White Pine news weekly mining review. [volume] (East Ely, Nev.) 1910-1920, 1920-04-04


Are the Same as Fresh Products,
Experts say-French Commission
Calls II a Remarkable Discovery
Tried Out in Our Army-Produee
Meals With Speed Of Prestidig;tator.
Gone are the good old days when a
woman Is expected to spend four hours
In a kitchen, wrestling with the prob
lens of some new dish and struggling
with the unintelligible jargon of the
cookbook. No longer need a man wait
in vain for his matutinal hash. only
10 discover after a goodly interval that
wife just couldn't put the old chop
ping machine together and there must
this is as dead as the dodo.
The of food specialists,
dietitians, French chefs and medical
men have been combined In a come
out-of-the-kitchen campaign for the
ho~usekeeper, enabling her TO produce
meals with almost, II not quite, the
speed of the prestidigitator producing
rabbits out of the traditional hat. Just
add hot water and boil a few minutes
Is the story.
And cheap-well, here's ar example
Of the cost. Uncle Sam figured that
he could give his doughboys a full dish
Of vegetable soup and a fine ample por-
ton Of corned beef hash by using this
new process instantaneous food, for
the vast outlay Of 8 cents per dough-
boy.
William Edward Fitch, late Major
y. 8. NJ. c., and NJ. d. In his own
right, has devoted a lot of hard work
to the new product. He will prepare
q cup Of clam broth, while the inter-
ested listener is trying to read the
title of one of the Doctors works.
'Dietotherapy, Chemistry Of Digestion,
Classification and Analysis of Foods.
Complete In three volumes. Publish
ed 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 a manila
envelope, something like the average
workers pay envelope-decidedly
small. Opening 1t. he displayed about
q tablespoonful Of fragments of brown
lsh, dried substances. This and a lit
tie water boiled for less than five min
utes produce the clam broth. The In
vestigator Is asked to taste the SUBJ
stance which Is strained of, and will
Ind slices Of clans, celery and other
usual ~ingrsdients and nothing to In
iicate that they are any different from
fresh food. II you should stop and
read two titles. the major explains the
heightened time OF boiling
does not spoil the broth. II curiosity
Is aroused as to why 1t was neces-
sary to have the surgeon generals
the answer is contained
IN the fact that about $50 pages of
the work deal with army rations, food
In the war, etc.
But to return to the clam broth. The
major Is inquiring how you like 1t.
He is also saying that usually the
chef prepares 1t, but that he has gone
Honesty compels the admis-
sion that, chef or no chef, IL 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 preseryatives are used,
even the so-called most harmless ones.
The package may be opened and part
of the contents used. The balance
may be set aside and used next week.
rex month or next year, and II will
be as good as when first opened.
Food Products Keep indefinitely.
"Here Is some lamb stew, now"
continues the dietary expert, placing
IN the table something resembling
somewhat a section Of brown nut
candy. ut will keep indefinitely, IL
the mice will let 1t alone. | see n
has been nibbling here at this end.
This is very old, but all / would have
to do is put 1t In water AMI let II boil
for about twenty minutes and 1t would
be a most appetizing stew. 1t has,
combined with lamb, onions, potatoes.
and other vegetables. also seasoning.
"The soups containing a quantity
Of vegetables can stand about fifteen
minutes 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