Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-01-23

Looking into the newly emptied leo
soon emptied, nowadsys)l package OF
breakfast food, the contents OF WHOM
make the main part Of tho days first
meal in 90 many families-the observant
housewife cannot but sec that sne 10
paying for twice ~ much pasteooaro -
she b0ught-in that connection-a rev
wears ago. 1t 10 bad enough that our
forests should be devastated to supply
the daily papers and the cheaper grades
of "reprinted books, but that the
Aforesaid wood pulp should be utilized
to fool the unwary food purchaser gives
some point to the Jokes anent shredded
wood" and "near.food."
When the dailies and many OF tho
weekly and monthly periodicals are not.
ing the upward trend Of the prices OF
pecessities,-it 10 time 10 stop the little
Enthusiastically when 30 doing will not
affect in any way, the quality of what
goes on the table; and breakfast foods,
bought In packages, form IN undoubted
'Ieak." In q modern, yet not an I'M
posingly large grocery store, within Two
blocks Of where this is being written, for
a quarter can be bought five pounds OF
farins in bulk. II you do not care to
purchase so largely, get single pound
for six cents, and see how far 1t diners
from one of the we'll advertised foods
for which fifteen cents Is the regular
Or CO. Ny word for it, II It be cooked
exactly as the other is, no member oil
your family will detect any difference
for the simplest Of all reasons, there Ia
no difference! 1t 10 just pure white
wheat. 80 ground % to cook we'll for ~
wholesome breakf fast rs any child-or
grown-up-could ask. :,
Ordinary rolled oats can be purchased
in bulk,-accordipg to whether or no
that special store 10 having an "induce-
ment sale,"-at from six to eight pounds
for q quarter. Good "head rice" 10 one
of their specialties, at three and half
pounds for q quarter; and II makes o
variety for breakfast, we'll worth trying,
and il can be done over night 10 a
home made frel+ss cooker, In which
here is no danger of sticking or becom-
ing sOggy.
IL may be we'll to mention here, By the
way, that one of the best utensils for
cooking breakfast foods, without the
waste Of sticking, Is technically known
az q "n,ilk-boiler." 1t is merely q
straight.sided, gray enamel saucepan
with double bottom. Water boils 10 1t
Just about as quickly as in an ordinary
one, and it il far less trouble to use than
IL double boiler, which often bOthers
an inexperienced maid Of oil work, and
makes her feel that too many dishes
have to be washed for cooking one arti-
Gle.
One more hint. A quarters worth OF
"navy" or "seup" beans will vary from
four and five pounds to possibly more,
in case of "sale." But more tempting
are the dried lima beans, which seem to
gain rather than lose, in flavor, BY the
drying process,-and have almost the ap-
petizing quality of boiled chestnuts
when properly cooked: |. Q. soaked over
night in plenty Of cold water, then COW
cred with fresh boiling water and sim.
mered gently until tender. 1t willfake
from one to two hours. When nearly
cooked add salt to season and, at serving,
pepper and butter. These cost only
nine cents pound, or three pounds for
a quarter. and half pound will make
generous vegetable dish full, with per-
haps a few left over for to-morrow's
soup.-Boston Cooking School Magazine.