The Leader, enterprise and press. (Fitzgerald, Ga.) 1915-1921, 1920-05-12

Are the Same as Fresh Products
Experts Say--French Commission
Calls 1t Remarkable Discovery
Tried Out in Our hrmy-Produce
Meals With Speed Of Prcstidgitator.
Gone are the good Old days when q
woman is expected to spend four hours
IN a kitchen, wrestling with the prob
3emS of some new dish and STRUGGLING
with the unintelIigible targon Of the
cookbook. No longer need man wait
an vain for his m&tutinaI hash, only
TO discover after a goOdiy interval that
wiiie just couldn't put the Old chop
ping machine together and there must
DE piece missing, or somethin& All
&his is as dead as the d0do.
Tle resources Of food specialists,
dietitianS, French chefs ana medical
men have been combined in q come
'out-of-the-kitchen campaign for tho
h0usekeeper, enabling her to produce
meals with almost, if not quite the
apeed"Of the preStidigtator producing
rabbits out Of the traditional hat. Just
add not water and boil q few minutes
is the story.
And cheap-Well, here's an example
Of the cost. Uncle Sam figured that
ne could give his doughboys full dish
- of vegetable soup and Il fine ample por-
tion of corned beef hash by using this
new process instantaneous food for
the vast outlay OF ceats per dough
boy.
William Edward Fitch, late Major
u. S. M. G., and II. -. in his own
Eight, has devoted Il lot of hard work
TO tlaG~ new product. He viii prepare
y cup of clam broth, while the inter
ested listener is trying to read the
title of one Of the doctors works.
''Dietcthcrapy. Chemistry of Digestion,
classification aad Analysis of Foods.
"E"mptete in three volumes. Publish
led with the Permission of the Surgeon
General of the Army" is part of the
title. But the clam broth is ready.
like Freshly Prepared Food.
FIRST the major produced manila
envelope, something like the average
workers pay envelope-decdedly
small Opening it, he displayed about
"A tablespoonful of fragments of brown
iSit, dried substances. This and a lit
tile water boiled for less than five min
ntes produce the clam broth. The i'll
Feslisator is asked to taste the sub
stance which is strained off, and will
find slices of clans, celery and other
SISisal ingredients and nothing to in
fdAeate that they are any different from
fresh food. If you should stop and
nread two titles, the major explains, the
consequent heightened time of boiling
does net spoil the broth. If curiosity
rs aroused as to why it was neces-
sary to have the surgeon generals
permission, the answer is contained
tiR the fact that about $50 pages of
thp work, deal with army ratons, food
economies in the war, etc.
Bnt TO return to the clam broth The
major is inquiring how you like it.
lie is also saying that usually the
chef prepares it, but that he has gone
nome. Honesty c0mpels the admis-
sion that, chef or no chef, 1t has not
seemed to suffer.
Everything is retained" says the
major, food value, flavor, etc. The
foods are put up in little cardboard
cartons, or in paper envelopes There
: are no tins and no glass. Moreover,
no artificial preservativeS are used,
: even the so-called most harmless ones.
'fAe package may be opened and part
of the contents used. The balance
may he set aside and used next week.
next month or next year, and it will
be as good as when first opened.
Food Products Keep indefinitely.
'AfHere is some lamb stew, now"
continues the dietary expert placing
on the table something resembling
somewhat section of brown nut
candy. at will keep indefinitely, if
the mice viii let 1t alone. l see one
has been nibbling here at this end.
This is very old, hut all l would have
80 do is put it in water AMI let it boil
Nor about twenty minutes and 1t would
he q most appetiZing stew. 1t has,
combined with lamb. onions, potatoes,
4and crher vegetables, also seasoning.
"The soups containing quantity
Sf vegetables can stand about fifteen
Sninl1"s' boiling and the meat prod
; uctS twenty to twenty-five minutes.
We already have twenty-seven clear
soups, thirty-one creamed soups,
twenty vegetable products, twenty fish
!, products-fish cakes for instance
( and twenty-five meat products. Corn
I ed beef hash, chicken hash, roast beef
nash, lamb stew, Goldfish cakes, cream
\ cd fish, and lobster la Newburg are
included in the list of dishes prepared
uly the new process.
''1t is not dehydrating process and
1t bears no resemblance to the canning
process BOtulism, of which one is
hearing so much these days in connec.
s4iOn with the fatal olive poisoning
cases, and ptomaine poisoning, are
both impossible with this process. The