Every evening, Wilmington daily commercial., 1918-04-29
SUBSTITUTE TABLE
FOR Use OF BAKERS
Amounts Used in Bread and
Pastry Announced by Food
Administrator.


understanding among The balscrs as 20 the
portion of substitutes m bnlting Bakers
are required 20 rise 30 per cent Of the prod
ucts rs substitutes, not 30 per cent 0f the
flour
The Food Administrator for Dclawarc
todnv Il sending To all bakers 4 table ~
substitutes showing at q glance what thc
amuunt nf substitutes 90 be usrd should hc
The Food administrators has learned that
the bakers have been very loyal although
there have been aomc whom Il II brhcved
havc been ignorant ~ Tunes hat The, had
violated food regulations
Fuf that reason thc Food Ndmiuistfa
tion Is sending his table ~ substitute
with - notice that ~ he future tho ploa ~
lghorancr ot fulrs and regulations Hill not
avail any baker The iahc follows
10 10 pounds of wheat -four a."
pounda Of substitute. "a r. pound If
-four. : nf substitute. 10 20 pounds 81
-four 9 - pounds "a u pounds - -four,
: ~ pounds to 10 pounds Of flour ~
po1udH, - 20 pounds 81 flour, ~ ~
nnund+ 10 ~ puund4 Of -four - pounds
20 iuO pounds -four. 33 = pounds - Il
punnds nour. - pounds ~ lPG pound
tour - - pounds ha la ~ ualinp
bread
4tn-Ffrt rr- rom rft
IN making pies and rttc= the suh-
atltittons ahpuId bo ae follow w.
pound of wheat Hnur nsc pound sub
ettute. - pounds 9f Honr pound
- Z ruuud- # -four, pounds. - .
pounds III fnur. potnd to pound
fetlt ? pounds ~ ~ pounds nl -four u
pounds to - pound # flour f. pnupd-
ia ~ pounds -four. 1l potul. fo n
pounds nl Honr = pound - t0op"unfj.
of -four. - rouud-
lsaf pntaf"f.s aud aavc wheat / Ihat s.
The latost -oganIn food s. vtbg tn lpcfarprc
beginning tomorrow afteruoou Nlfss NmoI
"a poddridge iedofal food errpnusfrafor
stationed "a hls plI hoPlu domonefra
rlnr ~ bo ilhcrt. kltcicu showing ho8
nniatno- c,u l.t u.rl ~ plac rf wheat ana
"a addinou The 70 600 900 ffishei- "a
pot:dnne ~ csc IL th cpIntrE CON
-furd
r7lNin ~ uo< fHt4io>- trrtN
ihe demonstrations ~ the Itbcrty
kltehon VI. oontnuo iure,lat Wednoe.
l,}' anil Friday at 10 ~ tho aftcruo,u
hc iotae Tomorrow AFTERNOON atD h.
Pot3tpes IS > kogetahle ivcrs pntat,
'qnai III toaj vauc tp" hrrs pf bread
i orert uau wouau and ehfI would uuI
~ saIing ,1c -hrr ot trrad iais frou
Z i" amount thot normally cnn-umo the
solufry widr stvuR would ~ runruaus
~ addilou Mis- Dnddrdqo 500 have
whoailc-- hrrad With Vaich - eat utth the
I,attta di-he hc makc4 81 that thorc SliI
hc tu object lesson ~ hnfh saving wheat
and re'ug pttatpos ~ roreervo wheat
one ui 4 dishes she VII demonstrate
vii ~ potato putt- r. mad" like this
cups mashed potatp"-. ! eJu grated
chcc~e . eRgs cup milk ! teaspoon
zfit kdd the ulIls to hc potato and brat
until tboJnuphls blended >dd thc beaten
rgg and salt gradually rdding thc grated
ch,osf l1ke 10 greasrd Inns pr runthiu-
II 4 -io1. oven
J. v"ch demonstrations oi cottage
eher 4ud fbr dishc- that aau IT, made
from tho chrc-o wrrc vcrr urer.-fll
There we're man< demands for j recipe ipr
cottage ehc,ec plc iIerc ~ rccipo bg
Ai,-- Helen Cnustoca. he government
domestic -clcucc expert from the dalry
dITl~iau Of the Department ol igncuI-
turc an~. rvAtIon crust for teyo pies
can rarnmcM or coTniinur or other wheat
tour substitutes ea-ponnful baking
powder tea.pounfuI salt j fohlcepoou-
ta.> shortening. cold water ~ MIX about a.
haii cup
~nt together lire dr, ingredients rul u
the shortening. blending i th.rouehIy
with he dr, material mis- with scry cold
water - -nf dough Roll as mck ts
can he handled Tins rri~ fnae hr baked
hciorc hlling ihe PIE
rtIp cottagc cheese. ! tablespoonful
melted tat - cup sugar 1-} emp mdk. :
egg yolk- beaten salt tca~poouiul
vanilla AIiN the ingredients Ii the usual
way Bake thc PIE IA one crust Cool t
slightly and cover It with neringuc made
hy adding tablespoonful. ,ugar mud
teasppouillI ot vanilla to hc hcaIca Rhitc,
nl = t.gge and hrAAr Il N i .Il.u nt-.n