Recipes ‘ Helpful Hints .—
lI-lnneiuha Cake. Houuhoid Notes.
sugar beaten to_ a cream Always have the board well floured.
_ butler. the whites of 4 before beginning to knead bread.
- to a.‘ stiff froth, and put Creamed salt coddsh should be gur—
thing 2-3 cup of milk; 3 nished with cold hard—boiled eggs in
' and 2 toaspooniuls baking slices.
Bake in layers put togeth-l Celery salad that has a sweet pop-
}. cup boiling hot melted chr minced in it will have a snappy
fit}:- in the white of 1 egg taste.
lit, 1'2 teacupful .chopped. Dates, dried figs and raisins. chop-
ped, make good filling for swcet sand-
wiches. ,
Cake Wi‘hm“ EN“- . When making uncooked irostinns
1 cup sour milk, 1 teaspoon sugar is sifted.
. 3 cups flour (sifted Equal parts of beeswax and turpen-
, tablespoons cocoa, 1'2 tea- tine rubbed on dull doors will bright,-
cinnamon, 1-4I teaspoon salt. en them.
tter and 5‘13“! mix baking Plenty of “waste" or rough food
sour milk, measure cocoa. Supplied each’day will lessen the h \
“d 5a“ into flour before my liability to colds.
ltd time and Sift all to-’ To relieve the soreness ot‘ a painful
e in moderate 0‘9“ 20'soft corn, try binding it up each night
n more if needed. - lwitli baking soda, moistened with a
‘ ._._—_ llitilc water. i
“73"“ H'" Cake. _ i The juice of currants, bluckbcrries,‘:
D 5‘13”- butter '5‘" 0’ “Ilium! other fruits can be preserved and
,i '1‘ (ill!) sweet mllk- 2 le"*fllkept as successfully as grape juice.‘
ureanpof tartar, 1 10359003‘ Never allow milk to remain uncov-
, ht: flour. Beat‘sugar and eyed. ' . 3
together well, and other ingrew Cooked squash left over from a?
,7 into buttered ““5 “'0‘ mcul may be made into, a delicious}
“‘1 pour 0"“: t01’ 0f ”19 most unusual and delicious taste.
lure. Bake 1“ a modernist Use its much green food. like pars-
. . . ,
‘t it. {toy and watercress, as is obtainable
'Orange Cornstarch.
, s cornstarch is a simple but
600d dessert, Bring a pint 7°! them into white enamel before using.
the boiling point and add to - .
. This will rev hi; it .
cup or sugar and a table- D e 1e unsightly marks
1M2“; Lift“ henpintg “1’18 or kitchens on which damp towels arc
{99 ”5 are 0 a. plus 9 w w to be hung should be treated in tho
oupoons of cold water and same way
1kg: infregg yet“ bear; and When the traveling bug becomes
' o 0 mg mu. “m the dirty. wash it all over with tepid wa-
rind of an orange and cook .
, ‘ 'tor and a. title “or . _ . -
ttwater on the pudding is ' , .'° W 5“" it is “’3
bind cream Th ii i th put, a little oxalic acid in o cup of hot
lth oran y‘and‘ en“: irtnc 8 water und wipe the bug well with a
‘ 9 ”3 9° “ ° “5' soft dry cloth dipped in acid. When
93:82:31: gym: shite/Egg dry, brush the bag with thowliito of
‘ a o rwo an egg, and it’will look fresh and
,3 or granulated sugar; best new . M...
'ycry stiffptheu flavor with A“ ‘ .
. ver .
onion juice and pile on the y good plan to clean kniiec
rBrovVn very\dolicately. cool. is
It‘fll‘.
as follows. Have handy a jug or
e‘withuzgmzwlgeim. vessel with soda. water, and us soon
9 e 'as possible after the knives havo been
(1‘ bone a herring and
. 11 ed ti 1: .
chopped chicken 5 s c the blades in the soda
e-thirdiot. a cup of ham. two side
eggs, chopped due, seasonl '
with chopped onion, and salt.
_r‘.' Blend together with a
dressing and spread on but-l c
has of bread. . l
remove the rust.
'I'lll! ”IA ON” I! '
Lillie-l Aok-ynrnrnnnttnfor
.c I.”
., Mill in Re and com maid:
lit?“
' boxes. soul with Blue Ribbon.
:' Tote In other. Bu of our
. fl. Aski'cdl “-0163; E
3min "RAN.” PILL 3mg:
yell-shown t.Slfcst,illwas eliahli
‘ 10. THE POINT. i
Every rose has its thorn. I
. a i as rum N‘E'vnu uAppEu
3’ GENE BYRNES , '
§‘\
REr’lEMBER ‘i mam“ . AS
N6 MAN. WELL TELL You
i DONT éET THE. TRUTH - \
90R ROOM RENT ,DONT EXPECT
snonnow ' war-ism OR Pi.‘
ORNiNc;ouT ’ ORDER ,
‘ 9.0 60‘.
W...u.. nmmw-w-m-hmflmuvum—n-v- _..................W ..,_. n... .
.' »~,__"_‘£ “yum“, . “I“... '. x, .
‘Symporium of Leading Satentzstsmltl Home
'_Ec‘wmmic Experts of tile. United State; 0::
.a. Question of fizterert .10 (Every. ,flIoI/ir
3am] ’HoI/sréwflf m». -
, ““5“" piece of butter “1" from confectioner‘s sugar, be sure‘theu
_. <:—-—-~xv——.~_ ‘.__ fl.
«5., .
i . . , ‘
.. mafia!" “W2 Herb
, ‘ . 95:9. , 2, :7 9” F
mixture and to the remain. soup. ' 9/7“?) oaflgufgfifi 97M .8
9.4th add 2 tablespoons 1110' Brown bread. instead of whiting ‘
19531300“ “llsDice‘ St” a“ when making bread pudding. gives :15 ‘ Attack on established institution oi
the American homo and the reaction is
sharper and surer than that. tollovring
, the sinking of a steamer by a. sub-
im this time of year. i The every-day loaf of bread is such
an institution. "
‘ The best evidence that it is the
‘ stall at life" is the way in which the
bulk or scientific and homo economic
authorities have come to its support
hen its integrity has been impugned.
0! course no one. really believed Dr.
Hurray Wiley when he said that white
bread was polsonnior would the indi-
rect. intimations of Prof. Philip B.
Hawk 0! Philadelphia and Mr. Alfred MacConn
of New York, have greater weight. Their con-
currence. however. served to speed up a mass
of expert testimony. To the question, "What
is the matter with the American loaf of white
bread," science sent back a resounding answer,
To prevent rust on curtain pins dip ‘
on curtains. Nails used in bathrooms ,
m ~
. ’ “.1wa xaemzzzeu
9mm '
(sewn aw
_ m 700 pIMJm:
may)?» ,
examination of the chemical
whole meal bread has ahownthut, as regards
protein at least, this is not always true, “3
even were it the case, the lessor absorption
0! whole meal bread, which we have seen to
occur, would tend to count the advantage. All
regardsminernl matter, in the case of ordinary
bread this is not. all absorbed While the absorp-
tion is so much less in wholemeal bread that:
the two are about on an equality. There is.
therefore. no justification as regards the
amount at mineral matter yielded to the blood
for recommending the use of whole meal bread
byugrowlng children or nursing women.
doors have been conducted for a‘humbfict
Dr. Charles D. Wood, director oi the
Maine Agricultural Station, says; “Nothing in
the last year or two has disturbed in any way
the authority or our deductions and observa-
tions made in conjunction with the federal gov.
ornment which established conclusively that
patent: wheat flour, and bread made out or it.
is better food than any other brand made in the
world. Our experiments shim that tho highest
percentage oi" digestible nutrlon
by whlto bread mud
Next comes entire. heat and
"This order also holds good when computlns
the number of calories or heat per gram of
broad. White bread yields the largest number,
whole wheat brood the second largest. and Ir»,
bun brand the least.
"Tho nutritive value of broad depends not
only upon chemical composition, but also upon
digestibility, and digestibility, in turn, accrue to
depend largely upon the lightness oi the lost.
“The lightness and sweetness o! iii-ml dc-
pandas much on the way in which it i= lam-n. .
as on tho motorists used.
should be used in preparing and baking tho
dough and in cooking and keeping the filiisllml
‘ Heavy, badly ruined bread is a. wry
dangerous food, and unlortuustcly very colli-
moo. and probably more indigestion has been
caused by it than by all other badly cooked .
m Defenders
0f the Stuff of L“.
In the defense of broad, men are quite, a: nu-
merous ”women. One of ibuvery eat-lion.
. to take up thocudzels' was Dr. Barry Everett
tats Food and Drug Commissioner
who in'publlo talks and 'in' printed
s attention to the tact tint in not‘
what is taken into the'body that counts, but
what. the body gets out 0! the food supply that
ty. ‘Hero are some
itously given, is
c. ilxed idea in the minds at many
informed people that while
stuff of life; but, be
tlonput the flour mill,
From Maine to Minneapolis, from New York
to London, trom laboratory and bake shops.
from mill and murket and from all manner of
exports has come the some testimony. ldn C.
E. Allen, author and lecturer oil-home econom-
ics. contributor to many magazines, and editor
of the Home Department (or Pictorial Review.
calls attention to the loci that bread is not
alone an ideal article of diet, as a food sub-
stance, but in view of the aristocratic price of
the erstwhile humble tuber, bread is the cheap-
est form 0: food generally/available,
Mn. Allen Favors
Eating More Brood
"it is rather fortunate.
alter all. that potatoes are high, for bread is
being given a chance to come into its‘ own
To be sure, it has alwayd been called
the ‘stoft of life,’ but of late years many an-
other food has crowded out bread from its right-
tul place in the dietary, to the detriment of
both the family and national health. Potatoes
have become even more 0! a habit than bread
and yet there is no‘comporison in food value,
for bread contains all the elements found in po-
tatoes and infinitely more.
_ entirely wiped off the face 01 the earth it would
not be a. tragedy, for bread served in any one
. of its many forms is always there to furnish
protein and starch and minerals and lot.
"The trouble with the menu of the avers
. family is that: it is too complex, too many mix-
tures or foods that are notvvwell combined must
result in indigestion, dyspepsia and auto-intoxi-
cation. We noedstmplcr meals, planned uc-
, cording to. the rudiments of the balanced ru-
tlon, and bread should be served it
«army but as a food.
"We speak sentimentnlly of the 'good old
duys,‘ when our luncheon, or our supper cou-
clsted of a bowl or broad and milk, together
with s. saucer of fruit, and yarn: our crass lg-
noranco we do not realize that what we need.
not in memory, but: in actuality, is more slm~
pie meals or thistype." '
In the wilds of Maine experiments in the
nutritive value of .whole wheat undo-patent
from when racers hour.
without putting the handles in water
water. leaving the handles do the bull
This will cleanse and quickly:
l Says Mrs. Allen:
The more»: mm
HIGHESTEB 3 Plus,
SflllNW MllfifilSlS EWRWRFP" -v 1; potatoes were
Kym
makes for health hnd vital;
of Dr. Burnard's pungent ph
- "Faulty - information gratu
otherwise well, .
bread is no longer the
xtremopurlilca
obbed of its nutritive voice.
ideas that are being spread about
on that White‘bread is null: for;
food, the not! _ ‘
needs the most unsound. .
. ‘fAs a. matter or ‘ luct,‘ cxper
" conducted by thcflbcst experts of the,
5 hits ahoun‘thst while graham or whole ,
out. bread contains about: 3 per cent more
t white bread is iarunorc thorough-
dth‘an whole wheat
t‘wbat‘ua take into
iii-ls the amount. of food
imcnt after carport;
, , l .
whstl’rofl -
hihp B. How
flutter. undor' receptacle .
, , . Hawk, ofchfiorooNC‘ollepe‘,‘
"Philadfclp, ta, accords highprulco to tho but»
buyfimorican buk'ory.‘ Ho.
xpcrlinonto~ ,: indlcuto' ' tho!
(when proper-Ironclad)
rum about the «m. In
mocha: or course w.
to full or poor
nd completing digestc
. d. and utter all;
tho‘body' that? con, to; _
that is congertod’to the; body's he
tuslly determines its roodvaipe. ..
1’“ better digested by cows that men:
‘ Bock olllhomcp. dud. ‘
- is an established interactions] authority, it man
who is quoted ‘in every school
name! is ‘sbudied.
Dr. Robin finish!
I“: , .
MW.” Wm fist-doll
mnt.m~mi menu-é,
1“ in” iljpc'rsonul
' put or the tint
when home eco-
mu, (:1th London 3on
‘ calm it 1:3, «locum, t
W much , -
, ~ . ~ , our and cowl: «untidy.
omit hm . .
“‘23:,
.249
‘ s .r"
‘compostuon ol
n the whole, we may fairly regard the
vexed question of wholemeal versus white
brand as finally settled, and settled in (not or
the latter, and had due regard been paid to tho
. behavior 0! bread in the intestine instead ct
merely to its chemical composition, the Bread
Reform League would probably never have
come into existence." , ,, ,, ,
L Experience of Hospital “3.?
W 'l'lu-om Light On Quuiton ‘
An, interesting sldollght on this question
come. from Bollovue Hospital. New York. This
institution probably has the largest number of
trained nurses under a. single management in
the United States. They are fed with scientific ’
regularity and by system. . Miss Mamie Porter,
dicticliin for the nurses' home at Bellevue.
says that the women under her supervision out
graham bread from a sense of duty. They out
' white broad bacuuso they like it.
"Our dailysupply of. bread, which we get
from the commercial bakers or New York, is
ououfourth graham,” says Mics Porter; ”and l
have thought oi: reducing that amount as tho‘
nurses, vvlth few exceptions, do not care ~torlt.
'prelerrlngthe white bread. During the sum-
mer months’wo do "without it altogether. It is
not an, uncommon expression to hour the nurses
say‘thot thoracic the graham bread because
it is healthful. not becauso‘they preterit." . '
Leon H. .Condon, chic! of food and drug.
Kansas State Board or Health, adds his ‘opln-
lob undattho some time takes quite oiling at
the part: thelmsglnutlon plays in the human
dietary. , , - _ . ,
“White bread‘is a legitimate ,and digestible
food .und especially more digestible than a
number of forms of othorrbread. ._ ., . . .
"I am cubs opinion‘thst people should not
”be worried over tho-Vthtugs- they ; have a read
about'tho dietlo value of white bread. , ,
'“mtroublo with most; people is thatthey
‘ goth fud’or fancy and try to live on one kind of
food, and such a. practice of a one food‘dlet: has _
no scientific busts. Event? we, could‘llve on
' . one kind ottoodisucuu diet would be extreme.
'-ly£mouotonoua."i . \ ,
Western food cxpertsstl Vk together. Further?
testimony is ‘afliorded by Dr. Barney. smie'com-
mlsaiouerofnalry and Food 0: Iowa. " *
: . “Some of ‘tho_ statements made , concerning
the loud value of bread made from whole Wheat ,
seem so ridiculous to to‘lustliy a tow state-
ments or auto relative to its mod nice on color ~
pared vrlththo value or white brood. . _
"in tho Amorlcsn home white bread Myron
manta-mum oi
the 'ourbohydratcs and- the necessary. viii
mlnes,‘ whether these be derived from ya,
from flour or from butter is the impo
‘ thing. The arguments among scl‘entlstp.
continue to wage. But the person who .,
insure an ample supply of‘brcad and butler ! .
his, family. can rest. co .,
tion'thht: ,not alone have they been provid
with the best and cheapest o! foods, but th
it is a perfectly safe and sound, muscle but,
lug, brnin reviving, health-giving diet, and t
the poet, was not wrong in ascriblng to it
attribute of being the "staff of life."
the most part written by 'ludists' and not
uuthorltles on (commoners.
“As a matter of fact, wh
greater percentage of all food materials, weight
[or weight, and ismore nutritious than grabs
or whole wheat bread. in the process of mi
iug hour the wheat grain is ground and boltc
. This pro 955 refines the resulting flour unit
most of the ‘undlxestiblo fibrous particles of
the graiuure removed. but all constituents vb}!
uablc as u food are retained in the tlour. .. .
uuboltcd flour. These articles have been 1% .i
’i
he bread contains i
ll,
Coarse Particles Good
‘ Food For Animals
"The course particles of bran removed ‘
the milling of flour while possessing value as
food for domestic animals is not a who] .
desirable ingredient of human food. it is tr
"that this course material is valuable to so
individuals tor the parastcllc action which i '
promotes, but this in no sense implies that th
bran is a necessary or desirable constituent 0
so common and necessary articles of food on
bread. It may be that the diet or many ci ~
people is deficient in unit and vttomlnos.
this be true, the remedy does not lie in I"!
consumption bran in our bread and coke
more than it does in the outing of raw c
peanut shells and wood cubes."
3%)
When it comes to the vitamins content cl
bréad there is. as wide a variety of opinions ,
exists among expert alicnists at. the trip! 01;.
millionaire homicide. ‘ ‘ .
Dr. Ralph E. Lee, chemical expert of Not“ .1
York, insists that they reside primarily in you
and find their way into bread
medium.
‘ through 1113th
Dr. Harry Snyder, former; professor all
chemistry of the University of Minneso .‘
* cllnos in the same view and this is share b},
Miss Louise Stanley, homo economic depauvhlf,
ment or the University of Missouri. 011 ‘-
other band, other leading authorities insist that
grains are wholly lacking in vitnmlnos, and that
these are found only, or chiefly, in butter tutti.‘
Recent experiments with ‘ guinea; plus or
cited in proog of. this contention. What seems.)
to be the real essential truth is that every d _‘
diet of bread and butter will supply practioc
all the essentials of food whether the vitamin
be in the brood or the butter. The average boll!
wife is but vaguely informed .on the matter 0
protein content. calorific value, gluten'andwl
mines. Sho will observe, however, that union
the things upon which all scientists cards or
the necessity
f a high protein content or‘br . ‘
The avciialfillty of that protein as well ’
nifortuble in thejoonvl I
f .
munch 5
‘ Hero is the way the domestic which
TcXpethave classified am; aPPOl'Hollod on.)
merit: 'of a perfect loaf of broad:,.
.- , . . ‘ Scale of .
p _ Point.
' l’ldvor ,-, 1'.” . .17. s “T- r. 53:31:“.3;
.7 nghlhou ("monotony-mi“ 5” ‘
Grain 'and toxturo. . .‘. . . .. "hm
, erupt—Color“, Depth, Texture “gm 1
icrumb-W-kcolor, Motown .m ‘
Shape, Ind anonymogm
, . ‘ . .4 . '
“‘.1ml.rigmmfibm
- k tor co inquiry mu. «Modul-
‘u‘mmuuummfl an
“dummy-r mam ' .
. fl '
.'_
Norwalk Chronicler