Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-02-03

istry of Princeton University, Prof. H
b. Cornwall. in his report to the State
Board of Health, says that alum bak-
| ing powders exert an injurious effect
on digestion. Since this fact seems to
him TO be we'll established, he de-
nounces the use of alum baking pow
ders in the preparation of food as alto
! gether Objectionable.
Professor Tucker. of the Albany, N
Y, Medical College, chemist to the
! New York State Board of Health
| claims that the alum baking powders
are decidedly injurious as constituents
| of food articles. The fact should
never be lost sight Of" he says, that
alum is employed in the manufacture
! of baking powders without regard to
| its effects solely because it is cheap
| and since cream of-tartar baking pow
| ders are infinitely better and in all
respects unObjectiOnable, the use oI
alum is entirely without excuse. This
is a matter of Importance to all, and
especially to those whose digestion is
already enfeebled, as in the case OF
dySpeptics, for with such the use 0f
alum preparations may give rise to
grave disorders"
Boards of health are recommending
legislation that will prohibit the man
ufacture and sale of alum baking pow
ders altogether. This has already been
done in some sections of the country.
At present the public must seek safe
ty from the danger, which seems to be
SO prevalent, in using only brands OF
powder that are well known as pure and
reliable and refusing to buy the low
priced, so-called Cheap" goods. The
baking powders containing alum are
sold at from ten to thirty cents pound
while a pure powder costs about forty
five cents.
Beef broth is one of the most
strengthening soups for the sick. For
| this preparation, meat from the round
is best. Wipe the meat we'll with a
cloth dampened in boiling hot water,
j remove all fat and cut the meat into
very small pieces; cover with cold
water and allow it to stand for at
| least half an hour, until the water is
| quite red. Then heat very slowly to
the boiling point and let it boil for
about twenty minutes. The heating
to the boiling point must be done very
gradually; it should take over an
hour. If any fat remains, remove it
| by drawing a piece of soft brown pa
| per over the surface, this will collect
the melted fat; do this until every
particle of fat has been taken off
| Season carefully with salt and serve
| hot. This broth will keep in the ice
box for three days.
Rare beef tea is made in similar
manner to the above recipe, except
that it is not boiled Let the meat
stand in the water in very cold
place. stirring occasionally until about
all the juices are extracted. In heat
ing it let it come very slowly to the
steaning point, and quickly remove it
from the fire and strain, and when
cool put it in a very cold place until
| needed. This will not keep very long,
and should not be made in large guam
titles. Reheat it by standing it in
boiling water This is given in small
quantities, and is rather stimulating:
never more than an after dinper cof-
fee cupful is ever given and some
| times but tablespoonful at time.
When plain rice puddings pail. try
the combination of rice and chocolate
as taught in the New York Cooking