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- catalog abstract ""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 in baking."--Page 2.".
- catalog contributor b9563800.
- catalog created "1918.".
- catalog date "1918".
- catalog date "1918.".
- catalog dateCopyrighted "1918.".
- catalog description ""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 in baking."--Page 2.".
- catalog description "Partial substitutes for wheat flour in bread making -- Yeast breads -- Quick or hot breads -- Pastry -- Scoring bread.".
- catalog extent "22 p. ;".
- catalog hasFormat "Use of wheat flour substitutes in baking.".
- catalog isFormatOf "Use of wheat flour substitutes in baking.".
- catalog isPartOf "Farmers' bulletin (United States. Department of Agriculture) ; no. 955.".
- catalog isPartOf "Farmers' bulletin / United States Department of Agriculture ; no. 955".
- catalog issued "1918".
- catalog issued "1918.".
- catalog language "eng".
- catalog publisher "Washington, D.C. : U.S. Dept. of Agriculture,".
- catalog relation "Use of wheat flour substitutes in baking.".
- catalog subject "Bread.".
- catalog subject "Cooking (Cereals)".
- catalog subject "S21 .A6 no. 951-975".
- catalog tableOfContents "Partial substitutes for wheat flour in bread making -- Yeast breads -- Quick or hot breads -- Pastry -- Scoring bread.".
- catalog title "Use of wheat flour substitutes in baking / Hannah L. Wessling.".
- catalog type "text".