The Detroit times., 1909-05-27
A[FAIFA HAY
IS HUMAN FOOD
Student Club in Nebraska University
Demonstrates II Makes Delicious
~ Pastry and Bread.

OMAHA, Neb.. May 27.-Omaha is
going the vegetable food faddist one
I. better and furnishing proof that man
: can live on hay. enjoy the best Of
health. do his daily work and live at q
nominal expense.
I Creighton university Is one OF the
I foremost Catholic schools In the coun-
/ Try. II Is broad gauge. and while IL 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 II
might be inferred that the members OF
the club are agrlculturists, and that
they devote much OF their attention
20 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 IL to demon.
strate that alfalfa is human food. as
well as food for animals.
Don't Browse For IL
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
mp the choicest and tenderest bits OF
alfalfa. The alfalfa that they use
comes from the mill. where II 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
q small portion OF the upper parts OF
the stalks are ground together. Then
they are run through a boiling ma
chine that turns out a meal almost as
6ne a. -four 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. IL rs ready 10
go to the culinary department. OF the
college club. There 1t is cooked into
large number OF very palatabie1
articles OF food
There are alfalfa gems. and they are
% 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 a
man can make a 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 pam
cakes. They are as light, flaky and
5airy as the frosting on a cake. They
are filling, delicious TO the taste and
mouth: they constitute 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
or alfalfa meal is mush. 1t 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. IL one prefers, II can be
taken out Of the kettle and placed on
one side. and when cool sliced and
eaten with syrup or sugar. Eaten in
ixhis way 1t Is much superior TO the