The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1910-04-19
'W|LEY'S CRITICISM
OF AMERICAN BREAD

the Housekeepers' Alliance OF Wash.
ington attacked the methods OF Ameri-
can bakers, saying: "American bread.
as it is consumed by the general pub
lie, is the worst imaginable thing Of its
klnd-practically uncooked and un-
fermented when it is presumed to be
ready for consumption, etc. He en-
planned that the flour az used was the
least nutritious produced from wheat.
known as patent flour. DR.. Wiley
has been severely attacked by many
papers for telling the truth, vet the
bakers are only using hte flour that
the public demands for white bread.
The trouble is largely due to the meth
DDS employed by American bakers.
which is not fully explained. Mrs. 4.
4. NJ, author of "Cooking with
WIne,' comparing the American meth.
ods with the Swiss, says:
The custom of making bread at
home is such an antiquated one in
switzerland that TO woman, however
poor or rich, bake, her own bread in
the city or wherever there is a baker.
not because she is too lazy, but because
she knows as well as the hotelmen do
that the bakers product is not only
cheaper but far superior in quality as
to health, taste and appearance than
any woman however skilled in bread
making could turn out, simply because
she has not bakers oven, nor other
necessary implements needed in the
manufacturing Of superior bread.
Swiss bakers are masters in their
art and are proud of it, and no one that
Travelled in Switzerland, if he was the
guest OF workingman, or if he ate az
high priced table 'hote at one Of the
palatlai hotels, will deny that fact.
Ine bread that is commonly known
In America as white bread, the Swiss
90 not know; neither whole wheat
nread. They make the French bread as
~ IS known here, but it is regarded
contains much less untriment than tbe
salt raising family bread. or half white
bread, the staff of life Of the swiss
and which is sold in two and fouy
pound loaves. The price Of 9our
pound loaf is between Ia and is cents
American money!, the price rising and
railing with the price Of wheat which
is subject again to the wheat exchange
prices in Liverpool. Yet. in spite o.
the superiority and the low price or
Swiss bread products, the greatest
part Of the flour consumed in Switzer-
land is made of imported American
wheat. The Swiss family bread il
very juicy, rich in taste to a degree.
that even if several days old one does
not feel the need of butter, which is
used only at breakfast, if It il served
at all at meals. Swiss bread is 80
palatable that the average man or
woman would no more think of using
butter with 1t as a necessity than an
American would use butter on his
pound cake. Right here is a. little dif-
ference, that has much to do with the
high cost Of living-the American eats
his chunk of butter with little bit or
bread; the Swiss eats his chunk OF
bread with little bit Of butter. The
American bakers, striving to produce
white bread, sacrifice it's nutritious
value, consequently American bread Is
unit to eat without butter when it is
day old.
"Soda biscuits and baking-powder
mullins, ETC., are unknown in Switxer-
land to the bakers as well AZ to the
housewives. The baker, if 80 desired,
delivers his crisp yeast or salt-risine
rolls of different tastes and shapes be.
fore breakfat They are only made
with pure, fresh nnsalted butter, sweet
unskimmed milk and eggs. Being very
rich. butter is superfluous. These rolls
when stale play very important part
In French and Swiss kitchen in the
preparation Of meat dishes, puddinRs.
ETC.. while stale baking powder bis
cults would spoil such dishes.
THE housewives of continental
Europe, instead of using baking pow
der to raise their cakes, cookies. etc..
use only eggs, lemon juice or liquors
for that purpose. While an American
woman is able to prepare a cake with
the aid of baking powder in less than
ten minutes, it win take a French or
Swiss moman forty-fve minutes to one
hour to do so, but the latter cake will
be fit to eat several days later, while
her American sisters will be hard and
ANY much-traveled American IL
aware Of these facts. There is great
difference between mere opinions and
real facts, and when it comes to facts
in the American bread question DR..
Wiley is decidedly right in his argu-
ments, but apparently much misunder-
stood"