Every evening, Wilmington daily commercial., 1918-10-16
GOOD HOUSEKEEPING.
BY Henrietta Graue..
STEAMED BREADS.

The Food Administration j making
evars ttfor- to protect ;hc supply oi
wheat from greedy ones 50 that each
fanny may have their rightfui share and
women ar, doIng theu part too. ! SNOW
the1 are iu7 every mail brings me sensible
questions regarding the Use oi wheat sub
stjtilte~ and these letters tell me that our
women are dead IN earnest
, They want tuuSt different combinations
of flour into bread and have II moist
and elastic and they ask what makes my
F,road crITuble why = i dark m color.
why does Z he vctSt taste Women do not
Iik. to tell about failures any more than
mon AZ. and when they write their
troubles To NJ" ali. then ! know they mean
tu beat the God of Things - They Are. >
and bring heir kitchens up INTO the hrSt
line Of defence
Very good bakers have success with
substitutes. and what j called begin
Iere luck often helps out the bold novice,
tn. il Is really hard 70 bake first rate
loaf oi bread week after Week with ma
trrial- hat arc never tWIC4' the same SO
my advice IS 20 buy the bread from .
baker and make Inort baking powder mIx-
lures | have said tins before ! know. but
some of YOU took exception t. II and
thought i unpatriotIc Never mind eX-
blaming. / am in constant touch with 50
rnanv hundred women, ] understand
But try II please Make barley oat-
meal and corn meal mullins and quick
breads ana st IT You DO not have better
success than with Yeast When -four IS
aga.n UNIFORM in quality. YOU can bake
yolr own bread
When YOU have Ill stlccess Wlth bread.
cut j. id slice, and dry II IA the oven, then
rol] Il and put the crumbs IN jars sc
this With al fouIa in baking dumpiIngs
Iuddua> crlmb cookies and best Of all
pancakes sour milk and bread crumb
ariddc cakes and Boston brown bread
The li,r i longer but | Will tell you how
to make the cookies, pancakes and steam
"a brown bread Please clip and save
these recipe as II is not convenient to
pflnt them twice
BREAD CRUMB COOKIES
One dup of fine crumbs, one cup each Of
corn syrup and sugar one half cup each
of shortening aud milk Mix All this,
flavor and add two cups of -four and one
cup Of rice -four and three teaspoons Of
baking powder This amount Of -four
should make the dough stiff enough TO
roll out These cgglcss cookies are rich
keep we'll and this recipe makes five
dozen Add nuts or raIsinS If liked
GRIDDLK CAKES
Use tlrcc cups Of coarse crumbs. one
teaspoon salt two tablespoons Of syrup
and sour milk to cover the crumbs Pix
this 1t night and in the morning add
level teaspoon Of soda 70 each pint Of
milk and one cup Of -four Beat hard and
bake
BOSTON BROWN BREAD.
One cup of each Of corn meal. rye meal
and bread crumbs four teaspoons Of
baking powder one half cup Of chopped
-net freed from fibre, one teaspoon II eaIt
Mi> these dry ingredients and add three
tourth- cup of New Orleans uAolass,-, two
csIps of milk one halt teaspoon IF soda
Beat smooth and pour into CREASED
rnold- little more than half full Steam
three hours and bake ID oven Just long
long enough 10 brown he top If chopped
nuts arc used III tins loaf lse less suet
DR. Il will crunblc
Tomorrow Tie lneir-tdc