358 MINNESOTA STATE HORTICULTURAL SOCIETY. 



Liberty Breads to Save Wheat and Meat. 



In the propaganda to save wheat in this country many sug- 

 gestions have been made by various persons. One is to have 

 wheatless days. Probably the most important is to use other 

 cereals as corn, rye, oats and barley in place of, or in conjunction 

 with, wheat. 



Miss Josephine E. Berry and her associates of the Home 

 Economics Division of the Agricultural College, have spent weeks 

 studying these problems, and they have prepared a number of 

 excellent recipes, which should be available to all bread makers. 



Note : In all the following proportions a half pint measuring 

 cup is used, and all measurements are level. The flour is meas- 

 ured after sifting. 



Yeast Cornmeal Bread. 



One and one-fourth cups liquid (milk and water) , two table- 

 spoons sugar, one tablespoon fat, two teaspoons salt, one-half 

 cake compressed yeast softened in one-fourth cup liquid, two- 

 thirds cup cornmeal, two and one-third cups flour. 



The above proportion makes one loaf of bread. 



Directions for Making Yeast Cornmeal Bread. Add sugar, 

 fat, and salt to liquid and bring to boiling point. Add the 

 cornmeal slowly, stirring constantly until all is added. Bring to 

 the boiling point. Remove from the fire and cool. These propor- 

 tions of cornmeal and water result in so thick a mixture that to 

 add the given amounts of flour looks impossible. It can be done, 

 however. Add compressed yeast softened in one cup water. Add 

 flour and knead. Let rise until about double its bulk, knead again, 

 and put in pans. When light, bake in a moderate oven for at least 

 an hour. 



If dried yeast is used, a sponge should be made from about 

 one-half cup liquid taken from the amount given in the propor- 

 tions and some of the flour. This is allowed to rise before adding 

 the cornmeal mixture and the remainder of the flour. 



Yeast Oatmeal Bread 



One cup liquid (milk and water) , two tablespoons sugar, one 

 tablespoon fat, one teaspoon salt, one-half cake compressed yeast, 

 softened in one-fourth cup liquid, one cup rolled oats, two and 

 one-half cups wheat flour. 



This proportion makes one loaf of bread. 



Scald liquid and pour over rolled oats, sugar, salt, and fat. 

 Let stand until lukewarm. Add yeast softened in warm water. 

 Add flour and knead. Let rise until double its bulk. Knead again 

 and place in pans. When light bake forty-five minutes to one 

 hour in a moderate oven. 



