New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-01-06

By ANNA BARROWS

II Uncle JOE CANNON, according to
b newspaper interview, says that corn
~ bread sent East is likely to be con-
served as long as the wheat in the tombs OF
the Pharaohs; that the people of the East
want only the wheat which is one-sixth OF the
grain crop; that they turn up their noses at
the other five-sixths-the corn, rye, barley,
etc.
Doubtless one reason why we are slow IN
substituting corn for wheat is that cornmeal
often costs even more than the wheat -four
But price should not be considered by those
of even moderate incomes.
To moderate extent fine cornmeal, white
or yellow, may be combined with white flour
in making the ordinary loaf of white bread.
One cup corn with three cups flour (that is,
put one cup cornmeal in quart measure and
fill with white four) is satisfactory in mullins,
biscuits or raised rolls and loaves. A guam
tity of this mixture may be combined at once,
sifted and kept ready for use
For yeast coughs the liquid required should
be boiling hot when poured over the cornmeal
For one loaf, one cup milk and water to one
cup meal; the salt, sugar and fat may be
added to this. When cool mix in the yeast,
softened in water, and then add tho white
flour, nearly two cups.
The corn will swell and absorb the water,
and less flour is required to make dough
that can be kneaded. Where the meal is not
scalded, more white flour will be used.
"Thirds" bread was made perhaps in Revolu-
tionary days. This was combination of
equal measures Of cornmeal, rye meal and
white flour made like any yeast bread.
No special recipes are needed for "war
breads" by housekeepers who are already ex-
pert bread makers The general plan is to
make bread as usual, but leave out one-fourth
or one-third of the white -four and substitute
about equal amount of other flour or meal.
Or in mixing the bread add about the same
roportion-one-fourth the total bulk OF
cooked cereal or mashed potato, pumpkin,
squash, or even beans or peas cooked and
sifted
Breads made in part from barley, rolled
oats and rye will be acceptable in most cases.
The proportion of one part to three OF white
-four is safe. At first, one part to four Of
white flour may be tried and the proportion
gradually increased. One part to two OF
white flour requires more care in manipula-
ton and is less likely to be palatable to those
unaccustomed to the grains other than wheat.
In the same way in which any Of these
meals are added to loaves of bread, meal
made from dried bread crumbs may be used.
But there are so many ways to take care of
crumbs that such bread would be variety or
novelty rather than Of practical value.
Boston brown bread should be depended
upon now for daily use, much as it was in the
carly days Of the colonies. 1t was the staff
Of life and white bread an occasional luxury
Then the brown bread was made with yeast
and baked in the brick ovens in big round
loaves.
Real brown bread was known also as rye
and Indian, but rye became less common
graham and whole wheat or even white flour
has taken it's place The loaves now are
steamed rather than baked, though often they
put in the oven to secure q richer color
and some crust.