The citizen. [volume] (Berea, Ky.) 1899-1958, 1918-05-02
SERVING MEALS WITHOUT
WHEAT

The loyal housekeeper has for the
last few months been doing her hes.
10 substitute other grains for wheat
She has learned 10 like yeast breads
made with One-fourth or one-third
substitute flours or even $3.50 or
perhaps she has used rye bread COIL
tanning no wheat. Now more Diff
cult situation confronts her. Rye,
next best to wheat for breadmaking,
il no longer more available than
wheat. and wheat is so scarce that
definite allowance has been made
OF one and one half pounds a week
for each person. this to include all
wheat products; macaroni. wheat
breakfast foods, bread. pie, cake,
whether made at home or purchased
a, the bakery. This means one
fourth pound a day Of victory bread
(about four slices) with one-half
pound e cups Of flour q week for
any other purposes. Moreover
since there are many people. espe
cially among the working classes,
who have depended very largely up
on bread and will find it exceeding
" difficult TO adjust themselves to
this program. il behooves everyone
who possibly can TO get along with
less, even 10 the point Of using no
wheat at all.
Ways must be devised for using
other things in place of wheat. The
simplest thing TO do is 10 use more
potatoes. hominy, rice. oatmeal, in
place Of bread. II is surprising how
quickly one can become adjusted
IT, such changes in the diet.
Double the usual portion OF cereal
for breakfast and serve no toast: for
! luncheon use rice. plain, cooked IN
milk, with raisins or dates, scalloped
with cheese with no flour thicken-
ing). seasoned with tomato. or mix
ed with meat; or use some form OF
corn as fried corn meal mush or
hominy prepared in various ways
like the rice. or use potatoes, but
a, not use bread. For dinner a
double portion Of potatoes, or pota-
toes and sweet potatoes, potatoes
ard rice. or potatoes and homlny
will take the place Of bread. Use
barley -four. cornnour, cornstarch'
rice -four. or rice water for thick
euing soups and sauces. Use bar
lev, tapioca. or peas or beans, IN
soup, instead Of macaroni or spa
ghdtti and serve no croutons or
crackers. Use for dessert fruit IN
various forms, gelatine dishes, or
rice and tapioca puddings. Your
bill OF fare has been changed, littie
has been added to your labor, ami
wheat is saved.
II you can put in a little more
time and want greater variety learn
TO use the other flours without any
wheat in quick breads such as mui-
fins and baking powder biscuit anu
in cake.
The Food Administration is an
experimental laboratory, in cooper
alton with the Department OF Agri-
culture, is working out some general
rules for substituting these Hours
50 that you can use your own reel
pes and know how 10 modify them.
A good standard or basic rule Tor
mullins is: 1 cup Of liquid, ? cups OF
flour. 1 tablespoon OF fat, table
spoon of sugar. egg, 1 teaspoons
OF baking powder, u teaspoon OF
salt. All muffin recipes are modlii-
cations Of this. II sour milk is used
little less flour is needed (about
li% cups and y teaspoon oil soda
must take the place Of half the bak-
ing powder. If richer muffin Is
desired fat and sugar may each be
increased to tablespoonfuls. Sugar
Z may no increased or leSSened or