Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1918-03-08
I'VE WONT WIN IF We WASTE"
Tested Wartime Recipes
FOR USE IN MICHIGAN
(Clip and save these recipes for
future reference0
War Breads Are Healthy.


As substitutes FOR wheat use oats
barley. rice. corn meal and potatoes
Rys with wheat makes. an excellent
bread; but our crop OF rye Is not as
large as We had expected. so other
cereals must also be used Graham
hour is'a: wheat hour IL Is. wheat
saver, but 10 not wheat substitute T..
II is' not a ifif1cult matter 10 make
these War Breads Follow your
fayorits. bread recipe using ga the
usual amount or white -four and 4 4
or some other cereal. such as oat meal.
rice Hour, CORN meal. barley, etc: or
potatoes :. -. :;-.:..,. ....
Here. is one. relia BILE recipe. for white
bread To be- used as Basis. for sub
srtution; II 'you have nbt one which; Is
satisfactory ~: ;yec. already have a
eo9d recipe, use that: :. -. :.
Four Loaf Recipe for Bread.
''l;qr 1ekswafni' mink. witef; or d MIX.
lure 'ofrths two ...': d" :.....: =
eakss compressed yeast. or . =.
s,C.lukswsrih milk ~aterf'or s;mixtul e
c LIQUID yeast
IL salt
= / or T fat. II used =.
qts siftsd .fiolfI ). - t.s..
Original bulk q. dough ,: two quarts;
bulk when ready TO be made into loaves.
rivs. 10. six quarts .t..,';
Boil the water or ,cald:. the milk Put
the sugar and salt (and fat II used fntd
a mixing bowl Pour the hot liquid oyer
IL and allow II TO; BECOME, lukewarm. Min
the ysast with a little OF the lukewsrm
LIQUID 1and- add ri TO the rest or the IL
quid. II .conxep!snt set. this aside In a
warm place, not over SO degrees F. for
one hour: ~ not" Convenient 10 set II
asde, ado ths flour at. once. putting in, a
little al a time and knsadipg until The
dough IL Of such Consistency that t
sticks neither TO-. tn. bowl nor TO the
HANDS. This requires about 10 minutes.
Coyer ana allow 10 'rise"l% hours at a
temperature. oL SO. degrees. It.. may be
better TO set 1t at d lower temperature;
but the lower tire. Temperature the Ion
ger the time required Tor the rising Cut
down. the dough from. the sides or tho
bowl grease tire hands slightly. Knsai
a little ana set aside TO rise again for
ore hour; With d good bread flour IL
should treble its bpk in eacfE rising
With soft wheat flour IL should no,
rise much beyond tw'ie its volume De
vide into portions mold and place IN
creased pens 'Allow to rise until a
lght: touch; viii ufake'r "a slight 3" dent:
Bake about so minutes:
The above rule will make good
working basis for the various war
breads. In place Of Ia of the bulk OF
white -four use one of the other grains
corn, barley rye .'oats. or potato.
This amount viii not greatly change
either the. texture or the flavor OF the
bread .... .. .....
There are different methods OF put
ting In the substitute. One way is TO
sue the CORRECT amoInt OF substitute
TIA amount of -four usually used and
small portion .of. -four when the
sponge is set: adding the re5naining
-four as usual Another method. is 70
set the sponge as usual, adding the
substitute with the remainder Of the
fiour. This last method Is especially
good II rye or barley -four is used;
mashed potato can also. be worked in
very satisfactorily at this time II
potato is used as a substitute allow.
ance must be made for the extra water
contents and enough -four added to
make very stiff loaf
MISUNDERSTANDING IA oat-
meal In above recipe '.''
Set the sponge with..3 cups of -oat-
meal (scaided with one or two cups
Of boiling watsJ) When. lukeWarm
add the rest OF the liquid the yeast,
two or three cups of -four, salt etc In
the morning add the rest OF the -four
according to directions II the short
process is used. add all the -four at
once and proceed with recipe.
Corn Meal Bread,
IA liquid
~ salt
23 c corn meal
a yeast cake dry or compressed. or
In "a c lukewarm water
"a liquid yeast
21s flonr. :.
Pour the liquid over The corn meal ana
salt. and heat to the boiling point Cook
~ uSiptss in. the. doubls boiler or over
hot water Cool. add yeast and flour.
knsad let rise til double. Ia bulk. Knead
again shape into'loaf. and let.riye In the
pan until the bulk has again doubled
Bake so minutes.
Sour MIX Corn Bread
c corn meal
q Q spur milk = -.
T fat (melted)
T sugar white or brown a:
eggs - 80
I soda
III salt
Mix all the dry ingredients. including
the soda, together Then add the sour
milk and the. eggs well beateh: and but
ter The bread should be baked for 80
minutes Buttermilk may be. substituted
for the sour milk, IN which case tie but
ter should be slightly increased OF sour
eream.may be used and butter omitted
NOTE-Ln ell Of these recipes az meas
urements are level and T equSls table
spoon, equals teaspoon, c equals cup,
L g., equals few Grains, 4 d. equals few
drops
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