Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1918-05-17
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WHEAT FLOUR
Food Administration for Vermont Is
sues Recipes Tested in
Washington
ALSO SUMMARY OF FOOD REGU.
LATIONS
More Restricted Use of Wheat Than
Mas at First Called for Now
Becomes imperative

Aoou oIlOh "
vermont is issuing several recipes for
near wheatless or absolutely wheat
less biscuits and mullins in connec-
ton with a 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 a
total of l 1-2 pounds of wheat -four
or prepared wheat, in any form, per
person per week, including the wheat
flour In Victory Bread, and including
the wheat flour or prepared wheat in
crackers, pastry, macaroni, breakfast
and other foods. n
"In estimating -four consumption
every l 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 1 pound of
wheat -four.
This rationing requires a more re-
stricted use of wheat than that asked
for by the observance of wheatless
days and meals, which are no longer
obligatory, but in practice it 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 l IL
pounds per person per week. =
Meat of any kind may be eaten on
any day in moderation until May LIST.
"In 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 so that a
smaller proportion of substitutes may
be bought with these fiours than with
wheat flour. This is the $3.50 Rule.
Wheat flour substitutes are homi-
ny, corn grits, cornmeals, corn flour,
edible corn starch, barley -four, rolled
oats, oatmeal, rice, rice .f1ou-, buck
wheat flour, potato -four, sweet potato
-four, soya bean flour and feterita
flour and meals.
"Householders in towns and cities
may not buy more than 1-S of a bar
rel Of flour at any one time. House
Holders In the country may not buy
more than IA of a barrel of flour at
any one time. In no event shall any
purchaser have more than 80 days
supply on hand.
"AIl 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 w needs.
demand"
BISCUITS.
1870 Substitutes.
Barley Biscuit. -
1870, substitution by weight.
3 cups Barley flour, 3-4 cup wheat
-four, 6 teaspoons baking powder, l
teaspoon salt. 8 tablespoons fat, l cup
liquid.
Corn Flour Biscuit.
1870 substitution by weight.
Q cups corr flour, ga cup wheat
-four, 6 teaspoons baking powder, L
teaspoon salt, 8 tablespoons fat, 1 cup
liquid.
Rolled Oats (sround) Biscuits,
1870 substitution by weight.
1 2-3 cups ground rolled oats, 3-4cup
wheat flour, 6 teaspoons baking pow
der, 1 teaspoon salt, 8 tablespoons fat,
1 cup liquid.
Combination Biscuit.
Rice flour 500
Buckwheat -four $3.50
Wheat -four $3.50 by weight.
1 cup rice -four, 1-2 cup buckwheat
-four, ga cup wheat -four, 6 teaspoons
baking powder, 1 teaspoon salt, 3
tablespoons fat, 1 cup liquid.
Sift dry materials together. Work in
fat welt. Combine liquid and dry ma
t~erials, handling lightly. Roll or pat
1-2 inch thick and cut as biscuits.
Bake in a hot oven.
Use q coarse sitter or mix instead
Of sitting if the f1ours are coarse. SO
that none Is wasted.
COMBINATION MUFFtNS.