Omaha daily bee., 1907-03-16
LABELS TELL TEE TRUTH
Frank Exp ;essiOns Found on Canned Goods
as Retult Of Food Law.
DECEPTION NOT poss BE LONGER
Mrs. PrOvidem May Easily Determine
just what she is Buying and Can
Make "a Good Sunday Dinner
from Left overs.

Be sure and read the labels on your
cans OF fruit and vegetables. In talking
about the working Of the pure food law
recently with o merchant he took down
a can OF petit pois from France and the
last line of the label stated "colored with
sulphite of copper" and so now we are
officially informed that the dainty little
French peas with their very natural color
which we delighted to use when we de-
sired something nice get that fine color
from sulphite of copper. a poison! Not
enough to poison us seriously with one
dish, perhaps, but If often used to be an
rritant to the digestive organs and in
time to work serious injury. So If We
want to, have some specially fine peas TO
nil our timbale cases, or to serve with a
crown roast, we must read the label and
be sure they are not colored with sulphlte
CT copper We must also learn the lesson
from this fact that the country which un-
derstands best the art OF preparing DELI
cate things for the table knows of no way
to make the articles look like the fresh
vegetable except TO use mineral poisons.
so we have learned that the process of
cookery inevitably changes the color and
must be content to sacrifice appearance to
healthfulness and take our peas a little
less green and beautiful.
Cream Becomes MIX.
Another can OF well known brand Of
CONDENSED cream had pasted over the
label at the lower corner little extra
slip covering the word cream with milk
and adding ito conform to the pure food
law" There's another piece of lnforma-
ton for you, and to a degree those who
demand certain things in foods are re-
sponsible for the fraud which is thus
exposed and corrected. The eating world
generally want cream, as much cream as
possible, not even top of the milk" viii
satisfy them. although II is doubly, per-
haps trebly richer than the whole milk
because the cream being the lightest part
of the milk begins to rise at once and
gather In the milk at the top, so the man
ufacturers of condensed milk to satisfy
this demand at the price people were
willing to pay, put in a little butter color
and the condensation making It look
thicker and more like cream in It's pure
state and the color increasing the de-
ception, they called it cream and the pub
lie readily accepted IL. Now they have
to state the exact contents and the result
In this case is-milk-which Is really
healthier for us in most cases than cream
especially cream" as made up" for US
by the trade.
Uses for Left overs.
Nowhere does the art OF cookery appear
to so great advantage and conduoe to such
a satisfying state OF nina in the cook
artist as in the use OF ali those bits OF
food that remain after a meal, too good
to throw away and yet which. setting In
the refrigerator. do not look as II they
would ever make a palatable dish, tempting
20 both eye and palate. But a French
Mrs. PFovidem would oOnooot a rechauffe
which would. when tastefully dished. make
her guests imagine they had some rare
and costly Wand, bought az great ex-
pense. And while American Mrs. Pro
WIDEN may not use SO euphonious a name
for her dishes, and the irreverent may dub
them "left-overs." OF even resurrection
/ Dishes" she will substitute better title
than hash. and will have something for
luncheon OF tea equalling II not rivaling
her French sisters.
First OF All she viii understand that ali