Evening journal., 1918-04-29
BAKERS ADVISED OF
wheat SUBSTITUTES
Food Administration Tells
How Much Must be
Used in Bread
EAT POTATOES
AND SAVE WHEAT"

There appears 10 have been ? mlsun'
'derstandlng among the bakers as 10 the
portion of wheat substitutes required
,in bakinc. Bakers are required to use
30 per cent. OF the products as "subsii-
tUtes, not 20 per cent. Of the hour'
The Food Administrator for Delaware
today is sending TO all bakers "a table OF
substitutes showing at a slapce wnat
the amount of substitutes 20 be used
should be- The Food Administrator has
Learned that tho bakers have been loyal,
although there have been some, whom
ID Is believed have been ignorant az
'tines that they had violated food regu-
laiions.
For that reason. tho Food Admlnistra-
~ ton is sending this fable of substitutes
With a notice ihat IN the future The
Plea Of ignorance Of rules and reguis-
tions will not avail any baker. The table
1nllbws:
To 10 rbs. Of wheat -four use 81 lhs.
OF substitute: 10 - ms. tlour, lbs. OF
substitute, 90 20 lbs -four, 62-3 ms
70 % rbs flour. 3 i-3 ibs.; 10 30 lbs'
-four. 10 Ibs. 10 20 lbs. -four, IS p ms
TO Is ibs. -four. - lbs; 20 100 lbs. -FOUR
33 10 ms, to Ia lbs. -four, i9 lDs.; 10
i96 ms. l0ur, Co i-3 lbs. This is making
bread.
In making pies and cakes the subsil-
tuiions should be as follows: To i 10
wheat Hour use p 10. substitute 10
ibs. -four, 4 lb.; 90 ibs. lour. ~ lps.
10 he. -four, 2h ibs.: 10 40 lhs. -four
5 lbs.: 10 20 rs. -four 30 ihs. 70 30 lbs
flour. IS IDS; 70 20 rs. 10ur, - lhs
10 Is ms. flour, 3Iia lbs.; 90 100 lhs
-four. 80 rbs.
~Eat potatoes and>SaNP Wheat" Thi:
is The latest slogan in food saving 10
Delaware. Beginning tomorrow aiteF'
noon, Miss Amelia D0ddridgc, iedera
food demonslFator stationed IN lnr
scity. viii begin demonstrations at th'
Liberty Kitchen" showing how pota
tors can be used in place OF wheat an'
in addition, the 100000 bushels OF po
Sai0es in excess IN This country con
,sumed. 49,. Sd, n,..,,
Kitchen" will continue on Tuesday
"Wednesday and Friday. al I'D eioch b
,fThe tonic tomorrow afternoon VIII n
Potatoes as Vegetable" Every po
fato equals in food value, two slices o
bread. II every man. woman and chih
would aim az saving one slice OF brea'
daily, from the amount they normal
consume, the country-wide saNlnI
would he enormous.
In addition Miss Doddrdge Viii nav
wheatless bread with which 20 eat VIII
the potato dishes she makes, 80 tina
there will be an object lesson in Doll
saving wheat and using potatoes TO con
serve wheat.
+, one of the dishes she Will demon
sirate will be potato pufis. II Is mad
like this:
Two cups mashed potatoes, one Gu
crated cheese, two cggsi one-nau Gu
milk. one teaspoon salt. Add the NIL
10 The potato and beat until thorough
blended. Add the beaten eg9 and sal
gradusily adding the grated cheese
Bake in creased tins or rameklns 10
sao-N oven.
Last weeks demonstrations OF col
iace cheese and the dishes that ca
be MADE from the cheese were very 81.
scessful. There were many demands 20
a recipe for cottage cheese PIE heI
is a recipe by Miss Helen Coms'och' ~
rovernnent domestic science eNpel
from nc dairy division Of the Dcpar
nent Of Agriculture: Conservation cru'
for two pies. three-quarters cup cor
meal or corn flour or other Whei
flour substitutes three-Quarlers te'
Spoonful baking powder, onN teaspoon
ful salt. three lablespoonfuls shorter
lng. cold water TO mis- about nan GU
slit together the dry ingredients, c'
in the shortening, blending It mo-
..oughly with the dry material, NIX WI
very cold wafer TO a stin douel- 40
as thick as can be handled. Ihis ciu'
..may be baked before filing the PIE.
One cup cottage cheese taDies pool
ful melted fat. 2-3 cup sugar - GU
.milk. > egg Nolks beaten, sslt ia ic'
spoonful vanilla. Mix The ingredients
the usual way. Bakc ine PIE I'D on
crust. cool 10 slightly and cover u WI
mcringuc made by adding : Tablespoon
ful sugar and IL ieaspoonful OF Nanll
TO the beaten white OF eggs ana proN
70 in a slow oven.