Bl79-1217-5m University of Texas Bulletin Yo. 1744: August 5, 1917 DIVISION OF HOME WELFARE DEPA,RTMENT OF EXTENSION Food Conservation Bulletin No. 1 SAVE THE WHEAT 24 RECIPES trsing WHEAT FLOUR SUBSTITUTES By M. MINERVA LAWRENCE . \ FOOD CONSERVATION BULLETINS No. 1, Save the ·wheat No. 2, Save the Sugar No. 3, Save the Meat No. 4, Save the Fat Published six times a month and ent-ered as second-class matter at the postoffice at AUSTIN, TEXAS The benefits of education and of useful knowledge, generally diffused through a community, are essential to the preservation of a free govern­ment. Sam Houston. Cultivated mind is the guardian genius of demQcracy...• It is the only dictator that freemen acknowl­edge and the only security that free­men desire. Mirabeau B. Lamar FOREWORD This year the United States and Canada together produced only l,000,000,000 bushels of wheat. Of that amount we need 700,000,000, bushels for our own use, leaving only 300,000,000 bushels for export. It is not necessary to repeat that if vie can help to furnish our allies food-wheat in particular-that we are accomplishiiig as much good as if we were actually fighting. Our allies need all the wheat we ca11 send them, and the only way to increase the amount available for them is by individual saving of ounces. Mr. Hoover has asked us to ob­serve "one wheatless day" each week. Wednesday is the day that has been officially designated by the Government as the one to be observe(!.. Ho'Yever, if we serve three meals a week without the use of wheat we will accomplish the same result. \f each family in the United States will save one-half a cup of wheat flour daily, there will ~ saved each day a total of 250,DOO,OOO pounds, or 12,500 bushels, or 2,850,000 loaves 0f bread. Is not this amount worth saving now in or:der to pro­vide against a shortage later? 4 University of Texas Department of Extension EXPLANATIONS AND DIRECTIONS All measures used in these recipes are leve·l. Dry materials are measured after sifting. Each recipe contains at least six servings. . Ingredients are given in order in which they should be combined. . Abbreviations c · cup; pt.=pint; T=tablespoon; f. g.=few grains; t=teaspoon ; f. 1d.=few drops; B.P.=baking powder; i~in.=minutes. Mea,sitres 3 t=l T; 2 pts=l qt; 16 T=l c; 16 oz=l lb. 2 c=l pt; GENERAL DlRECTIONS FOR YEAST BREAD ' lngredients.-Use a reliable brand of flour, pure milk, live yeast-in fact, all materials must be in good condition to insure a good :finished product. Mixing Process.-Knead dough very thoroughly. Dissolve compressed yeast in measure of water. If dry yeast is used first soften in ~'4' c of tepid water: Care of Bread.-While rising keep the mixture at an even temperature. The most favorable temperature for the growth of the yeast plant is about 90 degrees F . Whether rising or baking the bread should be in a greased receptacle. Lightening Process. -Allow the mixture, ·whether in the form of sponge, dough or loaf, to rise until ''double in bulk.'' Baking Process.-Have the oven hot enough to brown a piece of white paper in :fiv.e minutes. Bread should begin to brown . in 15 minutes. After that time lower the temperature so that the bread will bake slowly. A pound loaf of bread should bake one hour. Rolls and biscuits require from 20 minutes to 30 minutes. Oare of Br'ead after Baking.-Turn loaves out of the pans on to a rack or clean white cloth to cool. Leave uncovered. Store in air-tight tin box or stone jar after thoroughly cooled. Summary of Steps in Bread Making Process.-Oombine ingre­ dients in the order given ~ each specific recipe. Knead dough very thoroughly. Let dough rise to ''double in bulk.'' Shape into loaves or rolls, let rise to ''double in bulk.'' Bake-see baking process, RECIPES Cornmeal Jllush Bread 1 T cO'rn syrup ·1% t salt % c water-boiled. To tepid mixture add 14 yeast cake--dissolved, 1 c mush 2% to 3 c :flour See• Note: To make cornmeal mush use ~ c cornmeal and %, '.! boiling water. Cottonseed Flour Bread 1% T corn syrup 1% t salt 1 c water-boiled "When lukewarm, add 14.yeast cake-compressed (one whole cake may be used) Dissolve thoroughly, add gradually 1 c sifted cottonseed flour 2· c sifted white :flour Dough may seem sticky.. *Knead thor"ughly. Follow general drections for bread making for rest of process. Food Conservation Bulletin-Save the Wheat Oatmeal Bread 2 ~ oatmeal 3 c boiling water When lukewarm, add 14 c c-0rn syrup 11-h t salt 1 cake yeast, dissolved in 1 c warm water (boiled) 1 T shortening Flour to make a dough. See• Oatmeal Cornmeal Bread 1 c rolled oats 1/ 2 c cornmeal ll/z t salt 1 T ,shortening Mix well, add 2 c boiling water Let stand 1 hr., add 1h c molasses 1f2 cake yeast, dissolved in 14 c water 51/z to 6 c flour. See• Peanut Bread 21/2 c flour 1 c crushed roasted peanuts 1 t salt 2 T corn syrup 1/2 cake yeast-dissolved in 1 'C lukewarm water Any other nuts may be used in place of peanuts. See* *.Knead thoroughly. Follow general directions for bread making for rest of process. University of Texas Department of Extension Peanut Flour Bread 1 T corn syrup 1 t salt 1 T shortening 1 c water-boiled 1 yeast cake 1 c peanut fl.our 2 c wheat flour (Rice •flour may be used in place of the peanut flour.) See* Sweet Potato or Pilmpkin Bread 1/2 c liquid 1/2 cake yeast Dissolve yeast thoroughly, add 1 c cooked sweet potato or pumpkin,. riced 1 t salt 1 'I' corn syrup 1 T shortening Mix ingredients thoroughly, add about 2% c flour. See* Variations: 'rhe following cooked foods, strained or run through the colander may be substituted for the sweet potato or pumpkin, Irish potato, cornmeal mush, oatmeal. .Rice Bread 1 T corn syrup 1112 t salt 1 T shortening % c water-boi'led 1 yeast cake 1 c steamed rice 2¥2 c flour See* Note: Rolls or biscuits may be made from these recipes. *Knead thoroughly. Follow general directions for bread making the rest of process. QUICK BREADS, CAKES AND COOKIES In making drop ·or emergency biscuits and muffins, flrn syrup 1/2 t salt I --Mix well, when cool add 1 egg-well beaten % c flour 3 t B.P. Bake in well greased muffin pans in hot oven. Cottonseed Flour· Drop Bisciiits % c cottonseed flour lYs c wheat flour 3 t B.P. % t salt Sift thoroughly, add 2 T cottonseed oil %. to% c milk Drop on greased bak;ing sheet. ' Bake 15 to 20 min. in hot oven. Fifty-fifty Emergency Bisciiits 2 c cornmeal, soy bean, peanut, or rice flour 2 c flour 6 t B.P. 2 t salt Sift twice, add ­4 T shortening-clarified chicken fat ~ e liquid Drop on greased baking sheet. Bake 15 to 20 min. in hot oven. 12 University of Texas Departrnent of Extension Peanut Bread 2 c Graham flour 2 c flour 6 t B.P. 1 t salt 1 c peanuts-ground or chopped l/2 c molasses Mix thoroughly, add 2 or 211s c milk · · Put in bread pan, let rise 1 hour. Bake % hour in moderate oven. Pnmpkin or Sweet Potato Muff ins Dry mixture : 1113 c flour 3 t B.P. 1;2 t salt Liquid mixture : 1 egg-well beaten % c milk 1 T fat lfs c sweet potato or pumpkin-cooked, mashed 2 T corn syrup Combine mixtures, Bake in muffin pans 30 min. in moderate oven. Recipe makes 9 muffins. Rice Flour or Cornmeal Gerns , 2 c rice flour or cornmeal 2 c wheat flour 2 t salt 4 t B.P. 3 T jam 3 T shortening (melted) 1 egg-well beaten 214 c milk, or sufficient to make drop batter. Let stand in pan 5 min. Bake 20 to 30 min. in moderate oven. Recipe makes 18 muffins. Food Conservation Biilleti'/1,--Save the Wheat Spoon Corn Bread . 1 c cornmeal 1/z t salt llh c boiling water Mix well, cook 10 min. cool, add 1 egg-well beaten 1 T molasses 1 c sour milk Mix well, add 1;,3 t soda, dissolved in 1 T water 2 T melted shortening Bake in pudding dish % hour in moderate oven. Whole Wheat· and Peanut Flour Biscuits 11/2 c whole wheat or Graham flour % c peanut flour 3 t B.P. 1 t salt Mix well, add ,2 T shortening-W ork in. with spatula or case knife, add about % c liquid (water or milk) Mix with a knife to a soft dough. Toss on slightly floured board, roll to 11z inch in thickness. Handle as little as possible. Shape with biscuit cutter. Bake 15 to 20 min. in a hot oven. Uni'versity of Texas Department of Extension Raisin Breakfast Oakes \ 1;4 c corn syrup 2 T shortening Cream together, add %. c milk ' Then add mixed and sifted dry ingredients: 2 c flour 4 t B.P. 1 t salt Lastly, add 1 c raisins-washed Bake 25 to 30 min. in greased muffin tins in mod­erate oven. Recipe makes 12 individu!ll cakes. Cocoa Tea Oakes 5 T peanut or cottonseed oil 114 c corn syrup Cream together, then beat in one at a time 2 eggs, add 6 T milk Beat well, add following well sifted mixture 1h c flour 1h c rice .flour or cornstarch 3 t B.P. 14 c co-coa ~ t salt Lastly add 1 t vanilla Bake in greased niuffin tins 15 to 20 min. in mod­erate oven. Recipe makes 12 cakes. Food Conservation Bulletin-Save the Wheat Oatmeal Cookies 1/z c shortening % c molasses Cream Iwell, add 2 c rolled oats-over which has been poured ll/2 c hot water Cool, ,lastly add the following mixture: 2 c flour l/2 t soda ·1/z t salt_ 1 c nuts, chopped-may be omitted Drop from teaspoon one inch ap~rt. , · Bake in moderate oven. Rice Flour Sponge Cakes 1 c corn syrup 3 'I" boiling water Mix well, add the following mixed and sifted dry ingredients: 1h c flour 1h c rice flour 2 t B.P. 1h t salt When well blended, add l)J, t lemon extract or juice, or­% t vanilla . 2 egg yolks-beaten until light and lemon ·colored Lastly fold in -2 egg whites-beaten stiff and dry Rinse muffin tins in cold water Fill % full with batter Bake 20 min. in moderate oven. Recipe makes 12 cakes. I . •