Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1918-01-18
PULLMAN WOMAN
WINS BREAD CONTEST
Mrs. Grace Guernsey Takes First
Place on War Bread-Recipes
Are Given

In devising the best loat or bread IN
point of palatability, wheat saving
and nutrition closed with the final
day of housekeepers' week, and re-
suited in the award of the first
prize to Mrs Grace Guernsey of Pull
man, second to Miss Georgia Stamp
of Reynolds Hall, Whitman College,
Walla Walla; third to Mrs. c. Nom
mensen of Olympia.
The judges were George A. Olson,
chem list of the state experiment sta
ton; II. NJ. Beck, proprietor of the
Model bakery of Pullman, and Miss
Leila w. Hunt of the home econOm-
les department of the State College
The judges said that on any other
than a war basis of judgment, in
which wheat economy was a prime
consideration, the third prize loaf,
baked by Mrs. G. Nommensen of
Olympia, would have won first
Mrs. Guernsey's loaf won for the
wheat it saved without sacrifice of
palatability, digestibility or nutri-
ton. This is the recipe she submit
ted with her loaf:
One cup of soft yeast (the old
fashioned starter) one cup of corn
meal, the yellow preferred; one cup
of oatm cal, we'll cooked; one cup of
mashed potatoes, put through a
sieve; two cups of flour; add a little
more if the bread sticks to the hand
after kneading
Mix all ingredients in a solid loaf,
knead till the bubbles show in the
bread dough, put where it will keep
very warm, but not hot; when dou-
bled in bulk, knead it down again;
when again doubled in bulk. bake
the same as wheat bread. To the
ingredients named, two teaspoonfuls
of salt are added.
The ingredients of Miss Georgia
Stamps loaf and the method of pro-
ducing it follow:
One and one-half cups of potato
yeast. one-half tablespoonful of fat.
one-half tablespoonful of sugar, two
and one-half cups of wheat flour,
two and one-half cups of rye flour
(Can use compressed yeast dis
solved in one and one-half cups of
lkewarm water, and add one-half
tablespoonful of sah.)
Mix ingredients in order given. and
knead thoroughly. Let it rise to
double in bulk. Shape in loaf, let
rise as before. Bake in moderately
iot oven 40 minutes
Miss Stamps recipe and ingredi-
ents are for one two-pound loaf.
The loaf made by Mrs. C. Nommen-
sen was made of the ingredients
named, as follows:
One and one-half Sits Of wheat
flour, one-half sift of graham flour,
one-half sift of rye flour, one cup Of
any kind of fruit, jelly, pear butter
or jam; four cups of warm water.
one tablespoonful of lard, one table
spoonful of salt.
Boil the potatoes until done, then
pour off the water, and mash the po-
tatoes. Put the water back on the
potatoes, dissolve the yeast cake, add
little flour, and let it rise very
light; then add flour, water, lard
fruit and salt; let it rise three times;
then bake for an hour and quarter.
Two other loaves. one submitted
by Mrs. Nommensen and the other
by Mrs, W. F. Stecher of Pullman.
received honorable mention. Mrs
Nommensens loaf was made as fol-
lows:
One and one-half Sits of wheat
flour, one-half sift of graham flour,
one-half sift of rye flour, one cup of
dried prunes, one cup of apples, dried
or soaked; four cups lukewarm
water, one tablespoonful of lard, and
one tablespoonful of salt; two small
potatoes, one tablespoonful Of honey,
one cake of Fleischman's yeast.
Boil the potatoes until done. then
pour off the water, mash the pota-
toes, and put the water back on.
Dissolve the yeast, add a little flour.
let rise until very light, then add
flour, water, fruit. honey and lard.
Let it rise three times. then make for
an hour and a quarter.
Mrs. W. F. Stetcher's loaf was a
rice flour combination, made as fol-
lows:
One pound of rice flour to three
pounds of wheat flour, mix and treat
like all-wheat bread. Make rolls and
doughnuts the same as from all
wheat bread dough ct makes fine
toast)