Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-11-03
ARE Nnr RREAps WHoLEsoME,


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cago.
ARE Hot BREADS WHOLESOME:
] That hot breads should be more indigesti-
BILE than other hot foods does not seem
reasonable TO many, even though the state
rnent be made on good authority. These
statements are deducted from actual re-
suits in most instances. but there is al
! ways two sides 10 a question, and it is only
fair 10 give both, that the intelligent house
keeper may form her own concInsl9 rs
exceptions. frequently have the opposite
result from effect aimed at to remedy an
evil, especially when they run counter 10
some favorite habit or indulgence on the
part Of another.
Why Not Hot Breads.
When one considers the fact that other
cooked foods are considered more beneficial
when eaten warm than cold the theory
that hot breads are unwholesome makes
some one seek an explanation. The rea-
amolint of moisture should not interiors
! with their hdalthful digestion. all other
conditions being favorable. Employing
good materials, especially flour, yeast and
baking powder. and subject them to the
proper process of mixing and baking. and
, why should the bread not be as wholesome
. that are cooked with the intelligent knowl-
q edge of how to convert raw material into
proper food substances?
IndigestibIc Breads.
Soggy bread and rolls half done by put
, ting such a mass of dough together that
the length of time given for baking Is not
sufficient to complete the work in a thor
ough manner. If the heat is intense enough
to reach the center of the dough. and there
generate sufficient volume of steam from
the moisture Incorporated in the mass, the
result is the bread is burned Oh the outside
are disinteErated. If the ferment used is
yeast the plant is not killed. and when this
mass of half converted starch the ferment
is in its element and continues its work
without any inconvenience to itself, but
very considerable Inconvenience and dis
comfort to the unfortunate consumer. I'm
less the nature of yeast ferment is under
stood we do not see any remedy for the
existing evil except the use of other leaven-
ing principles, which furnish the carbon
diONide gas without fermentation.
knowing Things.
a knowledge of the common things OF life
Is imperative for our comfort and well-be-
many housewife shakes her head in a
doubling way and thinks it sounds all very
fine; but her mother never studied chem
istry in order TO be able to cook, and she
was famous in her day not only for her
good dishes, but for having brought up a
strong and vigorous family. And why?
Not only were conditions then very diner
ent and the food materials in use of the
was probably before the age of food adult
terra tons, but that mother realized that she
was building up a part of the nations brain
and Drawn and directed her work accord
ingly. Unfortunately the many examples
we have to show us the result OF mother's
system of feeding do not lead us to conclude
that they all worked with the same intelli-
gence.
of Chemistry.
That our grandmothers did have some
considerable knowledge of chemistry in
application TO household uses is shown in
Before the use Of baking powder DoU WAS
known they knew that in order to obtain
must depend upon the amount of air beaten
inUO the batter and also Incorporated in the
Wh.ttS Oh eggs. me neat expanded this air
and the albumen of the eggs. being set or
hardened by the heat. formed the little cells
that confined it and gave them light cake
The First Baking Powder.
Necessity being the mother of invention
and the housekeeper considering the
direction. put on her thinking cap. and the
result was homemade baking powder
giving her the combination of acid and al
kali needed. This, probably. was not an
improvement on the eggs and beating. but
economy of time and labor and, perhaps,
money, too, if eggs were scarce and dear.
The Instructive knowledge.
Then, as now, cooks were born, not made.
good Intentions where others triumphed;
doubtless for the same reason as at the
that God-given attribute, common sense,
while some believed that cooking went by
housewives can feed their families on hot
bread ad libitum, and they rise UP to call
bodies and minds, while other mothers
wonder why their children have such mis-
cradle diSestons. Undoubtedly the cause
in the latter case may be the indulgence
in hot breads badly made. These are GER
tainly very dangerous ammunitions of war.
manufactured into unwhoIesome half
baked dough. Leaden bullets are not more |
to be avoided. There may be some recon-
pense in falling a heroic victim to one of |
these missiles; but what dNspeptic victim |
of unwholeSome bread ever Won the badge |
of courage for his heroic struggle in the |
unequal battle with this dread foe? Let |
the lovers of hot breads learn how to make |
DTODeTlN good A.
terialS, and if indigestion follows a meal |
look to II that the same intelligence is used
in the preparation of all the other foods. |
Outside or mental influences play no small |
part in the digestion of our foods. The |
wiSeSt plan Is to feel sure you are right |
and then so ahead and eat what seemeth |
FOR EVERY DAY IN THE
WEEK.
SUNDAY.
BREAKFAST
Fruit.
Cereal. Cream.
Fried Oysters. Cold Catsup,
Wafles. Maple sirup,
DINNER.
Cream of Onion Soup.
Braised Prairie Hens, Brown Sauce,
Green Ora pc Jelly,
Sweet Potato Croquettes,
Apple and Celery Salad.
Cranberry Jelly, Cream Cake,
sG GPf5fs
Picked Oysters.
Cheese Sand wiches,
Fruit Cake,
Coffee.
MONDAY.
BREAKFAST.
Cereal, Stewed Dates, Cream,
Bread Omelet, Bacon.
Stewed Potatoes, Steamed Rolls,
Coffee.
LUNCH.
Golden Buck,
Toasted Mullins. Honey,
Tea. 1