THE BEE: OMAHA. WEDNESDAY. MARCH ZT, 1915.
A
Ddcadc Ivpnncrly
Ella Fleishman.
ASS'T EI11TOR,
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1
Aa4 H Gross
HOUSEHOLD ARTS VEPT CZIfTIPAZ. HIGH SCHOOL
Substitute Flours
Several articles in this column have
touched on the use of substitute flour
in particular recipes; this article will
summarize their use in all kinds of
recipes. I have not tried out or
observed the use of all kinds in all
recipes, but all of the flours mentioned
have been tested out in "more than
one kind of recipe. I have not used
emmer flour, feterita flour, buckwheat
flour or bean meal. The question of
flavor is a difficult one to discuss, for
in the final analysis flavor is a per
sonal matter. 1ft most cases, I have
given my personal opinion, or the
opinion of a majority of my students.
General Results.
At the outset, I may say that prac
tically every substitute is satisfactory,
though some are better fitted for cer
tain uses. Our objection to them, if
any, is largely prejudice or tradition.
Miss Farnsworth says the food
problem today is nutr-ition versus
trad-ition. A good thought was
cleverly expressed by a student of
mine who said, as she was testing
out cakes made with various flours,
"We say this cake has a 'barley'
taste, and that one an 'oatmeal' taste.
If we only knew it, probably ordinary
' cake has a 'wheat' taste. It is just
because we are used to it that we
think it has no special flavor." I
have heard the prophecy that after
the war is over we will never go
back to our absplute dependence on
wheat flour.
Hundred Per Cent Substitutes.
Rye flour may be -used alone in
bread, ,-r quick breads, such as muf
fins, griddle cakes, etc. Because of
its different flavor we would not en
joy it alone in pastry, or cakes which
are not1 spiced, though it could be
usq,d as far as texture and appearance
goes. , . .,
Barley flour gives results similar to
rye flour, though of course the flavor
,is different Personally, I have found
barley flour excellent to use, arid I
have not discovered the "queer" flavor
sometimes ascribed to it.
Whole1 wheat of graham flours may
be used alone as above, but one
should remember when using them
that they are wheat products, and are
only a shade more in harmony with
conservation than is white flour. Of
course the 100 per cent Substitutes
mtcsl
Co-Operation ,
Miss Gross, will be very glad to
receive suggestions for the home
economics.column or to answer, as
far as ..he is able, any questions
that her readers may ask.
give excellent results if used in small
er proportions.
Fifty Per Cent Substitutes.
The list of flours that are best used
hal-and half with white, rye or bar
ley includes corn flour, cornmeal (both
white and yellow), rice flour, ground
oats, potato flour and cornstarch."
Potato flour and cornstarch both
lend themselves to use in cakes. They
are too expensive for other uses,
even if they were suitable. In plain
cake t-hcir flavor is objectionable to
some people, but in sponge cake they
give excellent results. The potato
flour may be used without any wheat
flour in sponge cake.
In quick breads the above flours
may be combined with rye 6r barley
instead, of wheat flour. In pastry
the use of corn flour is especially
recommended by one Tareful house
wife. The cornmeal would not be
satisfactory. In gingerbread, cookies
and "war" rakes one-half of any of
these substitutes gives splendid re
sults. Rice flour seems quite satisfactory,
but not enough better than fine white
cornmeal to warrant paying the
extra cost. At last accounts it cost
about half as much again.
Rolled oats ground through a food
chopper give a pleasant nuty flavor
to foods a flavor which was very
well liked by most people who tried
it. In some cookie and quick bread
recipes it is not necessary 'to grind
the oats.
Substitutes of 33 1-3 and 25 Per Cent.
Pastry may be made with SO per
cent substitutes, but is better In tex
ture when only one-third or one
fourth of flour other than wheat is
used.
In all but very few coarse cakes
it is better to use the one-third or
one-fourth substitutes except in the
case of potato, flour or cornstarch, as
mentioned above.
Since we are all working on the
problem of substitution, I should be
very . glad to make this column a
place for publishing the findings of
various housewives. J know many
of you have worked out good recipes
of your own, so why not share-4hem
with all of us?
Ask Folk's If They Think You Will
Succeed and They Will Say "No"
By BEATRICE FAIRFAX.
Stop asking people if they think you
are going to succeed. They probably
don't think so because you haven't
done it yet. You will have to "show
them." But you yourself dare think
you are going to suctfeed if in your
soul you are visioning success
thinking toward your future, planning
what you are going to do.
Have you ever mappecWut a day,
a week, a campaign and (Tien started
methodically to carry out your plans,
step by step, principle by principle?
Try it. That method brings logical
constructiveness into your work.
The way to carry out your plans is
to draw them up via pencil and paper
and then to set your desires in mo
tion. Real Plans.
To your real plan of your work add
faith in your ability to do it better
than anybody else. By-faith in your
self you arouse faith in others. By
thinking in terms of success you be
come confident affirmative. Present
ly you are not nagging people by
whimpering queries as to whether
they think" you will succeed; instead
you are succeeding.
Having a definite plan of campaign
actually doubles your efficiency. You
will find that you can clear up a job
that used to take a half hour in 10
minutes just by fitting it into the
proper groove.
Little time-savers half an hour
here, 10 minutes there are all won
derful short cuts to efficiency.
The worker must have a system of
order. Classify your day's jobs. Keep
unrelated matters separate ana re
lated matters together.. Do the big
things first, whjle you' are fresh and
enercetic
Make sure that the day's end does
not find you with your big jobs un-
CornmeRl.
Corn flour,
liuckwheat.
! Soy beans.
Rice.
Hominy.
Cornmeal.
Oatmeal.
Move to Abolish Summer Qlose in
Schools Advocated by Claxton
"Don't close the schools; use them
to maximum capacity," said Secretary
of the Interior Lane. In accordance
with this idea, the United States Bu
reau of Education is suggesting that
country and village schools be kept
open during the summer wherever
the school funds make this at all
possible.
"After deducting holidays," Com
missioner of Education Claxton
states, "the annual school term in
most of our American cities is not
more than 180 days. In many cities
and towns the Dumber of actual
school days is still less. This means
that children who are never absent
attend school less than half the days
of th. year, a little more than one hour
in 10. Formerly the school year was
much longer in the cities of thjs coun
try, as it is now in most other coun
tries. Summer Schools.
"In recent ears school officers and
the people generally are beginning
to feel that there is no need for the
very long summer vacation, and that
some opportunity should be offered
for such children as will make better
use of it than loafing on the streets.
This has resulted in many cities in
some form of summer school. It is
the opinion of this bureau that this
move should be encouraged."
- According to a- statement of "the
Bureau of Education, children speak
enthusiastically of the . all-year
schools in cities where they are or
ganized. The statement made by the
bureau is to the effect that nearly
all children say that the school room
is much cooler than the streets and
their rooms at home; that they have
nothing to do except to collect in
gangs on the streets; and ,they may
gain a grade or two. Parents of pu
pils who have gone to all-the-year
round schools ' were interviewed by
the bureau to get their reasons for
sending their children to school in
July , and August. The brochure
states that "without exception all
were in favor of the all-year plan."
Elsie DeWolf, who abandoned a
successful stage career to engage in
business as an interior decorator, is
said to enjoy an annual income that
now runs well into five figures.
"Fiftu-Fiftu" and
What to Do About It
Buying pound for pound of wheat
flour and of other cereals is reai'y no
hardship. Because thev go quk'k'iy if
vou onlv olan for them. See what
you can do just at breakfast time:
BREAKFAST FOODS.
Hominy (?rlts. Rolled oaU porridge,
Cornmeal mush. Rice.
Oatmeal porridge '
GRIDDLE CAKES.
Rice with corn or ma-
' pie syrup.
Oatmeal.
MUFFINS. X
Barley.
Buckwheat.
Soy beana.
Rye or rice flour '
Take one from Group 1 witr. one
from either 2 or 3, then add fresh or
canned truit, jam, eggs it aesirea, ana
coffee and there is your breaKtast,
Hominy Muffins
1 e. cooked hominy c. milk.
1 t. salt. i c. corn four.
H4 T. shortening 6 t. baking powde"
1 ejg.
Mix together hominy, salt, melted
shortening, beaten egg and milk. Add
flour which has been sifted witu hk
insr rowder. Beat well and bak in
greased muffin tins or shallow pan in
hot oven 25 to JO minutes.
Barley Muffins.
t c. whole wheat Vt t. soda.
flour. 14 c. sour milk
1 c. barley meal. 1 egg.
4 t. SRlt. 2 T. fat.
3 t. baking powder.
Site flour, barley meal, salt and
baking powder. Dissolve soda ui a
little cold water and add to sour milk
Combine flour mixture and sour r :1k.
Add beaten egg and melted fat Bake
in murhn pans m a moderate oven.
Soy Bean Muffins. ,
t o. soy bean meat 2 T. sugar.
1 c. flour. 1 egg.
4 t. baking powder. 1 c. milk.
H t salt 2 T. fat.
Sift the dry ingredients together.
Mix the well beaten egg with th milk
and add this mixture to the dry in
gredients. Lastly use the melted tat,
Bake in moderate pans in a moderate
oven
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good you will want to serve them always
tjyCado largely fvm Omtjt '
CH A flavory cracker highly nourishing-
Meets requirements
of IL S. Food
Administration
or
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particularly good for growing
children.
CI There are many other , Sunshine
B'scuits approved for Wheatless
Meals. ::: Ask your grocer.
' JopBE-yiLES Biscuit ($m panv
Bakert of Sunthine Biscu-n. : Bwiches in over 100 Cttin
Omaha
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done. Weed out the useless. Don't
make motions.
Precious Moments.
Don't spend a precious moment of
vour efficient time in the morning
hunting for a pin to fasten up a rent
in your collar or washing spots off the
lapel of your coat. Such things
should have been attended to the
night before the lesser jobs for the
times of lesser energy.
Make an outline of your day's oc
cupation, figure out its relation to the
week's work and to the job itself, get
rid of unnecessary time-eaters and get
logically and sanely down to business.
Your efficiency will double. Your
ability will stand out and your pro
motion will fairly march up to meet
you.
Joan of Arc in Parade
Joan of Arc will be in th I ib
erty loan parade April 61 She will
appear on a magnificent white
charger, preceded by four papes.
Who is she to be? Well, that's
a secret! But she is a prom-rent
Omaha woman, whose express'on
and features are said to give the
same inspiration as Joan of Arc.
Is she maid or matron? That
even cannot be told.
This Joan of Arc will exo-css
the spirit.. of American wo.nan
hood. Miss Gertrude Young who
planned this feature of the parade,
used the De Monvel painting as a
basis. An Omaha modiste is
creating the costume.
' State and county Red Cross offi
cials will lead the Red Cross sec
tion of the parade. Mrs. C. T.
Kountze has this division in
charge.
The women are hoping for iair
weather, that they may all appear
in white.
Big News Stories
Retold by Journalist
Newspaper women who gave a
luncheon at the Fontenellc Montlav in
honor of Mary Hoyle O'Reilly, first
among women war correspondents,
heard the best storios of her famous
interviews with kings, queens and
diplomats the stories which have
never been printed. Interspersed with
rich Irish humor, the stories proved
fascinating to the luncheon guests,
among whom were officers of the Fine
.ns sociery, under wtiose auspices
Miss O'Reilly gave an afternoon lec
ture. Among the celebrated personages
interviewed by her were the sultan
and grand vizier of Turkey, the for
mer having presented her with a dia
mond pin: Lloyd (ieorge and Premier
Asquith, the Belgian queen, the pope,
1'rince Nicolai Nicolaievitrh and the
brother of the Mexican leader, Ma
de ro.
Two luncheon guests particularly
interested in Miss O'Reilly were Mrs.
Patrick Dutty and Mrs. Arthur Mul
len. Mrs. Duliy heard Miss O'Reilly's
father, John Boyle O'Reilly, lecture
in M. Cecelia s acadrtur in Scranton.
Pa., when she was a iiirl in school.
The Irish poet was a great friend
of the late Bishop O'llara of Scran
ton and often came to the school.
Mrs. Arthur Mullen traces a dis
tant relationship to the Boyle O'Reilly
familv. i
Miss O'Reilly left directly after her
lecture, hut there is talk of arranging
a return lecture for her. Miss Eliza
beth Kern presided at the luncheon.
Since 185 the influence of the post
office has gone forward. Its magic
touch has taken the backwoods and
conjured them into thriving cities. It
has turned the farm house into a
haven; it as followed closely upon
the heel of the pioneer as he blazed
the trail for civilization; it has com
forted the invalid and raised the
hopes of the downcast: it has brought
to our' country a national unity of
thought and action.
New Spring Footwear
for Easter
Those who have not yet test
ed the quality of our foot
wear are given an excellent
opportunity ' to do so from
the selections assembled
here now. Both high and low
models are featured and most of them are novel in
their conception of combining contrasting colors and
leathers. All of them just suited to wear with summer
clothes and for every outdoor purpose.
YOUR INSPECTION INVITED
Wa&.DOUGUft3.
Wednesday Specials at The New Public Market
Everything Strictly Caih Deliveries on $5.00 and Over.
Pay Cath Carry Your Packagei and Help Win tha War.
Fancy Strawberries, per box .15c
Strlotly Frrnh Ettara, Ktinrantrpci, do. 35c
Knnej Elgin Cniimrr Huttor, lb.... 41c
Fancy Nebraska l'otntofs, 16 Iba. to the
peck, pr pk , 19e
Diamond C Soap, 7 bsra for 25c
THE
Douglai 2793.
PUBLIC
Brut Macaroni or Spaghetti, lO-o. pkg.,
i for 25c
Frexh White Flab, per lb... I2V.C
Fresh Carp or Buffalo, par lb 12Vic
Tit Tork Chopa, extra lean, per lb. .25c
MARKET
310-312 South 16th Street.
BEE WANT ADS THE BE ST BUSINESS BOOSTER,
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x Solves the Butter
Problem
Troco is not merely a butter
substitute; it is the successor to
butter. It tastes exactly like the
finest creamery butter and is as
digestible as butter, with the
same high nutritive value.
Troco solves the butter prob-
lem for those who hitherto have
used nothing but the best cream
ery butter. These critical users
say that rarely is butter so
sweet and delicate in flavor.
But don't just ask for "nut
butter" or "nut margarine" and
expect to enjoy this de luxe
flavor.
Ask for Troco and get the real
butter flavor.
Made from
Vegetable Far
Troco is made from "fat" ex
tracted from the white meat of
cocoanuts the fat from the
same tropic delicacy; you use
shredded on cake.
This appetizing product is
churned with pasteurized milk by
an exclusive process which gives
Troco the delicate butter flavor.
v Troco contains no animal oils
'nothing but pure vegetable
fats and pasteurized rnUk for
butter flavor. The Troco Com
pany makes no animal oil prod
ucts. It specializes on this one
product ,
r Ask your dealer for a capsule
of the vegetable coloring, used
by butter makers.
Compare Troco with the
Best Creamery Butter
The test of Troco is on the
table, in comparison with the
best creamery butter. This is
where it wins butter lovers.
For cooking it has no equal,
either in results or from the
standpoint of economy. Troco
goes farther than butter.
Old laws, made before Troco
was invented, compel us to label
it as an oleomargarine. This is
i extremely' misleading.
Troco is a quality product
used in homes where only the
best is tolerated. Here flavor,
quality and the assurance of fas
tidious manufacturing methods
insure the popularity of Troco.
TROCO NUT BUTTER COMPANY, Milwaukee, Wisconsin
Paxton & Gallagher
Wholesale Grocers
Distributor
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Your Dealer Has
Troco or Can
Get It for You
A Telephone
Message Brings
Prompt Delivery
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