Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1918-04-05
WHEAT SAVING IS
URGENT SERVICE
Potatoes in Storage win Surely
Waste Unless Used More
Freely.
MAKE SUPERIOR SUBSTITUTE
War-HeIpino Housewife Is Constantly
on Lookout for New Recipes for
Bread and Cakes Requiring
Less White Flour. @

Every war-helping housewife. now
that greater efforts must be made to
save wheat. is on the lookout for new
recipes for breads and cakes that re-
quire less white -four or none at all.
Perhaps these recipes will help her
solve the problem of the wheatless
meals. Many good quick breads can be
made from other flours or meals and.
II used often, constitute great saving
of wheat flour.
Try this buckwheat breakfast cake.
All measurements in this and the fol-
lowing recipes are Level:
Buckwheat Breakfast Cake.
. cupfuls buckwheat 2 cupfuls sour milk.
flour. l teaspoonful soda.
u cupful shortening. II teaspoonful salt.
Mix and bake in a fiat pan so that
the '.cake" is about one and one-half
Inches thick when done. Cut in squares
and serve hot like corn bread.
Here is a good muffin made from
cornmeal and rye:
cornmeaI Rye Mullins.
y cupfuI cornmeal teaspoonfuls bak-
u cupfuls rye flour. ing powder.
I cupful milk. Y teaspoonful salt.
! egg. tablespoonfuls mo-
tablespoonfuls of lasses and e cupful
shortening. raisins Of desired.
Mix dry ingredients and add to
liquid. Mix well and bake in creased
muffin molds thirty to thirty-five min
utes. These mullins are very good
without the molasses and raisins.
IL desired, an amount Of grated raw
potato equal to the amount of mashed
potato called for may be used, but the
resulting bread is darker ard has a
more marked potato flavor than when
cooked potatoes are used.
Try this recipe for tea biscuits. No
tice that the liquid is less than is the
case when all flour is used, because
of the water tine mashed potato con-
tains:
Potato Biscuit.
cupfuls sifted tablespoonful of
flour. shortening.
/ teaspoonful salt. eupful mashed po-
teaspconfuls balS- tato.
ing powder. Liquid sufficient to
Sift together twice the flour. salt and
baking powder. Cut or rub into this
the cold shortening. In the same way
rub into this flour mixture the mashed
potato. Finally. add Just enough cold
liquid to rake the mass cling together.
Do not knead. Place on Toured board,
roll until one-half inch thick, and cut
into rounds. Place these in lightly
Toured biscuit tins and bake fifteen to
twenty minutes in moderately hot |
oven. Bake all potato breads more
slowly thah those made with -four
alone.
1t is not necessary to go without
cakes entirely these days in order to
save wnent. The three recipes below
use no white flour.
cornmeaI Cookies.
Y cupfui fat cupfuls cornrneaI |
II cupful Of corn (white).
strip. 4 teaspoonfuI soda. |
VI cupful molasses, j cupfui -four.
egg. 1 teaspoonful CHINA
teaspoonfui salt. mon. '
tablespoonfuIs OF
sour milk.
Combine the melted fat. siru,
molasses, beaten egg. and sour milk |
Sift together the cornmeal. soda and /
-four. Add the liquid ingredient to the
dry ingredients. Drop from n tea
spoon into a creased pan and bake If
teen minutes in moderate oven. One
half cupful chopped raisins or nuts In
proves these cakes. This recipe makes /