The Snyder signal. (Snyder, Tex.) 1887-????, 1918-05-24

meal ana cOrn-
flour is abundant; as we'll as nu-
merous other substitutes, which
may replace wheat flour. Nat
urally, the elimination Of wheat
flour has awakened a keen in
terest on the part Of hotels, res
taurants and public eating
places, as well as the homes, to
secure recipes for making bread
of substitutes which are as good,
If not better, than luxury
bread"
Miss Lou Stallman, director Of
Home Economies for the Fed
eral Food Administration for
Texas, has prepared seven ex-
cellent recipes for wheatless
bread. All the recipes have been
carefully worked out and tested
and are offered to the public Of
Texas with the approval Of Fed
eral Food Administrator Peden:
Corn Flour Biscuit.
! cup liauid
az cups corn flour
! tablespoons fat
q teaspoons baking powder
1 teaspoon salt
Appearances. good.
Texture. very dry and close. although nst
heavy
H.ia~ .htta
Flavor, slight corn flavor,
Comment. most nearly the appearance o.
wheat biscuit Of any Of the 'ub',lN
tutes used.
corsmesl Hoe oakes.
cups eornmeal (scaldsd with vster)
I tablsspsonful oil
esq
j teaNpoons baking powder OsveD
Add enough milk 10 make tho mlxturs
thinner than ordinary cake batter. Bake
three a. q time on a hot griddls a. grtd-
die cakes Small ones ara best. az there
10 less waste on each plste after serving
Ssllsd rice may be substituted for pari
BoSToN Brown sRRAo.
v cup eat flour
| cup eornmeal
y cup rice flour
1 CUP cotton seed -four
tablespoon soda
| teaspoon salt
X cup nOlansea
! cups sour milk
Hift dry Ingredients, add moiasses and
milk lmiH toHetherl. Put In oiled BAN
ing powder cans and steam ~ hours
aman cans less time, Covers must BE-
oiled also and we'll tied on. Do not M
cans over ~ full.
coRNMgAL STICKS.
pint boiling water and milk
pint cornmeal
| teaspoon salt
tablespoons liquid fat
stir meal into boiling liauid To- max.
stiff mush Add seasoning. cool and
mold into finger rolls. Bake IN hot oven
until crisp and brown, about rs minutes
May be- patted into small cakes and
when baked served With lamb stew In
place Of dumpllnEs
CORN MUFFlNs, or BREAD WITH.
OUT WHEAT.
Gun cnrnmeal
| tablespoon fat, scaldi
/ teaspoons salt
teaspoons baking powder
MIN TO make consistency OF batter
leakel, Bake in muffin tins serves d
Boiled rice may bs substituted for psft
Rlcg FLOUR wAFFLss.
I cups milk
l egg tbsatan) ~
X teaspoon salt
Rice -four 10 make batter
I teaspoons shortening
I teaspoons baking powder
fuse a little more oil on waffle irons
han when baking wheat waffles.) Use
Iame mixture and bake as mullins De.
lcloua -
5 cups scAlded milk
Y cup cornmehl
! teaHpoon ginger
v cup molanses
1 teaspoon salt.
Note-Pour sealded milk slowly on
neal Cook In double boiler 70 minutes
add other ingredients; pour into oiled
baking dish Bake two hours In slow
wen. II baked too rapidly II will not
whey Serve with cream,
Hote-Vary all cornmeal dishes By
small amount boiled rice. Excellent
flavor and texture. Rlca paste may be
made 100 per cent rice flour. Make
Iame as wheat pastry, However, any
pastry calls for a nigh percentage OF fat.
which Ii needless use Of fat Tho max
Ing Of pies and cakes 10 TO be dlScour:
lged, a. thsss products are usually used
~ 4 Huperiluoua addition 20 the diet.
Fruits make a more hsalthfm dessert