The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1909-05-27
|LFALFA HAY
IS HUMAN FOOD
Etudent Club in Nebraska University
Demonstrates II Makes Delicious
Pastry and Bread.

n OMAHA. Neb.. May 27.-Omaha Is
noing the vegetable food faddist one
I better and furnishing proof that a man
can live on hay. enjoy the best OF
health. do his daily work and live at a
nominal expense.
Creighton university is one OF the
foremost Catholic schools in the coun-
Try. II is broad gauge. and while II is
under the direction OF the church, a
majority OF the student body Is com.
posed Of men OF other religious beliefs.
In the university are clubs galore. and
among them is one known as the AL
falfa Hay club. From the name IL
might be inferred that the members OF
the club are agriculturists, and that
they devote much OF their attention
to the growing OF alfalfa. But such Is
not the case.
Members OF the Creighton Alfalfa
club number %, and one OF the pur-
poses OF the organization is TO demon
sstrate that alfalfa is human food, SIS
well as food for animals.
Don't Browse For II.
The Creighton young men have not
reached the point where they go out
into the pastures and browse around
the hedges and fence corners picking
up the choicest and tenderest bits OF
alfalfa. The alfalfa that they use
comes from the mill. where It has been
carefully selected, care having been
taken to remove all the foul seeds and
foreign substances. This having been
done, the bright and tender leaves and
= small portion OF the upper parts or
the stalks are ground together. Then
they are run through a boiling ma
chine that turns out a meal almost as
fine as flour and having a rich brown
color. Then the order OF Secretary
Wilson Is ignored and the meal Is
bleached until II has creamy color.
This having been done. II Is ready 10
20 to the culinary department OF the
college club. There IL Is cooked into
large number OF very palatable
articles OF food
There are alfalfa gems. and they are
20 tender and rich when properly
cooked that they almost melt In the
mouth. The most delicate mullins
cannot compare with them. and. be-
sides, they are most appetizing. so
much so that when eaten with butter
and syrup there Is danger of overeat-
ing. They are light. palatable and
easily digested. Experts who have
studied their value as food say that
man can make meal on alfalfa meal
muffins and do more work and with
less fatigue than he could II he had
eaten beefsteak, bread and potatoes.
Then there are the alfalfa meal pan
cakes They are as light, faky and
airy as the frostipg on cake. They
are filling. delicious 10 the taste and
mouth; they constitute a food that
will appease hunger and stay by the
eater much longer than any OF the
solids that the Creighton boys have
ever tried.
To Make Alfalfa Mush.
Another most toothsome dish made
Of alfalfa meal is mush. II Is made
after the old recipe followed in making
cornmeal mush. A kettle OF
water Is placed or the stove
and brought to the boiling
point. Then the alfalfa meal is
stirred In In quantities to thicken TO
suit the fancy. This is eaten hot in
sweet milk or. II one prefers, 1t can be
taken out Of the kettle and placed On
one side, and when cool sliced and
eaten with syrup or sugar. Eaten in
this way II Is much superior to the
corn meal uush that has always been
considered such a sumptuous dish In
New England. Then, this cold alfalfa
meal mush is fried. A hot skillet is
treated with a coating of lard or but
ter. after which the slices OF alfalfa
meal mush are dropped in and fried
TO delicate brown, and when eaten
with good syrup and a little butter
they constitute dish that is At for a
king.
Coming to fancy dishes, there Is IN
almost endless variety. There are
cakes OF all kinds made of the alfalfa
-four, the recipes being similar 20
those employed In the construction OF
the cakes In which white -four plays
the leading part Pie crust made from
alfalfa meal by the Creighton club
eaterer for the members has been pro,
nounced quite The thing In coldf IL ~
little darker than the pie crust made
OF wheat -four but IL has taste and
flavor that tempts- a-Feaaest- AN
other helping.
HAY Bread.
For everyday bread alfalfa -four has
been tried at the club and the best
possible results have been secured. IL
IL darker than wheat -four. but lighter
than rye -four bread. The taste Is
most delicious, being little sweet.
and is much more palatable II lit
tie sugar Is added to the dough before
Il goes into the baking pans. In
making bread, yeast is used on about
the same proportions as In the manu-
facture OF the bread made from wheat
fiour. II does not require quite so long
10 bake, but a much hotter fire is
needed and there does not seem 10 be
much danger of burning the crust.
Az to the cheapness OF alfalfa -four
over that OF wheat. 1t has little advan-
tage, for a good grade of the article
will readily retail at from 81 to $3.50
per 100 pounds. Yet this high price is
largely due TO the fact that mills have
not yet put In machinery and equip
rnent for the manufacture. Up TO this
time, that which has been made and
nut upon the market mas come much
rs an experiment. Still, here In
Omaha, the experimental stage has
almost passed.
4 There are scores OF Omaha families
that have heard of the wonderful sue
cess that the Creighton college boys
have had In the use Of alfalfa -four
and meal and many of them are trying
IT In their homes.
Moat of ma can remember few