The Birmingham age-herald., 1918-06-20

Barley is a palatable, wholesome grain which has long been used in in fant feeding and, to some extent. for general cookery, and which can now be used in quantity to save wheat. Barley flour is one of the best of the wheat substitutes. Delicious breads and cakes can be made by using it to replace all or part of the wheat flour.
 The use of barley flour for such pur- poses, though new to most of us, is not new to some people. Not many years ago barley was used more extensively than wheat for bread making in many of the European countries. Let us re- vive the art of barley cookery and, by so doing, stretch" our supply of wheat flour so that it may go further to meet the needs of the allies.
 Hundreds of millions of bushels of barley are raised yearly in the United States. This supply heretofore has been used chiefly for stock feed or for malt ing, but under present conditions the greater part of the crop is being milled into flour which, since it is both pala- table and nutritious, may well be used to meet the increasing demand for wheat substitutes. This flour is now on the market, and it is a patriotic duty to use it to save the wheat flour
 Give barley flour a trial-you will
 
 fore the war.
 Barley flour does not keep so we'll as wheat flour, so it is best to buy 1t in small quantities, even for home con sumption.
 GOOD RECIPES
 The recipes which follow have been tested in the experimental kitchen of the office of home economies of the United States department of agricul- ture:
 Barley Hot Breads-Barley flour is very satisfactory for hot breads. Barley Quick Biscuits-Two cups bar ley flour, F teaspoon salt, 2 tablespoons fat, 4 teaspoons baking powder, 2-S cup milk.
 Barley Drop Biscuits-Two cups bar ley flour, teaspoons baking powder, tablespoons fat, 1t Ie spoons salt, cup milk.
 Baked in sfest tnis maka as a good shortcake bettere8 aHf ed with fresh crashed oaD3es -ruit-
 Barley Waffles--Ty ups barley flour. 1 taa sPcon salt. Ceaspo ans bak- ing powder. ' ssps ualk. eggs, 3 saaIespec.ea Metced fat
 Stat the dry ingredients together and add slowly the milk, beaten egg yolk, and melted fat Fold in stiffly beaten whites. Beat thoroughly and cook in lot, well-greased waffle irons. Barley Muffins-21a cups barley flour, 1 cup milk, 2 tablespoons corn sirup, 4 teaspoons baking powder, 15 cup wheat flour, 1 tablespoon fat, egg, 4 tea spoon salt.
 Barley Spoon Bread-1 cup barley flour, 1 cup hot boiled hominy grits, 8 tablespoons fat, teaspoon salt, 2 cups milk, eggs. teaspoons baking powder
 Barley Yeast Bread-If you use your own bread recipe and replace one- fourth of the wheat flour with barley flour you will be able to make a very good bread. With the present need of saving flour, it will be desirable for the housekeeper to make less yeast bread than usual, as one cannot use so large a percentage of wheat substitute in making yeast breads as in quick breads.
 Barley Pastry-Very good pie crust can be made with all-barley flour or using one-half barley and one-half wheat flour. The first recipe is especi- ally good for one-crust pie.
 Pie Crust-1 cup barley flour, 2-3 tablespoons fat, IS teaspoon salt, cold water.
 Pie Crust 2-h cup barley flour. 1s