Eastern Utah advocate. [volume] (Price, Utah) 1895-1915, 1913-04-24

There Is good and thero IL bad
macaroni. or in other words. maca-
roni that IL macaroni and macaroni
that ia not macaroni. one pound OF
macaroni il consumed in the United
States when n thousand. yes. ten
thousand pounds should be consum-
cd today. And one OF the reasons
why macaroni Is not used as freely
as Il should be IL because OF the
cheap. homemade. fake product from
soft flour. subsequently put upon
the market 10 compete with the
genuine drawn semolina-produced
article by our manufacturers OF the
genuine article.
There's worth. a flavor. con
sistcncy. a paiatability aud sus-
tanned form to genuine macaroni.
spaghetti. yermicilli. tagliarini. etc,
that the faxed up article does not
poaseas as made from soft flours.
Tho housewife who tries macaroni
for tho first time and who cooks up
a mess OF chalky. starchy. tastelcsa,
formless and generally uninyiting
fake macaroni. as rule doesn't try
Il "A second time. One dose Is plen-
~ aud enough. III that's maearo-
nj" she says. mo more for me-"
And this does not popularlze the uee
OF macaroni any. more's the pity.
Take Il In n food sense. Durum
wheat IL the richest Ia gluten and
suerose OF all tho wheats and there
fore tho food value. the nourlsh-
mont. In genuine durum semollna
macaroni far exceeds the product
from soft wheat. Gluten is tho
backbone OF true maearoni, the sub
stance that binds II together and
enables Il 10 keep It's form after
boiling. and keeps Il from splitting
up when being cooked and becoming
flabby. and even mushy'
Gluten Is TO wheat what the red
lean Is TO meat. the protein OF the
wheat. II you class foods into three
parts you get gluten. In an animal
and vegetable sense. the albumen
and fibrin OF meat, the casein OF
milk and the protein OF cereals and
vegetables. and then the starches
and sugars and then the fats. IL
Is, as protein. an energizer., as Is
starch, sugars and fats, but II pos
sesses "A property absent In other
foods. that OF reconstruction. OF re-
supplying the waste continually go
ing on In the system. repairing It's
sue OF all kinds. The other foods
make steam. but gluten not only
makes steam but Il keeps the en-
CINE In repair and makes good the
wear and tear on the working parts.
Keeps the engine up In condition
and good operating order. Starch,
sugar and fat have no influence
whatever upon the upkeep OF the
structural parts OF the engine. per
Sc. lust keep Il going. Without the
gluten. animal or vegetable. the hui
man engine would run on starch
sugar and fats for awhile and then
part by part give out and gradually
for want OF repair, 30 TO pieces.
To whether more or less gluten
present in macaroni cuts any figure
or not. In a food value sense, is IL
Illustrated by the above. Macaroni
made with a flour low in gluten is
a fraud upon the public.
Again let us emphasize the food
value OF maearoni in the sense OF
an energiEer as compared with lean
steak.
The steak contains $50 calories
of energy to the pound. whilst gen
uine macaroni may run up as high
as 1850 ealorics and over, for some
durum wheats have been grown thai
contained as much as 20 per cent OF
gluten in the berry. Figure out for
Yourself the food value in dollars
ana cents OF maearoni at ten to
twelve cents a pound as against
steak at twenty-five to thirty cents
a pound.
IL does cut some figure along
food lines as to whether macaroni