The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1918-12-22
HOME USES OF GRAIN
RESULTS OF CHI 2 M S TVS
STUDIES GIVEN TO
PUBLIC
Processes are of Simple Nature and
Not Expensive and Offer Oppor-
tunity of Helping Situation Tre-
mendously.

New York Times: ii one-tenth
Of the breakfast food, spaghetti and
other grain food products, aside
from milled flours, were produced
in American homes instead OF in
factories, it takes little imagination
TO conceive the amount OF trans
portation energy that might be used
along other lines and the millions
OF dollars householders might save
George A. Olson, chemist at the
Washington state agricultural sta
ton, at Pullman, began work soon
after the war started on experiments
in home uses OF grain, having the
foresight to realize the worlds food
stock would shrink. The results
of his studies are given to the pub
lie, and his processes are so simple
that it seems amazing that war
stimulus was needed to bring them
into existence. The method is new,
and the cost OF the materials plus
a little time, fuel and energy. The
only utensils needed are a food
chopper, rolling pin, molding board,
baking tins and a stove.
In the preparation OF wheat, Pro-
fessor Olson says TO soak the grain
ten or twelve hours at room tenn
peraturc or until it is soft. This
produces no chemical change. Pour
off the water and drain, then feed
the grain a little at time into the
food chopper. Pour the first or
broken grains into the food chopper
again. To insure a more uniform
mixture run the crushed material
through the chopper a second time.
The crushed product is now ready
to be made into whole wheat bread,
mullins, gems, or breakfast food.
In making wheat meal the soaked
grain, is thoroughly drained and
then passed through the food chop
per several times. When the con-
sstencv of the crushed wheat is
right it will pass through the ma
chine in cylindrical masses or
strings, il possible be kept intact.
When in this form it is rapidly
dried. either in a current OF air or
in the warming oven OF stove.
When sufficiently dried the strings
are broken into small pieces and the
driving continued until a crumbly
mass results. After drying this ma
terial it is passed, a little at a time,
through the food chopper, followed
bv further drying. When dry the
wheat meal can be separated from
the more floury portion with a
sieve. With little skill it is posi-
Bile to make product similar to
farina with or without the bran.
If it is desired to make bread one
NAV use the method liked best. The
following formula gives one sue,
cessful method: For each pound
of grain used add one cake OF yeast
(or home starter, if preferred), one
half tablespoon of sugar and one
quarter tablespoon of salt. To this
add sufficient water to bring the
mixture TO dough consistency. Mix
all the ingredients thoroughly. Set
the dough in a moderately warm
place to rise, mould, put into tins
and let rise a second time. and bake.
The loaf obtained is genuine whole
wheat bread. II bread containing
less of the whole wheat is desired
add flour. The usual household re-
cipes may be followed in making
gems and mullins.
In making wheat breakfast food
sprinkle the product as it comes
from the food chopper, the first
time with salt. and pass it through
the chopper at least another time.
Then put the strings of crushed
wheat into pans and bake in the
oven at moderate temperature.
about thr e-quarters of an hour.
The baked material is removed from
the oven. allowed to cool, broken
into small pieces and passed through
the food chopper. After it has been