The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1941-01-23
Consumer Notes
Issued Weekly by Consumers
Counsel Division, A. A. A.
Washington, D. G.


their teachers announced a new plan
for wise penny spending.
For a penny, these children were
told, they could get half-pint of milk
every day. That was bargain price,
3 to cents lower than what they had
been paying.
Penny milk was a new idea made
possible by the cooperation of Gov
ernment, milk producers, and distri-
butors. 1t was tried out for 3 weeks
last June when Federal and local Of
ficials in the city of Chicago expert
mented with the idea in some 10 rep
resentative schools. There the record
shows an admirable appetite among
the younger generation for milk when |
it was brought down to the price level
of sweets and marbles.
Before the plan went into operation
in Chicago, from 40 to 80 half-plnts
of milk were purchased each day IN
each of the Is schools at prices that
ranged from to cents for half
pint. After the advent of penny milk,
purchases increased to an average OF
487 half-pints a day for each school.
Depending on the school, from to II
times more milk was purchased by the
children when the price was lowered.
1t is still too early to tell the re-
suits of the New York experimental
try-out of penny milk. First statis-
tics to emerge, covering "a OF the
schools, showed that after only days
of the plan, about a p times as many
children were buying milk at school as
before Inauguration of the experiment.
Before, 4,776 children-about per
cent of the total-bOught milk. After,
,963-more than third of the total
were buying milk. The same picture
that resulted in Chicago is appearing
in outline from the New York expert
ment.
Reduce If You Must-But Watch Your
Watch what you eat as well as how
much you eat if you are putting your
self on a reducing diet.
Before you even begin to diet, visit
your doctor and get his advice. EX-
pert advice-not amateur guesSWork
is needed to be sure you will be get
ting all the right nutrients in required
amounts when you begin to cut down
on YOUR eating. Whether you are
irving to lose or to add a few pounds,
YOU shouldn't cheat your body of the
minerals, vitamins and protein 1t
needs.
Lose or gain, grown-ups on a diet
4 IF
This doesn't have to be whole milk,
it can be buttermilk or skim milk,
which contain all the caclum-but
without the butterfat-of whole milk.
Also include in your diet tomatoes
or citrus fruit, like oranges, grape
fruit, or lemons. Eat some green
leafy vegetables every day, such as
kale, chard, collards, mustard greens.
Or choose yellow vegetables, like
carrots and squash, or green vege-
tables like broccoli and green peas.
Those are the protective foods that
should not be cut down on.
The things not to eat in excess if
reducing are the energy foods, which
become fat when they are not used
bread, excess quantities of butter,
corn, potatoes, creams, sauces, graves,
nuts, salad dressings and all things
cooled in fats. Fruits are better than
candy, sweets, cakes, pies or nuts Tor
desserts and betweenmeal snacks.
Eat Just as much meat, and poultry
as you normally would, but stick to
A. n,t 4
Telling The Difference In Flour
Gluten makes the difference be-
tween flour for bread and flour for
cake and pastry, inform experts IN
the L. S. Department of Agriculture.
The quality as well as the quantity OF
gluten determines the purpose for
which the flour is best suited
Flours most suitable for bread
making have relatively more gluten
and less starch than those best suited
for pastry and cake, say these cX-
perts. Gluten gives dough its elastic
character, and holds it together when
it rises.
Special cake flour solicited from
nours best adapted for cake making
is highly bleachcd to weaken the
gluten present in it. Pastry flour is
made from soft wheat and has a rel
atively low quantity Of gluten. This
latter kind is not bleached purposely
to weaken the gluten, but to give it
a white color. So-Called 'all-purpose'
fours are a compromise between
Strong or bread flour and weak or
cake -four.
Flour from soft wheat, best for
cakes, has a soft velvcty texture.
Hard wheat flour usually is more
gritty Rub a pinch of the flour
lightly between your thumb and finger
to feel whether it is smooth or gritty,
Or squeeze handful Of -four tightly
in your fist and then not" if the flour
remains in a mold and shows your
fngerprints. If it does, it is soft
flour.
A free bulletin Of the Department
of Agriculture, "Home-made Bread
Cake, and Pastry" has moro inform
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