Daily capital journal. (Salem, Oregon) 1903-1919, 1918-05-25
Patriotic People Can Save
Wheat Flour by Serving
Mullins, Biscuit, Etc.

Mullins, Biscuit, Etc.
Many patriotic people are trying TO
use no wheat until after the new har-
vest. A minimum of wheat flour will
be used if the housewife makes hot
breads-muffins, biscuits, waffles and
pancakes-instead of yeast bread. xkast
breads must have wheat flour to stand
up under the handling necessary.
Airs. Roma Huntington Stoner, in
charge of the b ,ead laboratories in the
home economics department, the Uni
vcisity of Washington, has been expert
menting with hot bread recipes that
use rs and 100 per cent substitute flour.
The following nave been thoroughly
tested:
Rice Corn Griddle Cakes
cup rice flour, / cup corn flour,
l2ka teaspoons baking powder, l tea
spoon salt, | tablespoon sy fup, egg, 112
cups milk.
Milo Maize Griddle Cakes.
IL cup milo maize, u cup wheat
flour, y teaspoon salt, 3 tablespoons
melted fat, 312 teaspoons baking pow
der, egg, ~ cup milk.
Milo Maize Sour Milk Griddle Cakes
9 cups sour milk or buttermilk, u cup
wheat flour, | teaspoon salt, teaspoon
soda, l tablespoon syrup, " cup milo
maize, l tablespoon melted fat.
Barley Griddle Cakes.
l pint sour milk, teaspoon soda, l
teaspoon salt, tablespoon syrup, Ia
cup barley flour, 2-3 cup wheat flour,
teaspoon fat melted.
Rice Waffles.
/ cup milk, 2 eggs, separated, /
tablespoon syrup, | teaspoon salt, "a
cup rice flour, Y cup oat flour, 2 tea
spoons baking powder, 2 tablespoon
melted fat.
Note-Corn flour can be substituted
for oat flour in this recipe.
Barley Potato Waffles.
2-3 cup barley flour, 2-3 cup mashed
potato, IA teaspoon salt, 2 tablespoon
syrup, 21a teaspoons baking powder, 2
eggs, separated, tablespoon melted fat,
| cup milk.
Barley Waffles.
cup milk, eggs separated, table,
spoon syrup, IA teaspoon salt. cups
barley flour, teaspoons baking powder
2 tablespoons melted fat.
From other sources thl IJilowing tried
recipes are geaned:
Rice Mullins
l 3-4 cup flour, teaspoons baking
powder, teaspoons sugar, y teaspoon
salt, 34 cups boiled rice, | tablespoon
| a cups milk. Mix and sift
day ingredients. Add boiled rice and
milk; mix well. Add melted shortening
and bake in creased muffin tins in mod
crate oven 80 minutes.
Buckwheat Mullins.
1h cup buekwheat flour, 3-4 cup i,
,uekwheat flour. 3-4 cup flour, 4 tea
spoons baking powder, corn sirui,
easpoon salt, | cup milk more or less :,
Is needed to make drop batter), 9
shortening, 1-S teaspoon
oda, egg Mix and sift dry ingredients !
i'd milk and melted shortening and :
,eat until smooth. Bake in creased muf- :
in tins in hot over 20 to 20 minutes.
Oatmeal Biscuits.
Ia cup flour, teaspoons baking
'owder, teaspoon salt, 2 teaspoon
ugar, 13 cooked oatmeal (or uneook-
d rolled oats), tablespoons shorten-l
ng, 2.S cup water or milk, Sift the
lour, baking powder, salt and sugar
ogether. Add oatmeal melted shorten.
ng, and enough water or milk to make
soft dough. Roll out thin on floured
'oard. Cut with biscuit cutter and bake
n a creased pan in moderate oven 20
o 25 minutes. ,
Potato Biscuit
1 cup white flour, "a cup corn meal,
4 cup mashed potatoes, u cup milk or
nough to make soft dough, table d
poon fat, teaspoons baking powder.
A teaspoons salt. Make as any baking
owder biscuit.
iOTE-Barley flour may be substituted
or the corn meal or part Of it, or for \
art of the white flour.
Barley Biscuits
2 cups barley flour, teaspoons bak- \
ng powder, 4 tablespoons fat, "a tea =
poon salt. Enough milk to make soft
ough. Sift the dry ingrdients together,
FORK in the fat and add the milk Cut
nto shape and bake as other biscuits.
Corn Meal Wheat Biscuit. i
IA cup flour, Y cup corn neal
white), S-4 teaspoon salt, teaspoons
aking powder, 4 tablespoons fat,
nough milk to make soft dough. Less
lour and more corn meal can be used
desired. Proceed as for any biscuit.
Liberty Cake.
Il cup solid fat, u cup sugar, u cup
orn sirup, 2 eggs, y cup milk, 2 tea.
art of the Germans to open another