Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-10-01
FLOUR THAT Is TOO WHITE.
ny Alice Il. whitaker.

and smoked meat and fish and pickles
and preserves are not as easily d.
gested Mt fresh foods Not everyone
thinks of the reason why this Is SO
| although she may know that digestion
| Is process OF fermentation and that
prcserva tives like smoke. salt and SUI
gar are added sto check fermentation
or breaking down or to keep the food
| When In addition to the simple preserva-
tives Of our ancestors, we're added vari-
Gus acids and chemicals the attention Of
/ the workers for pure food was called
to the fact that what retarded fermenta-
ton also acted in n similar way on di-
gestlon. This Ia why man may eat
beefsteak with comfort but will suffer
from consuming slice Of corned beef
or fried ham. This point has been and is
an important one in all the work for
| better foods
For years housewives have demand
cd that their -four should be as white
as snow. Even when they used whole
or graham occasionally tho white -four
must be without trace OF color. II re-
quires time to bleach -four naturally and
| n fter time It was discovered that nj
trous peroxide. which Is antiseptic and
prcservative as we'll as beacher. would
/
use by manufa cturers.
| Investigations of the pure food Of
fcals of various Western States show
that digestion Is greatly retarded by the
Use Of nitrous peroxide. or rs one state
chemist reports. for from IL to 3oo per
cent. in time. An offor, is to be made
IN some States to hav" artlncially bleach
cd -four pronounced an Illegal food pro-
III, 70 ho Inh 81, M
bread or roll has such flavor as that
made from whole wheat ground in an
old fashioned stone mill but tho flavor
Is all gone from the modern very white
-four. The request for extremely white
flour no doubt comes from the popula-
tion now to this country and people who
have a misguided idea Of the value Of
the color or lack OF II. Dealers report
this as the largest Source of the demand;
export trade also requests IT,
BAKING POWDER BREAD STICKS.
| To serve with soup make sticks occa-
| sionally without yeast. Mix 2ia cups
OF sifted pastry -four with five level
teaspoons of baking powder and one-half
level teaspoon of salt Sift twice then
work In one-quartcr cup Of butter with
the fingers. Mix with three-Quarters cup
of milk or enough to make dough that
can be handled on the board. Roll half
an inch thick. cut into long. narrow
strips. then roll each over and over
little to round It. Bake in n quick oven
about eight minutes.
CORN STARCH MUFFINS
Sift together twice two cups Of corn
meal. one cup Of -four. one cup of
cornstarch, two level tablespoons of SUI
gar, one level teaspoon OF salt and six
level teaspoons of baking powder. Beat
two eggs. add two cups of milk and add
TO the dry ingredients, stir a little. then
add one-third cup Of soft butter and
beat hard Turn into hot creased muf-
fin pans and bake Is minutes In a hot
oven. This makes two pans and the
recipe may be divided for a small 70 m
lily.
VELVET CAKE
Cream two-th!rds cup OF butter and
beat in slowly IA cups Of sugar. Add
tho yolks Of three eggs beaten light
and beat again. Sift two cups of -four
and one-half cup OF cornstarch with 3h
level teaspoons OF baking powder. add
alternately with three-quarters cup Of
milk. Beat light fold in the stifly beat
en- whites Of tive eggs and add a com
bination Of one-haf teaspoon each Of
almond. lemon and vanilla navoring
Bake. In A moderate ren. three-quarters
Of an hour and In one pan
PEACH MuFFINs.
Cream one-qua-ter cup of butter with
two thirds cup Of sugar, add one we'll
beaten egg. one cup Of milk and two
and two-thrds cups Of Nour sifted with
Stir in last one cup OF pared and chop
ped peach. Bake in hot creased gem
pans for rs minutes
CORN SOUP.
Cut the corn from three large ears
and put the cobs into three pints Of
water. Simmer half an hour. strain. and
to the water add the corn. Simmer 10
and rub through a wire stra!ner or a
sieve. Season with salt and pepper and
heat. Stir in level tablespoon OF -four
rubbed smooth with a level tablespoon
OF butter; cook six minutes. add one
cup OF hot milk in which is mixed one
is ready to serve.
BETS IN SAUCE
Cook half dozen small beets in boil
Ing water until the skins will slip of.
Drop into cold water, rub off the skins
cut int slices and these again int ma