Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1918-04-17
nome DEMONSTRATORS
begins her WORK
WILL ASSIST WOMEN IN THE ART
OF USING SUBSTITUTES FOR
WHEAT.
WHEAT MUST BE CONSERVED
Potatoes To Be Used As Substitute
For Wheat Flour Until New
Crop Is Harvested.

about the county. Ii any group OF
ladies wish to meet Miss Hastings or
want to have her explain why she is
here, what she is for, what she plans
to do and how she can help you or
anyone you know Of, please call her
at her Office in the court house, phone
No. 658. She will be glad to come to
( you or have you call on her and will
enjoy talking over her plans with You
or help you in any way. Only let her
hear from you so she will know you
are interested. These are strenuous
times and every housewife can serve
her country right in her own home
Just as effectively as the man with the
gun in the trenches. Our country
must feed the world, and If we do not
want to eat German black bread all
\ the rest of our lives and live in an
autocracy NOW is our time to ACT
and not when the kaiser begins to
drop bombs in New York city, or to
besiege Chicago from distance of
seventy-six miles.
This may sound strange to you, but
only three years ago if you had been
told that you would be straining ev-
cry dollar in your pocket book to buy
Liberty bonds in order to equip our
boys for fighting the Germans you
weuld have said impossible" We
are SO constituted that we only like
to believe that which is pleasant to
believe. So let's get in line. Not on
" be patriotic In our speech, and our
pocketbOoks, but also In our food hab-
its. That's the only way, don't you
think so?
The Home Demonstration agent
wishes each housewife would weigh
or measure out TX pounds or 6 cups
OF white flour for each person in her
family and see how she comes out at 4
the end of the week. If you don't use
it an you are helping that much more
to make the world decent place to
live in. OF course at present you are
at liberty to use that much, but no
more. The agent would be very
pleased if at the end of week you |
would call or report through your To-
cal director what breads you made
and what substitutes you used. Later
on we will arrange more definite
way Of reporting. Please try this.
We are not asking you to do any
thing hard, in fact, it really is won
derful what lovely things you can
make from the substitutes, and what
wonderful new combinations we have
discovered. Many like these new foods |
much better than the all wheat.
Take for instance the vegetable |
fats; if you haven't tried to cook
with, or use any brand of corn oil,
buy can and see how perfectly
sweet and free from odor it is. AL
ways ready to use and fine for frying
or greasing pans, for putting in as a
fat in any form Of pastry or bread.
The government has issued the fol-
lowing statement, dated March 25,
1913:
"Householders to use not to exceed
one and one-half pounds per week of
wheat products per person. This
means not more than one and three
ifourths pounds of victory bread, con-
tanning the required percentage Of
substitutes, and about one-haH pound
of baking -four, macaroni, crackers,
pastry, pies, cakes, wheat breakfast
cereals all combined"
Rules governing public eating
places, bakers, grocers and manufac-
turers are also included
Save Wheat Flour.
(a). BY substituting other cereal
products for part of the -four used in
making bread, cakes and other des-
serts.
(b). BY observing two wheatless
days each week and one wheatless
meal on other days.
Save Bread.
(a). BY using more breakfast ce-
reals, other than wheat.
(b). BY using more quick breads
made largely of other cereals.
(c). By careful cutting and serv-
ing of bread.
I'D. BY using dry bread crumbs
for part of flour.
(e), BY using more dry beans and
peas.
~. BY using more Of other vege-
tables.
Wheat saving will be our chief OBJ
1ect for some time now. Below are
few suggestions:
Oats flour may be substituted up to
One-half in yeast bread. Other fours
may be substituted to one-third or
more.
Corn bread Is improved if the corn
-four or meal is used to set sponge.
Corn and buckwheat doughs should
be made rather soft since these f1ours
absorb more moisture.
The amount Of yeast required de-
ponds upon the time available. The
more yeast used the shorter the time
required. The corser breads require
somewhat more yeast.
Fat is not necessary to success in
making yeast bread. A little fat add
ed makes more tender bread, but
it may well be omitted during the fat
shortage.
A little sugar hastens the growth
of yeast. Corn syrup or molasses
should be used in preference to sugar.
Use of Wheat.
The observance Of meatless days
and meals is suspended for thirty