The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1915-02-05
nv CAROLINE Coz.

n The coarse. bran-bread question
threatens to become an endless de-
bate.
Many champions on both sides Oft
en- have Just enough knowledge on the
subject to misstate the real facts and
the value OF bran as q food.
DR.. Mont. one Of the greatest OF
grain experts, asserts bran Is a food
for animals" but he Also says, III
the human family win use Its head
and insist upon consuming 1t, the
greatest care should be taken to Sc
: cnre- that which Il properly and clean
ly prepared"
Many other physicians advocate the
use Of raw bran for constipation, and
this has been found very efYicacious II
used by people who have passed mid
die age and are engaged In sedentary
occupations.
= 400 much bran a. food may prove
disastrous, as fits course, bulky texture
!. so ouickens the peristaltic action that
II not only prevents the complete d.
gestion and absorption Of the proteids
present In the bran, but aBo OF the
other foodstuffs ingested at the same
/ time.
! whole wheat makes the most health
giving food.
~ The coarrer grades OF wheat -four.
called seconds, make fine and health
ful bread. In these a larger per cent
OF bran Is present and the bread Is
coarser and more easily mixed with
the gastric and intestinal juices than
In the finer grades OF -four.
The modern housewife who pro-
vides only the fine-grained white
bread for her family not only de-
prives them Of much of the muscle
and bone-making qualities In the
wheat. but she also puts upon their
digestion an extra amount of labor.
Bran bread Is healthful, cheap and
very easily made. That raised" with
yeast In best. II should be baked
slowly, and Is more wholesome II al
lowed to stand twelve hours before
Ferving.
- 10 have red cheeks. good teeth. red
blood and good digestion eat bran
,-or whole wheat bread part Of the
tina You viii also have the satisfac-
tioq q knowing you are getting all
the food value out OF the wheat.
Now ] win give you my three best
hean. recipes:
- Bran Bread.
- For two loaves use one quart of
-four, ono quart OF bran and one even
!, tablespoonful OF salt Mix these to-
Sethes and make "well" in the cen
tn and turn into II two and one-half
cupo Of tepid water, to which has
ben added two tablespoons Of molas-
80 and one tablespoon Of melted lard
Dissolve one cake OF yeast In one
half emp Of tepid water and add to
the other Ingredients. Stir the mix
tsIrs and beat 1t all together for at
least ten minutes.
Cover the bowl with heavy cloth
and let rise" over night.
N the morning shape into loaves
put into creased pans and allow 10
double IN sire. Bake In very moder
ate oven one and one-half hours.
Tho yuccess OF bran bread depends
largely upon the thorough beating and
slow baking.
4 Dran Ginger Bread.
warm slightly one and one-hali
6 cups Of molasses, onehalf cup OF cris
90 and four tablespoonfuls Of sugar
ond one even teaspoonful Of salt Nj,
III cups of -four with two cups o
bran. odd one teaspoonful Of powder
"a ginger. one Of ground cinnamon
RI = little grated nutmeg. Breal
two oges into cup and MI cup Will
nh, beat milk and egg together unit
vory Hight, add one teaspoonfil o
80 and turn into the dry ingred
1on1o and beat rapidly for I'VE min
: nm INTO shallow pan that has bee,