Pine Bluff daily graphic., 1917-05-13
WAR BREAD
 MAY BE USED
~''o'e wheat Bread May Take the race or Southern Biscuit as War
 emergency and Is Healthier.

tension Division of the University If Arkansas and U. s. Department Of Agllculture, who says:
 Whole wheat bread substituted tor the Southern biscuit is not only a sood war emergency measure, but it IS more economical and more health ful than white flower bread.
 Whole Wheat in Diet Highly Praised.
 For whole wheat as food, hardly too much can be said in its praise. It comes as near being a perfect food as any we know, and a diet of whole wheat produces more endurance than a meat diet and those who live on a diet of whole wheat have less tendon cy to fatigue"
 There are number of old-fashion- ed mills in Arkansas and it ought to De easy to obtain both old-fashioned corn meal and wheat flour. Wheat four in the form that nature intended, and not robbed of it's bran, middlings and shorts-the brain, nerve, bone and blood food. Bran, though indi- gesuble, does not give people indiges- ton, but on the other hand is the greatest cure known for the most com- mon disease in the world-constipa- tlon, the mother of all diseases. Method of Obtaining Whole Wheat
 Flour inexpensive.
 "A power mill for grinding wheat and corn can be obtained for about s2500 and a small grist mill which will do the work for a small family can be obtained for as little as 20 cents. It is said that a coffee mill properly adjusted will do the work effectively In view of these facts. would it not be well for every Arkan- sas housewife to buy whole wheat and grind it for bread? Surely this wcalld be much better since wheat in this form even at the prevailing high prices cost little more than $200 per bushel, while if purchased in the form of some of the breakfast foods Oil the market it has been estimated would cost at least $32.00 a bushel. In addition, whole wheat bread has been proven conclusively to be much better for the health of the family than the Southern biscuit
 White Flour Overrated.
 Something more than one-quarter of century ago the milling of flour became a fine art. The change came apoul for two reasons. It seemed ne- cessary to make flour which could be stored for long periods of time and the women of America became imbued with the idea that the desirable shade in certain foods was the colorless ''color" of chalk. The mills yielded to the force of circumstances and they whitened flour to the pallor of death. This was accomplished by talk ing off the bran coat which lies just inside the hull CT chaff. The bran was not thought to be of very much use anyway, but neither the lnillers nor the housekeepers ever had heard of vitamine molecule, nor knew that they as accessory food substitutes were worth their weight in gold to the consumers of flour nor that these molecules are located in the bran and thus they killed the goose that lays the golden egg of health in every grain of wheat"
 Bread Leavened By Yeast 10
 Recommended,
 "These vitamines which are re- moved in the too highly milled wheat flour or corn meal may also be lost or. perhaps, rendered less useful in cook ing The evil in the use of these highly milled flour is said to be in- creased by making the bread with so- da instead of yeast for all alkali (bak- irg powder) left in the biscuit or corn bread destroys more of the vitamines, For this reason, bread leavened by means of yeast is to be recommended. Soda should never be used in bread unless sufficient sour milk or other acid is added to fully nutra1ize the alakalinity of the baking soda."
 Soda in Corn Bread An Evil.
 Professor Voegtuin, with the Pub 1ic Health Service, says that soda in corn bread is an evil which was not used until it was found that highly mi)led corn meal, when mixed with salt water, did not yield bread ct the same lightness as the old-fashion. ed meal. Soda raised, or quick hot breads. are much to commonly used in the South"
 Whole Wheat Boiled, Excellent
 Breakfast Food.
 "Whole wheat, boiled, is an admira- h,e breakfast food. It is more nutri- t;ous and more wholesome and far ,e,s expensive than many of the man- ,factured and widely advertised hreakfast foods on the markets. The wheat. after being thoroughly washed and dried, may be ground in the coffee mil, at home-for the breakfast cereal and even fine enough for bread making"
 "All coarse cereals require long cooking. from three to five hours, pre- seranly overnight in the flreless cook. ar homemade fireless cooker can he made for less than 50 cents and o,erv housekeeper should have one if