Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1917-06-08
MACAR0Nl 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 . cents a pound
the cost of the 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 ~acaro
One pound of macaroni costing 10 cents
Will cook into four pounds containing
1860 calories. One pound of raw pota-
toes will cook into a little more than
one pound OF cooked potates with a
little more than 440 ca,ories.
The cooked macaroni will also contain
more protein and more animal matter
than POTATOES as served. A pound OF
cooked macaroni will cost from the raw
material 2k cents, as against a cost OK
BIZ cents for potatoes. However pota-
toes arc base forming food and maca-
roni 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 to make enough
base to alance the acid.
There are two other advantages of
macaroni not mentioned by Jaffa. The
best rnacaroni is made of durum wheat.
Durum wheat grows well in semi-arid
climates. A larger demand for macaroni
flour would mean that lands not in
wheat could be used to raise that grain.
Another point is this: Macaroni mixes
we'll with cheese and tomatoes n even
rice. A we'll balanced meal can he made
from a mixture of m%acaroni, cheese,
rice, n tomatoes. Macaroni and rice
for starch and calories, cheese for pro
tein, and omatoes for base 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 and rice liz favorable to
| rice even when 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 o.
head rice is the product of milling.
Coated rice is hea rice that has been
treated with tale and glucose. The latter
two varieties are about the same from
the standpoint OF nutrition. When
brown rice is milled the following pro-
ducts result: /. 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 han the
white varieties. 1t should sell for less
Than the white rice because the miller
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 if sold as rice.
.Jaffa says: Under present condi-
ions cattle and poultry receive the rice
products, such as rice bran and polish,
which contain the vitamines and min
cral matter ESQ needed by growing hill
dren especially)."
TO cook brown rice use n cup of
rice to W. and one-half cups Of water.
Cook in a 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 most OF
b Yitamines and mineral matter.