The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-09-21

And why are these gram piou
ucts as nutritious and essential to
the well balanced dietary? In an
extended series of dietary studies
made at the State University or
Maine, the grain products, While
costing only IL per cent OF the
total expenditure for food, furnished
40 per cent of the fuel value, 70
per cent of the protein, and IL
Der cent OF the phosphorus COM
pounds. So we see that these
grain products furnish our bodies
very plentifu1ly with fuel and en-
ergy at moderate cost. However,
this is not all.
Besides the fuel foodstuffs the
human engine must also be hber-
ally supplied with mineral salts.
vitamines and bulk in order to work
efficiently. Considerable phosphorus,
potash and iron. three of the eN-
eential mineral salts. are found in
grain products as well as the vita
minis A and B. However. these
mineral constituents and vitamines
are largely concentrated in the
germs and outer bran coatings OF
the grains. If in the process of
manufacturing cereals Of f1ours
these bran coatings are removed.
often three-fourths Of the ash con-
gtituents are lost; in fact, the body
probably absorbs from a pound of
genuine whole wheat bread at least
twice as much phosphorus. potash
and iron compounds as from a
pound Of white bread.
Many American family dietaries
show little margin OF safety as re-
CARDS iron, potash and phosphorus.
Therefore it is only reasonable that
we, as housekeepers. should endea-
vor to include in the products used
as human food as much as is prac-
teal Of those parts of the grain
which are rich in these elements.
The grocer's shelf offers a variety
OF cereals both whole grained and
refined, in rolled, cracked, puffed
granulated, biscuit and wafer forms
Let every housekeeper so vary her
weekly menus as to neglect none
of these.
OF all the grain foods perhaps
wheat is the most popular, due to
Its extensive use in the form of
flour for breadmaing. With wheat
products as with all others, much
of the valuable mineral and vita
mine constituents is lost unless the
entire wheat kernel is utilized in
the process of manufacture. For
this reason the bous1keepers should
frequently use whole wheat flour as
the basis for making their bread
adding milk as the liquid. Whole
wheat flour is not complete food
In itself, but the few elements
which 1t lacks are practically all
found in milk. So, if we make
whole wheat bread containing all Of
the wheat, mixing the dough witt.
whole milk, we shall have a loaf
which can maintain the life of an
adult Indefinitely. However, ii IL
always wise to lend variety to tho
diet. and this can be accomplished
by serving white bread as well with
plenty of milk. eggs and green
vegetables to complete the day
meals.
Whole wheat flour can be pur-
chased in almost any part of the
country, but we suggest that you
do not buy it in. large quantities.
II a quantity of whole wheat flour
Is kept on hand we suggest thar
you heat it to PIP degrees F. IN
the oven After this it will keep
several months if kept covered and
In a cool place.
For those housekeepers who wiz
TO prepare their whole wheat prod.
ucts at home, the following Insti-
tute recipes, will prove suggestive:
For making two loaves of 100 per
cent whole wheat bread. sift eight
cupfuls of wheat flour and two
teaspoonfuls of salt into mixing
bowl Make a hole in the center
of the flour, into which put three