Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-09-24
Rice Flour 10 s.ve wheat.
HoUsEKERPEBs SHOULD LEARN TO USE
THESE TESTED GOVERNMENT RECIPES.

H0UsEKEKPEBs SHOULD LEARN TO USE
THESE TESTED GOVERNMENT RECIPES.
Rice -four, which before the wheat
shortage was used only by caterers and
bakers In small smounts, 10 now being
manufactured 10 larger quantities to
help meet the need Of wheat substitutes.
The whitenees Of rice -four makes II
particularly useful to the baker and
caterer, and In the effort I'd save wheat
housewives are learning to use this prod
or oombii Cd with other substitutes.
The recipes which follow have been
tested 10 the experimental kitchen OF the
Department of Agriculture, Office Of
Home Economics, and the United States
Food Administration, Home Conserva-
ton Section.
RICE FLOUR wAFFLEs
1874 cups rice -four
teaspoon salt
8 teaspoons baking powder
I IL cups milk
8 tablespoons melted fat
2eggs
Sift the dry Ingredients together and
add slowly to the milk, beaten egg yolks,
and melted fat. Fold In stiffly beaten
whites and cook In hot we'll. creased
waffle irons.
11-2 cups rice -four
teaspoons baking powder
I teaspoon salt
4 tablespoons shortening
I egg
1,cup milk
Mix as you would mullins, bake 10
layer cake tin, split, and butter while
hot. Put layer Of sweetened berries or
other fresh fruit between the halves and
on top.
CHOCOLATE NUT COOKIES
IL cup corn sirup
2 tablespoons strained honey
Q squares chocolate
10 tablespoons rice -four
4 tablespoons barley -four
l teaspoon baking powder
IL teaspoon salt
/ teaspoon vanilla
IL cup chopped nut meats
Mix and drop by the spoonful on
creased baking sheets. Bake Is min
utes.
SPONGE CAKE
3 eggs (yolks and whites beaten sep.
arately)
"a cup sugar
l tablespoon hot water
112 teaspoons baking powder
IA teaspoon salt
2 teaspoons lemon juice
l teaspoon vanilla
rs cup rice flour
This sponge cake can serve as the
basis for many desserts. Bake az loaf
cake or 10 muffin molds. Baked In
hin sheet, spread with soft jelly, and
rolled it makes delicious jelly roll.
Serve with sauce.
Bake in layers and fill with custsrd
fl ling for a Martha Washington pie or
tween the layers.
RlcE-FLoUR CAKE
IA cup fat
34 cup sugar
2eggs
IL cup riced bniled potatoes packed
IL cup milk
teaspoon salt .
2 teaspoons baking powder
I l-2 cups rice -four
teaspoon vanilla
Mix and bake in muffin molds for cup
cakes or in layers or loaf. II baked in
layers, lemon filling is good with 1t.
Vsriation-For chocolate cake, add
two squares of chocolate to the above
recipe.
For spice cake, add / teaspoon ciuna.
mon, l Q teaspoon nutmeg, and tea
spoon spice.
QUICK NUT BREAD
cup milk
! tablespoons melted fat
| tablespoons corn strip
| 2 eggs
l2cup mashed potatoes
1-8 cups rice fl 'ur
ITS cups barley fl,ur
4 teaspoons baking powder
teaspoon salt
cup chopped nuts
Mix In order given. Bake In loaf pan
In q moderate oven for IA hours.
YEAST BREAD
so per cent wheat -four and 30 per cent
substitutes.
114cups liquid
12cup mashed potatoes
ia cups wheat -four
Ia cake yeast
tablespoon corn sirup
2 teaspoons salt
1874 cups barley -four
11S cups rice -four
Make . sponge of all the ingredients
except the rice and barley -four. The
potatoes used should be freshly mashed
with no fat or milk added. The water
in which they are cooked can be used
for the liquid. Let this sponge stand In
. warm place until very light. II dry
yeast is used, set the sponge tho night
before It 10 needed.
Add rice -four and barley -four when
the sponge is light. Kuesd and let rise
until double In bulk. Kuesd again, form
into loaf and allow to rise until bulk 10
again doubled. Brush over the top Of
loaf with melted fat before putting Il to
rise.
All breads made with substitute fours
are better II baked In single-losf pans or
in rolls or buns.
This recipe will make ono large loaf.
Bake for l hours In hot oven.
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