Caption: War Publications - WWI Compilation 1923 - Article 3
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Women of Illinois: It is imperative that we make a greater effort to save wheat. Our soldiers and sailors and the allies must have bread. A light digestible loaf cannot be made without some wheat. There is not enough wheat in the world to give everybody the necessary minimum amount if anybody uses wheat unnecessarily. And as far as the nourishment of the body is concerned, wheat is not at all superior to corn or oats. Therefore, be sure your breakfast food is not made of wheat, no wit ho or even one-half of the wheat in yeast bread by finely ground corn or oats or by potato flour or mashed potato. The Irish potato is one of the most highly nutritious foods we have. Potato bread is delicious; it keeps fresh longer than all-wheat bread; it makes a beautiful golden toast. Remember that graham flour and macaroni are all wheat! Use crackers made of other grains than wheat. « * . 1 * « YEAST BREADS Potato Riced boiled potato or commercial potato flour can be substituted for one-half of the wheat flour in bread. The product is especially satisfactory if the coarser wheat flours, graham or whole wheat, are used. The baking temperature should be somewhat lower than that for wheat bread. Corn corn good Oats When form chopper 1 he sponge should be made of wheat and the baking temperature the same as that of all-wheat bread. Rye | One-half the wheat flour in bread may be replaced by rye flour or rye meal, the latter giving a rather better product. The first dough should be relatively soft and contain all of the ingredients except one-fifth of the white flour which is saved for the last mixing. be made by using half rvc and and commercial potato
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