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Show Good Bread High in Food Values Contains Large Percentage of Calories Needed for One's Health. Bread In some form or another has been from lite beginning nf civilization civ-ilization an important conl rlhiitlon to the nulrltliin of mankind. After Uiau discovered that he could grind wild grain Into meal, mix this with water and bake bread between hot stones, he began the cultivation of grain for food and the establishment of a settled home. It was centuries later that the Use of "leaven" was discovered. Bread In anything like Its modern form Is said to have been first made by the Egyptians. The first bread was merely cakes of coarsely ground meal held together by water. wa-ter. A great variety of grain was and Is used for bread. In this country coun-try we find wheat bread Is used almost al-most to the exclusion of other grains. Most of this bread Is made from refined wheat Hour, known as "white" flour. In France and England Eng-land this Is the favorite bread. In the other countries of Europe we find rye bread, known in some places ns black bread, used largely. "A fine white loaf" was a symbol of luxury food, and used only by the great until the last centuries, when large scale milling operations began to produce fine white flour in large quantities. Within a much shorter space of time commercial bakeries turning out thousands of loaves of bread each day have taken over the task of baking bread for large communities. The majority of this bread Is made from white (lour and the qualify produced Is often excellent, sometimes much better than the average loaf of homemade home-made bread. Large scale operations has put the loaf on the market at a cost which little more than covers the cost of the material and fuel for a home-baked loaf. Prices per pound differ, depending lnrgely upon the other Ingredients besides flour used In Its preparation. "Milk" bread Is preferable from the food value standpoint. We depend upon bread for a goodly good-ly percentage of the calories needed daily In our diet. We get from It an appreciable amount of protein. Bread, made as It Is from a good quality wheat, with the addition of shortening, shorten-ing, milk and yeast. Is a valuable food for the sake of Its "fuel" and protein. It Is also so easy for digestion di-gestion that It Is completely utilized. At the same time it Is an inexpensive inexpen-sive source of food. Bread ninst, of course, be supple mented by other foods whUh provide pro-vide more protein, minerals and vilamlriH. In a well varied diet we will get the supplements easily from exlni milk, meat, eggs and vegetables and fruits. Whole wheat bread Is of higher value liPmlneruls, especially Iron, mid In vitamin I!, II, an while bread. It Is not so generally gen-erally popular as white bread, but It Is a good plan to use It to some extent In the weekly meal plan. Where the money to be Kpent for food Is too limited In amount to ul-low ul-low of the purchase of liberal amounts of the more expensive foods, whole wheat bread should be counted upon to provide Iron and vitamin B. From the nutritive points of menus we should not discount the contribution of bread to the diet. We hear so much about the value of fruits, vegetables and milk that we somehow forget the Importance of this inexpensive food. Pineapple Betty. , 1 can cruhlit-d pineapple 2 cups dry fine bread crumbs 2 tablespoons butter cup euKiir Drain pineapple and reserve Juice. Grate or roll crumbs and cook In butter until yellow. Add sugar to crumbs and mix well. Sprinkle greased baking dish with one-third of the crumbs. Arrange pineapple and rest of crumbs In alternate al-ternate layers and pour Juice over pudding. Bake In a hot oven (t.r0 degrees Fahrenheit) twenty to thirty thir-ty minutes. Serve with hard sauce. . 1933 Dell Syndicate. WNU Serylce. Dr. Pierce's Pleasant Pelleta are the original orig-inal little liver pills put up 60 years aco. They regulate liver and bowels. Adv. |