HAMPSHIRE COUNTY FARM BUREAU MONTHLY 



home: making 



MISS HKLKN A. HAliKIMAN, Deiuonstratioli Acfiil 



Save Wheat 



MEASUREMENTS OF SUBSTITUTES EQUAL TO 

 ONE CUP OF FLOUR 



In substituting for one cup of floui- use 

 the following measurements. Each is 

 equal in weight to a cup of flour. Bar- 

 ley, 12 cups; buclavheat, I cup; corn 

 flour, 1 cup (scant) ; corn meal (coarse), 

 i cup; corn meal (fine), 1 cup (scant); 

 cornstarch, 3 cup; peanut flour, 1 cup 

 (scant); potato flour, S cup; rice flour, 

 Z cup; rolled oats, li cups; rolled oats 

 (ground in a meat chopper), II cups; 

 soy-bean flour, s cup; sweet potato flour, 

 is cups. 



This table will help you make good 

 griddle cakes, muflins, cakes, cookies, 

 drop biscuits, and nut or rasin bread 

 without using any wheat flour. 



You will not need new recipes. Just 

 use the ones your family has always 

 liked, but for each cup of flour use the 

 amount of substitute given in the table. 



The only diff'erence is the substitution 

 for the wheat flour. Everything else re- 

 mains the same. You can change all of 

 your recipes in a similar way. 



GOOD COMBINATIONS OF SUBSTITUTES 



You will get better results if you mix 

 two substitutes than if you use just one 

 alone. Some good combinations are: 

 Rolled oats (ground) or barley flour 

 or buckwheat flour or peanut flour, or 

 soy-bean flour, and corn flour or rice 

 flour or potato flour or sweet potato 

 flour or corn meal. 



CAUTIONS 



1. All measurements should be ac- 

 curate. A standard measuring cup is 

 equal to a half pint. 



2. The batter often looks too thick, 

 and sometimes too thin, but you will find 

 that if you have measured as given in 

 the table the result will be good after 

 baking. 



3. Bake all substitute mixtures more 

 slowly and longer. 



4. Drop biscuits are better than the 

 rolled biscuits, when substitutes are used. 



5. Pie crusts often do not roll well 

 and have to be patted on to the pan. 

 They do not need chilling before baking. 



In many towns the Conservation Com- 

 mittees or certain groups of women have 

 held food exhibits and then sold the 

 products and given the proceeds to the 

 Red Cross. This not only helps a 

 worthy cause, but it acquaints people 

 with good foods which can be made of 

 all substitute flours. 



Notes from the Food Administration 



Corn meal is cheaper than white flour. 

 It is a nutritious and popular substitute. 

 We are temporarily overstocked in 

 Massachusetts and it will not keep, so 

 prevent waste and losts to dealers, use 

 it in every way you can. 



Milk is plentiful. It is a cheap and 

 nutritious food and none of this valuable 

 food must be wasted. With cheese or 

 alone it is a good meat substitute. 



We must use sugar with great econo- 

 my. Our available sugar must be con- 

 served for canning and pi-eserving. 



Our consumption of wheat must still 

 be reduced. It is not a necessity in our 

 diet. 



The allied consumption of meat is at 

 present, about li lbs. per person per 

 week. Our consumption of all meats 

 must be reduced as nearly as possible to 

 2 lbs. per week per person. 



We must not fail! 



MILK 



Be sure your milk is clear and fresh. 



Cornmeal, oatmeal, and rice are de- 

 licious cooked in milk. Skim milk is an 

 excellent food. 



Milk toast, cream soups, creamed 

 vegetables, creamed fish and scalloped 

 dishes are all good ways of putting more 

 milk into the daily food of the family. 



CKEAM SOUP 



One cup milk, 1 T. fat, J t. pepper, 1 

 T. corn flour, h t. salt, 1 c. strained vege- 

 table, sliced onion or bay leaf. Melt 

 fat, stir in flour, add milk gradually, boil 

 3 min., add vegetable pulp. Keep hot in 

 double boiler. 



CORNSTARCH PUDDING 



Two cups milk, i c. sugar or I c. corn 

 sirup, 4 T. cornstarch (level), pinch of 

 salt, vanilla. Mix the cornstarch with 

 cold milk, scald the remaining milk, and 

 add the sugar or sirup, salt, and corn- 

 starch. Stir until thick. Cover and 

 cook for 20 min. Add vanilla. Serve 

 cold, plain or with fruit. Add a square 

 of chocolate to the milk for chocolate 

 cornstarch. 



CREAMED NUTS ON TOAST 



Make a medium thick sauce of 1 c. 

 milk, 2 level tablespoons flour and 3 

 tablespoons butter. Add I c. walnut or 

 peanut meats, or peanut butter, pour 

 over toast and serve for breakfast. 



A call has come in for a woman to act 

 as housekeeper in a small family of a 

 man and invalid wife. Communicate 

 with the Farm Bureau. 



The children in your town should be 

 enrolled by July 1st in a Junior Canning 

 Club. Last year children canned quan- 

 tities of products that would otherwise 

 have gone to waste. Moreover it was 

 excellent training in itself. 



Rubber Rings for Canning 



Heretofore it has been the custom of 

 jar manufacturers to supply their jars 

 with rubber rings that were unfit for 

 use in canning or preserving and the 

 housewife was obliged to purchase good 

 rings before she could feel safe in can- 

 ning her produce. This year, however, 

 some of the standard sorts of jars are 

 being supplied with good rubbers. It is 

 necessary then to test the rubbers that 

 will be used in this season's canning to 

 determine their value foi- they may or 

 may not be good depending upon what 

 brands of jars are purchased. 



Good rubbers are elastic. They may 

 be stretched to nearly twice their size 

 and yet will return to their original 

 shape; or they may be folded and even 

 though squeezed in this position, will 

 show no breaks or cracks in the rubber. 

 The sterilization process of canning is a 

 severe test on rubber rings and only 

 those that are able to fulfill the above 

 requirements should be used since faulty 

 rings may be the means of a great deal 

 of both material and labor. 



In buying rubber rings, the home 

 canner should insist on having each 

 dozen supplied in the original package 

 and they shoud be tested unless it is 

 known that the particular brand in 

 question is reliable. — IT'. W. Chenou'cth. 



The manufacture of by-products and 

 special preparations, such as jellies, 

 is encouraged by a community market. 

 In some of the markets which have been 

 in operation for a number of years, it is 

 not hard to find plenty of farmers' wives 

 who have established a reputation for 

 their special products. 



There are names on file at the Farm 

 Bureau of women who have time to go 

 to the homes and assist in the canning. 

 If you wish help consult the Home 

 Demonstration Agent. 



If every home— there are 20,000,000 

 of them — showed waste on the average 

 i c. of milk daily, it would mean a waste 

 of 2,500,000 quarts daily, 912,500,000 

 quarts a year — the total product of more 

 than 400,000 cows. 



Have you made and used a fireless 

 cooker yet? Women are reporting that 

 they "can't keep house without the fire- 

 less now." Get the directions for mak- 

 ing from your Farm Bureau. The 

 Home Demonstration Agent would be 

 glad to come to your town and demon- 

 strate the making and use of one. 



