The Coconino sun., 1923-03-23

pense to the consumer and to increase
the demand for wheat grown in Co
conino county,. are the, goals to be
worked for, through an interesting
project recently undertaken in this
community.
| Perhaps next to the million dollar
potato industry is the A. No. wheat
raised in Coconino county.
| The flour now being produced at
| the Flagstaff flour mill makes bread
which compares favorably with that
made from Kansas flour. Why use
Kansas flour when Coconino flour
makes equally good bread?
| Tests show in the Coconino flour
practically as much gluten (the sub
stance which holds the bread up) as
do the Kansas flours and much more
than the Phoenix Star flour.
In the Flagstaff mill before the
| wheat is ground, it is cleaned, secured
and secured again. This thoroughly
cleaned wheat may be purchased at
| the mill for four cents pound. 1t
may be soaked over night, cooked in
water for several hours with one
T
and there will be produced a delicious,
nutritious breakfast food. One pint OF
wheat prepared in this way produces
three pints of cooked food.
Why do Flagstaff people pay 18
cents for ten oupces of this food cook
ed in Chicago When the same amount
would cost them only a fraction of a
cent if they get the wheat at the
/ Flagstaff mill and cook it them
selves? The seven families who have
tried this home product pronounce it
as good as that produced in Chicago
and several of them say it is better.
Is money so little needed in Flagstaff
that her citizens can afford to pay a
Chicago firm more than twenty times
as much as an equally good home
product costs them? The only disad-
vantage of the home product is that It
must be cooked and there is no old
can to use or throw away.
The whole wheat flour ground
at the Flagstaff mill makes excellent
bread both with yeast and with bak-
| ing powder or as many people think
sour milk and soda. If you don't be-
lieve it try it with this recipe and bake
either as muffins or as loaf.
2 cups whole wheat flour
l teaspoon salt
a teaspoons baking powder
2 tablespoons sugar or molasses
i egg
l cup condensed milk
cup water
All measurements level. If plain
milk is used take cups and add I
tablespoon fat. Mix dry ingredients.
Add egg, stir, add liquid gradually.
When we'll mixed put in creased muf-
fin pans or in bread pan and bake
in moderate oven. These may be i'm
proved by the addition of II cup of
seedless raisins or Il cup of chopped
nuts or both.
Whole wheat also makes excellent
cookies.
Many people think they do not like
the taste of whole wheat breads, but
most of them, if they will persist in
eating it, will learn to like it in a
comparatively short time better than
white bread.
From a health point of view these
whole wheat grains and flours are
better than White flour because they
contain valuable vitamines which are
practically absent in white flour. They
are good body regulators and contain
| about five times as much calcium,
| phosphorus and iron as white flour.
The calcium and phosphorus are es-
pecially necessary for growing chill
dren, because these substances are
needed for the building of bones and
teeth. Food experts tell US that much
tooth trouble. is due to lack of these
substances in food. Iron gives the red
color to blood corpuscles and many
people become anemic because they do
not have enough iron in their food.
If every day in every way people
would use whole wheat grain or flour
in their food, they would be more
likely to feel better and better every
day in every way.