The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1918-05-15

| gram WIllSil has iOIS bSNH t'SN -
infant feeding and, to some extent
for general cookery, and which cal
now be used in quantity to saw
wheat. Barley flour is one OF thu
best of the wheat substitutes. Deli
ciouS breads and cakes can be made
by using it to replace all or par
of the wheat flour.
The use of barley flour for such
purposes, though new to most OF us
is not new to some people. Not
many years ago barley was used
more extensively than wheat for
bread making in many of the Eu-
ropcan countries. Let us revive the
art OF barley cookery and, by so do
ing, Stretch" our supply OF wheat
flour so that it may go further to
meet the needs of the allies. u. 5.
Dept. OF Agriculture.
Hundreds of millions of bushels
of barley are raised yearly in the
United States. This supply, hereto
fore, has been used chiefly for stock
feed or for mailing, but under pres
ent conditions the greater part OF
the crop is being milled into flour,
which, since it is both palatable and
nutritious, may well be used to meet
the increasing demand for wheat
substitutes. This -four is now on
the market, and it is a patriotic
duty to use it to save the great
flour.
Give barley flour trial--you will
wonder why il was not used more
before the war.
Barley flour does not keep so well
as wheat flour, so it is best to buy
it in small quantities, even for home
consumption.
The recipes which follow have
been tested in the experimental
kitchen OF the Office of home eco
Monies of the United States depart
mcnt of agriculture
Barley Hot Breads.
Barley -four is very satisfactory
for hot breads.
Barley Quick Biscuits.
Two cups barley flour, IL tea
spoon salt, , tablespoons fat, 4 tea
spoons baking powder, 2-3 cup milk.
Barley Drop Biscuits.
Two cups barley flour teaspoons
baking powder, i tablespoons fat,
l IL teaspoons salt, cup milk.
Baked in a sheet, this makes a
good shortcake and served with
fresh crushed berries or other fruit.
Barley Waffles.
Two cups barley -four, teaspoon
salt teaspoons baking powder,
IL cups milk, , eggs, 5 tablespoons
melted fat
Sift the ingredients together and
add slowly the milk beaten egg yolk |
and melted fat. Fold in stiflly beat
en- whites. Beat thoroughly and
cook in hot, well-greased waffle
rons.
Barley Mullins.
Two and one-fourth cups barley
lour, cup milk, : tablespoons corn
syrup, 4 teaspoons baking powder,
- cup wheat flour, tablespoon fat,
egg, IA teaspoon salt.
Barley Spoon Bread.
One cup barley flour, cup hot
,oilcd hominy gritS, 3 tablespoons
at, teaspoon salt, 2 cups milk, :
ggs, , teaspoons baking powder.
Barley Yeast Bread.
If YOU use your own bread recipe
nd replace onc-fourth of the wheat
Iour with barley flour, you will be
BILE to make a very good bread.
With the present need of saving
iour. it will be desirable for the
Iousekeeper to make less yeast
read than usual, as one can not
se so large a percentage OF wheat
ubstitute in making yeast breads
5 in quick breads.
Barley Pastry.
Very good pie crust can be made
18th all-barley -four or using one
alf barley and one-half wheat -four
he first recipe is especially good
)r 4 one-crust pie.
Pie Crust /.
One cup barley flour, ? % table
ooons fat Is teaspoon salt, cold
.ater.
Pie Crust 2.
One-half cup barley flour, l-8 tea
boon salt, % tablespoons fat. II
up white flour, IA teaspoon bak-
lg powder, cold water. Two crusts.
Barley Cakes and Cookies.
1t is not necessary to go without
axe when such delicious products
IN be made that use no wheat -four
nd but little sugar. In these recipes
le housekeeper, if she prefers, can
Sc cream of tartar with baking
ida in the usual proportions in
ace Of baking powder.
Chocolate Cake.
Two cups barley flour, IA cup tat.
+ teaspoon salt. squares choco-
te, ID cup milk, ! teaspoons bak-
g powder ? tablespoons brown ,
igar. cup corn syrup, 2 eggs
whites and wolkS beaten separate
}, teaspoon vanilla.
Sponge Cake.
.,I La1f ha rIax