BREAD MAKING

light, which should take about two hours if the sponge is at a tempera- ture of about 86 degrees Fahrenheit. To this well-risen sponge add the remainder of the flour, thoroughly kneading until a smooth and elastic dough has been formed. The dough must be very stiff, since the boiled potato contains a large amount of water, which causes the dough to soften as it ferments. Add no more water unless it is absolutely neces- sary. Set back to rise until it has trebled in volume, which will require another hour or two. Divide the dough into four parts, mold them separately and place them in greased pans slightly warmed. Allow the loaves to rise until double in volume and bake for 45 minutes.

Corn Meal.

1 lb. dry corn meal (9 lbs. lor

70 cents) 0778

1 c dry corn meal (2% cups in

lb.) 0283

1 c dry corn meal, % t salt,

and 2 c water 0286

and makes 2 c corn meal mush, so

1 c corn meal mush costs 0143

Rolled Oats.

1 lb. dry rolled oats (9 lbs. for

70 cents) 0778

1 c dry rolled oats (1 lb.

equals 4%c) 0164

1 c dry rolled oats, V2 t salt, 2

c water 0167

and makes 2 c cooked oatmeal, so —

1 c cooked oatmeal (% lb.)

costs 0083

1 lb. dry rice (11 lbs. for $1,

part broken) 0909

1 c dry rice (weight nearly %

lb.) 0454

1 c dry rice, 1 t salt, 4 c water .0454 and makes 4 c cooked rice, so —

1 c cooker rice (weigh % lb.) .0114

1 lb. raw potatoes (10 lbs for

25 cents) 0200

4 medium potatoes (weight 1

lb.) 0200

and cooked with water, drained and mashed (weight 1 lb.) and make 1%, cupfuls, so — 1 c mashed potatoes (weight

about % lb.) 0116

So we see in bread substitutes —

3 lbs. cooked corn meal 0429

3 lbs. cooked oatmeal 0408

3 lbs. cooked rice 0552

3 lbs. cooked potatoes 0600

This 3 lbs. cooked material takes the place in the government recipe of % lb. flour, costing $0.0423. So we see that oatmeal is the only substi- tute which is cheaper than flour while cooked corn meal costs about the same.

Food Values.

Showing the quantity of nitrogen- eous, and carbonaceous elements in 100 parts of some common foods.

Nitrogen Carbon

Hard wheat 3.00 41.00

Soft wheat 1.81 39.00

Flour, white 1.64 38.50

Oatmeal 1.95 44.00

Rye flour 1.75 41.00

Rice 1.80 41.00

Potatoes 33 11.00

Barley 1.90 40.00

Bread, common home- made 1.20 30.00

Indian corn 1.70 44.00

Eggs 1.90 13.50

Milk (cow's) 66 8.00

From this table it appears that our oatmeal and corn meal, which we found the only cheap substitutes to use for wheat, are both richer in car- bon than wheat, though not so rich in protein, but both are far superior in food value to potatoes.

Small potatoes, which are some- times recommended for use, are not mealy, and do not make good bread.

SOME ALL-WESTERN RECIPES

Basis of Our Work. — This is not an ordinary baking contest; it is a strictly wartime economy contest for the purpose of giving an opportunity to the women who are wise and' ex- perienced housekeepers, and know these things, and have enough un- selfishness and patriotism to want to help others. The idea of doing your bit in this most vital factor of our national life at this time is an in- centive that I know appealed to you as the great prize.

Please understand that it had to be a reasonably priced loaf, or at a rea- sonable price per dozen, to win any prize in our contests.

For centuries, I suppose, the prizes have been given for appearance and taste only, but our work is an inno-

vation. The recipe must show good food value, and it must be reasonably priced, or all the judges' decisions on the looks and taste of the product did not give the prize.

The raisins, lard, eggs, etc., run up the cost. We experimented to see how good things we could bake and yet keep down the cost.

Do you know some people are real- ly ashamed of not being wasteful! I never realized that any one could feel that way before. I thought it was just that they didn't know how to be economical. "Poor things! They have not been brought up right and taught economy." But it is coming to me often now that women of lim- ited means are really ashamed to sign their names to economical