The morning times., 1895-08-25
| One Cent H5a, R5a
No advertisement IssJ than IOs.
CEREAL FOODS.
When Bread Is HygienicaIIy Made the
Starch BECOMES Dextrfne.

The grains of the earth have from time
inImcmoriaI been used as the basis OF
breadstuffs To propose any new method
oftreatnent for the ma king Of bread might
well be viewed with distress and caution.
Though we have variety enough in our
methods though our bread making be ever
80 pleasing TO the eye and grateful to the
palate, there Is a wide difference in the
physiological results OF the eaten product.
Every country, every State, has some
peculiar form OF bread and some Of these
are extremely appetizing to some palates,
are more easily digcsted and therefore
better fitted to nourish than others 1t is
generally conceded that the French princi-
piles Of bread making yield the best physio-
/ logical results. II is finely spOnged, the
ioaveS are small, each one furnishing
enough for meal or half a meal used with
other forms of food. This and the Italian
cFi>siHi, or bread, made in sticks OF about
| half an inch thick to serve with soup, is
about all crust and is all digesubIe- These
two forms Of bread may be varied with
excellent results for summer use. They
Illustrate the principles of hygienic bread
| making as nearly If not quite all the starch
| is converted into dextrine.
The general results Of using these forms
of bread give the consumer nourishmenG
and comfort by shielding him from exces-
| sive thirst, To persons having a tendency
| 20 corpulence, aggravated thirst is a most
/ serious feature Of their disorder, since ex-
| c-ssiye drinking Of all liquids favors the
| accumulation OF water in the tissues.
/ II should BE- the special aim OF every one
I To- avoid all preventable thirst, and 70 take
/ only those forms Of food which promote
/ the secretion Of healthy blood and the
| formation OF firm tissue. In dealing with
/ all cereals The cook should give preferences
| 10 such forms OF biscuit and bread as VIII
/ yield the largest amount OF digestible
/ food. With these ends in view, pOrridgeS
| should be avoided in summer, or IL they
/ must be had, then those cereals having
/ least starch and most oil in them. This
/ would exclude all forms of corn and give
/ preference TO cat meals rather than wheat.
! Unless eaten with cream or very rich milk,
/ they had better be abandoned altogether.
In the same catalogue pies and starchy
blanc-mange should be relegaJed as indi-
I gestiDle and utterly unsuitable for SUM
/ uer.
Food which digests any in the intestines,
| and with sluggish rate even there excites
/ inflammation Inflamed mucous membranes
are untitled for work and, therefore, enI-
/ gender every form OF bowel disorder at a
period ef the year when bowel troubles are
more prevalent, and less able to be borne.
Stale bread, or dry bread, unfit for use
/ in that condition, makes good stock for
/ puddings when soaked in milk and treated
with fruit or eggs, or both to suit tastes.
1t would not be proper TO close this sub
iect without Condemning the common prac-
tice OF using Custards of which flour is the
base. as a fOunda ton for ice cream Cream,
sugar, and eggs properly compounded
ought to give every domestic make Of ice
cream every satisfaction
Rice boiled, sago, tapioca, and pearIed
/ barley crushed offer excellent material for
milk puddings. All these materials viii be
improved by soaking them in as much
water for several hours as they VIII take
up at a temperature rather below boiling
point. Then the stock may be treated with
milk and eggs to complete the compound
before baking: when cooked these puddingS
are best served with fruit.