The Detroit times., 1915-12-17

Uo0oooo Or MaoqueraoerT
- th1s good old winter time wher
s11t us down to . breakfast ol
~ brown buckwheat cakes right
tie hot grfddie, sausages deli
D with sage and other savorie'
" bursting their brown skins
A trisad coffee pot sending forth
sSarolna Of real coffee. We are
nGht up short with the question
~ sausage or Ia 1t fried mush
we are eating? Sausage as We
Ins it--a definition handed down
~ by our pioneer grandmothers
eontsins ground meats, fats. sea
n1nsa. with proportion OF crack
bfuuibs or cereal or other food
n6nt TO bind" the meats and to
(ko the sausage easier OF diges-
n FOR. those who could not stand
ound meat alone. Sausage Is
ther Ill meat nor all cereal, It Is
~ combined In their proper and
inot proportions. The New Eng
housewife adding cracker
~nbs or cereal TO her sausage
SSnf. did not do this to defraud her
lily. She did 1t because of ex-
lncnting with foods taught her
Vas the right way TO make de-
oas. paiatabIe sausage.
~ cereal In sausage an adultera'
~ Certain ardent food reform
~ Wruld call 1t such, and are de
n6ing government legislation
S1net cereal In sausage. On the
- hand, trade papers are so en-
daatic over the need OF great
Sflttes of cereal In sausage, thas
~ descriptions Of sausage ,aight
tSed as descriptions Of mnsh.
not hold with calamity-howle:
u reformers that cereal in sau-
TIA fraud. But I do hold that
ikase sof cereal In sausage is
j 40 hold that II Is fraud to
I'M bf seasoned mush as gen.
sausage. This might be done
nlns to the. definition given In
E1de paper as that OF a "well-
R ltade expert"
S6g6 u Q manufactured re-
and. the extent OF its freedom
non-meat elements Is not
test OF sausage quality. The
y proper and true test OF sausage
fs1n its texture. flavor. cooking
<11ftes, appearance and digestibil-
Isn't this lovely? One might
corn meal with beef extract.
S. ana sell It as Mother Goody's
lhouse sausage!
~ can pretty well define such
products AZ milk. cream. butter,
S06Gar and 20 on, but 1t is more
k to define q made product.
x1e meat stew. hash. cake. pud-
~ Injections and similar pro-
- Neither can the average per
name correctly the ingredients
n mince pie or OF sausage. These
Sss are known to the cook alone.
lAer also must be left the recipes.
1kls question CT the true dictator
1ocipes comes up when the gov
lent or the state lays down the
as to insredients-putting
e the question OF purity-which
nnufacturer must use In his reci-
Does not this smack OF pater-
sm! Laws as TO the condition
5tko ingredients; as to proper la
conditions under which foods
manufactured: the selling OF
oocts under fraudulent represen-
Nm: laws OF this sort. yes, but
jrad o6Icialdom play the cook?
Saany cooks, even food ofYicial
~. rpoil the broth. Old sayings
w this are the tabloid form OF hu-
~ experience. 1t is wise to follow
~ Z were going to put cake, a
1lng. q sauce or a stew on the
ls1Isf Il would be pretty hard on
R the ecvernment compelled me
make this chosen product after a
elpe Of It's own. would 1t not7 SO
y q my cake. pudding. sauce or
W contained wholesome materials
4 was made under sanitary con-
tons, the less the government In
rfsred With the recipe, the better
y everybody. There are a thou
nd ways of making cakes and a !
lfter one may yet be discovered.
ne Of the best homemade mince
~ I ever TASTED contained no meat.
- the cooks skill in combining
y fruits and favorings that makes
" pie delicious.
Apply the rules we apply to the
Dok who turns out delicious home
|n0e pies and cakes TO the manu-
1ckurer Of food products. A man
10 builds up = business in pro-
D)otary food that IL wholesome. de-
|clpus ana sppetizing. is worthy
men. He has given thought. time.
no2ey to the perfecting Of his food
po6ucts. He works with. not
|1a1nst government and state food
NJ. He employs the best chefs
~ the greatest chemists as his ad-
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