Show NATIONAL BREAD ECONOMY SHARING GRAIN WITH CA CATTLE TLE By Helen Louise Johnson Author and Lecturer Lecturer on Home Economics Economies Formerly Chairman Chaitman Home Economics Eco Eco- Committee National Federation Women's Clubs hERD has ha been much talk about war bread and the complete extraction THERE flour for all bread making In InI Inthis of entire wheat T THERE of the grain gram grain or the using I this connection I want to make malte these points quite clear to you First that flour made from the tho entire grain has not been proved to be a more mora I nutritious food than white flour for this reason Our bodIs bodies are nourished by what W we absorb not by what we swallow Ther There is a larger proportion o of I gluten and slightly so of mineral mineraI salts in while wheat as compared with white whit I flour but this Is balanced by the greater waste of the former We We- digest white bread m more re completely completely- I therefore It yields as mu much h to th the body as the whole wheat bread which is useful where bulk buIlt or waste product is' is desIred I The second point is that the experts sent to Europe t to watch and study stud food Load conditions there now say I I that Germany made madea a great great mistake In using the en entire entire en- en tire grain as food for men mens As s now used in this countr country country coun coun- I tr try the extraction of the grain for white flour is not complete and the residue is sold as food for cattle It should be plain to everyone that food for cattle especially especially espe espe- daIly to keep dairy herds hertis intact and giving a full quota of milk is a prime necessity Milk l is the food of babies and children and it is one t Of bf f the cheap and ana good sources of different greatly needed foods We must snot not deplete or lower the quantity or quality of the milk supply t t I Let us learn t to use cornmeal rye and other flours in many different ways in o our r own kitchens This is isa isa I a necessity that the demand n flour shall be less lessened but hut do cIo not let us urge or permit legislation which might give opportunity for a a. positive depletion of nutritive nutritive nu nu- nu- nu Helen Louise Louiee Johnson JohnsonN quality P Particularly let us know whit what we are about and talk as well vell as use In this connection let me further say that I believe it is yet unproved whether it Is cheaper and better for all families to make malte instead of buy bread It depends It depends both upon the kind of bread you can buy and the kind you can make maIte It depends upon the number in your family and the kind of flour you use and Its cost It depends upon how you use and waste bread In Inthis Inthis Inthis this particular crisis it would seem a very proper study for the home economics economics eco ecu departments of the colleges to carry carryon on a survey and determine under what circumstances it was better and cheaper to buy than to make br brEad ad or make rather than buy I do not believe either the department of agriculture or ox any other department has sufficient established data to make a claim either way as is yet S N Bread Jelly Two cupfuls broken bits dried white sweet or white and whole wheat bread mixed l teaspoonful nutmeg juice and grated rind lemon 2 Cupfuls cup tup- fuls boiling water 4 teaspoonful salt 3 cupful sugar Simmer together the bread water and salt until it is thoroughly blended stirring with a wire whisk it will take about 20 minutes Then add the sugar and nutmeg and when tepid the lemons Turn into moulds rinsed with cold coldwater coldwater coldwater water let stand till firm and serve with cream or and sugar with any cold foamy fruit sauce or with stewed fruit If desired quartered dates halved raisins bits of figs or some chopped nut meats may be added to the mixture when iti taken from the heat I Bread Pudding One cupful ground bread crumbs any kind 1 cupful boiling water 1 cupful cupful cup cup- ful mixed fruits raisins dates etc teaspoonful salt 3 cupfuls milk 3 cupful brown SUg sugar or lr corn syrup 1 teaspoonful mixed spice or the grated rind of orange Pour the boiling water over the crumbs add the other ingredients IngredIents' in hi the order given and bake in a moderate oven till firm and brown about an hour Serve with cream or milk or with an orange orange sauce Recipes from Mrs Allens Allen's Cook Book Copyright 1918 bT T. T Fran Frankenberg Franenberg enberg |