El Paso herald. (El Paso, Tex.) 1901-1931, 1918-01-29

!
| Americans have become accustomed
Z to use il for nothing else. Barley, with
/ the least distinctive taste. is one
which may best be substituted for
wheat with the least perceptible diff
| ference in flavor We can buy bar
ley flour here for 80 cents package,
/ but in the most accessible form. we
! find pearl barley at 20 cents pack
: age It is easily ground through q
hand mill 10 make barley meal So
far there is no barley meal in Ell PasO
coming in. though it is being used in
almost every other city Barley meal
Is not so finely ground as wheat flour.
making q coarser loaf Some wheat
flour must be used with barley meal,
because it contains no gluten. It may
safely be substituted for one-third the
flour in any recipe, and in these call
ing for corn meal or whole wheat 1t
may take their place
Barley and whole wheat mullins:
eggs.
, teaspoons sugar
teaspoons olive oil.
I quart sour milk
cups barley flour.
, cups whole wheat flour.
tablespoon soda
tablespoon salt
tablespoons baking powder.
Beat well five minutes and bake 20
minutes.
Mrs. Henderson stated that pota-
toes. while a valuable addition 10 =
mixed diet. alone they are not suited
to the needs Of the body. because Of
their poverty in fat and protein She
gave for potato bread a formula re-
curing 21-4 pounds of bread flour.
IL tablespoons salt; pounds
mashed potatoes; 5 tablespoons sugar;
cakes yeast. 4 tablespoons water
Add yeast to the potatoes. let rise two
hours. add other ingredients and pro-
coed as in light bread She suggested
that mashed potatoes be used as much
as bread crumbs in stuffing: also TO
keep water left from boiled rice and
cereals. potatoes. etc, to mix with
flour for thickening-
Wsffles made with rice instead Of
all flour-and delicious. toO-she d.
rected could be made with one cup OF
boiled, mashed rice to which table
spoon OF melted fat had been added;
two cups milk: four well beaten eggs
and enough flour for thin batter
An eggless. milkless. BUTTERFLIES,
Theatless cake consists Of one cup
OF brOlln sugar; one and quarter
CUBS of water: one cup Of seeded
raisins; two ounces Of chopped citron;
one-third cup shortening; one-half
teaspoon salt; one nutmeg and one
OF cinnamon; one cup rye flour; one
cup corn flour; five tablespoons bak-
ing powder.
Rye, barley. corn, rice meal and
be used for filling the % percent sub
stitutes by Chicago bakers. as well as
in every locality Of the country
A bakery company at Fort Bliss has
successfully tried out formula for
war bread. sent them from headquar-
ters- While they have not as yet
started using it altogether IL is used
in camps along the fighting lines in
France. It contains wheat flour. corn
meal. salt. yeast and water-no sugar
no fat The company viii bake 3OO--
coo pounds Of bread this month. The
formula calls for about 10 percent
corn meal, which would mean a saw
ing Of 220O pounds of flour this month
plus the sugar, plus the fat And
the bread is excellent 4 huge loaf
was exhibited yesterday. and tasted
1t is made to keep II dayS-upon two
Principles: ~ the loaf larger and
crust thicker. Il will not dry ont in
shipping, 90 il contains a large
amount Of salt which. with the corn
meal holds the moisture.
The recipe, as displayed on the
board in reduced formula. reads:
; pounds wheat flour
S Ia ounces cornmean.
30 ounces salt
- ounce compressed yeast
Is gallon water.
It costs 1928 cents a pound or 49
cents for II pounds loaf
For peanut loaf:
IA quarts cornmeal.
"a quarts rye flour.
- cups molasses
IL cups brown sugar.
- spoons soda.
IL cups chopped peanuts.
u quarts milk
( tablespoons sugar.
Mix and sift dry the ingredients.
add molasses and milk. beat well and
add nuts.
For hominy mullins.
! cup soft boiled hominy
1 spoon salt.
Il pound shortening
egg
IA cup cOrnmeal.
4 spoons baking powder
In opening the meeting, Mrs. P J.
Ilghe. the president, suggested that
the February program be devoted to
the open air market, in which the
league is becoming interested with the
nope that such an innovation may be
achieved in FL Paso.