Gilpin observer., 1918-04-11
AMERICAN MOTHERS
USE SUBSTITUTES TO
HELP WIN The WAR

The "Old Aunt Mary" Of James
Whitcomb Riley lives only in memo
ries, but all over Colorado there are
other "Old Aunt Marys." other Moth
er O. Mines" who are helping. by saw
ing. by substituting in their own
kitchens to win the war
When America was forced into the
war OF the world President Wilson re-
alized that there were three elements
essential to win q complete and last
ing victory-men. money and food.
Americas youth is furnishing the
men and making well equipped, or
eanized, trained army ready to fight
Tor the safety OF Its country until the
last round of ammunition has been
fired and peace has come.
Americas men, too old to fight but
not TOO old to carry on the work OF
the world. are furnishing the money
money enough for America and q lit
tie extra for the financial needs of the
allies - money obtained by income
taxes, liberty bonds and war savings
certificates.
And Americas women, under the
guidance OF United States Food Ad-
ministrator Herbert d. Hoover, are as
Stunning the burden OF food saving. The
mothers ~of the nation have been
called to help save meat. wheat. sug-
ar, fats-those vital, compact foods
which will ship "over there" and
which can be stored until they arc
needed by the American army over
seas and the army of the allies.
There is only one way to save
these vital foodstuffs for our soldiers.
and that is by using substitutes which
are plentiful, easily obtained and
which furnish to the great army be-
hind the lines, including you and you
all the essential food elements. and
which cannot be shipped abroad.
All bakeries have been ordered by
the Food Administration to use twen-
ty-five per cent of corn flour, corp
meal. barley flour. barley meal, oat-
meal, rice or other substitutes in all
the bread and rolls that they make.
The administration has also ordered
that every retailer who sells wheat
flour must sell an equal amount-in
weight - of substitutes for wheat.
These substitutes are many. They
include corn flour. corn meal, edible
corn starch, hominy, corn grits. bar
ley flour. rolled oats, oatmeal, rice.
rice flour, potato flour, milo. kaffir.
soya bean flour peanut flour, and 9TH
er similar flours which cannot be pur-
chased in Colorado at the present
time
THE women of the nation are al
ready earnestly seeking to do their
part in this, our great struggle for the
maintenance of our national ideals
wrote President Wilson in letter to
Herbert Hoover, land in no direction
can they so greatly assist as by en-
listing in the service Of the Food Ad-
ministration and cheerfully accepting
its direction and advice"
1t is to the women that America
naturally looks for help in increasing
the surplus of food available for our
army and for exports to the allies; to
them must come the duty Of eliminate
ing waste and observing strict econ
,omy in consumption so that our sol
diers and the soldiers of the allies
may be fed. 1t is the women who pur-
chase and handle the food OF the na-
ton, who must make the food saving
campaign successful by the use OF sub
stitutes.
Mothers of Colorado have not failed
their country. They have saved, have
complied with the requests of the food
administrator in regard to foods, but
to some women who have been &C
customed to use all kinds OF food at
all times. the use OF substitutes is
often very difficult. Because this
newspaper has realized this difficulty.
arrangements have been made with
the Colorado Food Administration, to
have Sarah Stone, who knows tho
why's and wherefores of food saving
and the ways and means of substitute
ing. furnish tested substitute recipes.
answer any questions which may te
troubling housewives. Miss Stone can
be communicated with at 504 Inter
state Trust Building, Denver. She is
anxious to have suggestions and
recipes from women who have discov-
cred successful ways of using wheat
substitutes so that they can be passed
on to other COLORADO women who are
needing help that they may help Am
erica.
CORN BREAD
Corn bread is especially good made
with sour milk and soda; but sweet
milk and baking powder are satisfac-
tory.
Corn Bread No. I: Two cups corn :
meal, 2 cups sweet milk (whoie or
skim), q teaspoons baking powder,
tablespoon sugar, tablespoons fat,
teaspoon salt, I egg (may be omitted1
Corn Bread No. 2: Two cups corn
meal, 2 cups sour milk, teaspoon
soda, tablespoon sugar, 2 table
spoons fat / teaspoon salt, I egg (may.
be omitted.)
Mix dry ingredients. Add milk, we'll
beaten egg, and melted fat. Beat
we'll Bake in shallow pan for about
thirty minutes. ,s-t
CORN DODGERS Az
Here is a quick corn bread Our
grandmothers used to bake II on .
board before the open fire. You can
bake II in your oven.
Two cups corn meal, teaspoon salt,
2 teaspoons fat,N1A cups boiling wa