Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-05-14
HOMEMAKERS COLUMN.

HOMEMAKKRS COLUMN.
On topics Of inaersss g q: lad1es
CoLuMM. Oxford Democrat. South PARA He
Coordination Mullins Using No Wheat
prepared BY Prof. Frances Freeman,
Home Eoonomics Direcsor, Oniseo Stases 1ooo
Administration. Orono, Aaine)
METHOD OF MIXING
Add to the cup OF milk, the melted fat,
strip and slightly beaten egg; sift the
salt, baking powder and -four together.
Use coarse sieve 90 that no part Of the
-four 10 wasted. Combine the two mix
lures, stirring lightly without beating.
Bake in hot oven for 20 TO 30 minutes
depending upon the sire Of tho mufhns.
These recipes make "a small mullins
e Of which make Q 2 OF. servipg) or 8
very large mullins.
The ground rolled oats are the same
40 rolled oats ground In food chopper.
When using oats, mix them with the
other sifted dry ingredients.
When corn meal 10 used-mix-do not
Gift the ingredients.
SUGGESTIONS
The wheat substitute recipes. given
below show that vide variety Of com.
binstions 10 possible even when limited
to the use of few substitutes.
All Of the combinations are good. In
nearly oil cases Q combination Of sub
stitutes makes better product than the
use Of only one substitute.
Mullins containing oats have partic.
ularly pleasant favor.
Other substitutes used with buokwheat
will modify the color and improve the
flavor of the product. The use OF
molasses will also do this.
1-coMBINATIoN SUBSTITUTE NUFFINs
/ cup liquid
/ tablespoon fat
2 tablespoons sirup Y
2eggs
4 teaspoons baking powder
! teaspoon salt "
1l.2cups barley -four "A oz.)
3.4 cup ground rolled oats a OF
2-coMB1NAr1oN SUBSTITUTE MUFF1Ns
/ cup liquid
1 tablespoon fat
2 tablespoons strip
2eggs
4 teaspoons baking powder
] teaspoon salt
21-3 cups barley (8 OF.
Is cup ground rolled oats e OF
3-coMBINATIoN SUBSTITUTE NUFFINs
1cup liquid
/ tablespoon fat
Q Tablespoons strip
2 eggs
4 teaspoons baking powder
1 teaspoon salt
I cup buckwheat "a OF
"a cup oats (ground) "A or
ACCOMMODATION SUBSTITUTE MUFFINs
l cup liquid
1 tablespoon fat
2 Tablespoons strip
2eggs
4 teaspoons baking powder
l teaspoon salt
ia cups buckwheat (8 OF
1.3 cup ground oats e oz.)
6-coMBINATIoN SUBSTITUTE MUFFINs
1cup liquid
1 tablespoon fat
Tablespoons sirup
2 eggs
4 teaspoons baking powder
/ teaspoon salt
cup buckwheat a oz.) =.
1cup corn -four a OF
6-coMBINATIoN SUBSTITUTE MUFFINs
cup liquid
/ tablespoon fat
2 tablespoons strip
2eggs
4 teaspoons baking powder
! teaspoon salt
213cups barley -four e oz)
IL cup corn -four q oz.)
7-coMBINATIoN SUBSTITUTE MUFFINs
cup liquid
tablespoon fat
2 tablespoons strip
2eggs
4 teaspoons baking powder
teaspoon salt
81 cup ground rolled oats a oz.)
CUP corn -four a oz.)
s-coMBINATIoN SUBSTITUTE MUFFINs
cup liquid
tablespoon fat
2 tablespoons strip
2eggs
4 teaspoons baking powder
teaspoon salt
Is cup oatmeal (ground) q ozl
1928 cups corn -four (8 OF.
Wartime Use Of Rice.
BOILED RICE
cup rice
11.2 teaspoons salt
8 cups boiling water
Wash the rice by placing In strainer
and allowing the water from the faucet
to run through until It 10 clean. Add
rice to boiling water and boil for Is min.
utes.
Save the water that 10 drained off after
cooking and use a. basis for cream soup
or for stsrohing clothes.
EscALLoPED RICE
Put layer of cooked rice In . baking
dish with . layer of grated cheese and
white sauce. Add other layers Of rice,
cheese and white sauce until dish ID
filled. Use enough sauce to thoroughly
moisten rice. Cover with oiled crumbs
and brown in oven.
RICE AMI DATra