East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-12
Bread without White Flour

1t is predicted that in less than
year from now practically no white
flour will be milled in this country.
A flour containing a larger percent
of the grain will take its place-much
to the advantage of the American
people. Even at the present time we
are becoming accustomed to much less
white wheat flour than We have pre-
viouslY used in our bread-ma king,
The necessity of saving wheat for the
use of our Allies has brought about
this change. At the came time, the
manufacture and introduction of
small hand grist-mills is helping to
make the use of underground grains
more popular. By this method a
wheat flour can be produced which
has practically the same composition
as the wheat grain itself.
Besides making necessary the use
OF wheat nours containing a large
percentage of the wheat grain, the
present and prospective shortage is.
wheat products makes the entendec
use of other cereal grains "a patriotic
duty There are many tempting and
delicious varieties Of dark bread, all
more healthful and satisfying than
the white breads. By using rye. corn
meal and oats, we shall be able to
effect a large saving.
Here are suggestions for the use of
such su Institutes for wheat flour
Raisin War Bread.
Into a mixing bowl or bre:.d-mixer
put one tablespoonful of shortening
one tablespoonful of white sirup, and
one and one-half teaspoonfuls of salt
over these ingredients pour one PIN
Of potato water (thc water in which
peeled potatoes have been boiled)
Cool till IT Is Iukewarm and add on
cake of yeast softened in one-fourtl
cupful of lukewarm water. Stir II
three pints of entire wheat or Graham
flour and one cupful of raislns. Let
rise and when light. knead down. pu !
in pans. and when it has risen again
bake one hour in a moderate oven 1
Dried berries or other fruits. may b'
used instead of raisins.
Four -times-one Mullins.
Mix together thoroughly one cup
full white bread flour, one cupfulI
flour. one cupful ryeI
flour one cupful wheat bran, one and
one-fourth cupful brown sugar orl
sirup. Add one cupful of milk. one
cupful of water, and two tablespoon
fuls of shortening, melted Mix
thoroughly and bake in well-greased
muffin pans in moderate oven. one
fourth cupful Of pea-meal may be
substituted for a similar quantity of
the rye flour 1t gives rich nutty
flavor and adds to the protein con-
tent This recipe makes eighteen to
twenty muffins.
ButterInillI Fig Bread.
Put one cupful OF molasses in q
large bowl. add two teaspoonfuls So
da, and stir until it foams; then add
one quart Of thick buttermiIk, two
teaspoonfuls of salt, two quarts of
wheat flour, and one cupful
black figs cut in bits. Mix togethe'
well, put in pans. cover, and set ii
a warm place for forty-five minutes
Bake one hour in slow oven.
DO YOU EAT AIACARONI?
Just what place does macaroni hold |
as a richly nourishlng food? Maca-
roni is composed of-seventy-fou to |
seventy-fiye per cent Of Starch, thir- |
teen to fourteen per cent of proteiu |
ten per cent Of water; one per cent |
Of mineral matter, and one per cent
Df fat. It is plain from this analysis |
that the value Of macaroni IS not |
alone due to it's high starchy content |
but to its tissue-building material and |
mineral content as well and these |
make it valuable in the ehildren's
diet
With a little thought as to combi- /
nations and varieties macaroni may
be used as the chief ingredient of main
dishes at breakfast. luncheon and
supper. or. It may serve instead OF
a vegetable at any meal. In short
nGcsroni may serve In many ways to
conserve the meat and bread.
Spanish AlacarOni Is delicious seal