The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1918-01-31
Meetings Now Being Conduct
ed BY Miss Taylor and
Miss Sweet.
WINONAFOLKSLOYAL
Attendance Good and Ladies
Manifesting Interest in
Food Conservation.

University of Idaho through its repre-
sentative, Miss Dorothy Taylor, and
ABLY assisted by Miss Margaret Sweet
conntv Superintendent of schools, has
been conducting a series of meetings
throughout the county during the past
week. demonstrations on the canning
of meats and talks on the conservation
of different foods making up, the after
noon programs.
At Winona on Tuesday, about 125
people were in attendance at the meet
ing which was held in the /. o. o. f.
hall All we're interested in the ma
tion's food problems and asked for
many bulletins. Social problems were
discussed and a committee was ap-
pointed to report the progress of the
conservation movement to the univer-
sity authorities.
On Wednesday the meeting was held
at the home of Mrs. Josie Malick, and
the Columbus club took up the work
In a very energetic manner. About IS
ladies sent in requests for receipts for
war breads, ETC., and expressed their
desire to enter the ranks of the true
conservationists
With Mrs. j. e. Heritage, in the
Denver section, on Friday last, the can
ming of beef, pork and chicken was
demonstrated, and wartime recipes
were discussed.
The ladies visited the Milt Springs
district on Tuesday of this week and
very enthusiastic meeting was held
In the school house, and those in at
tendance were given valuable instruc
ton In the canning of beef, pork and
chicken. A good audience greeted the
demonstrators
On Monday, in addition to the in
structors, ten ladies were in attendance
at the meeting held at the home of
Mrs. Dome Day and after the canning
demonstrations Miss Taylor gave the
ladies' many recipes that were gladly
received by those present
Another meeting is being held today
at the home of Mrs. o. b Perkins.
Among the many recipes discussed
at the meetings the following are CIV
en-:
Corn Meal Yeast Bread.
~ liquid
Is to u yeast cake
~ salt
~ fioug
2-3 corn meal, white or yellow.
Note-A c liquid yeast may be used
IN place of the "a yeast cake and "a C
hqu1d when making bread by the short
process. II dry yeast is used the long
process must be followed or a LIQUID
yeast prepared. For the long process
sponge method, X cake of compressed
yeast or 2 of liquid yeast is suffi-
Gent. For the short process use more
yeast.
Long Process.
l. Soften the yeast in ~ lukewarm
water. Add q c Of white flour. Beat
thoroly, cover, and If the sponge is to
s'aiid over night. let rise at room tenn
Ierature. When this sponge is so light
snat the slightest touch causes it to
ran 1t is ready for the addition of the
other ingrediants.
sur tfie corn meal into the re-
malnlng cup of salted water and heat
70 the boiling point over the direct
honH Cook 20 minutes in double
saa,' over not water, cool until 1t
ieeis warm to the hand.
n, 10 Beat the cooked corn meal into
ah be nght sponge prepared as directed
1--we; Add gradually sufficient -four
se make dough somewhat sitter than
u+o prtdu. hIeau rev MIN
e,a a.es until the dough is smooth and
~ s. cover and let rise until double
ana a. pulk. Then shape into loaf, cover
ana let rise in the pan until double
~ oulk' Bake 80 or 60 minutes. start
tas s IN hot oven and lowering the
m 10erature sure gradually at the end of
~ minutes. A pan of water set in the
o'en VIII keep the air moist and give
wat tolt Drown crust. If the pan of
a. a,er Is not used the temperature
should be lower
g Short Process.
coo, oook the corn meal In IL liquid.
ma;n. mot, aud the yeast softened in the re-
yaaa.l g 4 Of liquid Cor the liquid
p,"sl, pras, and flour to make a stiff dough.
ahoce heoceed from this point as directed
G. Swedish Rye Bread.
. y Tionse-2 T sugar; T lard tleveiy !:
SAT-; ] yeast cake; G white -four !:
ne ,se hour; c boiling water.
lara ~ make loaf-in the evening odd
w.t.. w.t. and said and sugar to boiling
ed y, let cool, add yeast cake dissolv
wh,,n IN little tepid water. rye and
add e nonr. Let rise till morning. then
don.s ssnough white -four to make a stiff
sn Let rise again, knead and make