Omaha daily bee., 1900-12-16

The present day process of -four making
Is generally conducted on thoroughly
scientific principles bv the best millers, and
the rules that govern competition are
based, not so much upon an effort to make
a cheap product, but upon the amount Of
the nutritive elements possible to retain
In producing -four pleasing in the sight
of the housekeeper. Beware of a -four
that has no other claim to merit but cheap
ness.
When selecting -four remember the Oft
repeated admonition given to buyers OF
food materials: THE best is always the
cheapest" Housewives have so far learned
this to their advantage That the very
white fours, those having a blush tinge,
are to be passed by for those having rich,
creamy, yellowish tint The dead-white
fiours are a delusion and snare. They
contain no more nourishment than the
same quantity of cornstarch and do not
make the finest appearing or daintiest col
ored bread, even II one is willing to sac
rifce whoesomeness to appearance. Upon
the kind OF grain, its perfection, age and
care in cleaning, as well as the method of
milling, depends the quality of the -four;
whether white or dark. While the color
OF the flour must guide to a certain extent,
there are other important points to be
considered. The -four must be sweet to
taste. dry and free from any sour musty
smell. Entire wheat flour, II it be of
good quality has a sweet, nutty flavor and
when moistened produces a quantity Of
gluten. In regard to the gluten this
same rule holds with a good white -four
as well. The dark hours require especial
care in selecting, as they are often made
UP Of the poorer variety of grain, bran and
| oh tofA ,,,,I
times are not over-clean. In these adul-
terated hours the rich flavor is lacking in
fact, they have little, II any, flavor, except
that in some grades there is a very notice.
able bitterness
Comparing the amount Of nourishment
contained in loaf of good bread with the
very little extra cost for the finest grades,
| the best flour Is the cheapest. Good -four
| will make a great deal more bread than
| the poorer qualities. Study the brands OF
| -four just as closely as you study the quail
| ity OF wearing materials. The trade mark
| on a barrel Of good -four is of more vital
| Importance to your family at large than
whether your gown be all silk or near silk.
Here let us say that people do not seem
to realize that the wheat grain and It's
| products should not be combined too fire.
quently with meats, as a good -four should
contain the same nitrogenous elements.
When all the necessary food elements are
combined and starches are furnished In
sufficient quantity in rice or potatoes, bread
! is superhuous, except in the form of small
breads served with soup and salads. 1t is
not the expense OF what we actually need
| but what We waste In various ways that
makes the cost Of living such grievous
problem. In the selection and purchase
the cooking and eating of our food, we
must employ scientific knowledge and com.
mon sense.
To Make Good bread.
Good -four will not make good bread with
out a conformation to certain fixed rules
and principles, governed by natural law
Good bread is not the result Of chance
The best -four is Of little value without ar
intelligent understanding Of how to trans
form II into proper food. How to convert
the valuable properties OF the grain into
form adaptable to the average digestive