Detroit evening times. (Detroit, Mich) 1921-1958, 1943-09-25
Bread
Incre asses
In Popularity
nv PRUDENCE PENNY

orders loaf of bread. An
amazing figure but true, never
theleSS. The average American
eats twice his weight in bread
each year During 1913 that
amount has increased 10 per
cent
RatIOnTnE, wa r TIM Q lunch
boxes and the turn Of home
makers from the kitchen 10 war
work accounts for the increase
of bread consumption through
out the entire nation. Stretch
ing meat supplies, preparing
foods that can be eaten IN a
hurry and FIXING nutritious
meals for the children'S lunch
are all part of the cause for this
rise IN amounts purchased.
Gives Fighting Strength
II is being turned into the
force and energy that charac-
terizeS the soldiers Of produc-
ton on the home front. It's
-+FaeF -rractfcs- up ont Of rnr
galleyS of the life liners that
move the materials of war 10
distant battle fronts. Here again,
bread ergeS from field
kitchens as the bulwark OF
fighting strength in our armed
forces.
The regulation loaf of white
remains a national eating habit,
but at least 20 other types
would be hard to exclude in a
countrywide popularity poll
New EnglandcrS have made
strong case for whole wheat and
we all know that brown bread
IS practically synonymous with
Boston.
Rye bread, figures promi-
nentty IN large metropolitan
areas. Pumpernickel, the truly
all rye loaf, even more de-
Cidedly urban with a dash of
international significance.
Southern FaVorite
Chlt1in, SaVory dough spiked
with Dis OF pork, Is a faNerite
in the South, where Georglans
and gourmentS of the Carollnas
also take spoon bread in their
stride. The latter is not really
a loaf. but related 10 a pudding.
As its name implies, il IS SCraped
out of the pan with a spoon.
Hoe cake Is typicaIly part
of Missouri fare, while A famed
contribution 10 the bread family
is Rhode Islands johnnyCake.
The West Coast favors raiSin
and fruit loaves. Graham flour
and rsiSlnS are main ingredients
Of Irish bread usually baked
round like a cake with glazed
crust.
The popularity Of potato
bread Is growing steadily, and
in some communities the for
elgn type loaf IS in demand.
Vary the Type
No matter which type YOU
may prefer The all important
thing 10 consider is that YOU do
use the enriched breads often
and include whole grain cereal
types as frequently as your
family Will enjoy them Vary
the types YOU buy--a change is
always welcome.
Don't waste one bit Of dry
bread it may be made into
bread buildings, fruit betty's,
stufting for vegetables and fowl,
French toast or frittcrS. Crumbs
will blend into meat loaveS -
sire he's the ration also
makes excellent toppings for
scalloped dishes and buildings.
When bread becomes too old
for regular table use and you
want 10 store it for the future,
spread on clean paper or towel
ing and let dry out completely
Then grind or roll into crumbs.
Place in tightly covered CON
tanner until ready 10 use.
Here's a delightful cookie that
Is not only inexpensive but very
palate pleasing.
Pecan Brownies
2 egg whites
l cup brown sugar
II teaspoon maple or vanilla
flavoring
| cup pecanS chopped
] cup fine dry bread crumbs.
Beat egg whites until stiff
add sugar and flavoring. Stir
well. Combine nuts and crumbs
and fold into egg whites. Shape
into small balls, place on
creased baking pan bake In slow
oven C325 degrees about 20
i