21 



The preparation and use of these meals is paiticularly recommended 

 to people in comitry districts who are accustomed to growing and 

 preparing a good deal of their own food and at certain time have more 

 bananas, sweet potatoes, cassava, «fec., than they can use immediately. 



and which if not converted into dncA chips maj- be wasted. 



BREAD "WITH FLOUR SUBSTITUTES. 



Bread can be made from a mixture of wlieaten flour and banana 

 or otlier meal, but in wliat proportion is a question for the consumer to 

 judge for himself. Banana bread is dark in colour, or lighter according 

 to the amount of wheat flour added, this probably being the only 

 reason wliy some people prefer the addition of wheat flour in larger 

 proportions. Dasheen and sweet potato, make lighter coloured breads. 

 Tlie addition of a certain proportion of wheat flour is necessary in all 

 cases to give the bread the proper consistency. 



Baking Powder Bread. — Take 1 part of banana meal, 2 parts of 

 wheaten flour. To each pound of the mixture add half a teaspoonful of 

 salt, and one and a half teaspoonfuls of baking powder. Mix all 

 thoroughly, and then add enough cold water to make a rather moist but 

 not too wet dough. 



Do not knead but put into a well-greased tin and bake at once in a 

 moderate oven for about an hour. If the dough is allowed to stand for 

 even a very short time after mixing it will become sodden and heavy. 



Yeast Bread. -Take a small quantity of yeast and about half a 

 teaspoonful of brown sugar and a tablespoonful of wheaten flour. Mix 

 this with warm water to the consistency of thick cream. Allow this 

 mixture to stand in a warm place for two or three hours to form a 

 sponge. Make a mixture of 2 parbs of wheaten flour, 1 part of other 

 meal ; add half a teaspoonful of salt to each pound. Knead this tho- 

 roughly into the sponge to make a stiff dough. The kneading is very 

 important. Place the dough in a well-greased tin, and stand in a warm 

 place for two or three hours to rise again. When the loaf has risen to 

 about two and a half or three times its original size, bake in a moderate 

 oven for about an hour. 



Sweet Potato Bread.— One cupful of mashed i^otato, one cupful 

 cornmeal, one cupful of flour, two teaspoonfuls baking powder; mix 

 quickly into a dough, bake in a hot oven. 



Dasheen Bread.— Make the bread in the usual way ; but replace 

 one-fourth or one-third by measure, of the wheat flour with boiled and 

 need or mashed dasheen. The dasheens should always be boiled in the 

 skin. Tlie bread, which is much like that mads with potato in a similar 

 way, is usually a little darker than when made from all wheat ; but the 

 texture and flavour are excellent, and the bread does not dry out so 

 quickly. 



Corn Bread.— i lb. com meal, ^ lb. wheat flour, 1 teaspoonful of salt. 

 Raise with either yeast or baking powder. 



Do not Waste Stale Bread.— (1) Use for making toast (2) stuffing 

 for fish, meat or poultry (3) puddings (4) dry crumbs for fried food. 



Freshen a loaf of stale bread by placing it in a moderate oven for 15 

 . minutes, or until heated through. 



