Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1918-03-15
HOW TO MAKE GOOD
BREAD FROM SPUDS
POTATOES MAKE EXCELLENT
SUBSTITUTES FOR WHEAT
FIOCR--REClPES

SUBSTITUTES FOR WHEAT
FLOUR-REClPES.
| BY MYRTLE BOONE.
District Home Demonstration.
Are you eating your share of the
country's bumper potato crop?
| Now that the tubers are once more
plentiful and cheap and wheat is
doubly scarce and valuable for ship
ment across seas, we are learning
that potatoes can be used not only as
our regular starchy vegetable at
meal time, but to save bread also as
q wheat substitute in not only our
breads, but in chocolate and spice
cakes. puddings and pie crusts.
They give US one of the best and
the very cheapest wheat substitutes
and one which the food administra-
ton recognizes with high favor when
1t says to the people who must buy
their potatoes, that with every sack
of -four one-third wheat substitutes,
as oats or corn meal, may be bought
II so pounds of potatoes are also
bought, otherwise one-half wheat
substitutes must be bought with the
sack Of -four.
The method of preparing the pota-
toes to be used in the recipes Is as
| follows:
Pare the potatoes and cook in boil
ing water until done, but not over
cooked. Drain and shake over the
fire until dry. Force through a fine
seive or ricer. (save the potato
water for bread or soup.)
Cold left over potatoes may be
used, but they are not SO easily COM
bined with the other ingredients nor
is the flavor so good as with freshly
cooked potatoes.
The recipes used have all been
tested. The proportions are as a rule
one part of potatoes to three parts
flour. In some instances q larger
proportion may be used, but dis
tinctly potato taste will then be no.
ticed. Measurements are made level.
Authorizations: T, tablespoonful; t.
teaspoonful; G. cupful; at. quart; pit.
pint.
Potato Yeast Starter.
One Of the best ways Of securing a
moister, lighter and more digestible
yeast bread 10 to use potato yeast
starter % . foundation for all your
bread. making It 20 follows:
1 at. mashed and sieved potatoes.
/ / &. lukewarm potato water.
yeast cake or yeast starter saved
from previous baking.
i n {. corn syrup or sugar.
Soak yeast cake In potato water.
Add to potatoes and sweetening. This
gives very active yeast which will
guarantee ! quick rising bread
sponge or dough for use with the
heavier and slower rising wheat sub
stitute cereals.
| Wholesome Potato Yeast Bread.
/ q loaves.) (Sponge method.)
! / at. sifted -four white, graham
| whole wheat. barley. oat, rye or I
mixture Of any Of these).
! :. potato yeast starter. Let thu
yeast work while you sleep. In thu
| morning add:
! at. warm sifted mashed potatoes
] to ats. sifted wheat flour.
]. 3 r. salt.
Shortening II liked.
i Let double In bulk. Knead ami
shape Into loaves. All potato O
!. wheat substitute bread will be stick.
IN the handling, but little or NO fou
should be used at the mouldint. Fo
ease In handling the biscuits, drol
the dough BY tablespoonfuls into TIL
fat and then form into shape. Bak
: Ing the biscuits In gem or mufal
} pans also gives we'll shaped crust!
!. biscuit.
; Potako Baking Powder Biscuits.
n Hot biscuits are always good 70
/ the sake Of bread variety. We ma!
uss the mashed potato here to max
: our wheat saving delicious.
II .. mashed potatoes. u
y 90, sifted wheat hour.
4 8 {. baking powder.
II : T. shortening.
4 G. milk.
X {. salt.
j Mix the nrst three Ingredients. Rul
In the shortening. Moisten witt
. enough milk to make soft dough
Turn out on molding board ant
knead very lightly into shape. Rol
quickly. Cut. brush the biscuit
, over with milk and bake In no
; oven Is to 20 minutes. Remember
i that In making potato biscuits II
, handle them lightly and mako then
quickly. These are In fact the two
: essentials to making Of any light q
feather biscuit.
A Creamy Corn Bread.
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