New-York tribune., 1921-12-18
Branzos Is Bran Plus Gluten and Fat
RRAN is usually eaten with cereals,

RRAN is usually eaten with cereals,
as a laxative and for its
mineral value. "Just BRAN carries
some per cent of valuable min
erals, including notably lime (for
teeth and bone building) and phos-
phorus (for the growing and active
cells of the vital organs. such as
liver, brain and nervous tissues).
Bran is not readily utilized by the
body and is difficult to eat "as is"
This special product, "Branzos''
(meaning bran life literally, is part
bran, carrying with it some of the
vitalizing germs and highly nutri-
tious gluten layer of the wheat
berry that lies next to the inner bran
coats.
For example, the analysis of this
product shows S.3 per cent of min
erals, % per cent of fat and Is
per cent of protein. This is not the
whole of the bran with the germ
(which would carry about S per
cent of fat and Of minerals), but it
is a highly nutritious and vitaiizing
combination of the bran and gluten
layers, which is also highly edible
always a good point in food
To mix with cereals or with the
whole wheat for bread and mullins
for a special type OF laxative and
concentrated nutritious bread it is
admirable. The recipes appended
represent varying types of sucl. spe-
cialized breads and are all good to
eat as we'll as good for you.
Branzos Breakfast Mullins
! cupful whole l tablespoonful
wheat flour sugar
I cupful Branzos 8 teaspoonfuls r
j egg baking powder
aa teaspoonful tablespoon
salt fuls melted fat
cupful milk
Stir together all dry material.
Add milk to beaten egg, pour in
the fat and combine this with the
dry materials. Bake this in hot
buttered gem pans for about
twenty-five minutes. 1t will be
found we'll to start the oven at 400
degrees, then III twenty minutes to
lower it to $50 degrees in order to
give the mullins plenty of time to
cook we'll inside and not be 'ssoggy."
This will give you one dozen
mullins.
If buttermilk is available it can
well be used instead of sweet milk.
Leave out one teaspoonful of bak-
ing powder, using instead a fifth of
a teaspoonful of soda. The texture
of all buttermilk biscuit will be
more tender than when sweet milk
and baking powder are used, but in
our pasteurized land sour milk or
buttermilk is rarity.
Unlike tris muffin recipe, the fol
lowing calls for pastry -four and
bran. This is inserted as lighter
and luxurious example Of the use
OF bran. These mullins might we'll
be served to the children as cup
cakes at tea; they are SO delicious.
Branzos Tea Mullins
| u cupful sugar l cupful
! 4 cupful butter Branzos
egg 2 teaspoonfuls
] cupful milk baking powder
2 cupfuls pastry Il teaspoonful
| flour salt
/ cupful chopped ralsins.
Cream together the butter and
sugar, add the beaten egg and the
milk. Sift together the dry ma
terials, add to the former mixtur.
and lastly stir in the raisins, which
have been dredged with flour.
/ Melt one-quarter Of teaspoonfu
OF butter in each gem pan befor.
pouring in the batter. Bake thes,
about thirty minutes in moderat,
(375 degrees) oven.
! Feeding the World
Just back from Europe, Presiden
Danforth showed the breadth of hi
interest in feeding the world, b.
launching into an arShus;.St;. da