Mav, 1918 



GLEANINGS IN REE CULTURE 



wheat, that we may send it to the hungry 

 children of France. 



The- speaker farther told us that the allied 

 world is on the verge of the greatest famine 

 ever known. Remember famine does not be- 

 gin when the last ship is sunk by the sub- 

 marine. It begins when the food supply falls 

 below normal, and it haa been below normal 

 for months in France and England. 



The pity of it is that you who read such 

 an article as this are not the ones who need 

 it. You are already trying to carry out 

 the wishes of the Food Administration. But 

 there is something you can all do to help. 

 Won 't you make it your business to see that 

 the terrible need of conserving wheat is 

 carried to every part of your community? 

 Self-interest, if nothing higher, should dic- 

 tate that we implicitly obey the directions 

 of the Food Administration. Our Allies must 

 be fed. ' ' We must go on or go under. ' ' 

 Money Versus Food. 



Don ■ t, please don 't, confuse the saving of 

 money with the saving of food. It is food 

 of v.iiich our allies are in such dire need. 

 It probably costs you a little more to use 

 the substitutes than to use the wheat flour. 

 That is one of the sacrifices you and I must 

 make to win this war. When men are dying 

 at the rate of 100,000 a day, when their 

 blood flows in the trenches like water, are 

 we going to shirk our part? 



The stories which come to me of late of 

 people who are defeating the purpose of the 

 Food Administration by purchasing the 

 wheat substitutes and then throwing them 

 away, make my heart sick. We have no right 

 even to feed them to chickens. It is up to 

 us as patriots to eat those substitutes and 

 buy more feed for the chickens. 



A certain Hungarian, who has not lived 

 in this country many years, is a better 

 American than many who were born here. 

 His wife had been making her bread largely 

 of cornmeal. One day she said, ' ' I am be- 

 coming so tired of cornmeal in bread that 

 I don 't believe I can eat any more of it. ' ' 

 "Yes, you can," said her husband, "it is 

 our duty to eat the wheat substitutes, and 

 we are going to do it whether we like them 

 or not; a-nd we should be thankful we are 

 living in a country where we have enough to 

 eat, even if it is not just what we like best. ' ' 



The Food Administration is now asking 

 us to get along with 1% pounds of wheat 

 jiroducts per person a week. Possibly by the 

 time this is in print the amount will be even 

 less. We must send the most concentrated 

 foods to our Allies when there is such a ship 

 shortage and their need so great. Corn can- 

 not be shipped at all at this time of year, 

 as it is the germinating season and it would 

 .spoil in transit. 



Try weighing out wheat flour enough to 

 make 1% pounds per person in your family, 

 and then make up your mind to use as 

 uiuch less as possible in one week. For 

 weeks back we have not been using that 

 much in the Puerden family, and we are in 

 the best of health, During the Civil War 



28.'; 



the Southern States managed to get along 

 without wheat for three years, and we can 

 do the same if Ave have to. Wheat bread is 

 not a necessity but a luxury. 



For the sake of the health and well-being 

 of your family you should make what bread 

 you us? at home. Many of the bakers, in 

 deference to the wish of the public for 

 Iierfectly white bread, are using corn flour 

 as tlie wheat substitute. Don't feel your 

 cliildron corn-flour bread if you can help it. 

 They need bread nuide from "the tissnc-build- 

 ino; parts of the grain. Cornmeal is good, 

 but corn flour has been robbed of the best 

 parts of the corn in the milling It is little 

 better than cornstarch. 



If yju become very hungry for wliite 

 bread, try the recipe for oatmeal bread 

 vv'hich I am giving this month. It tastes very 

 much like ordinary white bread and yet 

 uses about one-third part oatmeal. The roll- 

 ed oats also may be added to an ordinary 

 white bread recipe without the pieliminarv 

 scalding, but in that case it is well to put 

 it thru a food chojiper first. 



Make your mufiins and quick breads 

 wheatless, if possible, in order to save what 

 little wheat flour you use for your yeast 

 bread. It is not hard to make all desserts 

 wheatless if you use your ingenuity. Last 

 winter we were asked to make our cakes 

 sugarless and eggless, and now we may use 

 plenty of eggs during the spring season and 

 a moderate amount of sugar, but no wheat. 



Don 't be afraid to try those barley-flour 

 cakes. The recipes were worked out by an 

 expert of the Food Administration and they 

 are delicious. I have tested them, and let me 

 tell you something — I an; the sort of woman 

 who needs fool-proof cake recipes. The 

 one for drop cakes I changed slightly in 

 order to use honey instead of sugar. 



OATirEAL BREAD. 



3 pints rolled oats 1 cake dry yeast soaked 



3 tablespoons honey in 



1 ^^ tablespoons salt 1 cup warm water 

 3 pints boilins potato white flour 



water 



When preparing the evening meal pour 

 the boiling potato water over the oatmeal, 

 honey, and salt. When lukewarm add the 

 yeast softened in the cup of warm water. 

 Beat well and set to rise in a warm place. 

 At bed time mix in enough flour to make a 

 rather stiff dough, and knead well. Flour 

 as now milled has not the absorbing power 

 that it formerly had and therefore all bread 

 should be mixed stififer. Cover the broad 

 raiser and leave over night. In the morning 

 divide into loaves, let rise again until doub- 

 led in bulk, brush the loaves with melted 

 shortening, and bake. This should make 

 four large loaves. The sponge may be start- 

 ed late in the evening and, the flour added 

 in the morning, if preferred. 



APRICOT OATMRAL BETTY. 



2 cups cooked oatmeal % "cup honey 



1 "up cooked apiicots Ve tea&poon cinnamon 



Yz cup raisins Vs teaspoon salt 



Mix the above ingredients lightly and 

 (Continued on Page 313.) 



