The Barre daily times. (Barre, Vt.) 1897-1959, 1918-02-16
Victory Breads Proving Popular.

in Springfield. Mass, Tor the purpose o
teaching how that article of food an,
others should be made TO save wheat
The United States department of agri
culture and the Springfield committee OF
public safety are back of the project an,
are paying the bills.
Some of the breads. the recipes o
which are given below, are made with
| oatmeal as n substitute for wheat -four
some with cornmeal aud some with rye
/ but all are vouehed for as giving rea
satisfaction in this day of substitutes
They We're furnished The Times by {
resident of Springfield who is much in
terested in the work and to whom tn,
readers of this paper will undoubtedly
extend their thanks, If the rules solve
somewhat the problem of what to make
and how to make it, As one woman wa:
heard to remark recently, she had tried
more experiments sinoes last November
than in her whole married life before.
The Springfield recipes follow:
Potato Bread tablespoons shorten
ing, 3 tablespoons sugar, " tablespoon
salt, cup scalded milk, cups mashed
potato, "a yeast cake dissolved in ia.
blespoons warm water, 4 cups flour. To
the Shortening sugar, salt and potato
add the hot milkA When lukewarm, add
the dissolved yeast Gradually knead in
all the -four, though the dough will be
very stiff. Let rise until it doubles its
bulk. Again knead and put into two
creased pans. Let rise until loaves have
doubled in bulk Bake about so minutes.
White Corn Breads cups boiling wa
ter, cups cornmeal (whitel, 2 table
spoons shortening, 2 tablespoons cane syr-
up. teaspoons salt, ! yeast cake dis
solved in tablespoons lukewarm water,
cups wheat flour. Pour the boiling wa
ter onto the cornmeal, stirring vigorous
" to prevent the forming of humps. Add
the salt, shortening and syrup and let
il stand until lukewarm. Then add the
Yeast cake and the wheat flour The
mixture will not be quite stiff enough to
knead with the hands, so must be well
mixed with the spoon. When it has dou-
bled in bulk, cut it down thoroughly and
let it stand until again almost double in
bulk. Cut down once more and put into
two we'll CREASED pans. Let it stand un-
til light and bake in a moderate oven
about so minutes.
Victory Bread cups boiling water,
| yeast cake, u tablespoon salt, cup
rye -four, | cup corn meal, 3 cups Victory
flour, 70 cup molasses. Pour the boiling
water over the corn meal stirring il
Add the molasses and salt
and let stand till cool. Then add the
yeast, dissolved in a small amount of
water. Add sifted rye -four and Victory
-four and beat thoroughly. Let it rise
till double in bulk; put into pans and
let rise again till light. Bake in mod
crate oven. This makes two loaves
Oatmeal Bread-1a cup molasses, g
cups boiling water, teaspoon salt, q
cups rolled oats, yeast cake dissolved
in % cup lukewarm water. Sifted flour
to make a stiff dough. Place oatmeal
in boiling water and let stand until luke
warm. Add salt, molasses and yeast
cake. Mix thoroughly and add the -four
gradually. Set this in warm place to
rise, then cut down and let rise again
Shape into two loaves. When light,
brush with milk and bake 45 minutes
Corn and Rye Bread cups boiling
water. 2is cups corn meal, tablespoons |
shortening. , tablespoons molasses, = tea /
spoons salt. yeast cake dissolved in 2 /
lukewarm water. cups rye /
lour. Pour the boiling water over corn /
neal. stirring carefully to prevent the /
forming Of Jumps. Add shortening, mo- /
asses and sals and let the mixture /
.tand until it is mkewarm. Add the /
reast and then the rye -four. Mix well, 1
Is il win not be stiff enough for knead-
nc with the hard. let IL rise until IT 4
a. doubled in bulk. then cut down and 1
.; Il rise once more. When il has again 4
Ioubled in bulk. cut down once more and
urn into two creased pans. When light.
AXE in a moderate oven.
Dorothy Dexter.