The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1918-02-14
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WAR BREAD.
Little Talks 90 Health and Hygiene by
Samasl G. Dixon, NJ. D., IL. D.,
Commissioner of Health.

Commissioner OF Health.
Facing the great economies
that must be practiced in the
time of war and in the future a 8
the population increases and the
natural productions Of the earth
become depleted, it will be nec-
essary for US to adjust what we
have in the ways of essentials,
especially is this so Of foodstuffs.
1t therefore becomes import
ant to know what combinations
can be made and the relative
food value of such combinations
with our standard foodstuffs
One Of Philadelphia's able c. u-
lists has given me a brea6 IL
bination, which he has .orked
up with his wife's cooperation.
They use corn flour, which
heretofore has been almost un-
known in our domestic bakeries,
and it would seem to open the
way for a very large saving of
our wheat flour. 1t must be
distinctly understood first that
there is a great difference be-
tween corn flour and corn meal.
The corn flour in composition is
practically the same a s the corn
meal, but it contains a little
more protein and starch, and a
little less moisture and fat, the
shortage Of fat being due to the
fact that the germ is extracted
before grinding. 1t must be
further understood that you can
not replace all of the wheat flour
with corn flour, as the corn con-
tains no gluten, which is the con-
stituent in wheat flour that
makes it possible to obtain a
raised dough.
However, bread and rolls made
with twenty per cent of corn
flour have little or no corn taste,
and this is the percentage, which
has been found after long exper-
iments, to produce the best
bread. The same proportion can
be used also for griddle cakes,
pastry and cakes.
To make bread as it is made
in the average household, where
a sponge is set and no accurate
measure of the flour is made,
the better plan is to mix a guam
ity of the two hours, keep it on
hand, and use the mixture in
stead of wheat flour. For a
twenty per cent mixture, take
one quart of corn flour and four
quarts of wheat flour, mix thor
oughly, preferably by putting
through a flour sitter three or
four times. Of course, larger
quantities may be mixed at one
time, keeping the proper pro-
portion. In pastry even larger
proportions of the corn flour may
be u sed. In making bread,
pastry, etc, use this mixture in
exactly the same proportions and
treat it exactly as you would
binary flour.
In nutritive value, the offer
ence between the mixed flour
bread and all-wheat flour bread is
very slight. Their food value is
the same appearance as the all
wheat bread.
This bread has a decided ad-
vantage for every day consump-
tion over most of the war breads
made of whole wheat, oat fakes,
bran, irritating when used meal
after meal and day after day and
would not be apt to tire of eating
it every day.
Corn flour can be obtained from
grocers, or they can getit for you
as it is regularly on the market
and is being made by a number of
milling companies and in cost
should be cheaper than wheat
flour. 1t should be ground as
fine, or nearly as fine, as the
wheat flour which you are in the
habit of using.
This bread makes a twenty per
cent saving of the wheat with no
practical loss in food value and
without any of the Objectionable