Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1918-08-31
Business of Being
a Good Housewife
By Mrs. Jean Prescott adams,
Director Domestic Science
Department.

Tho scarcity OF wheat -four has
ilours on the market. One OF the most
recent. as well as most valuable from
nutritivc point Of view, Is made from
dried navy beans.
The bean -four is milled like corn
flour. 1t is bolted and freed from tho
hulls and coarse parts. which go into
Seventy per cent o, the bean is milled.
The moisture Is reduced through sterii-
ization' thus destroying spores and in
flour. 1t is. therefore. suitable for ship
ping to any climate.
Bean flour has protein content OF
2G.3 per cent. This In Itself should
make 1t a valuable food. but in addition
to its protein value IL is high in car
bohyd RI to-, Saimost half or the dried
a high total nutritive vaiue to TINS
flour. We predict it will be very popu-
lar when the housewife becomes &C
quainted with it's nutritive value.
This -four is SO new that 1t Is not yet
S known. Some experts and a rev
and in general the results reported
have been very satisfactory.
1t has been used with good results
puree. breads and gems. Boston brown
bread. ginger drop cakes baking
powder biscuits. molasses cookies, ana
ing.
One woman has made mullins Of 100
per cent bean flour and reports good
the mullins hold together about like
those made OF cornmeal" Fifty per
cent bean meal with SO per cent barley
The use OF peanut butter Tor shortening
improves the flavor for those who 90
not like the bean" taste.
In yeast breads fourth bean -four
and three -fourths wheat hour makes a
good bread. 1t Is likely that with the
strong wheat fonr one-rourth bean
Hfatt u
half wheat -four will make a good LOAF,
but this has not yet been fully deter
mined.
Bean nour muGins-two cups bean
-four, four teaspoons baking powder.
onc-third teaspoon salt. one cup milk,
one egg. two tablespoons vcgetoie.
which they are given. Sitting the dry
ingredients together. Bake in creased
muffin pans in moderate oven.
Boston brown bread-two cups bean
-four. one cup Graham flour. two ana
one-half teaspoons soda. one teaspoon
salt. three-fourths cup or molasses. two
ingredients and add the molasscs ana
milk. Beat thoroughly and steam
three and one-half hours in WELL
covers and bake the bread long enough
to dry the top. cup OF seeded and
shredded rai sins may be added TO this
gradients before combining with the
liquid.
Good Wheat Substitutes.
/ learned the other day from Mrs.
Jones. at the club meeting. that there
Is new oats on the market. which.
unlike the old product. has only to be
cooked hfteen minutes 70 make II
thoroughly palatable as we'll as tender
and digcs;iblc. She said this product
is unlike other oats in that II has the
hull removed, and after being rolled on
hot rollers which partially cook 1t, It
is pu, in packages Immediately upon
good flavor. Another woman suggested
grinding the oats and using in biscuits.
mullins. quick bread or cakes. the same
rice flour. They both make excel
lent pie crust as well.
new wheat substitute Is on the
market. This product, made from the
meal but has more meaty flavor. /,
makes excellent quick breads, soups.
and mush. and can also De used in a
meat loaf substitute. 1t sells for or
1 cents pound.
With hominy also to be used In bread
or combined with cheese. eggs. or flsh.
dispensed with until the new harvest.
Ground rolled oats mufins-two cups
ground rolled oats. four teaspoons bak-
Ing powder, one-third teaspoon salt.
one cup milk. one egg. two tablespoons
vegetole. Mix and sift the dry ingredi-
ents Add the milk and egg, Beat and
creased muffin tins in 4 moderate oven.
Rolled oats and corn -four bread
three fourths cup milk, four table
spoons strip. two eggs, six tablespoons
baking powder. one teaspoon salt, one
cup corn -four. one and one-third cups
ground roiledS oats. Mix and sift the
dry ingredients. Combine melted vege-
tole, milk and eggs and add to the dry
ingredients. Mix we'll. Bake as loai
in moderately hot oven for one hour.
or until thoroughly baked.
Corn -four and rolled oats biscuits
one cup milk. one cup corn rour. one
three tablespoons vegetole. six table
spoons baking powder. one teaspoon