The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-05-24

4
Wheat Flour .654o
Now there are meats, and wheats,
so there must be Aours and fiours, and
1T is presumed that an ordinary av-
erage -four was used for the purposes
of the above comparison.
Gluten is the element in -four that
not only combines with the starch 10
give energy, but its purpose is to build
up, to reconstruct, 10 form muscle in
the human body. Starch will nor do
this. It will produce fat and energy
! but 1t cannot form, as gluten does,
flesh bone and blood So whether a
-four has Z, 10, IL or IA per cent Of the
lean of the meat of the wheat In it,
makes great difference when II Is
baked into a loaf ,f the staff of life.
The soft wneats in some rare cases
have fallen 20 per cent gluten content
in the -four yielded. and the harder
wheats have been found to posse SIS
twice the quantity Of gluten, the
strength Of the tfour.
OF all .he hard wneat, dllrunl Us rho
hardest, the English of the Latin word
durum being hard. Russia was it's
home, and on the wind-swept, semi
arid steppes, drouth cursed, this wheat
being hardy and thrifty not only sur
vived but thrived. Containing more
sugar than any other wheat and being
/ the richest of all wheats in the lean of
the meat Of wheat, gluten, the manu-
facturers of macaroni in Europe adopt
ed it and have held to it's use for years.
The use of this durum flour in macur-
/ mi fs hat 1,ot
full strength giving properties.
| What is macaroni and how is 1t
made? Simply durum -four and water
mixed into a paste almost as tough
as rubber and then pressed by powerful
| hydraulic machines through dies, and
| the resulting stems OF racaroni or
| spaghetti or vermicelI hung UP on
clothes racks and dried That's all.
| So when you eat macaroni you arc
consuming the simplest manufactured
food in the world, just durum -four
and water mixed into o. dough, formed
and dried. Only that and nothing more
Bread is a comp lex problem I'm fermen-
tation and mixing and kneading COM
pared with macaroni.
Inscriptions manufacturers will use
soft fiours in the making of macaroni,
| but such product is one only in name,
nothing else. A soft wheat macaroni
If soaked in cold water for a couple OF
hours, will soften into a starchy mush
| and disintegrate, whilst the genuine
macaroni made from the rich, strong,
muscle building durum flour will go
Through the test to perfection, all be-
cause of the presence of the binding
gluten flour which is present only in
much lesser degree in soft flours
So in macaroni we have strong
rich, nourishing unleavened bread
which needs only boiling to convert it
into one of the most valuable and
cheapest foods on this earth Beef at
% cents per jound, for 10 cents worth
you get $50 units of fuel value, energy,
while from 10 cents worth of macaroni
the system receives nearly 1400 units
of fuel or impulse, called energy.
In these attempted meatless daily
menus, where the housewife Is continu-
ally stretching the purse for the best
and the cheapest, she heaps her table
with potatoes and other vegetables,
when the potato for instance contains
only 8 per cent at most of gluten equiv
alent and less than 800 units of en-
ergy.
Macaroni may appear on the table
| once in while, when, if the housewife
were really on to the dietetic value
of ii, macaroni would run the culinary
| gamut of preparation and be in evil
dence in some manner at least once
day on the table. Yet all this is a
closed book to the anxious, willing
| painstaking and solicitous mother en-
vironed by a quiverful of hearty, husky
little ones and a slim pocketbook.
| You can make macaroni at home un-
der the name of noodles by simply work
| ing an egg into the durum -four, roll
| ing the stiff hard dough very thin, then
rolling it into the form OF a jelly roll
and cutting thin slices after slice off,
and here are your home made macar-
oni. You need not dry them, just use
them fresh from the bread board, drop
ping them into boiling sailed water.
A woman economically anxious over
her table can employ her time In the
kitchen to no better advantage than
by turning out a mess of durum -four
macaroni-noodles.
! How to cook macaroni? There acre
hundred ways. The average Ameri-
can housewife will parboil It, then put
| 1t in baking tin with milk and cheese
and bake it. But refer to any real
good cook book a French or Italian
one IL you can get 1t and see the many
ways of cooking macaroni Why, ev-
cry little inn or cafe in Italy has it's
own way of preparing the necessary
adjunct, the sauce, for in all cases the
| initiatory boiling Is the same The
French viii leat macaroni and spaghetti
| (exactly the same product, just a
| change In the size of the openings Of
the press that make spaghetti smaller
| than the macaroni stems) in as many
| different ways as the italian, and the
| Spaniard too will vary his macaroni
| menu with each new province visited.
| So the necessity for baked macaroni
repeatedly showing up does not exist.
| And what you can do with macaroni
you can do with noodles. A visit to
| two or three first class restaurants
where spaghetti Is served will open up
the imagination of the housekeeper as
to what can be done
| Macaroni is sort of safety valve IN
the kitchen, for it will 60 we'll in soups
and become part and parcel of a num-
Der of dishes.
So valuable is this macaroni, from
| durum -four, Il always differentiate the
| durum from the worthless soft mac
aroni) that the government might. in
addition to its pamphlet commencing
ways OF preparing cheap cuts of meat.
issue series of recipes gathered from
| the cook books of the world in connec-
/ ton with the serving of this incorl-