Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-07-11
QUICK BREADS AND.
PIE CRUST BAKED.
At CITY FOOD SHOW.
BUREAU AGAIN LARGELY At
TENDED-OeMONS USE
OF SUBSTITUTES IN TURNING
OUT DELIGHTFUL EDIBLES

The food bureau vas crowded yes
terday afternoon hy women who had
gathered TO watch the demonstration
OF quick breads and pie crust Mrs.
h Il. Mercer. chairman of the demon
strdtlOn. Was assisted by a committee
composed OF Mrs. James Graham, Mrs.
Clarence Watts, Mrs Harry Mitchell.
Mrs John Iobst aud Mrs Lura Fur.
Miss Ethelyn Robinson of la Sale
"a graduate OF the University of III
noiS, who has specialized tive weeks
on crnsts made from substitutes. de.
monStraled The pie coverings Mrs.
James Graham demonstrated the light
nut loaf. Mrs Harry Mitchell demon.
stratea biscuits. Mrs. John Jobst de
monstrated dark nut loaf. and Mrs
Lara FWr demonstrated twin noun
tain mullins.
MISS iitAtH hlOlititI gave q SUN '
talk on substitutes saving in part
THE reason for people not liking
these substitutes are because the ma.
tetal they contain f. not the same as
that OF white -four. These materials
lack one important thing. and that
Is gluten This Is what holds the mix
tlIe together. Corn potatoes, moi
oats have no gluten Then in order
to substitute eggs may be used to
supply this sticky substitute
Then some people say these sub
S'ltuies make heavy miytures. This
Is also because they lack gluten Bu,
this can be helped by adding NOR,
baking powder and more rising mater
& ial Il Is necessary 10 coOk every
thing longer And Il is also necessary
10 mix the substitutes. not using al
one kind Use two and three sub
stitutes together Use the old recipes
as new ones are not needed BAKE
things LONGER and use little less
fats
Miss Robinson in giving her de
monstration on pie crust from sub
slltites gave he following direction,
for using the substitutes OF corn AM
barley -four with the wheat -four say
ing:
In using these substitutes equal d
vision should be made of one bird o
each part Care should he used in th,
barley substitute because if too nue.
Is used. the crust is ant TO tast
salty, AS the flavor of the barley 4
very strong and may also give a darl
shade 20 The crust In making tn
crust, use four tablespoons of sol
IA 10 one cup Of -four. using the tire
substitutes and divisions Of onethir
each Cold water is used for the mi,
ing In mixing The fat substitutes wit
the -four, do not work with hands
use either a fork or two knlves. TIL
crust may he placed either on tn
inside Of The tin. or on the ton &
preferred Use little wheat fou
with corn -four 20 keep from stickin
while rolling the crust. Bake abou
ten minutes"
The recipes demonstrated were a
follows.
Twin Mountain Mullins.
rs cups Of barley -four
] scent cup Of corn flour.
eggs well beaten.
= cnp Of karo syrup.
Z. cup Of milk
y cup Of butter substitute.
level teaspoons Of baking powde
Good pinch Of salt.
Cream the butter and add syrup.
Light Nut Bread.
4 cup of corn flour.
cup OF potato -four,
y cup OF rice -four.
Z cup OF sweet milk
Y cup of white cairo syrup.
eggs
} level teaspoons of baking powde
! scant teaspoon of salt
cup of nut meats or raisins
Mix and sift the -four. baking po'
der and salt Work in the Shorienir