Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-10-01

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Correspondence on topics Of interest 70 The adies
OOLUm. OEfosd Democrat South Paxiss Ne
Use More Rolled Oats.
BEST COMBINED WITH FINE FLoURs FOB
BREADS AID CAKES.
Rolled oats have long been used % =
breakfast cereal in American homes, bat
the use of the ground rolled oats In
place OF wheat -four In bread and cake
making 10 new to some people.
Dat -four 10 procursble on some mar
kees, but In most cases Il does not differ
materially from that made In the homo
BY grinding the rolled oats In . hand
mill or through food chopper.
Since oat -four 10 more granular than
wheat -four, better texture can be OBJ
tanned by using It In combination with
ono Of the finer aours, such a. rice -four,
potato -four, or corn -four. The quick
breads and yeast breads - we'll ~ the
cakes and cookies made from the ground
rolled oats have an excellent favor.
Either the home-gr0und rolled oats or
the commercial -four may be used 10 the
recipes that follow. II You have favor
lite recipes Of your own, use them, sub
stituting 1-8 cups of the ground rolled
oats for cup of wheat -four. The
recipes given here have been tested In
the Experimental Kitchen of the Depart
ment Of Agriculture, Office OF Home
Economics, and of the Home Conserva
ton Division Of the United States Food
Administration.
sHoRTcAKE
11-S cups ground rolled oats
cup corn -four
8 teaspoons baking powder
teaspoon salt
4 tablespoons shortening
% cup milk
Mix In order given. Bake In sheet,
split, and butter while warm. Serve
with fruit n Q shortcake.
MUFFINs
11-S cups rolled oats
cup corn -four
teaspoons baking powder
teaspoon salt
I tablespoon sugar
egg
cup milk
tablespoon melted fat
t. nlnnn a. ka 4 ~
corn -four substitute 10 cup Of rice
-four or 81 cup Of potato -four.
PASTRY
fla cups ground rolled oats
6 tablespoons fat
teaspoon salt
IA cup cold water
This makes very tender pie crust.
1t may be patted on to the tin, il there
is difficulty in rolling 1t out. For fruit
pies use half barley -four.
OATMEAL FRUIT DROP COOKIES
IL cup sugar
tablespoon fat
l 4 cup corn syrup
IL teaspoon salt
Q eggs beaten until light
212 cups rolled oats, ground
12cup dates or raisins cut In small
pieces
teaspoon vanilla
Mix in order given. Drop by the
spoonful on CREASED baking sheet and
bake.
CoCoANUT MAcARooNs
In the above recipe use either the un-
ground rolled oats or the ground, but
substitute for the raisins or dates IL
cup Of shredded coooanut.
SCOTCH DAT WATERS
g IL cups ground rolled oats
IA cup milk
IA cup molasses
liz tablespoons fat
IA teaspoon soda
] teaspoon salt
Mix and roll out In Q thin sheet and
cut In squares. Bake for 20 minutes In
moderate oven.
SPICE CAKE
4 tablespoons fat
"a cup sugar
IL cup milk
Ia cup chopped raisins
ia cups rolled oats
1-2 cup barley -four
Q teaspoons baking powder
IL teaspoon ginger
1.2 teaspoon salt
2 teaspoons cinnamon
CHOCOLATE CAKE
IA cup fat
Is cup sugar
i cup corn syrup
2 eggs
S-8 cup milk
IL cup mashed potatoes
2 squares chocolate
8 tesspoons baking powder
lis cups ground rolled oats
ia cups barley f1onr
IL teaspoon salt
l teaspoon vanilla
Bake 10 loaf cake pan.
QUICK NUT BREAD
4 tablespoons corn syrup
2 eggs
Q tablespoons fat
34cup liquid
12cup mashed potatoes
3 cups rolled oats, ground
% cup corn -four
4 teaspoons baking powder
l teaspoon salt
12cup chopped nuts
Mix in order given. Bake l IA hours
In moderate oven. This makes good
sandwich bread. Rsisins may be used
In place OF nuts.
YEAST BREAD
using 80 per cent wheat -four and 80
per cent substitute)
114-cups liquid
2 teaspoons salt
tablespoon corn syrup
IA cake yeast
212 cups wheat dour
IA cups corn -four, or
! lis cups rice or tapiocs flour
1873 cups ground rolled oats
IL cup mashed potatoes
Mako sponge of all the ingredients
except the corn -four and the ground
rolled oats. The potatoes used should
be freshly mashed with no fat or milk
added. The water In which the pota.
toes cooked can be used for the liquid.
Let this sponge stand In . warm place
until very light. Set the sponge over
night If dry yeast 10 used. Add corn
-four and the ground rolled oats when
the sponge 10 light, knead, and let rise
until double In bulk. Knead again,
form into loaf, and allow 10 rise until
bulk 10 again double. Brush over the
top Of the loaf with melted fat before
n Il Il