davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-03-07
Ralston Purina Co., St. Louis,
Mo. Ralston-A Wheat Food.

Ralston Purina Co., St. Louis
Mo. Ralston-A Wheat Food.
The analysis of this breakfast
food shows it to be a high quality
wheat product containing about two.
thirds of the bran Of whole wheat.
1t is, by the same token, high in fat
(2.37 per cent? and in protein (15.4
per cent?. One six-ounce service of
this food cooked, costs less than a
cent, and the claims for it's nutritive
value, flavor and regulating proper
ties are confirmed, though the lat
ter claim is modified by the removal
of part of the bran.
The Shredded Wheat Co.. Mag.
aga Falls, N. Y. Shredded Whole
Wheat.
The analysis showed the product
to be just what is claimed-shredded
whole wheat, of normal compost
ton. That is, it had II per cent. of
protein, 1.8 Of minerals, 1.57 of fat.
Since the whole wheat germ and
bran contain one Of the classes of
vitamines now identified, even the
broad claim, Contains all the ele-
ments necessary for building, nour-
ishing and sustaining the human
body" is essentially true. But since
there is so little fat. the product be-
comes perfectly balanced ration
when whole milk is added. Supple
mented further by orange juice,
every need of the body is met for
young or old.
The claims for increased assimila-
ton by the steaming and shredding
Of the wheat and the mastication
made necessary by the form of the
product are reasonable. AS to cost,
these biscuits are just about the
same. as the homemade muffin Of
the same weight, and they are al
ready baked. No extravaganza at
tached to this carton Of sanitary
breakfast food; in fact, it offers a
cheap, highly holesome and nutri-
tious food served without trouble.
1t is obvious, from these investiga-
tions, that the package whole wheats
are more reliable than the bulk
goods; that they compared favorably
as to quality and price with the
actual grain as ground, and were
much more reliable than the bulk
graham" SO called.
In other words, they are standard
lied, clean, nutritious, convenient
and cheap-ideal foods. Only the
very specially prepared products cost
more than the raw materials, to
which must be added the cost of
preparation in the home.
New-York tribune., 1920-03-07

spoonful of baking powder. Mix
well and make into finger rolls.
Cook in deep fat, like doughnuts.
Whole Wheat Puffs
Make a dough Of two cupsful Of
whole wheat -four and four cupsful
of scalded milk, one teaspoonful Of
salt. 1t should be soft, so it can
be handled easily. Roll one inch
thick and cut out in circles, arrange
on butered pan and bake in a
New-York tribune., 1920-03-07
The Children's Cereal

Wnat cereal is the most nourish-
9e food for children ranging in
ga from two to fourteen? Is Whole
fneat, better than any other and
EGw DO You cook it? What is ~,
aerence between cracked whea
aa whole wheat? / have read Sc
Eh about demineraliyed cereal
aq foods, I am extremely .anxiols
know the truth.-Mrs. M A. r
4ghamton. N. Y.
Ahere are no better cereals than
vie wheat and the oatmeal PROD.
The wheat is the most per
NY balanced natural food we have,
!" The possible exception of milk
e away the bran and grind it
g fine flour and you have a less
s'lesome food, because the miner
are subtracted and it is h.ore
sipating. This same thing is
IN varying degrees as the
ms are partially, or wholly. de.
wed OF their outer coatings.
white flour or prepared cereals
E pe more nourishing, i. e., con.
more digestible nutriment, thar
Ole wheat and still be less whole.
g. looked at all around. The
e and partially dsminsralizee
New-York tribune., 1920-03-07

very hot oven for about fifteen
minutes. If properly baked they
will be very light.
Pecan Mullins
Sift one-half cupful Of any true
graham -four with two cupsful Of
yellow corn meal and three tea
spoonsful of baking powder. Add
one tablespoonful of brown sugar,
one-half teaspoonful Of salt and one
tablespoonful Of melted butter.
New-York tribune., 1920-03-07

want less bran and a finer grount
flour, but we cannot agree that il
is "all the wheat that's fit to eat,'
since all of the bran serves a pur.
pose in the body, though it is not all
assimilated.
Washburn-Crosby Company, Min
neapolis, Mimi. Gold Medal Flour.
This is typical patent flour to be
compared with the whole wheat
products. Such a flour has been
bolted and finely ground and con-
tains only 0.48 per cent of minerals,
showing that about three-fourths of
the bran has been removed. The
ILL., per cent of protein and III
of fat show it to be a good white
flour, desirable for variety and deli
cacy and in easily assimilated form,
but not possessing the special values
Of the whole grain, though it may be
more completely digested and so
is quite as nutritious. Also white
-four is needed to mix with the
heavier graham, as it acts as a
''binder" and increases palatability.
Wheat Products
F. H. Bennett Biscuit Company,
Corresponds to whole wheat made
by same firm, except that salt, sugar
(about 8 per cent? and fat 6 Il per
cent? have been added to make up
the biscuit. The package is marked
"sweetened," a commendable label
ing, as some children and invalids
should not be given a sweetened
cracker. Claims made on label as
to food value are proved, and the
box is interlined, making it very
sanitary package, whether it be or
not 'the most sanitary biscuit pack.
age in the world" Flavor and
crispness were unanimously COM
mended.
Quaker Oats Company, Chicago.
Puffed Wheat. Bulky because wheat
grains are exploded to eight times
their normal size.
/ This food carries about one-third
of the bran of the whole wheat and
has good fat and protein content,
Its special value lies in ease of di-
gestion, flavor, texture and appetiz
ing qualities, as, of course, less ac-
tual nutrition is obtained in such a
product for given price. Sometimes,
however, child's appetite may be
tempted with such a product when
the straight wheat is refused.
New-York tribune., 1920-03-07
<rv YHETHER to use whole
w wheat or white -four,
that is the question" In

wv wheat or white -four,
that is the question" In
thechemical laboratory and over the
teacups the advantages of each are
veirhed, analyzed and discussed.
The chemist tells US that the un-
bolted wheat is an almost perfect
food. And when we hear that the
Cssean missionaries are disclosing
the gospel of the "whole wheat
berry" before that Of Christianity
re prick up our ears. The lack of
bodily vigor and the mental slug
rishness of these people are ascribed
paisly to the lack Of wheat in the
diet.
The housewife is often prejudiced
against the whole wheat (unbolted)
largely because she does not use the
coarser, heavier grains in correct
proportions to liquid, and conse-
auently does not please herself or
the family with the results, which
are likely to be heavy and soggy.
Very interesting experiments were
| made in the Institute kitchen in bak-
| ing mullins ont of home-ground
whole wheat, imitation graham flour,
| Wheatsworth whole wheat and
Franklin Mills "entire" wheat flour
| (some bran removed). Those made
from the imitation graham were
slightly cheaper than any Of the
others, costing about three-fourths
Of q cent a muffin, the weight in all
eases being about an ounce. The
others gave product at a cost of
about one cent. In other words, it
costs no more to purchase the pre-
pared package flours than to go to
the trouble of being your own miller!
The muffin made from the home
ground wheat was very delicious and
Of light, delicate texture, which
|eompensates for the extra trouble in
preparing it.
In making the imitation graham
muffin standard recipe was used
and about third more liquid was
|added than the recipe called for. 1t
was very good product also, slight
lly darker than the home-ground, due
Ito the artificially large amount of
oran in it. (See Column 4, Especial
Virtues Of Wheat," etc.,
Both the Wheatsworth and the
Franklin Mills products had recipes
On the carton, which were tested,
| md in both cases it was found that
ne mullins made were too stiff. They
'ere made second time, adding one
iah more liquid in each case, and a
very much better muffin was pro-
duced. The Wheatsworth had an
Exceptionally good flavor, little
weeter than any of the others, and
the texture was fine, closely resem-
inling the home-ground product. The
franklin Mills product is really in a
class by itself, between a delicate
IUhte wheat muffin and the distinct
Nswhole wheat. 1t was much i'm
proved by making the batter thinner.
The following recipe was used for
hs home-ground whole wheat muf-
lM Water was used, and we believe
Fnat 1t gives a better crumb with
an particular kind of -four than
New-York tribune., 1920-03-07
q IGNORA OLIVIA ROssETTr
- AGREsTI is a woman who has

~ AGRESTI is a woman who has
undoubtedly the most pro-
found acquaintance with agricul-
tural organization and the needs
OF the farmer Of all the women
IN the world. She has been the
right hand man" Of David Lubin
In the international Institute Of
Agriculture at Rome for sixteen
years. She attended the conferences
with the Central powers before
the war; and lays much of their
ability to hold the world at bay for
so long to the compulsory organi-
zation of the farmers. The agri-
cultural interests through this
organization were consulted on all
legislation that affected them, and
through these channels could most
effectively route their produce.
''Chambers Of
Agriculture"
Signora Agresti is spreading Lu-
bins gospel Of chambers of agri-
culture" just as there are chambers
of commerce." that the farmer NAV
know how best to dispose of his
wares and may cooperate with sup
ply and demand, traffic conditions,
weather conditions, etc, instead Of
going 1t blind" so to speak, and
being at the mercy Of man and the
clements, to his own loss and the
waste of much food as we'll.
DR.. Porter, our State Commis
lsioner Of Foods and Markets, is
seeking the cooperation of women,
in Or out of clubs, in the distri-
button problem. The buyers Of
foods, and they are usually women,
must understand the inherent diff
culties involved in the marketing
situation mot those injected by
ignorance or selfshness, but those
that are natural in the nature of
the case); the effect that the
women's own buying habits and de-
mands have in raising prices; and
the constructive measures that must
be taken to solve these problems.
This is the only way for the farmer
who raises food and the woman who
buys it and the distributor who
markets it to get together and COM
pose their differences
A Market Commissioners
Troubles
| In thirty states marketing depart
ments are struggling with these
problems, and their one cry is:
Glow are we going.to get ovsr n
New-York tribune., 1920-03-07

like so many conductors who ara
waving the baton and understand
tho music, but have no orchestra to
lead." They are powerless to do
much real, practical, constructive
work, get any harmony out of the
situation, until the farmers are
organized and can be quickly and
systematically reached in different
localities.
We have all thrown mud and
passed the buck" long enough. It
is no lack of sympathy with the
farmer that leads us to deprecate
Secretary Of Agriculture Meredith's
recent statements to the effect that
the high cost of food is essentially
distribution problem and does not
primarily concern the farmer. 1t
is all one problem, and the farmer
is at the root of it, though he NAV
not be the branch. Until the farmer
is properly organized and can speak
effectively for himself, not merely
berate the distributor, he will not bo
able to do much either for himself
or the consumer.
New-York tribune., 1920-03-07

can be bought already prepared, but
the housewife can make it herself If
she chooses.
Almond Butter
Blanch some almonds Zone pound),
dry well in the oven, then grind well
and make into a paste in mortar if
you have one; if not, any dish will
do. To prepare for the bread add a
little salt and warm water to the nut
paste, beat with a fork until the
right consistency to. mix with the
dough.
Frozen Puffed Wheat With Apricots
Mash about a quart Of apricots-
canned or cooked dried ones
through colander and add a syrup
made from one and hall cupsful of
sugar and one cupful of water and
one-half teaspoonful of salt and one
teaspoonful Of lemon juice Mix
with one cupful Of puffed wheat and
freeze. Serve topped with cream
if desired. The puffed wheat gives
taste similar to that of nuts.
Frozen Wheat Pudding
Cook one-half cupful Of wheaton
breakfast food in one quart of milk.
Beat two eggs with one cupful Of
sugar and one-half teaspoonful Of
salt and add to the cereal. Cook
for three minutes, remove and cool.
When cold add one-half cupful of
chopped dates. Freeze.
Sandwiches Made With Whole
Wheat Crackers
Tomato Crackers - Chop one to-
mato, one onion and one green pep
per together and season with salt
and pepper and a little vinegar.
Spread on the crackers. Serve on
watercress.
Saa,daoich "de L,.re"-Mix ounce
marmalade with a few shredded
mint leaves and spread on crackers.
Place two together. This mixture is
delicious.
Gimgery Crockers-Make a mix
ture of chopped preserved ginger
and blend with it enough thick cream
to make it the consistency to spread.
Dreams - Combine dates, raisins
and figs; put through a food chop
per. Add to each cupful of the mix
ture two tablespoonsful of honey and
one Of orange juice. Spread on crack
ers sandwich fashion.
Marshmalloso Crockers-Spread
peanut butter on whole wheat
crackers, add one large marshmallow
(toasted) and place a second crack
er on top. Put in a slow oven for q
few minutes.
New-York tribune., 1920-03-07
Tribune Institute Letter Box

Wuestions about food values,
ood preparations, diets, household
amanistration and household equip
nsnt will be answered through this
f'aumn or by mail, If not of general
nsrest or not susceptible of brief
reetment.)
New-York tribune., 1920-03-07
Heard in Food Circles

the buying public
the facts in the
case?" On the
other hand, these
market commits
sioners are, in
Signora Agresti's
graphic language,
New-York tribune., 1920-03-07
Recipes for Using Whole Wheat
Products
Shredded Wheat Roast

Mash one can of kidney beans and
mix with one-half pound of grated
cheese, one teaspoonful Of salt and
one-half teaspoonful of paprika
with sufficient shredded wheat to
make the mixture stiff enough to be
formed into a roll. The LIQUID in
the beans is quite sufficient in most
cases. If it seems a little dry, milk
can be added with good results. Bake
in moderate oven about twenty
five minutes, basting occasionally
with butter and water. Serve with
tomato sauce.
Eggs Epicure
Cover the bottom of a shallow bak-
ing dish with thin broiled ham or
few broiled sausages, break eggs
(allowing one to person), leaving
them whole, and place on top. Over
them pour a layer of cooked wheat
cereal. Bake about fifteen minutes
in moderate oven. This is real
surprise for breakfast.
Baked Turnips with Peanut Butter
Cover the bottom of casserole
with slices of toasted whole wheat
bread. Pour over them a sauce made
of one tablespoonful of butter, two
tablespoonsful of -four, three table
spoonsful of peanut butter, a few
drops Of onion juice, a little pepper,
one teaspoonful of salt and one and
one-half cupsful Of beef stock (use
bouillon cubes if necessarily. Boil
six medium sized yellow turnips un-
til tender, then cut in slices length
wise and lay on top Of the toast,
dot with peanut butter and bread
crumbs moistened with butter. Bake
New-York tribune., 1920-03-07
The Special Virtues of Wheat as 1t Grows
"HERE has been much ado
about whole wheat flour and

"HERE has been much ado
about whole wheat flour and
white flour and their relative
merits. Of course, on a generous ra-
ton, if one ate plenty of milk, fresh
leaf vegetables, butter and fruit,
one could live happily and we'll on
white bread. But this does not alter
the fact that whole wheat has all Of
the nutritious and wholesome prop
critics of a perfect food in some de-
gree and for the greater part in good
proportions.
The fat of the wheat is in the
germ, and when the germ and bran
are removed you lose not only min
eral material that makes for normal
cell life and certain amount of
roughage that makes for sanitary
body and healthy intestinal action,
but also the vitamines, protective
foods essential to health and nee
essary to nourish the tissue cells.
Animals lacking it suffer loss in
weight of the vital organs and are
more susceptible to infections.
Why, when you can get all this
in one package, ignore it? And why
pay money to have the wheat re-
lieved of it's bran and germ and
then pay money to buy it back or to
substitute for 1t?
A child who gets whole, pure milk,
unpasteurized; whole wheat and or
ange juice gets everything it needs
except variety. These are the foun-
dation stones for building a strong
boned body (no rickets), with steady
nerves and teeth that will see one
through to the end. No small heri-
tage this. And if your body is al
ready built these foods will help to
renew it. They are worth whatever
they may cost, but the wheat is
cheap compared with most other
foods.
Wheat Floyrs
Whole wheat berries, purchased
at seed stores 90 cents a pound)
and ground in Institute expert
mental kitchen (passed six times
through a standard coffee milD.
This fine home-ground whole
wheat analyzed as follows: Protein,
1877 per cent; fat, 1.9 per cent /;
minerals, 10 per cent. 1t made a
most delicious, tender muffin when
used according to recipe given by
Miss Stanley, Of the Institute staff.
The cost was about the same as
that of the package goods, being Sc
lected wheat from seed store. 1t
was also we'll cleaned.
It is very Illuminating to note
New-York tribune., 1920-03-07

50 this is no great disadvantage,
and they are, of course, cheaper.
Whole Wheat or Graham Mullins
Mix one cupful (four ounces) Of
home-ground wheat -four (put
through the coffee grinder six
times), or any true commercial
whole wheat, with one cupful Of
white flour 1.-TWO ounces), two table,
spoonsful of sugar, one teaspoonful
of salt and five level teaspoonsful Of
baking powder. Add one and three
quarters cupsful Of water or milk,
with one we'll beaten egg, and lastly
four tablespoonsful of melted but
ter. Pour into muffin pans ana
bake about twenty minutes, hav-
ing the oven moderately hot (400
degrees) for the first five minutes
and hot $500 degrees) for the rest
of the time. (One-half cup of
chopped dates may be added to this
battery
We are quite sure you will be as
famous as the renowned muffin man
who lived in Drury Lane if you
feed these to the children, and there
will be more roses in their cheeks,
better circulation and better general
health.
But do not stop at mullins; there
are infinite possibilities in this won
derful food, whether you go to the
seed store and buy the whole kernel
or purchase any Of the splendid
package wheats that are all that
they claim to be, and for the most
part very reasonably priced.
Recipes for Using Whole Wheat
New-York tribune., 1920-03-07
A Woman's
Problem

The standardizing and packaging
of foods and their vast Improvement
from a sanitary point Of view have
all been good, but they have all been
expensive. Women have been most
eager for these improvements, and
rigntfully so; but when the bill
comes in it is only fair to realize
the items that enter into it.
There Is no problem of more inti-
mate interest to wonaen than the mar
keting problem, and there is no class
of people that do more to affect the
conditions by their demands. With
the vote there is chance for the
consumer, too, to organize and make
herself felt constructively instead of
merely joining in the general clamor
of self-pity and recrimination. DR..
Eugene H. Porter, at Albany, Is
eager to assist women in the study
ing Of marketing problems; and the
women's own representative on the
State Council of Farms and Markets
lis Miss Van Arsdale, at Teacher,
College. Columbia University.
New-York tribune., 1920-03-07
\ Market Commissioners

"A Market Commissioners
Troubles
In thirty states marketing depart
ments are struggling with these
problems, and their one cry ID:
"How are we goingsto get ever -
New-York tribune., 1920-03-07

when made with milk. However. it
has not the lasting qualities, as it
will dry out much quicker. But muf-
inns are, as rule, eaten Immediately,
SO this is no great disadvantage,
and they are, of course, cheaper.
Whole Wheat or Graham, M,,Asr.
Every evening, Wilmington daily commercial., 1920-02-21
PROPOSALS.
ADVERTISEMENT FOR PROPOSALS
ROAD CON >STRU UCTloN AND
MATERIALS

Fhk fkoE'raLS
ROAD CONSTR UCTloN AND
MATERIALS
sealed proposals will he received by the
state Highway Department. at its Office.
Duver peia~arc. untn 200 O'Clock u. m,
March ~ 1870 and a. r., tnn, plsro asev and nd
,ms p9sleiy at ., 0gsns ,ss ,.r ''l
500 Barrels of Cement.
loooa Tons OF Stag.
At tho same time proposals win bc re
cavcd for the construction Of IL. ~ miles
Highways in New Castle County, Delaware.
involving the following approximate guam
CONTRACT chi. S.s5 MILES
Mt. Pleasant to Boyd,s Corner
90 sausrss 200 50 e. Zach sssh) sr,,nsns rlssrDs
$50 squares 100 "a. ft. each, stripping.
isoco Gu yds. grading
80 GU. yds. concrete masonry
500 lbs reinforcement.
,se so In lin. = = ~ IN z g 6. I'ns g,pe
I. Iin lin e, e. 70 - in in Z i 6 pipe Pips.
$40 lin g.. relsid pipe.
$3.50 Gu. yds concrete rradvay.
100 tons stone for macadam.
" GoSSS',TKS,c.r GoSTKScr' dSs. SAC N,rrs
IS squares Zoo 50. ~. eachl clearing
- squares 900 So. ft EACH sruhbins
q 600 Gu yds srsdins
~ 600 lbs. reinforcement
!. 20 I'm nm ft' T. "a a in. i'm 4 ( c. Pass PIPE
i i L" !" Z e, ss ss y n !. /. pips pps
5.npo lin Nt in. undcrdrsiu.
s,.co ca. yds. concrete roadway
Rn tons stone for macaiam.
800 lin ~. ptlcs
i.coo y n. n. 10, .hss, piIins
az monuments erigh. Of way.
~ p 400 a. yas so ,seos yas eone-s, sss,s ru,.-
600 ca. yds cement ruehie masonry
CONTRACT %. - MILES
70 squares 200 50 ft e>ch9 srubb,ng
200 Gu yds. grading
3 ,ooa Tbs. reinforcement
$50 lin II rs in. X. G pipe.
l,s ,ss hS In. e, e. y y in in < < G 6 pipe pips
!. = I,9 nS. I, r. e 20 IN in = : g g pgps Rlse
900 lin e., relaid pipe.
1000 lin. n. i'm. underdrain.
p.zao c, yds = consTr,. r'Nd~A
$500 tons stone for mAcadar.
700 lin ~ piles.
hf;oco :, =; ii 2 in; sses, p,l'ns
Performance of contract shall commence
sithin ten (iol days after execution of the
con,rsct and be compt~scd on or ecsoro
Monthly payments win ~ made for 80
per cent % the construction completed
Bidders must submit proposals upon
forms provided by tho Department
Zach proposal must frc accompanied ny a
surety bond certified check, money Ia
tht amount Of at least tnn 40 per ccn tuni
of the total amount OF the proposal.
mses ~ he h'TSas msrsed 90" pr"posai 's Tor tprnisn
ma Road Construction Material During
la.0 Proposal for the Construction
of Highway Under Contract chi. CN2.
No %.
The contract viii he awarded or rejected
s1thin twenty c2Ol DAYS from the date
90 opening proposals
Tho right Is rc-epycd 20 reject any or all
isits
nctAiisSi plans may he sem. and index
plans and specifications may bs obtained
UPON deposit of ten dollars $4,000. which
amount will he refunded upon return Of
plans and specifications in good condition,
at the Office OF
STATE HIGHWAY DEPARTMENT.
DOVER, DELAWARE.
Chas. NJ. Upham. Chief Engineer.