Show 1 I 1 I 1 2 EN T T YOUR STAFF OF LIFE A WOTAN who had sailed the seven seas seen the new moon n rising g from the morning mist halfway half way up the alps and listened to ta the weird music of dt timbuktu fd returned turned to her home in hi iowa someone ope asked her what impressed her most about these Vit various rious countries she h had visited the bread she replied this statement would seem to t indicate a singular lack ol of some tiling which are supposed to davd appreciation ot of the finer things it lo ia sometimes called but over in remote sections ol 01 russia this traveler had eat in a little restaurant of the working people and studied them as they sliced their pumpernickel prom the loaf coarse unbolted rye with its peculiar aromatic flavor she too had eaten it over a bowl at 01 steaming mhd had bad dined in exclusive boulevard cafes of parts paris where pierre sliced sections of wheat bread atom a loaf almost five feet long ions pain as it il is called itt in contrast to the french pain alche or dr bread and from there she had rone gone into quaint little french provinces theresea where resea sea water Is used exclusively in In for the mhd mineral content it affords over sho jhc t had bad delighted in fit the flaky italian bread ath with its iti crunchy crust which accompanies coni vanies the antipasto antl pasto or tro fro maggio mai feio th in mhd chestnut bread of coralean in tho the or hardtack hard tack tach I 1 loat 0 af ot of the scandinavians jt it beem seemed e to I 1 this thia of 0 breana and ild of 0 hill bul man natilio that not mat only ohly bad these peocla put something 0 of their heritage their crops and their labors into their breads but their breads had bad tut put some thins thing of their personality litto into the people our oue national breads hers here at home although we think ot of bread as a a rattier uninteresting te essential of cf the meal thare are two typically american breads which taft interesting interests Inte resti to td travelers in our country the zorn corn bread ot of the south and the boston brown bread of 0 yankee fame more mare and more dietitians here bere are making a study of 0 bread they have discovered that while our favorite white bread la Is not nearly so lacking lu in nutriment as As it has been sometimes supposed it needs some strengthening it it Is to be our national staff ot of life recently an attert dietitian has made rome come interest ing tests ot of various hinds ot of bread substituting canned tomato juico juice tor for milk thus adding that vitamin wealth which tomatoes afford she dalees the following comment on these breads breads made with juice have haire good texture and lightness and compare favorably with those made with milk new follo wing aal are bame of the recipes which she obe found nutritious and good I 1 TOMOO tomato cheese ills cults sift together the bijur bakitis powder salt and soda work in the butter and cheese cb eese using knives or tipa of fingers add tomato juice and pat or roll out cut in rounds ind and bales bake in a hot oven degrees tor for twelve to fifteen minutes tomato bran aran muffins silt sift together toa one cup flour four teaspoons baking powder two tablespoons sugar one halt teaspoon salt and one third teaspoon soda add one cup bran add two well beaten eggs and one mip cup toa juice and finally three tablespoons melted shortening th in muffin tins in a moderate oven degrees for about twenty minutes tomato cot cornmeal ameal sift together ono one and one fourth cuva flour four our teaspoons baking powder one halt half teas teaspoon peon salt one third teaspoon soda aud and end on fourth cup cui sugar add one cup cornmeal add two well beaten eggs and three fourths cup tomato juice and then one fourth cud melted butter bake in corn stick pans in a moderato moderate oven to degrees for twenty to minutes i tomato bacon mafli sift together two tivo cups flour four teaspoons powder olio mic halt teaspoon salt bait one third teaspoon soda one tablespoon sugar and two well biaton eggs add one i cup tomato juico juice then add two tablespoons tables pons bacon droppings drippings drip pings gg arid four tablespoons crisp mince minced ba bacon c on daire bake in muffin pans t ft twenty fie fite minutes in ift an ayr to degrees |