Can I read Use of Wheat Flour Substitutes in Baking on EtoBox?

Use of Wheat Flour Substitutes in Baking by Wessling, Hannah L. is a nonfiction available to read on EtoBox.

What is Use of Wheat Flour Substitutes in Baking about?

"To conserve wheat is not a hardship to the American people. With abundant crops of corn, rice, potatoes, oats, barley, buckwheat, kafir, milo, feterita, peas, beans, peanuts, etc., any one of which may be used in larger or smaller amounts in place of wheat flour, there is no danger of hunger or a lack of bread. Every housewife, therefore, is urged to use some substitute for part of the wheat flour in whatever bread, biscuits, muffins, pastry, etc., she prepares, thereby joining the ranks of those whoa re helping to win the war. Such breads will have even greater nutritive value than if made from flour alone. In using wheat substitutes, therefore, locally grown products should be used as far as possible. All unnecessary shipment of materials should be avoided, so that transportation facilities may be reserved to the greatest degree for the needs of our soldiers and essential war business. Furthermore, almost every section of our country produces in abundance some crop other than wheat, and to market this at home rather than at a distance would prove an economic benefit to such localities. The following pages suggest some of the ways in which substitutes for wheat flour may be used

Who reads Use of Wheat Flour Substitutes in Baking?

Author

Wessling, Hannah L.

Publisher

U.S. Dept. of Agriculture, 1918.

Published

1918

Language

EN

Category

nonfiction