Fulton County tribune. (Wauseon, Ohio) 1883-1925, 1916-01-21
SUBSTITUTE FOR MEAT
PEOPLE OF UNITED STATES TURN
TO VARIOUS WHEAT PRODUCTS.
Are Beginning to Realize the Value of
Such Foods as Macaroni, Etc.
Which Make for Health and
Financial Saving.

AS far back as history records.
wheat has been the main food element
of the human race, and today, as in
the time of King Pharaoh, the prod
ucts made from this grain figure large
ly in the sustaining of life the world
over.
In the United States, we have con
fined the use of wheat largely to max
ing flour for breadstuffs, and until re-
cent years have overlooked the use of
it in making one of the most healthful
savory and nourishing of foods that
could grace our tables, viz: macaroni
spaghetti, vermicelli, noodles and kin
| dred products.
For centres Europeans on the
shores of the Mediterranean sea have
used macaroni and spaghetti as their
principal article of diet, and these peo-
pie are today the hardest races in the
world. The hardness of Americans
| in taking up this food product has
been largely due to the surplus pro-
duction of meats, but for the past few
years this surplus has actually
changed to a shortage, caused by the
passing of the large ranches and cheap
grazing lands, and meats have been
mounting higher and higher in the
scale of prices until meat dinners are
fast becoming luxury. This condi-
ton will never be changed-the day
of cheap meats in the United States.
as in Europe, is forever behind us, so
we must find a substitute that is
equally as meritorious and nutritious
an article of diet.
Macaroni or spaghetti can be cooked
in such a variety of ways that the
heartiest or most fastidious palate can
be pleased-with cheese, with to-
matoes, oysters, cheap cuts of meat,
mushrooms, fish, eggs or cream, the
most toothsome dishes can be pre-
pared and a perfectly balanced meal
served in this one dish alone, and
that, too, at a financial saving to the
good housewife that makes her smile
with satisfaction
One reason for the growing popu
larity of macaroni products in this
country is the fact that large and spot
lessly clean American factories have
been built during the past few years
for the manufacture of the finest quail
ity of macaroni and spaghetti the
] world has yet produced. Until recent
; ly Italy and France were the only ma
tions turning out such products; bu
/ Durum wheat, from which macaron
e products are made. grows to create
g perfection in the middle Western
l. states than in any other place on th
l. globe, even SURPRISING the product o
o Russia, from whence the seed was i'm
:, ported by the United States depart
d ment of agriculture several years age
t The Durum wheat, which is richer il
d gluten than any other variety, i
s ground into what is technically terme
S by millers "Semolina:'' fairly coars
# flour made from the berry of tn
l. wheat, from which only the outer COZ
1. ering, or bran, has been removed
e This is mixed with pure water an
C. kneaded into dough in large mi
N chimes. The dough is put into b.
is draulic presses and comes out throug
t. dies in variety of shapes. The pro-
Is uct is then put through curing pro
n ess in humidors and drying room
IS which must be maintained at a speci
Ie ic degree of humidity and temperatur
y and finally is packed in dust and moi
m ture-proof cartons and boxes.
1t The American system of manufa
Al turing macaroni and spaghetti is 6
Is clean, so efficient, and SO much S
of perior to the foreign process that it
1t small wonder the wideawake hous
i wives here are quickly adopting tn
st most healthful food as one of the
n staple articles of diet, and it is not te
much to predict that these produc
bearing the label Made in U. S. A
will be found in use the world ov
N before many years have elapsed.