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 breads made from coarser flours are not only more nutritious,
but are rich in the minerals and vitamine elements that are so
essential to the growth of strong teeth, bones and growing tissues.

The homemaker, too, will never regret her larger acquaintance with
bread-making materials, as the greater variety of breads that she will
find herself able to produce will be a source of pleasure and keen