OCR Text |
Show ij I ilfili LIKH 1! i . k An elaborate luncheon of dehydrat- ti food staples vas given January 1 J it the Hotel Biltmore, New York, by i i; tieGrcenwich Garden club, of Green-k Green-k j xi:'n, Conn., service ar.d cooking belt be-lt l b; donated by John McE. Bowman, A ito 13 now with the United States r. feed administration. Sixty-five peril! per-il! was attended, the purpose of the -:; Imcheon being to demonstrate ad-.'S ad-.'S mcement in the aTt of dehydrating. i' He menu was as follows : ! Coquille of shrimp . i Roast turkey and cranberry sauce ? Candled sweet potatoes v 1'" Brussels sprouts wallflower au gratin Irish potatoes, mashed : ; Pickled beet.salad j ' Pumpkin pie Apple pic .-j ! Coffee tea Everything on tho menu, with the ticeptlon of tho turkey, coffee, and i lu, was prepared from dehydrated : i wterials, dried by one of tho latest t 1 1 processes developed in this country, a ? Process entirely mechanical, no chemi-' chemi-' I eh being, used and nothing being tak-( tak-( J tslrosn the products but water, which ' accomplished without injury to the - ; Ml structure, so that upon immersion - uter tho dehydrated product is re-. re-. jored with full flavor and nutriment i it vas the in tenlion to have dehy-; dehy-; Jttted beefsteak on the menu, but a I "tuclent quantity could not bo se- V wed in time, although a small portion M to prepared as an exhibit. This 1 , ffJ? as held at lho suggestion ; "Dr. David Fairchild, of the depart- ! e .of agriculture and the test which '., ,Vhls Trcre asked to apulv was.v'Do ii , uje new foods look good, taste good, ! 1 i:Uontain the requisite food values?" I ' J5tWfniral PInlon of those who par-! par-! , huh . dishes vas that the' were I wjslingutehaWe from first quality 3 . wh products, jj |