HAMPSHIRE COUNTY FARM BUREAU MONTHLY 



home: making 



MISS HELEN A. 



AISRIMAN, I>i-iii<iiistratiuli Asellt 



Barley Flour Recipes 



Nutritive value of barley compares 

 favorably with wheat. The use of bar- 

 ley helps to save wheat. Since the pro- 

 teins of barley when combined with 

 water fail to form the sticky elastic sub- 

 stance essential for the production of 

 the typical loaf of bread when used for 

 this pui'pose some wheat should be mixed 

 with the barley flour. When barley flour 

 is used with eggs it may be used alone. 

 Equal parts of wheat and barley flour 

 or two parts of barley to one part of 

 wheat make satisfactory mixtures. Bar- 

 ley meal is a courser product than bar- 

 ley flour. Barley foods must be baked 

 slowly and thoroughly. 



POTATO AND BARLEY BREAD 



2 c. mashed potato, 2 c. barley flour, 2 

 c. lukewarm water, i yeast cake dis- 

 solved in 2 T. warm water, 2 T. sugar, 



1 t. fat, 2 c. flour, 1 t. salt. Mix barley 

 flour and mashed potato, while potato is 

 hot. Let the mixture stand till cold. 

 Add water and yeast and mix thorough- 

 ly. Let the mixture stand about 1.5 min. 

 Then add, sugar, fat, salt, and the rest 

 of the flour and mix thoroughly in bulk. 

 Cut down thoroughly and let rise again. 

 Cut down, form into loaves, let stand 

 about three quarters of an hour. Bake 

 in a moderate oven 50 min. 



OATMEAL AND BARLEY BREAD 



2 T. molasses, It. salt, 3 c. boiling 

 water, 2 c. rolled oats, 1 yeast cake dis- 

 solved in 2 T. warm water, 2J c. barley 

 flour, 2h c. wheat flour sifted together. 

 Place oatmeal in boiling water and let 

 stand until luke warm. Add salt, mo- 

 lasses and yeast cake. Mix thoroughly 

 and add the flour gradually. Set this in 

 a warm place to rise and cut down and 

 let rise again. Shape into loaves. When 

 light brush with milk and bake 45 min. 



BARLEY BREAD 



2 c. barley flour, 1 T. shortening, 1 T. 

 molasses or other syrup, i yeast cake, 



2 t. salt, 2 c. hot liquid (milk and water) 

 4 c. flour (3 c. wheat and 1 c. barley.) 

 Add boiling water gradually until luke- 

 warm. Add yeast and sifted flour. 

 Dough should be quite stiff. Let rise 

 slowly till double in bulk, cut down, 

 shape, and let rise slowly again. Bake 

 in moderate oven 45 to 60 min. If bread 

 is kneeded and allowed to rise two or 

 three times, it will be finer grained. 



BARLEY MUFFINS 



2 T. molasses or other syi-up, 2 T. 

 shortening, 1 egg, 1\ c. milk, 1 c. barley 

 flour, 1 c. wheat flour, 3 t. baking pow- 

 der, 1 t. salt. Cream shortening and 



Concluded on column 2 



Is Your Local Grocer in Line ? 



Look in the grocery where you trade 

 for the poster which shows that the 

 merchant has pledged himself to fair 

 and moderate prices. If you cannot see 

 it, ask him if he belongs to the Food Ad- 

 ministration and why the sign of it is 

 not posted. The retailers have had time 

 to sign the Food Administration pledge. 

 While the small retailer is not licensed, 

 he is subject to the provisions of the 

 Food Control Law as to i-easonable 

 profits, and this pledge gives him oppor- 

 tunity publicly to declare his loyalty and 

 adherence to the food rules. More than 

 200,000 retail food dealers have now en- 

 rolled. It is to the consumer's interest 

 to have all the retailers pledged. 



The poster is large and easily lecog- 

 nized. It is printed in red and black, 

 bears the Food Administration seal, and 

 reads : 



"To serve our country, we have en- 

 listed in the United States Food Admin- 



{ istration. We pledge ourselves to give 

 our customers the benefit of fair and 



' moderate prices, selling at no more than 

 a reasonable profit above cost." 



molasses thoroughly. Add well beaten 

 egg and beat vigorously. Mix and sift 

 dry ingredients three times and add al- 

 tei-nately with the milk. Bake in a 

 moderate oven 20 to 25 minutes. 



BARLEY PIE CRUST, NO. 1 



1 c. barley flour, 1 c. wheat flour, .5T. 

 fat, h t. salt, sufficient cold water to 

 handle. 



BARLEY CHOCOLATE CAKE 



lie. barley flour, 2i t. baking powder, 

 'it. soda, 1 egg, \ c. water, 1 c. syrup (or 

 i c. syrup and \ c. honey), 2T. fat, 11 

 sq. chocolate, 1 t. vanilla. Melt fat and 

 chocolate together, sift dry ingredients. 

 Beat egg yolk, and syrup and water, 

 beat well. Combine liquid and dry in- 

 gredients , add chocolate and fat, egg 

 white beaten stifl". Bake as little cakes 

 I in muffin tins or as a loaf. 



BARLEY DOUGHNUTS 



2 eggs, 3 c. sugar, 1 c. milk, S t. salt, 

 4 t. each of cinnamon and cloves or nut- 

 meg, 2 t. baking powder, I c. melted fat, 

 4 c. barley flour or equal parts wheat 

 flour and barley flour. Beat eggs and 

 sugar gradually. Add milk and the 

 flour, mixed and sifted with baking pow- 

 der and spices. Add melted fat. Fry 

 in vegetable fat. 



BARLEY GINGER SNAPS 



2-3 c. fat, 2-.3 c. sugar, It. soda dis- 

 solved in 1-3 c. boiling water 1 c. mo- 

 lasses, 1 t. ginger, 1 t. cinnamon. Bar- 

 ley flour to roll, making dough a little 

 stiff"er than when using wheat flour. 



Suggestions 



Now that the Food Supply meetings 

 have been held in practically every town 

 it is hoped that the various Food Pro- 

 duction and Conservation Committees 

 will carry on some definite line of work 

 in each town. Suggested Conservation 

 activities are: 



Canvass town with Food cards. 



Church or grange suppers of substi- 

 tute foods. 



Community Canning Center. 



Boys' and Girls' Canning Clubs. 



Exhibits of "substitute dishes" in li- 

 braries, stores, and at gatherings. 



Bread and food contests. 



Hoover Week, or Food Drive Week. 



Thrift Centers, in library, store, etc., 

 where people may call for information 

 and secure literature. 



Talks to school children, "Conservation 

 Essay" contest. 



Which of these are possible in your 

 town? 



"Meatless' means "Beefless and Pork- 

 less." 



Until further notice the rule about the 

 use of meat in meatless days applies only 

 to beef and pork, the products of beef 

 and pork. There is no prohibition of 

 mutton, lamb, chicken, or poultry on 

 Tuesday. "Beefless and Porkless" day 

 would be a better name for it than 

 "Meatless Day." 



— Food Acbninistration Bulletin. 



The authorized list of substitutes to be 

 sold by grocers is as follows: 



Hominy, corn grits, cornmeal, corn 

 flour, edible cornstarch, barley flour, 

 rolled oats, oatmeal, rice, rice flour, 

 buckwheat flour, potato flour, soy bean 

 flour. 



New Rules for Conservation of Wheat 



The monthly consumption of wheat in 

 the United States must be reduced to 21 

 million bushels a month. This is about 

 one-half of our normal consumption, and 

 yields, after reductions for the Army 

 and other necessary purposes are made, 

 about one and one-half pounds of wheat 

 products per week per person. Bakers' 

 bread, upon which nearly half the com- 

 munity depends, must be durable, and 

 therefore requires a larger propoi tion of 

 wheat flour than breads baked at home. 

 Consequently the chief inconvenience 

 and hai'dship, if there be hardship, will 

 fall on those who bake bread at home, 

 and they ought to be proud that they 

 are called on to render a greater service 

 than others can. 



A surplus of milk is produced at 

 present; potatoes, corn and oats are on 

 hand for us to eat. 



