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Show - - - - - - - - Good Bread High Highin Highin in Food ValuesContains Values ValuesContains Contains Large Percentage Percentageof of Calories Needed for forOne's forOne's forOnes One's Ones ' Health . Bread In some sOlne form or 'mother mother another 'motherhas anotherhas ' anotherhas has been from the be beginning Innln of dv- dv civ- civ dv1117lltlon civili7ation civ-lll7atlon civ lll7atlon - - 1117lltlon ili7ation an Important Import'lnt Importlnt ' contrIbution contributionto to the nutrition of mankind m'1nJ.lnd m1nJ.lnd m1nJlnd ' . . After Afterm'1n Afterman Aftciman m'1n m1n man ' discovered that he could couh1 grind grind'WIld grindwild grindwild 'WIld WIld ' grain Into meal , mlv mh mic : this witli with withwater withwater witliwater water and nnd b'11 b11 bake bike ' e bread brend between bctween hot hotstones hotstones hotstones stones , IIP hp he began begun the tIle cuUh cultivation cultlsation aUon of ofgrain ofgrain ograin ( grain for food nnd and the cst'1bllchment cst1bllchment estiblishment establishmentof cst'1bllchmentof estiblishmentof ' ; ' ; of a settled homeIt home homeIt It was centuries later that the theuse theuse tinuse use of 'leaven leaven lea\'en lea 'en en ' \ ' * ' was cliscoered cliscoeredBread disco discoveredBread . % ered eredBread Bread In anything anvthlng like Its modern moderntorm modernform modernform torm form Is said to have been l1r first firstmade flrsmade < : t tmade ) made by the Cg Egyptians pUans The first firstbread firstbread nrsbread ) bread was merely merelv cakes of coarsel coarsely coarselyground coarselground } ground meal held together bv by wa water water water ter A great variety varletv of grain.lS grain \\.lS .lS was wasand \ ' " wasand . .lSand and Is u used < : cd for bread bre'ld breld bre'td bretd ' ' . . . In this coun coup country couptry country try we find wheat whent bread bre'1d bre1d ' Is used nl al nlmost almost almost most to the exclusion ecuslOn e'clusion eclusion " , ' ] of other othergrains othergrains othoigrains grains Most of this bread bre'ld breld ' Is m'ltJe mltJe made m'ltJefrom madefrom madefrom ' from refined wheat whe'1t whe1t ' lour Oour flour ( , known hnown 15 as 15"white as"white ' as"white aswhite "white white " " " flour In France rrance and En rn iJn Enland ; ; land this Is the favorite bread In Inthe Inthe Irthe the other countries of Europe Curope Wp Wpfind wPfind wfind ( find rye rre bread I known no\\ no non \ n In : ; some eome place places placesas ; as black blacl bread brc'1d brc1d ' , used ll'Sed llSed ' l'1reh"A largeh"A largely l'1reh l1reh largeh largely"A ' : ; "A A " fine white loaf loaf ' \ was 1S ' a s\ s smhol ssmhol ssmholof svmboof \ mhol mholof of luxury lU"tury lUtury " food and used llcec1 ; only b bthe by bythe bythe the great gre'1t gre1t ' until untll the last centuries centurieswhen centurieswhen centurieswhen when large : scale ec'lle eclle ' milling mllhng operatIOns operatIOnshegan operationsbegan operationsbegan hegan began to produce prnduce fine flnp " white "hlte hlte flour In Inlarge inlarge Irlarge large quantities Within a much muchshorter muchshorter mudshorter shorter space of time commercl'1l commercl1l commercial commercl'1lbakeries commercialbakeries commerciabakeries ' bakeries turning turnlug out thousinds thoue thous : mds Inds o1loaves Of Ofloaves o loaves of bread bre'1d bre1d bre'td bretd ' ' ( > each 1h ' ( day d'1Y d1Y ' have hwe taken takenover takenover takerover over the task tack ; of b'll bll baking ' m : bread for forlarge forlarge foilarge large communities communltle < : The majority m'1jorltv m1jorltv mjorlty ' , of ofthis ofthis 01this this bread Is Ie : ; made mnde from white flour flourand flourand flouiand and the quality qU'llltv qUllltv quallty ' produced Is often oftenexcel1ent oftenexcellent ofterexcellent excel1ent excellent , sometimes much better betterthan betterthan hettcithan than the average a\'erage a 'erage erage \ ' loaf of home homemade homemade homemade made bread large I arge ; scale ccnle operation oper'ltIons operltIons operttions oper'ltIonsbas operttionshas ' ; has bas put the loaf 10'1f 101f ' on the market m'lrket mlrket ' at a acost acost rcost cost which little more than cover cOers corers cO\ cO corersthe \ ers ersthe ; the cost of ot the material m'lterlal mlterlal mrierdal ' and fuel fueltor fuelfor fuefor tor for a home baked baled , loaf 10'lf 10lf ' Prices peipound per perpound perpound pound differ dlfTer , depending dependlDtt , largely larttely , upon uponthe uponthe uporthe the other Ingredients besides beeales : ; flour flourused flourused flouiused used In Its preparation prepar'1t1on prepar1t1on preparttion ' ' Milk Milkbread lJlk ' bread Is preferable from the food foodvalue foodvalue foocvalue value standpocntWe stnndpO\nt stnndpO nt standpocnt stnndpOntWe standpoint standpointWe \ We depend upon bread bre'1d bre1d ' for a n goodly good goodly goodly ly percenta percentage e of the calories needed neededdally neededdaily ncedctdally dally daily In our diet We get from it an anapprecIable anappreciable aiappreciable apprecIable amount of protein Bre'ld Breld Bread Bre'ldmade Breadmade Breadmade ' made as It Is from trom a good qua1lt quality qualitywheat qualitywheat wheat , with the addition of shorten shortenlng shortenIng shortenIng lng Ing , milk and yeast veast Is a nluable valuable nluabletood valuablefood valuabhfood tood food for tor the sake s'1ke s1ke ' of Its ' fuel ' 1nd and 1ndprotein andprotein ' amprotein protein It Is also so easy for dl di dlgestlon digestion digestlon gestlon gestion that It Is completely utilized utilizedAt utilizedAt utilizedAt At the same time It Is an Ine'Pen InePen ine'cpen inecpen Ine'Penstve ine'cpensave Inexpengive " ' ' stve save source of ot foodBread foodBread food foodBread Bread must , of course , be supple - - - raentcd mentell mented by other foods which pro pro- provIde provide provide - vide more protein , minerals nnt and andvitamins andvitamins ! vlhmlns vitamins In a well weB varied varlell diet we wew111 wewill wewill w111 will get the supplements easilyfrom cnsIJy easily cnsIJyfrom easilyfrom from extra extn milk , meat me1t . ' . , eggs and andve andvegetables andvegetables ve vegetables etables and fruits . . Whole wheat wheatbl wheatbread wheatbiead bread bl e'1d e1d ' Is of higher vjlue v.llue vllue value . In minerals mineralsespecially , , especl'111y especl111y especially ' Iron , and nnd In vitamin B Bthan , than white bread breat1 It Is not so generally gen gen- general1y generally - erally eral1y popular as white bread but butIt butit butit It is n a good plan to use It to some someextent someextent someextent extent In the'eelcly the ' \ weekly \\'eelcly 'eelcly eelcly meal plan planWhere planWhere planWhere Where the tbe money to be spent spcnt for forfood forfood forfood food Is too limited In amount to 01 al 01lov allow allow lo\v lo v low \ of the purchase of JIbcrn1 liberal JIbcrn1amounts liberalamounts liberalamounts amounts of the more c e'pensive epensive e'pensivefoods expensivefoods ' penslve penslvefood food foods " ! , whole.heat whole wheat \.heat .heat \ . bread should be becounted becounted becounted counted upon to provide Iron and andvltnmln andvitamin andvitamin vltnmln vitamin nrrom Bfrom B n BFrom From rrom the nutritive points polnt ot of otmenus ofmenus ofmenus menus w " we "e e e ; should chould not discount the thecontribution thecontribution thecontribution contribution of bread brend to the diet . . We hear so much about the value of offrultc offruits offruits frultc fruits : vegetables veget'1hlec veget1hlec veget'thles vegetthles ' ' ; and milk mllk that thatwesomehow we wesomehow wesomehow -wesomehow wesomehow - somehow forget the tbe Importance ot of otI otthis ofthis ofthis this inexpensive Ine"tpencl\'c Ine"tpencl Inetpencl 'c c inevpenslve " ; \ ' foodPineapple food fooct foodPineapple I Pineapple Betty . , 1 can cru crushed hea plnc pineapple pineapplo pplo 2 cups dry fine tine bread crumbs crumbs2 2 tablespoona tablespoons butter butter1h butterA butterr r * 1h cup su sugarDrain supar sugar suparDrain ar Drain pineapple and reserve reservejuice reservejuice reservejuice juice Grate or ro roll ] crumbs crumbc ; and andcook andcook andcook cook In butter until yellow Addsugar Add AddCu Addsugar C\u C u sugar \ 'lr lr ' to crumbs and mix well wellSprinkle wellSprinkle wellSprinkle Sprinkle greased gre'1sed gre1sed ' baking dish wltb with wltbone withone withone one tliird third of the crumbs Arrango Arrangopineapple Arr'1n Arr1n ArranoOpineapple ' e epme'lpple pme'lpple pmelpple pineapple ' and rest of crumbs In aI- aI al- al alternate aItern'1te al alternate - ternate tern'1te tern1te ' layers lavers and pour juice over overpuddin overpudding OTCFpudding puddin pudding Bake Bahe in a hot oven (450 450 (150 150 (150degre9 ( (450degrcl'c (450degrees 450degrees ( degrcl'c degrclc degre9 ' ; ahrenhelt nhrenhelt Iahrenheit I ) tw twenty ntv to thir thir- thirty thir- thir thirty thirty - - ty minutes Serve with hard sauce . . p @ 1S33 1933 1913 Hell Dell Bcll Syndlc'l.te-W Syndlcl.teW Syndlc'l.te Syndlclte W Syndicate-N\B Syndicate N B Syndicate ' . . . - WMJ \ U Sci-ric Sci ric Service ServIce - * . . . |