Caption: War Publications - WWI Compilation 1923 - Article 31
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MS] N vE TlME 8 u 0 0 E 8 T , 0 N i N ro* HoMi ECONOMIC* ExiciMiii 7 SUGGESTED SCOU'K OABDfl lu the case of all baked products, guratrr ivmjriiition should |,<: given to thoso containing tin- hiirhrr p u v e n t a ^ of wheat substitute* In the ease of cakes, cookies, canned fruits, jellies, jams, preserves, butters, and marmalades, sugar sa\ intr should he eiicnura^yd by giving greater recognition to good products containing a lartre proportion of substitutes for sugar. Sec last paragraph, ptge 4. VICTORY BBEAD For judging, classify together the breads which contain equal amounts of substitutes. More satisfactory bread is obtained by using small, individual loaf-size pans. Better bread, as far as palatability and texture are concerned, is obtained by the use of a mixture of substitutes. Include recipe in exhibit Cost of entire recipe How many loaves like this sample will the recipe yield Entry Class Number SCORE General appearance Size Shape Crust Palatability Odor * Taste Texture Porosity Lack of moisture Color 15 50 30 5 100 WHEATLESS QUICK BREADS Include recipe in exhibit. Cost of entire recipe What quantity like sample will recipe yield Entry Class —Number SCORE General appearance Crust Shape Size 15 ™ °" 65 PalatabUity Texture Lightness Lack of moisture Tendency to crumble 100 J * 4 ^ U
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