Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1918-05-01
HOW TO Save
wheat FLOUR
sues Recipes Tested in
Washington
ALSO SUMMARY OF FOOD REGU.
LATlONS
More Restricted Use Of Wheat Thar
Was at First Called for Now
Becomes Imperative


Becomes Imperative
The federal food administration for
Vermont is issuing several recipes for
near wheatless or absolutely wheat
less biscuits and mullins In connec-
ton with statement of the food reg
ulat1ons for hOusehOlders. The state
ment and the recipes are as follows:
AL householders who can entirely
eliminate the use of wheat until the
next harvest, about September LIST.
should do so.
"Householders who are obliged to
use wheat should not use mere than
total of IL pounds Of wheat -four
or prepared wheat. In any form, per
person per week, including the wheat
flour In Victory Bread. and including
the wheat -four or prepared wheat In
crackers. pastry. macaroni. breakfast
and other foods.
In estimating -four consumption
every 3-4 pounds Of Victory Bread,
which Is bread manufactured by bak-
ers under the regulations of the Uni
ted States Food Administration, may
be considered equal to / pound OF
wheat -four.
This rationing requires a more re-
stricted use Of wheat than that asked
for by the observance Of wheatless
days and meals, which are no longer
obligatory, but in practice it will be
found that an even wider and more
strict observance Of wheatless days
the household consumption of wheat
aour and other prepared wheat to IL
pounds per person per week.
II ho
any day in moderation until May 1st
I'm buying wheat flour an equal
weight of other cereals as substitutes
for wheat flour must be bought pound
for pound. In buying graham, whole
wheat or mixed flours the substitutes
in them may be counted so that a
smaller proportion of substitutes may
be bought with these flours than with
wheat -four. This Is the $3.50 Rule.
Wheat flour substitutes are homi
ny, corn grits, cornmeals, corn flour,
edible corn starch, barley -four rolled
oats, oatmeal, rice, rice -four, buck
wheat flour, potato flour, sweet potato
flour, soya bean flour and feterita
-four and meals.
''Householders in towns and cities
may not buy more than 1-8 Of bar
rel of -four at any ono time. House
holders In the country may not buy
more than IL Of q barrel Of. -four at
any one time. In no event shall any
purchaser have more than 50 days
supply on hand.
AL kinds Of food. especially wheat,
meats. fats and sugar. should be Geo.
nomicaAy used.
Grow and use local supplies; this
saves transportation.
These regulations are necessarily
subject to change at any time a. the
demand"
1870 Substitutes.
Barley Biscuit.
1870 substitution by weight. q
3 cups barley -four, 81 CUP wheat
flour, teaspoons baking powder, l
teaspoon salt, tablespoons fat, cup
liquid.
Corn Flour Biscuit.
1870 substitution by weight
cups corn flour. ga cup wheat
flour, teaspoons baking powder,
teaspoon salt, tablespoons fat, cup
liquid
Rolled Oats (ground) Biscuits.
1870 substitution by weight.
2-3 cups ground rolled oats, ga cup
wheat flour, 6 teaspoons baking pow
der, teaspoon salt, 3 tablespoons fat,
1 cup liquid.
Combination Biscuit.
Rice flour 500
Buckwheat flour $3.50
Wheat flour $50 by weight.
1 cup rice flour, IL cup buckwheat
flour, "a cup wheat flour, 6 teaspoons
baking powder, teaspoon salt,
tablespoons fat, cup liquid. ="
Sift dry materials together. Work in
fat well. Combine liquid and dry ma
terials, handling lightly. Roll or pat
IL inch thick and cut as biscuits.
Bake in hot oven.
Use a coarse sitter or mix instead
of sitting if the fours are coarse, so
that none is wasted.
COMBINATION MUFFlNS.
1000 Substitutes.
$3.50
Combination Substitute Mullins.
Barley 500
Oats 500
cup milk, 1 tablespoon fat, 2 table,
spoons syrup, 2 eggs, 1 teaspoon salt,
teaspoons baking powder, IL cups
barley flour. "a cup ground rolled
oats.
Combination Substitute Mullins.
Buckwheat 500
Oats 500
cup milk, tablespoon fat, table,
spoons syrup, 2 eggs, / teaspoon salt,
4 teaspoons baking powder, 1-3 cup
buckwheat, ga cup oats (ground).
Combination Substitute Muffins.
Buckwheat 500
Corn 500
cup milk, tablespoon fat, table
spoons syrup, 2 eggs, 1 teaspoon salt,
4 teaspoons baking powder, cup
buckwheat, 1 cup corn -four.
Combination Substitute Mullins.
Rice flour 500
Barley flour 500
cup milk, tablespoon fat, 2 table,
spoons syrup, 2 eggs, teaspoon salt,
A teaspoons baking powder, 1 cup rice
flour, IL cups barley -four.
Method Of Mixing Mullins.
nl$ ~