The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-01-26

ranc1dlty. The flavor OF wheat breat
original wheat as 1t is obtained b,
chewing the grains. In like manner
the flavor of other breads SHOULD
suggest that the original material
were in good condition at the begin
ming and that they have not under
gone any undesirable changes dur
ing the process of bread making.
! All Of these qualities-lightness
good flavor, a crisp and deep crust
and an elastic crumb-can be secur
ed in rolls and biscuits as we'll as II
large loaves.. The objection to hot
bread is not due to the fact that II
is hot (if it were, hot toast would
be indigesible, /. e., cause distress)
but that it lacks some of the charact.
eristics mentioned above Large OF
thick biscuits, whether raised with
yeast, baking powder, or soda, are
likely, if cooked only a short time
to be soggy on the inside, and this,
when it happens, is the objection to
them, rather than the fact that they
are served hot.
If that diet is limited in kind and
quantity, bread made from the So
SullCu WuOtC-6I dlu uoul 10 ESPECIALLY
useful; if it is varied and abundant
other foods can supply the nutritive
material which characterizes the
branny layer of the orain.
The use of different kinds of bread
is to be recommended in general, for
variety in the diet is pleasing. and
this is an easy way to secure it.
Sometimes so simple change as
baking the bread in a new form, a
twist, for example, instead of a loaf,
or cutting bread and butter in a
fancy shape with cooky cutter, will
increase child's relish for it.. So.
too, will change of flavor, obtained
by adding a few raisins, dried cur
rants, or nut meats.
Cereal mushes and ready-to-eat
cereal breakfast foods supply much
the same nutrients as bread In
very general way a half cupful of
cooked cereal mush or one cupful of
puffed, faxed or shredded cereal is
equal in food value to a good-sized
slice of bread mentioned Il ounce)
slice of bread Il ounce).
The above allowance of any one
of these cereals with one tablespoon
of cream is about equivalent to the
spread with about sixth of its
weight of butter, moderate and not
unusual allowance. Cereals with
cream resemble bread and butter in
their nutritive value more closely
than cereals with milk do.
Probably one reason why bread
and cereals in other forms make up
SO large part of the food of people
is because they uome near in them
selves to fulfilling one of the import
ant requirements of the diet-a right
proportion between the nutrients
which provide fuel only and those
which can be used for body building.
Or, expressing these in terms of the
needs of the child, they come near
to providing for activity and also for
growth. To come near to doing a
thing, however, is not to do it, and
with bread and butter should be
served, as a rule, some of those
foods which provide protein in larger
proportion as compared with fuel.
These foods include milk, meat, fish,
poultry, eggs, cheese, dried beans,
cowpeas, peanuts and almonds, wal
nuts and other nuts.
Among these protein-rich foods, as
they are often called, healthy grown
people may choose at will and &C
,ording to their likes or dislikes. but
in the case of children no one of
them is thought wholly to take the
place of milk.
Milk and Ways of Using 1t
The value of milk in the diet of
he young is due not only to the fact
hat it contains large number of
nourishing substances in forms in
which they can easily be assimilated,
,ut also to the fact that in some way
lot now fully understood it seems
% promote growth and to help the
,ody of the child to make good use
If other foods.
While milk should, if possible,
lave place in the diet Of all grow
ng children, it is not necessary to
erve it at every meal, and the lunch
an, If this seems desirable, be made
N exception. In practice, however,
t has been found that such dishes
s milk toast, milk soups, and cocoa
re often convenient for the lunch at
lome, while at school they can be I,
more easily than most !
fishes. because they do not call for !
n oven or for any but the simplest I
ooking utensils. Il
Milk soups. of which there is a y
reat variety, all prepared in about I
he same way, are important, not
My because they can be made a
1eans of serving milk in large guam
tiles but also because they offer a I
God way to use vegetables, the {
alue of which as food is referred q
D later. Materials other than veget-
bles-small amounts of fish or 9
heese, for example-can also be {
sed for favoring. These, however, q
end to increase the protein rather q
han to add the nutrients which give I
egetabls their special usefulness in {
he diet, fact which should be kept '
l mind when bills Of fare are being 8
lade. 1t
It is unfortunate for those who q
ave charge of the food of children q
, be tied down to any fixed recipes t
DR. milk soups, for If 80 they are {
kelly to fail to utilize materials at {
and, such as those that grow in \
ne home OF school garden or those 8
nat have been. left over from pre- G
ious meals and are still in good con- b