East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-04-25
Daily Chats With
the Housewife

creased mold and steam two hours.
Makes one loaf
oat Flour Mullins
IL cups oat flour.
i IL cup milk.
4 tablespoons corn syrup (Karo).
8 teaspoons baking powder.
1 teaspoon salt.
2 tablespoons crisco.
2 eggs. beat whites Eight.
Quick Breads, Using Potatoes
(If desired, an amount Of grated
raw potato equal to the amount of
mashed potato called for may be used
but the resulting bread is darker and
has a more marked potato flavor than
when cooked potatoes are used.l
Try this recipe for tea biscuits.
Notice that the liquid is less than is
the case when all flour is used, be-
cause of the water the mashed potato
contains.
Potato biscuits.
2 cups sifted flour.
teaspoon salt
8 teaspoons baking powder.
3 tablespoons shortening
/ cup mashed potato.
Liquid sufficient to mix.
Sift together twice the flour. salt
and baking powder. Cut or rub into
his cold shortening. In the same
way rub into this flour mixture the
mashed potato. Finally, add just
enough cold liquid to make the mass
cling, together. Do not knead. Place
IN floured board. roll until 1-2 inch
hiclk, and cut into rounds. Place
hese in lightly floured biscuit tins and
= k.-1a.
not oven. Rake all potato breads
more slowly than those made with
flour alone.
Potato CornmcaI Mullins.
cup mashed jotato.
/ cup corn meal
1-2 cup sifted flour.
teaspoons baking powder.
/ or tablespoons syrup.
tablespoons shortening.
Liquid to mix to a medium batter
(about 1-2 cup).
Add the corn meal. syrup, and IL
cup liquid to the hot mashed potato,
place in double boiler and steam 10 to
80 minutes Add the shortening and
allow to cool thoroughly. When cold
add the welI-beaten eggs and the flour
which has been sifted with the baking
powder. Add just enough more liquid.
If necessary, to make somewhat stiff
batter, Beat thoroughly, place in gem
pans until half-filled, and bake % to
80 minutes in moderately hot oven.
Use of potatoes TO save wheat is de-
manded by the present situation, be.
cause greater quantities Of wheat must
be conserved, for the use of the Amer
lean forces and the Allied armies. in
Europe. and also because an unusually
large supply of potatoes remains in the
hands of the growers. Great qhantf-
ties of these will go to waste unless
they are used even more freely and in
a greater variety of ways than is GUS
tcmary in American families.
With the basic price of'wheat fixed
as at present, flour is s13.75 a barrel,
or Z cents pound. If then, potatoes
can be obtained at $1.20 a bushel,
which is cents pound, it is an econ
omy as well as a war service to use
potatoes as a substitute for flour in
bread making. Even at 3 cents a
pound the potatoes cost no more than
flour.
How to use potatoes in place of,
flour for various purposes. particularly
in bread making. is shown in the fol-
lowing recipes by experimentation at
the oregon Agricultural College.
Yeast Bread.
If potatoes is used for bread making
must be made for the large
amount of water in it and less addi-
tional liquid used for this reason.
Potato Bread
1 cup mashed potatoe.
teaspoon salt.
12 cups flour (more is necessary |
tablespoons water.
to tablespoons liquid yeast. or
1-2 cake dry yeast, or 1-6 to IL cake |
compressed yeast.
Short process: Mix the salt with