The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-04-17
WISE GOVERNMENT EXPERTS
ARR STUDYING COOKING

ture there is nothing more interesting
to be found than the tabulation and
restatement OF facts elected by the in
vestigations of the bureau of cookery.
One can picture these gray-haired
scientists. bending over a griddie or an
oven. white-aproned and paper-capped.
in the earnest and jealous peursuit OF
the secrets of this new branch of knowl-
edge. New. that is. TO them. for ira
dition has it that the cooks OF the olden
times thought they possessed some in
formation on the subject. and there
is even a legend as TO 1.-The pies that
mother used 20 make"
Science Skaters Idols.
Science. however. is proverbiany an
iconoclast and many Of the beliefs that
youth was wont TO cherish. including
William Tell and his band of braves. and
his boy and his apple. have died-under
its scalpel
Sitting in his Office on the second floor
of the building of the Department of
Agriculture. DR.. True produced some of
the latest bulletins from the nutrition
investigators including W. o. Atwater.
Ph-D.. chief of nutrition investigation.
at Middletown. Conn; c. T. Lang
worthy. Ph-D.. editor and expert on
foods and animal productions. and c.
D. Woods. B. s.. special agent a,
One of the things TO which the depart-
ment has paid special attention is the
changes due 10 different methods of
toastlnS bread. 1t is found by correct
Analysis such as is only possible by the
use or the severe methods adopted Ny
the departments experts, that when
bread is toasted at 80 degrees. Cent?
WEI ht than when heated at 100 degrees.
although when kept at the lower tenn
perature for an hour a slice OF bread
one, half of an inch thick is converted
into light-coiored toast, very similar
10 the hght-yellow toast.
Good for Dyspeptics.
According to the latest official reports
of Secretary Wilson's department, such
toast is commonly thought to be very
suitable for persons whose digestive ap-
paratus is not as strong as il might be-
1t is also found by the investigator for
the department that bread toasted at 80
degrees, Centigrade. does not contain
much more soluble albuminoids thar
raw bread.
In thoroughly toasted bread the change
of starch into soluble compounds and the
sterilization are factors which may be
sufficient to account for the increased
digestibility noted in the experiments
and also for the commonly observed
fact that such toast is more readily di-
gested by invalids than bread Accord
ing to Prof. Hilgard the case is other
wise with toast made by the ordinary
household methods.
In the experiments conducted at The
University of Illinois In the cooking of
meats, the beef rib roast was chosen
as the most satisfactory cut. The graz
boards studied the effects OF varying
temperatures OF roasting, length of
cooking period. form and size of the
roasting pan and kindred topics
a specially designed oven was used.
although for purposes of comparison a
market oven, in which the cooking is
continued at a moderate heat for q long
period was also employed. The experts
concluded that meat should be subjected
to {, degree of heat. which Will scar the
outside of the roast, so that the juices
may be retained but they differ great
ly as to the temperature and time in
which this result may be accomplished.
nor is the effect OF temperature on the
losses in weight or favor of the cooked
roast definitely understood
The experts made fourteen expert
ments. especially considering tempera-
ture. The heat of the oven ranged from
1S2 to 500 degrees Fahrenheit, and the to-