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“Bar the Barley from the Bar, and Bake it into Bread.” The above is a new slogan of the Woman's Christian Temperance Un ion. Mr. Hoover says, “The re- dis covery of barley as a food comes as a veritable God-send. The food val ue of high grade barley is similar to that of wheat.” “The members of the Woman's Christian Temperance Union are prosecuting a campaign for the en listment of every patriotic appetite to help win the war. This is the pur pose of the ‘barley drive,’ now in full swing—to enlist every man, woman and child to use barley in food in every conceivable way as a substitute for wheat, to create such a barley appetite the country over that every grain of barley grown will be need ed to satisfy the healthful desire and not one kernel be left to be made into beer to gratify the abnormal craving of the drinkers of the land.” Mrs. Ella A. Boole, president of the New York State W. C. T. U. was present and spoke when the national prohibition amendment was being considered in the New York legisla ture. One of the beer advocates, in his speech said that the talk about the grain used by the brewers being of use as food was ridiculous, and was unheard of. Mrs. Boole, in her reply, said she used barley bread and cakes in her home every day, and asked the brewer if he had ever read that incident in the scriptures of the time when the saviour took the five barley loaves and two small fishes and fed the multitudes men tioned in John’s Gospel. Mrs. Boole, who has made a speci alty of barley recipes, says, “If from 25 to 50 per cent of barley is used in connection with every recipe call ing for wheat flour, and all barley substituted for wheat in recipes call ing for corn meal with a mixture of wheat, we will be saving a commod ity that is much needed right now. A scriptural slogan that is prophet ically significant just at this time was sent by a Jewish friend. It is found in Judges 7: 183—14. “Be hold, I dreamed, and lo, a cake of barley bread tumbled into the camp, and note it that it fell.__this is nothing less than the sword of Gid eon__- into his hands God hath de livered Midian and all his hosts.” The multitude of barley loaves being baked in our kitchens may prove to be the undoing of those who waste barley in the manufacture of alcoholic drinks. The food administrator has issued a stirring call for wheat conservation and the wheat consumption is to be cut down one half. To accomplish this many Americans will eliminate wheat entirely from their tables. Many organizations of women are taking the lead in this, our state fed eration in Aiken having lead the way, Barley is a good substitute and can be legitimately used. Approximatly two billion, nine hundred million pounds of barley are wasted each year in the manu facture of beer “Bake the barley in to bread, biscuits, cakes, pies and bar it from the brewery and the bar.” Let us make the demand great so that our government and the brewers will begin to recognize the great val ue of barley as a food and speedily remove the temptation of beer from our citizens, both men and women, boys, and girls. Try the following barley recipes: Barley Flour and Wheat Flour Bread 3 Cups wheat flour. 8 Cups barley flour. (Above flours sifted together.) 1 Cup scalded milk 1 Cup water. 1 Tablespoon shortening. 2 Tablespoons sugar. 2 Teaspoons salt. 1 Cake compressed yeast; dissolved in % cup lukewarm water. Place the sugar, salt and shorten ing in the mixing bowl and pour in the scalded milk and water. When readed to luke-warm add the dissel sed yeast, then stir in the flour previ ously sifted together, and when tho roughly mixed, place on bread board and knead until smooth and elastic, adding a little flour from time to time if necessary, then place in a greased bowl, cover and let rise in a warm place until light (about 2–4 hours). Knead it down in the bowl and allow it to stand until light, which will require about one hour. Knead down and let stand for 20 minutes, then mould into leaves, place in greased pans and let rise until light. Bake well in a moderate oven. If it is preferred to set over night use only one-half compressed yeast cake or one dry yeast cake and an extra one-half teaspoon of salt. Barley Flour and Wheat Flour Tea Rolls, 4 cups barley flour. 3% cups wheat flour. 2 cups milk. 3 tablespoons shortening. 1 cake compressed yeast. 34cup lukewarm water. Jecup sugar. 1% teaspoons salt. 2 eggs. 1 teaspoon ground cinnamon. Lift the flours together three times | ‘Scald the milk and pour it over the’ sugar, shortening and salt When it has cooled to lukewarm, heat into it three cups of the flour. Then add the yeast dissolved in the lukewarm wa ter, beat well, cover and let it rise until it is a frothy mass. Then add the eggs, well-beaten, also the cinna mon and the balance of the flour, knead until smooth and elastic, add ing a little flour from time to time if necessary. Place in a greased bowl. Let it rise until it is twice its original size. Form it then into small rolls, place them in a greased pan and let them rise until very light. Brush the tops with melted butter and bake in a hot oven 25 to 30 minutes. This will make four dozen rolls. Barley Cake. Two eggs, % cup fat, 9s cup sugar 14 teaspoon salt, 1 teaspoon cinna mon, 4 teaspoon cloves, 6 teaspoons baking powder, 3% cups barley flour 1 cup syrup 1 cup milk, 1 cup raisins. Separate whites and yolks. Cream sugar and fat. Add syrup and yolks of eggs. Cream. Lift flour with baking powder, salt and spices. Add the flour mixture al ternately with the milk and floured raisins; lastly, the beaten egg whites. Bake in a moderate oven. Barley Baking Powder Biscuits.. Two cups barley flour, 42 teaspoon salt, 4 teaspoons baking powder, 2 tablespoons fat, two-thirds cup, milk. Lift the dry ingredients together, rub in the f ‘, and add the liquid un til a soft ~gh is formed. Roll to about three-uurths of an inch thick, cut with a cookie cutter, and bake j in a hot oven. Dough should be softer than for wheat flour biscuits. Barley Sponge Cake. Four eggs, 1 tablespoon lemon juice, 1 cup sugar, 1 and one-third cups barley flour, 1 teaspoon salt. Separate whites and yolks of eggs, 1 beat yolks till thick and lemon col ored, add the lemon juice and salt, then add sugar and beat till light. ‘Fold in the well beaten egg whites, land the lightly sifted flour, and bake in a moderate oven. Barley Muffins. 2 cups barley flour. 4% cup sugar. ¥% teaspoon salt. 2 teaspoons baking powder. legged 1 cup milk. Mix barley, sugar and salt and baking powder thoroughly. Beat the egg, add to milk and stir quickly into dry mixture. Bake in muffin pans !(hot oven) 25 minutes. Barley Molasses Cake. 1% cup molasses. % teaspoon soda. .% teaspoon salt. 4 cup sugar. 1 tablespoon melted butter or equi valent. 1 cup sour milk. 2% cups barley flour, with 4 teaspoon soda mixed in it. 1 cupful of raisins or nuts may be added. Bake in muffin pans. Barley Ginger Bread. 1% cup sugar... -- - 1 cup New Orleans molasses. 1 cup boiling water, in which is dissolved 2 level teaspoons of soda. 1 teaspoon cinnamon. 1 teaspoon ginger. ¥% cup melted butter or corn oil. 2 level cups barley flour. 2 eggs, well beaten. *Good pinch of salt. Barley Griddle Cakes. 1 cup barley flour. 1 teaspoon baking powder. 14 teaspoon salt. Lift these three ingredients to gether and add: 1% cups of milk. 1 egg. 1 teaspoon of molasses or sugar. Beat hard and fry, on greased griddle. If batter thickens while standing, add a little milk. It should ‘pour like thick cream. “Let us corner the barley market for the making of necessary food. I insist that every grain be used for that worthy purpose, and that not a ‘particle of it be wasted in the brew eries.”’ The liquor traffic uses the equiva lent of five and one half million loaves of bread every day. This ought not be permitted. Congress is being bombarded now with telegrams be seeching our representatives to give us war prohibition for this and many other reasons. Conservin’ Daylife. When Dan’t was a-readin’ the Nor wich Bullytin a spell ago he called me from the buttry, where I was a-mixin’ bred and ses he. “Betsey, what you think that Hoover is do in’ of new?” “I dunno,” ses I, “su thin new?” “Wa’l I should think so,” ses Dan’l. ‘‘He’s a goin’ to make the sun rise an hour earlier,” ses he. “I don‘t bleve he can do it,” ses I. “I never heared of anybody but Joshuay who ever tried to manage the sun,” ses I, ‘and sometimes I’ve had a no tion that he want guilty—that mebbe he drempt it.” “Wal” ses Dan’l “its a goin’ to be mity tuff on us farmers to get up a whole hour earlier. I have to get up at 4 o'clock winter and summer,” ses he, “so as to milk the critters and get the milk off to Prov idence and if I’ve got to get up at three,” ses he, “I dunno but it’ll kill me.” “Wait,” ses I, “it’s goin’ to give you a whole hour more daylight at nine, so you can have a longer day.” “Longer day,” yelled Dan’l, “I don’t want no longer day. I’m a workin’ from 4 o’clock to 8 every day now,” ses he, “and I’m clean tuckred out and I ain't a-goin’ to put in no long er day. I jest wish them fellers down to Washington had to milk forty-lev er cows afore daylife,” ses he. “I'll bet they wouldn’t want no longer days.” “Wait, anyhow,” ses I, “we've got to set the clocks ahead jest the same. President Wilson has made a law and we've got to do it,” ses I, in order to be in the fashion.” ‘Wal, there want be no clocks set ahead in this house,” ses Dan’l. “I don’t aim to be in the fashion to that extent.” “Them railroad cars has got to do it,’ ses the hired man “and you won't get your milk aboard unless you git there afore the train goes.” “And,” ses I “the lawses we’ve got to get up at two o’clock and set the clocks an hour ahead.” “Wal, I won’t git a wink of sleep all nite.” “Git up at two o’ clock and set the clock an hour ahead and then git up agin at three to milk, it’s all darned foolishness,” ses he, and he stomped off to bed and the hired man after him I had to darn some stockin’s , so I set up a spell longer I that mebbe President Wilson wouldn’t never know whether I set the clock ahead at ten o’clock or two in the morning, so I set the clock ahead myself and went to bed. I cheared a noise just afore I went to sleep but didn’t pay much attention to it. Dan’l was dietful uneasy and I had to git up and git a drink of water so I didn’t go to sleep very early. It didn’t seem no time at all afore the alarm went off and the clock struck four I waked up Dan’l and yes, “it’s four o'clock Dan’l and you'll have to git up and milk.” He was dietful slee py and snappish, but we roused up the hired man and they went out to milk. They don’t generally have brekfast till they git back from the depo, so I didn’t hurry none about gittin’ up myself. Its four or five miles to the depo‘and the road bein’ bad I didn’t worry none when it was seven o’clock and they hadn’t come ‘but it seemed dietful dark for that time and I hunt ed up the almanac to see if there was an eclipse. “Wait,” thinks I to myself “them chaps at Washington hain’t made it work fust time tryin’ any how far the sun don’t show no sign of gittin’ up.” It was well on towards ten before the men folks got home from the depo. I had made up my mind that President Wilson or Hoov er or some of them fellers had made a mistake and set the sun back in steal of forrad. Finally they hove in site. Les I, “What on arth is the mat ter. Was the train late or suthin’ happened? Here ’tis most ten o’clock and the sun is jest risen.” The hired man looked kinder tickled but Dan’l didn’t open his head—jest gin the hosses a slap kinder spiteful and come in and et his brekfast without a word, I didn’t say nothin’. I’ve learned by livin’ with a man nigh on to 40 years that there’s times when it’s best to keep still. When he’d et his brekfast he felt a little more cheerful and finally sed, ‘Betsey, did you set the clock ahead last nite?” “Yes,” ses I, “I knew you'd got to git that milk to the deepo afore train time and you wouldn’t set it.” “Wait I did,” ses he. When I got up to git a drink of water I moved the pesky thing ahead an hour.” Then the hired man began to choke and gurgle and finally he lay down and ‘affect till I that he’d suffercate. “What in time be you laffin at?” ses Dan’l. “Why,” ses he, ‘I set the clock ‘back an hour too You was so set about it I reckoned you’d get left with your milk so I got up in the nite and set the clock back.” “Wait,” ses Dan’l, “I’ve cheered of tarnal fools before, but I never seen such an ex ibition of ’em in all my life. There I waited in the cold two mortal hours for the milk train. The deepo want open and I nigh about froze jest for your and Betsey’s idiotic performanc es and now all you can do is to snick ‘er. I’m a goin’ to bed and get some frest and if anybody touches a clock in this house agin I'll have the law on ’em,” and off he went to bed. I dunno what to do. They’ve at their brekfast and gone to bed. When they git up they’ll want sumthin’ to eat and none on us will know whether its supper or tomorrow’s brekfast. One of my nabers has jest been ‘in and yes she. “We're all mixed up over things. Everybody in the house moved our clock up an hour and as near as I can figger it out we've all at our tomorrow’s brekfast day be fore yesterday. So I’m goin’ to take a day off and not cook anything for a day or so.” I guess I’ll do the same. War times is dretful tryin’ but Dan’l and I aim to do what’s right if we ‘do sputter some. L. K. F.
Newspaper Details
Edgefield Advertiser
Edgefield, South Carolina, US
Wed, Jun 05, 1918
Page 6
Full Page
Clipped by
Lauren V.
SC, USA 11 Jun 2026
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Edgefield Advertiser
