The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-05-06
HOW TO Save
WHEAT FLOUR
Food Administration for Vermont Is.
sues Recipes Tested In
Washington
ALSO SUMMARY OF FOOD Rgeu,
lATlONS
wore restricted Use of Wheat Than
Was at First Called for Now
Becomes Imperative

All householders who can entirely
eliminate the use of wheat until the
next harvest, about September list.
should do so.
Householders who are Obliged TO
use wheat should not use more than a
total OF l 1-2 pounds of wheat flour
or prepared wheat, in any form. per
person per week, including the wheat
hour in Victory Bread, and including
the wheat -four or prepared wheat in
crackers, pastry, macaroni, breakfast
and other foods.
In estimating flour consumntion
every l Sd pounds OF Victory Bread
which is bread manufactured by bak-
ers under the regulations of the ITni =
Yea states rood Administration, may
be considered equal to i pound OF
wheat -four.
IRIS rationing requires a more re-
strlcted use of wheat than that asked
Tor BY the observance of wheatless
days and meals, which are no longer
obligatory. but in practice it will be
found that an even wider and more
strict observance of wheatless DAYS
and meals Will aid greatly in limiting
me household consumption of wheat
nour and other prepared wheat to l 10
pounds per person per week.
Meat OF any kind may be eaten on
any day in moderation until Nav 1st
IN buying wheat flour an enual
weight or other cereals as substitutes
Tor wheat flour must be bought pound
lot pound. In buying graham. whole
wheat or mixed fiours the substitutes
IN Them may be counted SO that a
smaller proportion of substitutes may
be bought with these flours than with
wheat flour. This is the $3.50 Rule.
Wheat flour substitutes are homi-
NY, corn grits, cornmeals, corn flour
edlole corn starch, barley -four, rolled
OATS, oatmeal. rice, rice fiou-. buck
wheat flour, potato -four, sweet potato
nour, soya bean flour and feterita
Hour and meals.
householders in towns and cities
may not buy more than Is of a bar
rel OF flour at any one time. House
holders In the country may not buv
more than Ia of barrel of flour at
any one time. In no event shall anv
purchaser have more than 80 DAYS
supply on hand.
All kinds of food, especially wheat.
meats, fats and sugar, should be eco
nomically used.
Grow and use local supplies: this
saves transportation.
These regulations are necessarily
subject to change at any time as the
needs of the Allies and our own needs
demand"
BISCUITS.
1870 Substitutes.
Barley Biscuit.
1870 substitution by weight.
3 cups barley -four. ga cup wheat
flour teaspoons baking powder. L
teaspoon salt. 3 tablespoons fat, l cup
liquid
Corn Flour Biscuit.
15ft substitution by weight.
cups corn -four. ga cup wheat
flour, teaspoons baking powder. l
teaspoon salt, 3 tablespoons fat, l cup
liquid
Rolled Oats (eround) Biscuits.
1870 substitution by weight.
% cups ground rolled oats. "a cup
wheat flour, 6 teaspoons baking pow.
der, teaspoon salt, tablespoons fat.
/ cup liquid.
Combination Biscuit.
Rice flour 5000
Buckwheat -four 25%
Wheat -four 259o by weight.
l cup rice -four, IL cup buckwheat
Hour, "a cup wheat flour, s teaspoons
baking powder, l teaspoon salt. 3
tablespoons fat, l cup liquid.
Silt dry materials together. Work in
fat well Combine liquid and dry ma
terials, handling lightly. Roll or pat
IL inch thick and cut as biscuits.
Bake in hot oven.
Use coarse sitter or mix instead
of sitting if the fours are coarse. so
that none is wasted.
COMB NATION MUFFINS,
1000 Substitutes.
$3.50
Combination Substitute Mullins.
Barley 500
Oats 500
/ cup milk. tablespoon fat, 2 table
spoons syrup, eggs, l teaspoon salt,
teaspoons taking powder, l IL cups
barley flour, "a cup ground .olled
oats.
Combination Substitute Mullins.
Buckwheat 500
Oats 500
cup mix, tablespoon rat, table,
spoons syrlp, 2 eggs. l teaspoon salt,
4 teaspoons baking powder, IS cup
buckwheat. ga cup oats (ground).
Combination Substitute Mullins.
Buckwheat 500
Corn 50Go
cup milk, l tablespoon fat, 2 table
spoons syrup, eggs, teaspoon salt,
A teaspoons baking powder, ! cup
buckwheat, l cup corn -four.
Combination Substitute Mullins.
Rice -four 500
Barley -four 500
cup milk, tablespoon fat. 2 table
spoons syrup. 2 eggs, teaspoon salt.
teaspoons baking powder, cup rice
flour, ! IL cups barley -four
Method of Mixing Mullins.
Add TO the cup OF milk, the melted
fat, strip and the slightly beaten egg.
Sift the salt, baking powder and -four
together. Use coarse sieve so that
no part Of the flour is wasted Combine
the two mixtures stirring lightly with
out beating Bake in q moderately
hot oven (437o F or 225' c. for 2o-35
minutes depending upon the size OF
the mullins
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