The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1917-06-07
MACARONI FOR POTATOES.

Jaffa, nutrition export of the-Califor-
mia state board of health, says that
macaroni can be used to advantage in
place of potatoes SO long as optatoes are
retailing at 5 cents a pound. When raw
potatoes are selling at 5 cents a pound
the cost of h edible part, after the
peeling has been trimmed away, will be
5k cents a pound.
Macaroni is all edible. There is no
waste. One pound of raw macaroni will
make four pounds of cooked macaroni.
one pound of macaroni costing 10 cents
will cook into four pounds containing
1850 calOrieS. One pound of raw pota-
toes will cook into little :. e.e thar.
one pound of cooked potates with d
little more than 440 calories.
The cooked will also contain
more protein and more animal matter
than potatoes as served. A pound of
cooked will cost from the raw
material III cents, as against a cost Of
bR cents for potatoes. However, pota-
toes are base forming food and. maca-
ROM is an acid former. If macaroni is
substituted for potatoes one should eat
some sort of fruit or vegetable in addi-
ton to the regular diet 20 make enough
base to balance the acid.
There are two other advantages, of
masaroni not mentioned by Jaffa. The
best macaroni is made of durum wheat.
Durum wheat grows well in Semi-arid
climates. A larger demand for macaroni
flour would mean that lands not now in
wheat could be used to raise that grain.
Another point is this: "a mixes
well with cheese and tomatoes and even
rice. A we'll meal can be made
from a mixture of macaroni, cheese,
rice, and tomatoes. Macaroni and rice
for starch and calories, cheese for pro-
tein, n tomatoes for case forming
materials.
Comparing potatoes and rice, Jaffa
says that rice is the more economical
food OF the two at prevailing prices.
One pound Of rice will cook to- some
where between two and one-quarter
and four pounds. The comparison be-
tween potatoes andrrice is T~ayorabie6r TO
rice even hen the rice used is, white
rice.
There are three kinds, OF rice-brown.
milled head, and coated rice: Brown
rice Is the .unmilled grain. Milled Or
head rice is the product of milling.
Coated rice is. head rice that has, been
treated with tale n glucose. The latter
two varieties are about the same from
the standpoint of nutrition. When
brown rice is milled the following pro-
ducts result: i. Head rice or white. rice.
2. Brewers rice. 8. Rice bran. a. Rice
polish. S. Screenings.
Brown rice is slightly richer in cal
cries, much richer in fat and, minerals,
and slightly richer in protein thai the
white varieties. 1t should sell for less
than the white rice because, the MAILER
would not be compelled; to sell polished
and brewers rice, as he now does, and
at a price much lower than he would
get for them f sold as rice.
Jaffa says: Under present condi-
tions eattle and poultry receive the rice
products, such as rice bran and polish,
which contain the vitamines and min
eral matter ESQ needed by growing chill
dTen especially).'-
To o brown rice use one eur of
rice to two and 2one-half cups of water.
Cook in q double boiler for one and ONE
half hours. 1t must not be cooked in
water and the water thrown away. as
water In cooking teaches out moss OF
the YitaLnines and minera matter.