The Barre daily times. (Barre, Vt.) 1897-1959, 1918-05-15
BARLEY READY TO
'PiNCH HIT" FOR WHEAT
Millions OF Bushels, Formerly Fed to
Stock or Matted, Now on the
Market as Flour.

1
Market as Flour.
Hundreds of millions of bushels o
barley are raised yearly in the Unitec
States. This supply, heretofore, has beer
used chiefly for stock feed or for malt
ing, but under present conditions thu
greater part of the crop is being millec
into -four, which, since it is both palat
able and nutritious, may well be used &c
meet the increasing demand for wheat
substitutes. This -four is now ON the
market, and it is patriotic duty to use
il to save the wheat flour.
Give barley -four trial you will
wonder why il was not used more before
the war.
Barley -four does not keep so we'll as
wheat flour, so il is best to buy il in
small quantities, even for home con-
sumption.
The recipes which follow have been
tested in the experimental kitchen of the
office of home economies of the United
States department of agriculture:
Barley Hot Breads - Barley flour is
very satisfactory for hot breads.
Barley Quick Biscuits-Two cups bar
ley -four, u teaspoon salt, 2 tablespoons
fat, 4 teaspoons baking powder, 23 cup
milk.
Barley Drop Biscuits-TwoN cups bar
ley flour, 8 teaspoons baking powder, 4
tablespoons fat, ~ teaspoons salt,
cup milk.
Baked in sheet this makes a good
shortcake buttered and served with fresh
crushed berries or other fruit,
Barley Waffles-Two cups barley -four,
teaspoon salt, 3 teaspoons baking pow
der, ~ cups milk, 2 eggs, tablespoons
melted fat. Sift the dry ingredients to-
gether and add slowly the milk, beaten
egg yolk, and melted fat. Fold in stifAy
beaten whites. Beat thoroughly and cook
in hot, well-greased waffle irons.
Barley Muffins.-Two and one fourth
cups barley flour, l cup milk, 2 table
spoons corn syrup, 4 teaspoons baking
powder, ls cup wheat flour, | tablespoon
fat, ! egg, u teaspoon salt.
Barley Spoon Bread.-One cup -four, ! |
cup hot boiled hominy grits, table
spoons fat, teaspoon salt, cups milk, |
2 eggs, 2 teaspoons baking powder.
Barley Yeast Bread.-If you use your |
own recipe and replace one-fourth of the |
wheat -four with barley -four, you will |
be able to make very good bread. With |
the present need of saving flour, it will |
be desirable for the housekeeper to make
less yeast bread than usual as one can
not use so large percentage of wheat
substitute in making yeast breads as in
quick breads.
Barley Pastry.
Very good pie crust can be made with
Ill barley flour or using one half barley
md ne-half wheat flour. The first reci
,e is especially good for one-crust pie.
Pie Crust l.-One cup barley -four
% tablespoons fat, 3 teaspoon salt
old water.
Pie Crust 2.-One half cup barley flour,
z teaspoon salt, ? 2-3 tablespoons fat,
z cup white -four, a teaspoon baking
owder, cold water. Two crusts.)
Barley Cakes and Cookies.
1t is not necessary to go without cake :
1hen such delicious products can be !
iade that use no wheat flour and but !
tile sugar. In these recipes the house {
eeper, if she prefers, can use cream of /;
artar with baking soda in the usual pro.
ortions in place of baking powder. !
Chocolate Cake.-Two cups of barley 8
our, 4 cup fat, 4 teaspoon salt, 9 I
ooons baking powder, tablespoons of )
rown sugar cup corn syrup, 2 eggs, il
hites and yoiks beaten separately,
saspoon vanilla.
Sponge Cake.--one and one half cups
arley flour, eggs, l tablespoon lemon
lice, " cups corn syrup, u teaspoon 4
ut, teaspoons baking powder.
Fruit Cake.-Two and one-fourth cups
,rley flour, "a cup fat, 3 tablespoons
GLASSES, " cup chopped raisins, "A tea e
'oon cinnamon, 1a cup chopped nuts, u g
Up corn syrup, "A teaspoon soda, ! tea ;,
'oon baking powder, u teaspoon all :
ice, u teaspoon cloves. Il cup citron. a.
axe | hour and 10 minutes. Keeps . :,
DIST and very good .
Gingerhread.--On and one-half cups "
riley flour, y. cup moiasses, " cup of = g
ilk, teaspoons baking powder, Il tea :,
Don soda, teaspoon ginger, teaspoon
nnamon, Il teaspoon salt, table r.,
oons fat Bake about 80 minutes in =
oderate oven. Good texture and flavor.
Hermits.-Two cups barley -four, 2 ia n
espoons fat, egg, 1s teaspoon ginger, or
cup chopped raisnis, teaspoon bak %
2 powder, 1a cup corn syrup, Il tea di
Don salt, u teaspoon cinnamon, "a cup Of
is, tablespoon milk. N
Honey, maple sugar, or maple, beet,
pie or sorghum syrup, which can be w
lde at home, can be used in the same tn
" as corn syrup in the above recipes "a
save sugar. of
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