El Paso herald. (El Paso, Tex.) 1901-1931, 1913-08-19
White Bread Has Rivals
Rockefeller Has a Special Bread
RaEzed for His Use and
Shipped to Him Daily.
--BE / rcderjc J. HnsISiR -

M The lOdI OF WQlLes TdlSclf HAAGeiL
w bread is the kind best known
throughout the world. and the one of
which the greatest quantities are con-
sumed 1t has a number of rivals,
however and despite the opinion OF
expert chemists that the ordinary
white bread is the most nutritious and
most digestible, many people give
preference TO other other TsTlt5es o. n Inc teg
handles whole wheat bread, graham
bread, two kinds of rye bread and
I liberal assortment Of shapes in the
/ bread is moulded. In some parts OF
| the country a raised corn bread is also
added to the bakers assortment
Rockefeller Has Special Bread
In addition to these, are salt rising
bread, gluten bread, and numberlesS
} varieties of sO-called health breads"
! Sometimes these health breads seem
! to possess exceptional qualities and
/ il is said that all the bread eaten by
! John D. Rockefeller is shipped to him
daily by a Philadelphia woman who
/ claims that she has invented form
ula of whole wheat bread which pos
[ SesSeS the maximum amount of nutrl-
/ ton and digestibility- For persons
/ troubled with certain ailments special
/ kinds Of bread are supposed to be
/ beneficial For example, gluten bread
! is prescribed by many physicians for
| diabetes patients as it is claimed that
/ the starch of ordinary bread aggra-
! Yates the disease
The original graham bread as in
vented by Dr. Graham was not
7 raised bread at all It was made sim
! ply by kneading- graham flour and
} water thoroughly TO form a stiff dough.
/ The modern graham bread, as known
| both to the housewife and baker, is
made Just as ordinary white bread eX
/ cepung that graham flour, containing
| a large percentage of bran, is used
! instead of white flour There is a
| close connection between graham and
! whole wheat flour, the difference be
| ing that IN most of the whole wheat
| flour the outer portion of the wheat
! kernel, known as the bran, IS re-
/ moved Whole wheat and graham
/ bread are made exactly alike in most
/ bakeries
To make gluten bread strong flour
! and water are made into a dough
! which is pressed and strained under a
/ stream of running water until nearly
/ all of the starch has been washed out
! It is then well kneaded and baked,
! forming light, elastic loaf
Aerated Bread Passes
| Aerated bread is another bread in
| tended chiefly for invalids. 1t was
/ invented by DR.. DaUglish. an English
( physician, about half a century ago,
/ and while hailed with enthusiasm for
/ awhile is now baked in but few eS-
/ adjustments DR.. DaugIish's theory
J was that carbOnated gas does not need
/ fermentation but may be added with
! the water used TO mix 1t. For this
/ purpose, he charged the water used
/ with carbon dtOxide, making it about
! the same as the aerated water used
I at soda fountains.
/ Salt rising bread is known in most
/ parts of the country, and IS especial
: " popular in the south Until recent
I " II has been almost entirely a bread
! OF home manufacture, but now bak-
I cries, particularly in the south and
{ west are turning their attention to
[ this bread the pecUiiarity of which is
!
Z ferments in it originally are acquired
/ from the air. In making this kind
] Of bread, milk and corn meal are
! mixed into a stiff batter. This is left
! to stand at blood heat until it has fer
mented- A thick sponge is made of
! white flour. hot water and a little
! salt. The sponge and the sour bat
1 ter are kneaded together until thor
/ Oughly mixed when the mass is set to
4 raise in a warm place The leaven-
| ing process started in the batter
/ spreads through the dough which,
! when baked, produces a light porous
I loaf which many persons prefer to
{ other bread. The salt prevents IN
! desirable fermentation, and makes it
Bread the Soldiers Eat.
An international exposition of
/ bread products was recently held in
! Germany at which specimens of the
4 breads of many nations were upon ex-
/ hibitiOn.
! The bread of the soldiers of the diff
1 ferent countries attracted attention.
/ In north Germany the soldiers receive
[ ratiOns Of rye bread only, while in
/ Bavaria they have mixed rye and
| white bread The Spanish army have
| elongated loayes of gray bread weigh
1 ing about a pound each, which are
! served shredded The Russian army
I bread is vinegarlike in its acidity and
! it is said. could be digested only by
| persons Of the most robust COnSti-
! tuition.
The crescent rolls Of Vienna are
l said to have originated with a baker
! who had a shop at the time the city
I 18th century. The Haaraffen. of
/ Crailsheimer dates to a legend of
the 14th century which states that
the town was beseiged by the
I combined forces of several towns
I which surrounded the city with the
I intention of starving its inhabitants
, a clever old woman conceived the idea
( of having a strange masqueraded fig
| ure appear upon the city walls. The
/ figure was so fantastic in appearance
| that the timid enemies fled in alright
( They called 1t a vision of the haaraf-
! fen. or hair monkey. In cOmmemOra-
I tion of this. bread is baked in a shape
somewhat resembling a fantastic let
. ter M and on a certain day each
I year a quantity of these bread forms
are distributed among the poor.
England FaVOrs Health Bread.
/ English bread resembles the wheat
/ bread of both Germany and the
/ United States Comparatively little
| but the raised white wheat bread is
| made in English bakeries although an
! unusual number of peculiar health
/ breads are in circulation in the larger
! cities. The Englishman seems forced
! to consider his digestion and each year
| brings out some modern hygienic COM
! pound which is extensively adver-
| tised for a period and then forgotten
The favorite English bread is the
J round cottage loaf of staple white
/ dough, although oblOng lOaves baked
| in tin pans are also much used A
! small quantity of raised Oaten bread
/ is still eaten in Scotland and also in
/ Ireland. although the historical Oaten
I cake was an unleavened product con-
! sisting chiefly of oatmeal, water and
/ salt mixed into a soft dough, and
baked upon the hearth. The French
! bread most in demand is baked in
slender loaves about three feet in
/ length.
| In America the population Is made
! up of all natiOnalities so that no
| American bread is recognized as be-
] ing distinctly national The nearest
/ approach to it is the New England
/ brown bread which is peculiar to that
I region. 1t is baked sometimes of gra-
/ ham flour. but the original formula
was a mixture of rye and corn meal