The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1918-04-02
I'VE WON'T WIN IF We WASTE"
Tested Wartime Recipes
FOR USE IN MICHIGAN
tClip and save these recipes for
future reference.)
War Breads Are Healthy.

white -four. They are light, whole
some, taste we'll, and are very nutri.
tious, though the loaves are not so
large nor so light.
AS substitutes for wheat use oats.
barley, rice, corn meal and potatoes.
Rye with wheat makes an excellent
bread; but our crop Of rye is not as
large as we had expected, SO other
cereals must also be used. Graham
flour Is a wheat -four; II Is a wheat
saver. but Is not a wheat substitute.
II Is not difficult matter to make
these War Breads. Follow your
favorite bread recipe, using S-4 the
usual amount of white -four and IA
OF some other cereal, such as oat meal,
rice -four, corn meal, barley, ETC., OF
potatoes.
Here is one reliable recipe for white
bread to be used as a basis for sub.
stitution, IL you have not one which is,
satisfactory. " you already have a
good recipe, use that.
Four Loaf Recipe for Bread.
at lukewarm milk, water. or a mix
ture OF the two
cakes compressed yeast, or
c lukewarm milk, water, or a mixtuis
OF the two
liquid yeast
4 sugar
I or + fat. IL used
ats sifted flour
Original bulk OF dough two quarts:
bulk when ready to be made into loaves.
five to six quarts.
Boil the water or scald the milk. Put
the sugar and salt land fat IL used) into
a mixing bowl Pour the hot liquid over
II and allow It to become lukewarm Mix
the yeast with little Of the lukewarm
liquid and add II to the rest OF the IL
quid. II convenient, set this aside In q
warm place, not over SO degrees F.. for
one hour: II not convenient to set II
aside. add the flour at once. putting in
little at q time and kneadIng until this
dough is of such consistency that II
sticks neither to the bowl nor to the
hands. This requires about 10 minutes.
Cover. and allow~to rise ~ hours at a
temperature of sc degrees. II may De
better to set II at "A lower temperature.
but the lower the temperature the Ion
ger the time required for the rising. Cut
down the dough from the sides OF tho
bowl, grease the hands slightly Knead
little and set aside 20 rise again for
one hour with a good bread flour II
should treble its bulk in each rising.
With a soft wheat flour. II should no.
rise much beyond twice rs volume. De-
vide into portions, mold and place IN
CREASED pans. Allow to rise until q
light touch will make a slight dert.
Bake about 80 minutes.
The above rule will make a good
working basis for the various war
breads. In place of IA OF the Bulk of
white -four use one OF the other grains,
corn, barley. rye, oats. or potato.
This amount will not greatly change
either the texture or the flavor OF the
bread.
There are different methods OF put.
ting in the substitute. One way is to
sue the correct amount OF substitute
ia amount of -four usually used) and
a small portion Of -four when the
sponge is set. adding the remaining
flour as usual. Another method is to
set the sponge as usual, adding the
substitute with the remainder of the
flour. This last method is especially
good IL rye or barley -four is used;.
mashed potato can also be worked In,
very satisfactorily at this time. r.
pOIdtO 10 upCu 40 buUoJitutc dliOW-
ance must be made for the extra water
contents and enough flour added to
make very stiff loaf.
Substituting IA oat'
meal in above recipe.
Set the sponge with cups Of oat
meal (scalded with one or two cups
of boiling water). When lukewarm.
add the rest OF the liquid, the yeast,
two or three cups OF -four, salt, etc. bn
the morning add the rest of the flour
according to, directions. II the shoxt
process is used, add all the -four at
once and proceed with recipe.
Corn Meat Bread.
IA liquid
III salt
% G. corn meal III.
Il yeast cake, dry or compressed. or
In Il c ukewar-n water.
a c liquid yeast
2h C flour
Pour the liquid over the corn meal and
salt and heat TO the boiling point. Cook
20 minutes In the double boiler or over
hot water cool. add yeast and flour.
knead, let rise till double In bulk. Knead
again. shape into loaf. and let rise I'm the
pan until the bulk has again d1ubled.
Bake. so minutes.
Sour Milk Corn Bread.
2 corn meal
20 sour milk
IT fat tmeited)
! sugar. white or brown
eggs
soda
III salt
Mix all the dry ingredients. Including
the soda. together. Then add the sour
milk and the eggs well beaten and bat
ter The bread should be baked for 80
minutes Buttermilk may BE- substituted
for the sour milk. In which ease the but
ter should be slightly increased or sour
cream may be used and butter omitted.
NOTE--In all Of these recipes all meas
urements are level, and I equals table,
spoon, equals teaspoon. c equals cup
Z. x. equals few grains. +, d. equals few
Drops --'-- -
Wireless Messages.
A xviralees telegram message can