The Republican journal. [volume] (Belfast, Me.) 1829-current, 1915-04-08
Cottonseed Flour-A New
Food.
It's Easy to Learn to Use, Twice as Nour-
ihing as Meat, and Much Cheaper.


thing as Meat, and Much Cheaper.
Farm and Fireside, the national farm
paper published at Springfield, Ohio. re-
Gently conducted bakings with cotton
seed flour and published the result,
with illustrations of the loaves, cakes,
etc., produced. Farm and Fireside says:
If cottonseed flour can be extensively
used for human food it will make what
has been wasted into people. 1t will
help the farmers of the South. 1t will
cheaper food everywhere. 1t may stop
the dreadful disease pellagra, by giving
improperly nourished people balanced
ration cheap.
Cottonseed flour tastes like raw pea
nuts, looks like mustard, and bakes
about like Graham flour 1t gives dark
brown, almost chocolate, color to the
foods.
1t has in it over twice as much bone
and muscle as beef, twelve times as
much fat as wheat flour, nine times as
much starch and sugar as cheese, thir-
teen times as much mineral matter as
rice, and a quarter as much water as
eggs.
1t is about one-half flesh building ma
terial, one-eighth fat making material,
one-quarter energy producing material,
and the rest chiefly water and mineral
matter for making bone. 1t is hearty
food, but is twice as easy to digest as
beef, mutton or eggs.
1t is new thing for human food, re-
quiring newly perfected milling machin-
cry. Of course cottonseed meal is ia
miliar as a stock feed and fertilizer We
owe most of our knowledge of cotton
seed flour to DR.. G. S. Traps, State
chemist of Texas.
The most important use for cotton
seed flour is to improve the diet, giving
cheaply as much nourishment as beef,
and reducing living expenses. 1t is too
concentrated to use unmixed. One part
to four parts of other -four or meal is the
limit. One part to SIX is good average
proportion, and one to eight or even less
may suit some tastes best.
Its just like any good, hearty food, "
says one who ate of the loaf of bread
| should develop a real taste for it. 1t
improves the ration, and ought to ap,
peal to everyone interested in good
nourishing food"
AS cottonseed flour costs only cents
meat, it's advantages are clear.
The best way to handle this new food
product is to have cottonseed flour on
hand to mix with other flour or meal to
make more nearly complete food.
The mullins and pancakes wers sue
cessful sit isn't only the knowledge
that cottonseed flour is healthful and
nourishing,' said man who ate of
them, "but like it"
cit complexities the recipe" said the
housewife, "but it's worth it.
The young woman who contributed the
cottonseed- flour corn bread says she
thinks enough of the new flour to have it
in the house all the time. II like the
corn bread made with the cottonseed
-four" she says, ''better than ust the
ordinary corn bread. 1t would enable
us,to use less meat. l think it should in
terest every family facing big weekly
Another says, 1--WE don't miss meat
when we use cottonseed flour in our
bread"
"You have to have some experience in
handling the flour and getting accustom-
ed to the right proportions, says an
other housewife, Gust as with any new
recipe"
The chief obstacle to cottonseed flour
is the prejudice against bread that isn't
white.
The concensus of opinion among those
who have tried it is that it requires
about one fourth more yeast or baking
powder than other fours.
1t also needs a little longer cooking
and a slightly hotter oven.