Perth Amboy evening news., 1923-07-27
BY Sister Mary

During the war, while, we were
conserving wheat for our allies and
saving sugar for our boys" the
American housewife learned the
value of other grains and found
that 1t was a saving of time to
serve simple fruit desserts with no
pies or cakes or buildings.
But now there's no need to con-
serve wheat flour and it behooves
every housekeeper to go into her
kitchen early in the morning and
bake the delicious breads and rolls
she has formed the habit of doing
without.
Bread is essentially a carbon n.y.
drate, although entire wheat bread
contains mineral matter, protein
and fat, as well as starch to such a
degree as to make an almost per-
feet food. White flour bread is
lacking in fat, but combined with
butter or rich milk it makes the
perfect food for grownups or kid
dies.
1t may not be fashionable to serve
bread at dinner, but a more lavish
use Of bread will reduce the high
cost OF living and not lower the
diet. More bread and less meat will
make healthier families during the
summer months.
Serve toasted bread sticks with
the soup; serve broiled and creamed
meats ON toast. The toast absorbs
the delicious juices of broiled meats
that are usually wasted on the plat
ter. Crispy toast points add to the
flavor of a creamed dish and also
make 1t possible to lessen the
amount of meat.
Highly Nutritive
It's rather Interesting to know
that the Department of Agriculture
of our United States has figured
that there is more nutritive value
in 10 cents worth of bread flour
than in 10 cents spent for any other
food. :
So for our sakes we should use
more breadstuffs.
And for the sake of our farmers,
the backbone OF the nation" who
feel that the bottom is dropping
put" of the price OF wheat, we
should use more breadstuffs. If the
American farmer reaches the stage
when he decides it does not pay" to
raise wheat we will pay for our -four
as we never have before.
These white -four rules for breads.
pies, cakes and puddings may start
you to baking again. But always
let your dessert. do its share toward
the food value of the meal. Many
buildings are q full meal in them
selves.
A fresh fruit shortcake served
with milk or cream furnishes much
nourishment. Such a dessert re-
quires a salad of crisp fresh vegeta-
bles with bread and butter, a
starchy vegetable and, II you must
serve meat for dinner, a small
mou of fish, lamb chops or thin
slices Of cold roast meat.
Shortcake
Two cups flour, W teaspoon salt,
1 teaspoon sugar, A teaspoons bak-
ing powder, 2 tablespoons butter,
water to make a soft dough.
Sift flour. salt, sugar and baking
powder. Rub in butter with tips OF
fingers. Cut in water with a knife.
Divide dough equally. Put half in
pan and pat smooth. Spread light
~ with softened butter.
Roll remaining dough lightly on
a Toured board and V dough in
pan. Bake fifteen minutes in a
hot oven. Split and fill with berries
or sliced and sugared peaches or
a~pricots. Serve with sugar and
cream. Butter and water makes a
tenderer shortcake than lard and
milk.
Dumplings
One and one-half cups flour, 3 tea
spoons baking powder, "a teaspoon
salt, milk TO make a soft dough.
Sift baking powder and salt with
flour. Cut in milk with a knife.
Drop from a teaspoon into a kettle
Of boiling fruit that is half cooked.
Cover tightly and keep at the boil
Ing poin. for twenty minutes. APP