Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-02-17
ny MRS. VI. \. WILSON

fcopprOh'. 1921. b. Mr.. y, a. w",o'.
All -T0hfs rCSCrrcd.l
DREADL-Many varieties of bread are
ID popular, such as Boston brown
bread, French. corn, brown, rye. pun
pernickel. Vienna, graham or whole
wheat. salt rising and unlCavcncd bread.
Breadfruit-Thc fruit OF tropical
tree.
Broccoli--A member of the cabbage
family.
Broth-A clear soup made Of meat
and bones; of shrltish. oysters Or
clans. water and vegetables. seasoned
and strained.
Brussels srrouts--Mcmbors Of the
cabbage family sprouts wCr" cultivated
in Belgium since the beginning of the
thirteenth century. They are in season
from September to February.
Buckwheat--Ble noir OF Sarrasn in
French used for breakfast and griddl"
cakes. The breakfast of pork sausage
and griddle or buckwhcat cakes OF early
Colonial days is still Il favorite in many
many homes.
Buffalo bcrry4,N small fruit growing
Wild in the West resembles the har-
berry. and was used in place Of "urrantS
by the early pioneers. II obtain" its
name from the fact that these pioneer
housewives made q tart sauce from tnH
berries and served them with buhaI"
meat. 9.
BUM round. svcctcncd biscuit
made from yeast raised dough.
Burnet or pimpcrncl-An aromatic
garden herb Of peculiar taste, rcscn-
bling somewhat the taste vt the crculh,
ber. The young green leaves are uSru
in salad and the dried herb as q season
ing. .r,,,
Butter-Madc from milk fat, Inc
standard butter contains between /"
and 16 per cent water and 40 per Tr"i
milk or butter fat. Frcsh. unsal''I
creamcrv butter is very delicate and
keeps only n short time All DuU'T
should be sweet and good tasting Ian
cid butter il caused by dEvciopment or
butyric acid. and can be reDrocessed by
6rst washing in several waters ana then
finally in fresh milk.
Butter should be kent in SPECIAL
containcr that has close titttng hid. IN
tho lower part Of the icrbox away from
the foods Of pronounced odor' 60,
Rutteriup or oleoInargarlne VIII ne
fully described under this heading,
Ruttprmilk-A product thnt Is ieIt
IN the churn after processing IN" cream
20 obtain the butter. The h"althtu!
qualities If this product ire well
known. In many European countries:
such ns Holland. Ireland, Scotland and
Denmark. the inhabitants claim that
much Of their good health, activity and
long life is dur TO the liberal di"t OF
euttermilk. Two lars" glasses ~ but
termi,k contain an amount OF protein
that is equal to about three ounces of
beef.
Ruttermilk cheese as is well known
n the skim milk or cottage cheese.
To prepare bUttermilk chec,e-ii"at
the buttermilk very slowly to the NraId
ing roint and then let cool. Turn 'nto
A colander or straincr and line win
cheesecloth. Let drip. DO not throw
away the whey it may be drunk or used
IN baking. ,.,
Butternut-A nut Of the white wall
nut tree. II taken when young and ton
der. il makes delicious picked nut. Ii
resembles the back walnut. but is u
little longer and the she'll X much
roucher. It has c delicious unt delicate
favor.
Cabbagr--Thcrc are over S'T"nt!
varieties OF the cabbage fnml.y, each
distinctive from the other. This SU"cu'
lent vegetable-thc common cAbbagr-
has two distinctive varieties, IN" early
end late cabbage.
Caffcipe-The stimuiant properties %!
coffee. also a by product.