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Tag Archives: Bertha M. Terrill
Baking with Substitute Flours: A Patriotic Sacrifice
When I encountered the 1918 UVM Extension Circular No. 13, “Substitute” Breads, Biscuits and Muffins, I knew I had found the topic for my first post in our year-long Vermont cookbook series. I started substituting whole wheat flour for white … Continue reading
Posted in Vermontiana
Tagged Bertha M. Terrill, bread substitutes, wheat conservation, wheatless, World War 1
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