The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-06-04
WHEAT SAVING IS
URGENT SERVICE
Potatoes in Storage Viii! Surely
Waste Unless Used More
Freely.
MAKE SUPERIOR SUBSTITUTE
War-Helpino Housewife Is Constantly
on Lookout for New Recipes for
Bread and Cakes Requiring ..a6
Less White Flour. -.

Every war-helping housewife, now
that greater efforts must be made to
save wheat, is on the lookout for new
recipes fors breads and cakes that re-
quire lessEwhite flour or none at all.
Perhaps these recipes will help her
-solYe- tha@ nrohlem- -af-the-- Mheatlass i
meals. Many good quick breads can be
made FROM other flours or meals and,
II used often, constitute a great saving
of wheat flour.
Try this buckwheat breakfast cake.
All measurements in this and the fol-
lowing recipes are level:
BuckWheat Breakfast Cake.
2 cupfuls buckwheat Q cupfuls sour milk.
flour. l teaspoonful soda.
Il cupful shortening. u teaspoonful salt.
Mix and bake in a fiat pan so that
the 'cake" is about one and one-half
inches thick when done. Cut in squares
and serve hot like corn bread.
Here is a good muffin made from
cornmeal and rye: a.e,s,..
cornmeaI Rye Mullins. sNN
q cupful cornmeal 5 teaspoonfuls bak-
IL cupfuls rye flour. ing powder.
/ cupful milk. y teaspoonful salt
/ egg. tablespoonfuls mo-
tablespoonfuls Of lasses and q cupful
| shortening. raisins Qf desired.
Mix dry ingredients and add to
liquid. Mix well and bake in creased
muffin molds thirty to thirty-five min
utes. These mullins are very good
without the molasses and raisins.
If desired, an amount of grated raw
potato equal to the amount of mashed
| potato called for may be used, but the
resulting bread is darker and has a
more marked potato flavor than when
cooked potatoes are used.
Try this recipe for tea biscuits. No
tice that the liquid is less than is the
case when all flour is used, because
of the water the mashed potato con-
tainS: .a.s. =.
Potato Biscuit.
2 cupfuls sifted 8 tablespoonful OF
-four. shortening.
teaspoonful salt / cupful mashed po-
teaspoonfuls bak- tato.
ing powder. Liquid sufficient tt
mix.
Sift together twice the flour, salt and
baking powder. Cut or rub into this
the cold shortening. In the same way
rub into this flour mixture the mashed
potato. Finally, add just enough colo
; liquid to make the mass cling together
Do not knead. Place on Toured board
, roll until one-half inch thick, and Gu
into rounds. Place these in light,
: Toured biscuit tins and bake fifteen tt
twenty minutes in a moderately no
oven. Bake all potato breads NOR,
slowly than those made with fou
alone.
1t is not necessary to, go withou
cakes entirely these days in order t
save wheat. The three recipes beloy
use no white flour.
cornmeal Cookies.
: u cupful fat. 9 cupfuls cornmes
u cupful of corn (white).
strip. Is teaspoonful sod;
III cupful nolasses. 1 cupful flour.
! / egg. teaspoonful cinns
!, teaspoonful salt. mon.
- tablespoonfuls OF ssssss
(. sour milk.
} Combine the melted fat, siru]
q molasses, beaten egg, and sour mill
Sift together the cornmeal, soda an
flour. Add the liquid Ingredient to til
dry ingredients. Drop from te
spoon into a creased pan and bake fl
teen minutes in a moderate oven. On
10 half cupful chopped raisfns or nuts in
ID proves these cakes. This recipe max,