Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-08-02
Conservation Methods


She has been graduated from the State
Normal school at Florence, Ala. and l
wish that every state may have such a
school. This is a time for teachers to
prove their m-e-t-t-l-e as well as their
metal. The usual routine that some
have considered more from u pecuniary
standpoint than from the idea of really
helping the future never was one to
appeal to man or woman OF the right
principles and at this time is not to
be considered
The Florence corps of teachers GER
tainly has had the good of the country
at heart. Their service flag should
have many a star that would mean the
lives that they have started on the right
path.
But this is not meant as eulogy
for the school As it is they have calls
for their graduates faster than they
can turn them out. And to be a grad
uate from there really means some
thing. But I am going to give you
the benefit of some Of the things tina!
they taught in the last term.
The Domestic Science class has
learned many things from the bulletins.
Now remember these addresses, for I've
only one copy of each and you can get
them by sending to U. S. Dept. of Agri-
culture Washington d. c. Ask for the
United States Food Leaflet No. 10. HON.
inv And ask for Circular No. Ill.
called use Barley. Save Wheat"
Both have splendid recipes. I car
not get barley flour all the time, so
/ substitute graham. We country peo-
pie can grind wheat in our hand mills
and make good, wholesome bread.
In any of these recipes you may sub
stitute molasses or corn syrup for half
the sugar. If you use the molasses be
sure to put in a liberal pinch of soda
to correct the acidity. l use half a
teaspoonful to a cup, but you know
some molasses has more acid.
And while we are on the subject of
substitutes. let me tell you that in
any recipe that calls for wheat flour you
may use for one cup of the wheat flour !:
1 cup of barley flour, or l cup OF
buckwheat flour, or l rs cups of oat
flour. or ground rolled oats, or IL cup
mashed potato and 1-2 cup of corn
flour. omit in this last IA of the milk
or water that the recipe calls for
In sponge cake 1-2 cup of potato
flour for a cup of wheat flour. None
of these substitutes can be used IL you
are using yeast cakes. You can SEND
to the United States department OF ag-
riculture, Washington, D. c., and ask
them for A Guide in Baking. Hang it
in your kitchen and you have all the
substitutes and can change any FAVOR
lite recipe and know just what amount
of the substitute to make fill the re-
uuirements. For instance, good COM
bination is peanut flour and sweet po-
tato flour. Get a box of rolled oats
and grind them In your coffee mill or
meat chopper and try them in munlns.
And right here I want to say that
mullins are not made in as many homes
as should have them. Use your bread
Go now
nice they are
Barley Mullins
Two and three-fourths cups barley
flour, one cup of milk, one egg, one
fourth teaspoonfulH of salt, two table
spoonfuls syrup, four teaspoonfuls bak-
ing powder, one tablespoonful fat. l
have used a third cooked rice, one-third
wheat flour one-third corn meal, and
instead of sweet milk and baking pow
der, / use butter milk and soda. The
Farmer says there is nothing peIIer
than these mullins.
Chocolate Cake
Two cups of barley flour Cor rice
flour), one-fourth cup of fat, one-halt
cup of milk two eggs, whites and yolkS,
beaten separately. Four teaSpoonfuls or
baking powder, three tablespoonfuls
brown sugar, one-fourth teaspoonful salt
one teaspoonful vanilla, two squares of
chocolate. one cup of corn syrup df
molasses is used, add half teaspoon
full soda.
Sponge Cake
One and one-half cups barley flour,
four eggs, one tablespoonful lemon juice
cups corn syrup, one-fourth teaspoon
full salt, two teaspoonfuls baking pow
der.
Some of you already know that am
heartily in favor Of all the raisins that
can be eaten. I will give you a hominy
raisin pudding:
One cup well-cooked hominy, IA cup
of corn syrup, or 1-8 cup of sugar, tea
spoonful of salt. / cup of seeded raisins,
teaspoonful vanilla. Let the hominy be
cooked in sweet milk, and not too thick
Add sweetening, raisins, vanilla and
serve moderately hot.
Apple Sauce Cake
One cup apple sauce. u cup seeded
raisins. / teaspoonful soda. l cup syrup.
IA cup butter or vegetable oil, cups
-four. I teaspoonful each of cinnamon,
cloves, nutmeg. Cream butter, add sugar,
mix soda with sauce, If molasses is
used have more soda, sift spices with
-four and roll the raisins in flour and
add them the last thing.
Butterless, Eggless, Milkless Cake
Put into a deep pan, and let boil to-
gether three minutes, ! cup OF brown
sugar, l cup of water, ! cup seeded
raisins. Ia cup of lard, p teaspoontuI
cloves. teaspoonful cinnamon, IL tea
enoonruI salt. After boiling three min
utes add a teaspoonful of soda that has
been dissolved in a little warm water.
Beat in 2 cups of -four, and teaspoon
full Of baking powder. / use half as
much sugar and add molasses after 1t
has boiled, of course then 1 add more
soda Bake in a moderately deep pan
and in a moderate oven. I grease my
pan and have 1t warm. The dough
should not be too stiff.
Tell us what you are doing for the
company YOU have at the protracted
meeting. Remember that Stacker will
certainly show herself or himself IN
the way they waste sugar, or wheat
right now. | heard of a woman who
brides herself on benevolence lin public
that uses two spoonfuls of sugar in
her iced tea. Better give up iced tea.
The people in France, Belgium and Po-
land are starving, you remember. lnas-
much as We do these things for them We
do them for God.
Faithfully yours.
LIZZIE o. THOMAS.
Florida's Flowers
Dear Mrs. Thomas: l have thought
for a long time I'd write and tell you
about some of our queer and beautl1ul