This cake is better If allowed 10
age a few days or week before
using.
Frostings add greatly to the con-
sumption Of sugar. Conservation
measures ASK us 10 either omit
icing altogether, or before bak-
ing. springle the cake lightly with
mixture Of spice and sugar.
pUrpose-To show the use Of wheat
flour substitutes in baking-powder
biscuits and pastry
General Proportions for Biscuits
Liquid to be determined; -four. /
cup; fat, tbsp,; Is, r., tsp; salt.
u tsp.
u. Use the substitutes available IN
your locality. choosing one Of each |
type, and using that entirely. or
with an equal amount of flour.
Flours. corn, rice, barley, buck
wheat; meals. corn. oatmeal; whole |
cerials, rolled oats, rice.
Proportions for either drop or
biscuits as much as 10 TO
1000 Of the -four and meal sub
stltutes may be used.
Suggested substitutions. Makes
4 medium biscuits.)
I. Barley
75fs substitution-liquid. 4 cup;
flour, p c.; sub. 3 c.; Is. r.. tsp; |
fat 3 tbsp.; salt. 1 tsp.
,. C0rnmeal (sifted)
A. 500 substitution-liquid, 1 c.:
-four. ~ c.; sub, ia c.; BP, 6 tsp:
Fat, tbsp. salt, tsp.
N rlnaganN ..aaafhln lhA laDL D