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

The soaking of macaroni stems IN
cold water Is much like soaking beans
before cooking, the gluten is softeued
and yields quickly to the influence OF
the boiling water, But II must be borne
In mind that to soak a soft flour, pasty,
starchy macaroni is to produce a mush
| Of f.ury paste.
When the water boils rapidly drain
off the pan holding the cold water and
ptac aroni and lroo the stems into the
boiling water, The cratnct with boiling
water will at once separate them. Fiji
teen or twenty minutes al most should
suffice for boiling, ten minutes may
do for some people.
Learn the 101 ways of treating this
best Of all cereal foods, especially learn
the value of little grated Parmestn
cheese sprinkled over your sauce
charged spaghetti The Frenchman
may use a little Gruyere cheese, but
the italian holds to his beloved Parm-
esan or Roman cheese. And II you
| do buy Parmesan cheese never, never
buy the bottled article; get even a few
! ounces, il your wants are small, fresh
| from the grocer Ian italian or French
grocer is never out of this cheese) and
| crate 1t yourself.
| But when you buy macaroni, as the
advertisement reads, "see that you get
! It," 1t should be quite grey in color
/ firm and brittle and should break with
snap when bent. Your soft flour
macaroni would not fill the above re-
! quirements. SO when you buy macar-
oni do not take something else called by
the same name.
So much for macaroni, now let us see
II the rich t1urum -four can be used for
anything else, and especially in COM
bination with raisins, raisin durum
! bread.
The bureau of agriculture under the
direction of Secretary Wilson made the
following test in connection with the
use of durum -four in bread:
| Four hundred loaves of bread were
baked by the best baker in Washington,
d. c., under the inspection of the gov
eminent, 200 loaves from durum -four
and 200 hundred from the best Mime
| sofa wheat flour. These loaVes re-
ceived exactly the same treatment and
when baked were sent to 200 people,
chemists, domestic scientists and
| housekeepers all over the country, for
remark and criticism. OF the answers
received IA per cent gave the prize"
as it were, to the durum loaf
The sugar, so abundantly present in
the durum -four, coupled with the rich
| flavor of the generous gluten present
in durun1 -four, won the day. Another
test made by the most experienced
baker in New York city resulted in a
report that the durum -four not only
gave sixteen pounds more dough, or
say sixteen more loaves to the barrel
Of -four, but showed up points OF su-
periority in sweetness, flavor and crust
When the other bread was dry, stale
and harsh, the durum bread was yet
moist and palatable, the moisture
keeping quality of the durum loaf being
a pronounced feature. Yet the Ameri-
can housewife is as yet unaware Of all
this and although we grow $4,000 900
bushels of durum wheat annually, vet
most of il goes to Italy for macaroni
the French make their most nutritious
bread from It, and some of 1t is used
at home for making macaroni there
being many macaroni factories in The
United States
Despite the fact that from the orig
inal durum seed brought from Russia
ten years ago by Secretary Wilson,
which up to date has produced nearly
900, 100000 bushels of durum wheat.
a wonderful, in fact the banner record
of the u. S. department of agriculture,
yet the housewife is jIst beginning to
learn of it's value and for the first time
goes to the grocery store and asks for
durum -four, and in ninety mine cases
out of 100 is told by the grocer that
there is no such -four. But a little
persuasion and patience shown, and
in due course the flour is found, for the
mills are beginning to grind durum
wheat into bread flour, durum -four.
Durum Flour Rasin Bread.
The fact that this -four is the most
nourishing one produced and has such
sustaining powers when you combine
raislns with it in raisin bread you pro-
duce food combination Of a pecul-
iarly superlative character.
What is the food value of a raisin?
Professor Jaffa states that IL contains
AS per cent of protein, another name
for gluten, and e5.4 per cent of carbo-
hydrate water, principally sugar, the
most digestible grape sugar. OF all the
sugars the sugar from the raisin is
the most easily assimilated, the turn
ing Of the juice of the grape into the
sugar of the raisin, condenslng or
dessicating process on the surface, pro-
duces saccharine matter of the great
est values, so rauch so that the raisin
is in the first class OF energy producing
dried fruits.
Again the approximation of 5 per
cent protein. flesh forming material, in
the grape Is a. very weighty argument
/ in favor of the raisin as a food. when
you consider that some of our soft
wheat fiours run only per cent in
gluten, some even less. The proteid
content of the ~aisin coupled with the
high percentage os sugar makes com
| bination that should enlist the al'en-
ton of the housekeeper.
Raisins have been looked on for 100
years or more as luxury, never as a
necessity We can, before tho advent
of the Californian grown raisin in our
! grocery stores, look back and remein-
Der the nicely layered boxes from NAL
aga, the filagreed paper. and the al
ways present picture OF some Andalu-
sian beauty in a bolero, executing a
fandango to the rythm of ,e- castanets.
These were the Spanish Imported
raisins, and perhaps on gala occasions
nuts ard raisins were served upon lie
! table, and if we did not get the raisin
an natorel we got it in plum cake or
plum pudding or perhaps a few
sprinkled In our rice pudding.
But the California rancher planted
his raisin vines and dug irrigating