our baking. When baked, the bread should be turned out of the pans
and allow to cool on a wire rack. When cool, put the bread in a stone
crock or bread box. To prevent staleness, keep the old bread away from
the fresh--scald the bread crock or give your bread box a sun bath at
frequent intervals.

Even with all possible care to prevent waste, yeast breads will not
conserve our wheat supply so well as quick breads, because all yeast
breads need a larger percentage of wheat. The home baker can better
serve her country by introducing into her menus numerous quick
breads that can be made from cornmeal, rye, corn and rye, hominy, and
buckwheat. Griddle cakes and waffles can also be made from lentils,
soy beans, potatoes, rice and peas.

Do not expect that the use of other cereals in bread-making will
reduce the cost of your bread. That is not the object. Saving of wheat
for war needs is the thing we are striving for, and this is as much
an act of loyalty as buying Liberty Bonds. It is to meet the crucial
world need of bread that we are learning to substitute, and not to
spare the national purse.

Besides this saving of wheat, our Government also asks us to omit
all fat from our yeast breads in order to conserve the diminishing
fat supply. This may seem impossible to the woman who has never made
bread without shortening, but recent experiments in bread-making
laboratories have proved that bread, without shortening, is just
as light and as good in texture as that made with shortening--the
only difference being a slight change in flavor. These experiments
have also shown that it is possible to supply shortening by the
introduction of 3 per cent. to 5 per cent. of canned cocoanut or of
peanut butter, and that sugar may also be omitted from bread-making
recipes. In fact, the war is bringing about manifold interesting
experiments which prove that edible and nutritious bread can be made
of many things besides the usual white flour.

The recipes herewith appended, showing the use of combinations of
cereals and wheat, have been carefully tested in The Forecast School
of Modern Cookery. Good bread can be made from each recipe, and the
new flavors obtained by the use of other grains make a pleasing and
wholesome variety.

A family which has eaten oatmeal or entire wheat bread will never
again be satisfied with a diet that includes only bread made from
bleached flour. Children, especially, will be benefited by the change,
as the