New-York tribune., 1918-01-29
Federal Order Ignored for
Lack of Wheat
Substitutes
Dealers Get Time
To Procure Supplies
Price of New Loaf May
Exceed Present
Figures

Few bakers in New York complied
x,h the new "Nic;ory" bread order
yesterday. and excluded white bread
.n.;relv. The reason advanced was
,bs. there was not sufficient cornmean,
oatmeal. barley flour or other substi
tutes on hand. Many would-be patriots
anon. the consumers were disappoint-
ID when theY found that "Nictory"
bread was scarce.
No immediate prosecution of non
compliers is expected. the Food Board
announced last night. The board will
1 deal gently with bakers who have had
no opportunity to obtain substitutes or
10 decide upon formula for the new
loaf which will allow of an increasing
! quantity Of substitute without affect
ing the consistency or the weight
| standard.
After a reasonable time, however, the
administration Will be far from gentle.
Its weapon will be the revocation Of
the trading license, which has proved
salutory in dealing with sugar prof
iteers.
Deciding upon formula for the new
bread is almost as a difficult a task
for the bakers as procuring the sub
stitutes at cost which Will permit the
sale Of bread at the present price. A
change in the flour necessitates changes
in the other ingredients, to maintain
consistency, it was stated by an official
Of the board.
Recipe for "Nictory" Bread
The Conservation Bureau has sug
gested the following formula; it is not
compulsory; any baker may devise his
OWL. provided per cent Of the flour
used be not wheat -four:
Liquid (milk or water. or both>. onc
l cupful; shortening (butter substitutcl, one
teaspoonful salt. tlrce-fourths teaspoon
L ful: yeast onc-half cake: wheat FOUR two
and t~o-thirds cupfuls, decreasing to two
and one-half cupfuls by February ~ -four
substitute frye, oatmeal corn, etc.l, one
third cupful. increasing to one-half cupful
by February 20.
Method Dissolve yeast in a quarter Of
cup of lukewarm water. Scald milk or
water. When lukewarm, add the yeast;
pour it over the salt and fat in a mixing
| bowl; stir and heat thoroughly cut it
| through to burst the bubbles knead allow
to rise to double its size: cut and knesd
again; shape in bread pan: let it rise
again to double its size bake threc-Quarters
to one hour.
Representatives, Of baking concerns
said yesterday that the war bread will
be more costly than ordinary white
bread, because the wheat substitute.
are dear and difficult to obtain. The
Federal Food Board has made no al
owance for this in to-day's price list
which still gives the retail prices as
ia cents for factory wrapped and
cents for store wrapped 16-ounce
loaves.
Many Wholesale flour dealers anc
mllers declined yesterday to quot,
/ prices for corn, barley and rice -four
| Others quoted barley and corn flour a
90 cents and rice flour at 81 barre
4 higher than the best grade Of whea
Hour. Some bakers declared that the
d price of bread would have TO go uI
half cent wholesale and one cen
retail unless the substitutes became
cheaper
Shortage May BE Local
Frederick II. Frazier, Of the Genera
\ baking Company, pointed out, however
mat the present shortage of substl
tutes may be only local and that whcr
'raflc conditions improve prices ma,
not be so high
of course" he said, "thc new orde
has created a sudden demand for th
substitutes, and their price is not regu
ia lated as is that of wheat. SO perhar
!he prices may be high. 1t is prob
llematical. 50 is the futre price O
bread"
he said the high price of rice fou
was not an important matter. sine
most bakers would use corn, barley an,
oats.
The General Baking Company, h
soded, made white bread yesterday. 4
usual, but Will be making nothing bu
victory" bread within few days, am
Wy February 20 will probably be in
\ pVsltion to use 20 per cent of whea
SUBSTITUTES. as required
4, There is likely to be some variety i
tne new loavcs. Until recently brca
"as "as been just bread. A few weeks az
hoaeeh bread and other war bread
Is ISssan to be advertised. Within a fey
tys vays New Workers will be able to TAX
s,n sIelr choice among wheat. bran
r%neat' rlce-wheat and oatmeal l-whea
,odis ~ is likely, too, that potato and bea
r" ,vSYes may be offered for sale, for tn
svsernment has pointed out that fou
smhp. aaue from these vegetables is a goo
'upstltute for wheat flour.
w., W. Flske, assistant director of tn
avJ oJu ~ Boards Bureau of Transportatio
;1 NJ Am noisS,tribution, has called a mcetin
tbo NY East Side bakers at the offices o
viii ooard tomorrow afternoon. II
| ~ SAQlalQ tho 1.ntri1l la "a, h1x,