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ATLANTA
THE SUNDAY AMERICAN’S PURE FOOD PAGE
APRIL 20, 1913.
How the Public are
Deceived by False
Labels
Cassidy
< i ]\ /[ ULFORD'S VIOLETS.
ivl ti
Told by
Don t Fear Canned Goods
They Are Mostly Water
Harry P. Cassidv.
ers some of the highly developed
products of syntnetic organic bhem-
istry. ‘Mrs. Williams’ Home Made
Ketchup’ more likely than not con
sists of grated turnip, filled with
starch, colored with eosin, preserv
ed with benzoate of soda and fla
vored v.uth methyl valerinate and
t other products of the chemist’s
art.”
Air. Woodman’s article is illus
trated by-numerous photographs of
packages of food which bore dis
honest labels. I wish every reader
of the AMERICAN could have the
illustrations as a household docu
ment.
It Was Made in
Holland—Michigan.
Many of the cheats in labelling
are the result of differences m the
sizes of the type used. Thus a
label may read ’‘SUPERIOR in
quality and purity to any OLIVE
OIL on the market,” and this label
may be <1 arranged that at a glance
the purchaser will suppose he is
getting “Superior Olive Oil."
There ip one case of misbVanding
that has become a trade joke
throughout the country. That was
'‘Holland Rusk,” a product put up
in a package which bore pictures
of windmills, and below, in large
letters, the words “Made in Hol
land." The casual buyer would
imagine he was buying imported
goods, unless he chanced to look
closer and saw the statement, in
tiny type, that the product was
made in Holland, Michigan, and
not in the land of dykes.
Another type of misbranding has
to do with th. use of the word
“stvle.” The Federal Government
has ruled, for instance, that saus
ages made in Frankfurt, Germuny,
may be sold as “Frnnkfurtn.' but
that similar sausages made in this
country must ba sold as “Frank
furt style sausages.” The honest
manufacturer makes the word
“style” appear in equal prominence
with the word “Frankfurt.” The
cheater makes the word “styles”
very small and insignificant, so
that oniy close examination reveals
the fact that th- ‘-ausage was made,
not in Frankfurt, but in Hobo
ken 'or in East Boston.
1 cannot undi rtake to reproduce
1he whole of Mr. Woodman’s arti
cle. You have all seen examples
u uch as these. You have seen, for
instance, a package labelled some
thing like this:
a little concoction advertised as a diges*
tion aid and breath sweetener,” is discussed by Mr. Cassidy
to-day as a sidelight on the question of adulterated caudles. He
•Iso gives the housewives of New England new facts as to labels—hon
est and dishonest, and gives advice as to how to pick, by the label, the
honest food.
By HARRY P. CASSIDY.
I MADE a business* trip to Phila
delphia last week, and there
ueard of an interesting food case
which has been brought by the
Federal officials in Boston. The
facts as to the case will not be
come public for some time, but as
they were stated to mo-^.Phila
delphia, ure these:
H. K. Mulford & Co., of Philadel
phia is one of the big pharmaceuti
cal firms of the country. They are
known as manufacturers of virus
for vaccination against smallpox.
I have seen the laboratories and the
quarter.^' where this virus is pre
pared and they are a model for
cleanliness.
The firm ranks high among the
chemists of the country, and In
nine years in Philadelphia I never
had occasion to prosecute them.
But a Federal official in Phila
delphia told me that this firm has
now come into the courts through
one of their products called "Mul-
ford’s Violets.”
You all know the little after-
dinner mints served at some hotel? 1 ,
and for sale at every drug-store.
“Mulford’s Violets” are a similar
product.
They are sold in an atractive lit
tle tin box. colored blue, and with
the following label:
"Mulford’s Violets, ‘Synthetic
Flavor.’ aid digestion, sweeten the
breath. H. K. ‘Mulford, chemists.
Philadelphia. Other flavors, mint,
aromatic, wlntergreen." The Fed
eral officials have seized a ship
ment of these little confections, had
them analyzed, and according to
my information, found they con
tained 5 per cent of talc.
Talc is soapstone—talcum powder
In prude fprm.. These little candies
are synthetically flavored—which
means that they are flavored with
chemicals and not with the natural
fruit juice. They have a strong
violet flavor.
Talc is a mineral, entirely iuQtr.
gestible. The Federal law forbids
its use in candy. To say that these
little talc tablets “aid digestion” is
a joke. One might almost as well,
after his dinner, go into the street,
pick up a pinch of dust between'
his fingers and eat it.
This case is interesting just now
at-- another evidence of the adultera
tion of candy. A bill to abolish
some forms of adulterations is now
before the Massachusetts Legisla
ture.
Importance of
Reading the Label.
In these column? I have repeated
ly emphasized the necessity of
reading the label on the food you
buy. That is one of the surert
and simplest ways to protect your
pantry and the health' of your fam
ily. I Was interested therefore in
the article in the recent issue of
“Science Conspectus,” published by
the Massachusetts Institute of
Technology, on the. Mubjecf, “An
Honest Label.” The article was
written by A. G. Woodman, and be
cause in its original form it would
probably not have any wide circu
lation, 1 am going to quote portions
of that article.
Reading the label is the surest
way to protect yourselves against
Impure foods. But the dishonest
label deceives you and cheats your
purse and your Mtomach.
Many manufacturers avowedly
seek to come as near as possible to
an evasion of the law. The flies of
the Department of Agriculture show
scores of letters in this vein: j
“Will you kindly tell us whether
we violate the law In labelling our
product ——Our product con
sists of the following ingredients.”
Now the law means simply that
the food must oe labelled honestly,
and therefore no honest manufac
turer need have any trouble in de
vising an honest label. All he needs
to do is to fefrain front exaggera
tion or misstatement on his label.
Alt*. Woodman quotes an interest
ing example of this honest label
ling—a case where a manufacturer
was selling adulterated .goods and
was not ashamed to say go. The
labels read, in large letters. “Imi
tation Vanilla flavor, artificially col
ored. Contains 15 per cent, al
cohol.” and “Adulterated Lemon, ar
tificially colored. Contains 18 per
cent. alcohol.”
These flavors are made by the
Hausman Drug Company of Trini
dad, Col. I wish their products
were available or. the Boston mar
ket. That firm is honest with its
customers.
But the evasions of the labelling
law are many and various.
I quote Mr. Woodman’s article:
“Even common household terms,
formerly employed to convey the
meaning of superior quality, ar**
used as a man t o to conceal false
pretenie. ‘Absolutely Pure,’ ’War
ranted a Superior Article,’ ire only
trade teims which, to the initiated,
have n * more significance than the
term ‘Srricny Fresh* as applied to
eggs. The term 'Home Made* iov-
By HARVEY W. WILEY. M. D.
Copyright by Good Housekeeping
Magazine.
I N one point only has April the
advantage over other months,
and that is. it is the season of
great plenty of eggs. In former years
even poor people could afTord to eat
eggs in April. In recent years,
since the craze of keeping fresh
products has fastened Its fangs on
mankind, the rush to get April eggs
for cold storage serves to keep the
price high, especially in the cities,
even during the month of April.
The poor man, therefore, who lives
in town, is lucky if he is able to
buy April eggs for less than twenty
cents a dozen, during the month of
showers. Tho foods that are most
scarce in April from natural causes
are fruits and vegetables.
So-called canned fruits and veg
etables come into their own at such
seasons. It la, I think, proper ro
say a word In favor of a product
which has been so misunderstood
and so thoroughly condemned as
canned fruits and vegetables. I hold
no brief for the canners. and have
during my time been as severely
denounced by many of them as
anybody could wish, nor do I close
my eyes to the Imperfections and
even abuses which sometimes creep
into this industry. I do know, how
ever, that the trade as a whole, and
especially In its national organiza
tion. Is working strenuousiv and
continuously for the best conditions
that can be secured.
Prejudices of the People.
Among some of the prejudices
which still persist Is that one which
ascribes to the canners the use of
chemical preservatives. artificial
sweeteners, and artificial colors and
bleaching agents. It would be Idle
to deny the fact that all of thes -
substances have been used at some
I time by the canner, but on the oth
er hand, it should be pointed out
| that the members of the national
organization of the canners of the
United States have set their faces
against unnecessary and injurious
adjuvants, and have for many years
been actively engaged in their elim
ination and in the general improve
ment of the product. I think, there
fore, that I can SHfely say at the
present time that the purchaser of
so-called “canned” vegetables and
fruits may with certainty secur •
food products to which no chemi
cal preservative has been added, in
which there is no artificial sweet
ener, like saccharin, in which there
is no artificial color, either of vege
table or coal tar character, and in
which no artificial bleacher, like
sulphurous acid has been employe!.
The only materials of this nature
which may be found In canned
goods are a few milligrams (a very
small quantity) of salts of tin,
which have been dissolved by the
contents of the can. The national
canners organization has been en
gaged during the past tw*o years in
extensive investigations looking to
the suppression of this adulterant.
Great progress has been made, and
it may be expected that in the near
future success will attend their ef
forts.
But this is not the only progress
which has been made in the canning
industry. Careful supervision of
the raw material has been inaugu
rated, and improvements in the
methods of cleaning and preparing
the fruits and vegetables and care
in securing sanitary conditions of
operation have been made. I do
not claim that all of these things
have been sought after by every
canner. There are doubtless many
places yet In the United States
where the canner is not‘careful of
his sanitation, nor the care and
comfort of his employees, but these
are incidents and do not generally
obtain. All those who believe in
the welfare of the canning indus-
Nutritives
Says
HARVEY W
WILEY
Nutritives
Added water
Watf
PEAS
The purchaser of canned f/oods buys chiefly canned water,
just as when buying fresh vegetables. The arrows show the
relative proportion of water and other elements, as indicated by
sections of the can.—I)r. Wiley.
try, however, will join In tho at
tempt to better existing conditions
and especially to bring the back
ward factories Into line. On the
whole, therefore, 1 may say thai
most of the common prejudices ex
isting against canned foods, are
unfounded. There are, however,
some considerations* to be observed,
especially by those in straightened
circumstances respecting the use of
canned food.
Canned Water.
The function of the fruit and
Vegetable is not so particularly that
of nutrition ns It is to promote
health. Wucculent vegetables are
largely water. Doubtless some few
of the readers have seen alcohol
turned inlo a solid body by the
addition of a little colodlon; hut all
of the renders of Good Housekeep
ing are familiar with solid water,
as for instance, in such a vege
table as the turnip. It is difficult
to think that the turnip which is
so £*olid and hard is 90 per cent
water yet such is the ease.
The purchaser of canned vege
tables must, therefore. reconcile
himself to the fact that he is not
buying much nourishment, but is
often getting chiefly canned water,
just as he gets it when he buys
fresh vegetables. Sometimes it is
worse than this, inasmuch as large
quantities of water are added to
many forms of canned goods.
I. for instance, have seen canned
oysters in which there were not
enough oysters to cover the bottom
of the can, all the rest being added
brine. In the canning of certain
vegetables, such as peas, it is al
most impossible to secure proper
sterilization without adding enough
weak brine or water to fill the in-
tercises between the rounded par
ticles; hence. I think it may be Mftld
as a rule that in purchasing canned
goods you get more water than
when buying the fresh vegetables.
Thus the large consumption of
canned goods entails an expense of
considerable magnitude in respect to
nutrition as compared with the buy
ing of bread or flour.
The principal functions of canned
goods in April, the Meason of dearth,
are those of wliolesomeness and
palatabiljty. Xo one can deny the
advisability of spending money for
such purposes when one has it to
spend, hence, those who are able
to live well do wisely in supple
menting with caned goods the fresh
vegetables which can not be ob
tained in certain .seasons of the
year, of which April Is the type.
The purchase and consumption of
such articles in my opinion is jus
tifiable.
The Question of Economy.
Unfortunately, there is a growing
tendency to do away with the work
which looks to the preparation of
food products for eating purposes.
The ready-to-eat vegetable, th<*
soup which needs only hot water,
the pudding which is only to be
warmed in the can before opening,
the beans which are already baked,
the coffee which is already extract
ed.. and the breakfast foods which
are already cooked and partly pre
digested. are coming Into greater
and greater vogue. I am not blam
ing the manufacturers who supply
these wants, especially when they
do it well, as most of them do. At
the stme time 1 re.alize the grave
dangers from the point of view
of domestic economy which such
processes entail. 1 would be glad
If foods which keep best in their
natural form could be sold to the
consumer as such and prepared by
him for consumption. Ripe beans,
for instance, can be well kept ns
Much and cooked at home if people
knew how, and if they don’t know
how, they should learn. To this
class Is added the whole family
of pie fillers, to which allusion has
already been made in these col
umns. and most of which, I am
sorry to say. from my point of view,
are better left unconsumed.
If I were preaching the gospel of
economy in diet, the cold storage
product, the dried product and the
sterilized product would have a
small place in the bill of fare. I
should be aorrv, however, to see the
canning industry recede from its
present position of prosperity. It
brings so much of health and com
fort that I overlook the Increased
cost which the consumer has to
pay. The canning industry is not
only one of to-day but also one of
the future, and its* future is as
sured. just in proportion as the con
sumer understands it in relation to
himself, his pockctbook and his
health. The canners and the public
musUget together and thoroughly
understand each other.
TERRAPIN EATERS
Atlanta Epicures Use Great Num
bers of Toothsome Delicacy
Despite Parcel Post Rule.
Lovers of that most toothsome 6t
dainties the diamond backed terrapin,
and there are many lovers of that
gentle persuasion in Atlanta, are de
pressed that the postoffice authorities
have ruled the little fellows out (t
the parcel post, and held that they
can not be shipped in the mulls at
all.
Terrapins, always expensive, have
been going up steadily in price, along
with everything else, of late years,
and the parcel post was expected to
bring them down a peg or two, at
least. Owners of terrapin “crawls’*
in the Savannah neighborhood for In
stance, had been packing them in
neat little boxes ventilated with tiny
holes, in which, properly wrapped in
damp moss, It was found practical
to ship them hundreds of miles :n
perfect condition and safety. The
diamond back is a regular camel
when It comes to going without food
or drink for days upon days and
never missing either.
The cost of shipment thus prepared
was about six cents. Under the old
order of things, the minimum ex
press charge was twenty-five cents.
So long as the parcel post shipments
went on,- therefore, the price of dia
mond backs weis reduced approxi
mately twenty cents each*
The postal authorities have held,
however, that diamond backs are not
permissible in the malls, and now the
Atlanta gourmands are to be forced
back to the old price and express
shipments.
Thousands of diamond backs are
received In Atlanta annually, a large
proportion of them coming in ro pri
vate addresses and not to markets
and fish dealers.
Appetizing Ways of
Cooking the Cucumber
Why We Need Kind of Bread
Grandmother Used to Make
T Ii
1
Buckwheat Flour
Compound.
You perhaps didn’t see the lower
word at all. Tnat flour may have
been ninety per cent, wheat flour
and only ten per cent, buckwheat.
That article was Intended to de
ceive.
i had an interesting case in Phil
adelphia. A manufacturer of con
fectioners’ supplies labelled one of
his products:
Chocolate
|
Brown
Paste
Color
You see, ybu can read the label
upward, or sideways, or downward,
or almost any other way you please,
without getting any idea at all of
what the package contained. As a
matter of fact trig particular color
was a u ineral product, and I con
victed the manufacturer.
Instances could be multiplied in
definitely. But J can only summar
ize:
Always read : our label. Read
all the label. Don’t miss the tine
print. If you see anything you
don’t undi rut an \ find out what it
means.-
Only s< can you protect yourself
from frauds mj cheats.
By WILLIAM BRADY. MJD.
'HERE is a vicious* circle, a
sort of physiological whirl
pool, in which we are caught
helplessly and rushed ever nearer
the vortex—premature, peevish,
toothless senility—praying devout
ly for a dentist to reach out and
drag us back to safety with a burr
and a root scaler! Denatured food
makes poor teeth, poor teeth favor
anti-Fletcherism, and hasty eaters
like denatured food. There you httve
a classical instance of the snake
trying to swallow itself—and suc
ceeding.
Baron Justus von Liebig, father
of agricultural chemistry, who per
haps more than any other chemist
of great rank strove* sedulouMly to
make the science a tender of prac
tical utilities, declared that “the
indispensable agents of the organic
processes are the incombustible
constituents or the salts of the
blood." These salts are chiefly
phosphates of sodium, potassium,
calcium, magnesium and iron;
chlorides and carbonates of sodi
um, potaosium and calcium; and
small proportions of certain organic
compounds.
The physiological chemist is only
just beginning to appreciate the
vital importance of that residue
of chemical analysis which his pre
decessors facllely termed “a.«h.”
When we recall that the bones are
composed of 65 per cent of mineral
salts, principally phosphates, and
that the enamel of the teeth is 97
per cent calcium phosphate, the
necessity of an ample supply of
“ash” in our food becomes strik
ingly evident.
In all processes of the animal
organism, digestion, blood making,
respiration and metabolism, the
mineral constituents or salts which
are constant components of the
blood, th.- muscles, the tissues and
all of the glands, as well as of the
food, take a very essential, in many
cases .i controlling part. In far a
tlie nutritive elements of the food
of man and the fodder of animals
depend upon mineral wilts for the
faculty of sustaining life. It Is
therefore a serious error to over
look the importance of the “ash"
In the assay of nutriments.
Partly through ignorance, partly
through habit and partly through
mistaken conception of the so-called
“indigestibility” of natural food
stuffs. wo leave the fate of the hu
man organism to benevolent na
ture, notwithstanding her obvious
Inability to surmount the barriers
erected against her by the modern
purveyors of food.
In the past there lias been an
arbitrary assumption, without sci
entific basin, that the relatively
small requirement of mineral mat
ter in the food of man is fully met
by any diet, no matter what its
character. That this is an error
is illustrated by the experiment
of feeding animals on a full Mupply
of protein, carbohydrate and fat
from which the mineral matter has
been extracted. Death occurs more
promptly than it would in complete
starvation, showing that deminer
alized food is not only incapable
of maintaining nutrition, but a
veritable poison to the body.
Mineral matter in the food is
properly entitled to th*- descriptive
words “nutritive salts." The item
of “ash” ought, therefore, to be
deleted from the food analyst’s re
port The “ash” is a vital neces
sity. a nutritive element which pre
vents death from mineral starva
tion and removes the already start
ed health destroying consequences
of salt deficiency.
Professor Chittenden, of Yale, be
lies that “the electrolytes (min
eral salts) are perhaps the >ub-
stances which put life into the pro-
teids” of the body, and he deems
it “truly important for the integrity
and functional power of living cells
that the proportion of mineral con
stituents therein he kept in a con
stant condition of quality and
quantity.”
Animal experiments have proved
that inorganic solutions added to
deri'in* ralizE 1 food can not take
the place of tho natural food salts.
They will retard death, but tlx v
will not prevent
Denatured
food cannot be “doctored" by arti
ficial means to serve the purpose of
normal nutrition. Xor can fin'*
amount of mineral salts taken as
medicine supply the deficiency of
denaturized food.
Unfortunately for the welfare of
the race, the modern preparation
of food-stuffs tends continually
toward “Improvements,” “refine
ments” and purification.” which
often deprives the food of its nat
ural mineral ingredients. The peer
less chemistry of nature places
these mineral substances in vege
table foods for a purpose, and the
more “refined” the food the further
from this beneficent purpose does it
tall In the scale of nutritive value.
The Inevitable result of an Inad
equate supply of mineral matter in
our food is some expression of min
eral Mtarvation. It may take the
form of malnutrition, general debil
ity, anaemia or chronic dyspepsia.
It may be rickets, tuberculosis or
form of rheumatism. Or it may
be decayed teeth— which brings us
back to the vicious circle.
Tho wheat kernel, as tied niukea
It, contains about 1.75 per cent min
eral mutter. Refined wheat f!„ur
as the millers made It. contains
only one-fourth ns much nutritive
units. We may choose between tine
flour and poor teeth and whole
wheat flour and line teeth. Wheat
as a food Is no longer what It
was cracked up to be in the days
of the net,her millstone. The paie
unmasticable, untemptinK loaf of
to-day Is a mere apology for the
staff of life.
Unhulled rice, the kind the Jap
anese, Chinese and East Indians
eat. contains 4.41 per cent mineral
substances It does very nicely as
the staple food for a majority of
the inhabitants of the globe.
Some of the big mills are already
turning out a very good undena
tured flour. It makes bread that
one must learn to eat—and masti
cate— hut when the housewife once
gets the hang of the new flour she
produces a loaf which is really good
chewing. It has color, taste and
c haracter. It make- a staff of life
with the •'ash” left in—the kind
grandmother used to make.
The East and Our Food
The East is everywhere to-day! We
owe our styles in dress to it; it is re
flected in our house furnishings; our
favorite colors proclaim its beauty
on every side. But all this is a mod
ern growth. On our own table we
have been serving food for years that
shows that the influence of the East
on the West is as old as civilization
Itself.
Peaches, rhubarb, spinach, lettuce,
currants—the dried ones in drop
cakes and plum puddings—sago, tea
and coffee, sugar and many other
everyday foods first eame from the
Orient. The names of some of them
suggest their origin. Peaches, for
instance, were brought into Greece
from Persia, where they were orig
inally introduced from China, and
the Greek word for Persia gradually
developed into our modern peach.
Dried currants came to Europe
originally from the Levant, w’hich was
indicated by the general name
Corinth; and so currants were called
raisins of Corinth, or corinths. and
finally currants.
Tea, it is aaid, was called tay in
Amoy, In southern China, whence
we first got it, and it was us tay
that the w-ord was first pronounced
in England. Sago is u Malayan word,
and the fqod w ap first introduced into
Europe from the Malayan archipel
ago. Spinach, first brought from
Asia to Europe, gives no suggestion
of its birthplace in Its name. Spin
ach was named from the spines which
marked its earliest varieties. Let
tuce, too. although from the East
Indies, has a Latin name indicating
milkiness, from lac. milk.
Rhubard — the harmless garden
plant—has n most ferocious name
from the same source as barbarian.
Rhubarb came Crum Chinese Tar-
tary and so of course was considered
a barbarous or foreign food.
The radish, first from Asia, was
Ti nned by the Latins from their word
for root, radix; so peas have a Latin
name and have been a usual food
for centuries. Beets, too. are of Latin
name and have been used almost
since the beginning of civilization.
Two of the most popular foods of
the spring table are not. apparently,
of Eastern origin. One of these is
asparagus Its name, to be sure, is
Greek, but the plant grew wild In
the salt sea marshes of England, as
well as In other parts of Europe, as
soon as It grew anvw'here else. Straw
berries. too. doubtless originated in
England. Their name Is of Anglo-
Saxon origin and they are called
strawberries either because their
stems are strawlike or because It used
to be the custom to string them on
straws.
For the housewife who is not fa
miliar with the possibilities of cook
ing cucumbers a real culinary treat
is In store. So different is the flavor
of these much maligned vegetables
when they tire properly cooked from
their flavor when raw that they really
afford an answer to the oft-expressed
wish for something new under the
sun in the line of vegetables. One
of the most delicious ways of trans
forming the rqw fruit to a digest
ible and flavorsome dish' is in the
form of timbales.
To make these timbales you will
need rooked cucumber pulp, which
may be procured by putting cucum
bers which have been previously
boiled through a meat chopper. I
a cup of this pulp to on^-half cup
of bread crumbs and one-half cup
of thick er^rim snr.ee. Add a table
spoonful of lemon juice, the beaten
yolks of tw’o eggs and a little onion
juice. When these ingredients have
been well mixed fold in the beaten
w hites of the two eggs. Bake in tim
bale moulds in hot water and serve
hot.
The Art of Baking Cucumbers.
For an .appetizing vegetable to
serve with the meat course split
good size cucumbers lengthwise, leav
ing the skins on. Then scoop out the
middle pulp, leaving a strong shell.
Chop the pulp, add beaten eggs—one
egg Is enough for six cucumbers—a
cupful of bread crumbs and season-
Ing to taste. Fill the shells, round
ing the, filling off at the top, and bake
In a moderate oven for three-quar
ters of an hour
To make scalloped cucumbers, peel
and slice six cucumbers. Then ar
range them in a buttered baking
dish as if scalloping any other vege
table, first a layer of bread crumbs
and then a layer of cucumbers, and
mo on till the dish is filled. Between
the layers flavor with grated onion
and leinon, a little butter, paprika.'
celery salt, salt and peppir. Bake*,
an hour. *
For stuffed cucumbers, peel and #
split as many good sized cucumbers
as desired. Scrape out the pulp and
fill with a mixture of chicken stock ”
and crumbs flavored to taste. Bake
in a baking dish in a half-inch of
chicken stock. They should be
bak. <1 till tender find basted often
with the stock on the bottom of the
dish. The remaining stock when the **
cucumbers sire done should be thick
ened with a teaspoonful of Comstar h
and served as a gravy with the vege
tables.
Two Tempting Hot Weather En
trees.
To make deviled cucumbers begin
by peeling and slicing them as when
preparing raw cucumbers. Place
th»'m in ice water for an hour and
then drain them. Dip them in flour
reasoned with salt, celery salt, pep-
pur or any desired seasoning, and .
fry in butter and serve wirb the fol- ...
lowing sauce:
To a cup of stewed, strained toma
toes add one-half teaspoonful of salt, - *
one teaspo >nfu 1 of Migar, grated lent-
on skin, the juice of half a ieino# ~*
and a tablespoonful of olive oil Cook*
this till welj mixed and serv hot
Cucumbers on toaK are a delicious •
dish. The vegetables should he cut
In half-inch slices and stewed in
water till tender, but not broken.
Meanwhile boil a cupful of cream
with a tablespoon fill of butter, salt
and pepper to taste. Drain the cu
cumbers, heat them in the •ream
sauce and verve on toast.
A Hot Sauce of Cucumbers.
To make cucumber catsup, take
three large cucumbers, peel and grate,'*.,'
them. Add a tablespoonful of salt
and eleven teaspoonfuls of black pep
per. Add a handful of horseradish,
one large grated onion and a pint of
strong vinegar. Bottle anc cork -
loosely.
Kansan Plans to Sell
Frozen Eggs by Pound
TOPEKA, KAN., April 19.—
" Please send me a pound of fresh
eggs" is the way the housewife will
give her order in the near future,
if the experiments now* being car
ried on by the Kansas State Board
of Health Eind the State University
are successful. The officials are
working on an entirely new method
of preserving eggs. There are In
storage some eggs that were laid
in July, 1910, and these when serv
ed In any style cannot be detected
from eggs Just laid.
Half a dozen men have been serv
ed with three eggs on the same
plate, ill cooked the same way, or
all rare. Only the cook knew which
eggs were absolutely fresh (less
than twenty-four hours’ old), which
was a cold storage egg and which
was a frozen egg, laid nearly three
years ago.
The cold storage egg was picked
out Instantly, but no one w f a.s able
to distinguish the frozen egg. thir
ty-six months’ old, from the egg
laid within twenty-four hours.
“What we started out to do was
to see if we could not devise some
plan whereby th.* millions of Kan
sas eggs lost every summer could
not be saved for the winter mar
kets. said Dr. s. j. Crumblne, Sec
retary of the State Board of Health.
“The cold «torag<* egg i.s not a com
plete success. It has to be used with
i-ome other food to remove the • old
storage flavor, and often this does
not suffice. Every one approaches
the cold storage with trepidation.
"Dr. Billings and myself worked
out this frozen egg proposition We
bought <gg.s in July, J»10, the worst
egg month of *he year becaus of
the heat. We \ ent direct to the
f irms :>nd got * ggs we knew were
not. moie than twenty-four hours
• dd. We took *hem to the universi
ty, broki the shells and put the
"ggs. whites and yolks, into thirty-
gallon cans.
“The cans were sealed when full
and at » n• • ■ put into a refrigerator
plant and frozen as quickly as pos
sible. For over thirty months those
eggs have been kept at a zero Tem
perature constantly. We have tak-
'•n out a few of the eggs at dlffm--
< nt periods for testing, and to-cla.v
those "ggs taste just as sweet rind
fresh and are Just ;ts wholesome
and contain as much food strength
as the cav they were put into the
cans and frozen.
“The cold storage process retards
bacterial growth. It is the growth
of the i-acteria that spoils the egg-.
Freezing the eggs absolutely stoiv
tlx* growth of bacteria and keeps
the egg in its exact natural stale
until the temperature is raised*
Frozen eggy deteriorate very rapid
ly when the temperature is raised.
“We are just now starting an <rx-
huustive .-- lies of experiments with *
these frozen eggs.”
Dishes to Tempt Most Any Epicure
Instead of Potatoes
A dietitian, talking with a woman
who *vus lamenting the potatoes cut
from her diet list, advised her to
substitute macaroni. As this is umu/U-
lv supposed to be fattening, directions
for rooking it must be carefully fol
lowed.
By boiling the macaroni an hour
and a half, the dietitian says, the in
jurious ingredients are converted in
to a food that Is nourishing, yet
without starch. When used in a diet
for obesity, it must not be dressed
with milk, merely with a lltie but
ter. salt and pepper.
The woman thus advised ate ma
aroni each evening for dinner. In
stead of potatoes, yet lost twenty
pounds in two months.
BULK OF FOOD IS PURE
SAYS BOSTON PROFESSOR
BOSTON - , April 19 “Only a few of
the thingr we ea; are impure. Most
of them are pure and good, and the
public is unnecessarily frightened and
is often grossly deceived about the
matter of impure food,” said Prof.
William T. Sedgwick, of the .Massa
chusetts Institute of Technology
speaking as presiding officer at the
closing "ssien of ‘.he Mental Hygiene
Conference.
In discussing “Food and Mind,’
Prfot •: Stanley Hall, of Clark Uni
versity. said that environment haa
nuch to do with the appetite. “The
health and spirits of a homeless girl
who eats alone i.re in danger," he
said.
Savory Rice.
One teaspoonful of rice, one onion,
one egg, one tahlespoonful of corn
starch, one tablespoonful of drip
pings >r butter, pepper, salt, one
teaspoonfu! of milk, two table-
spoonfuls of chopped cooked meat
Put into a saucepan in rice, which
has been well washed, onion chop
ped finely, drippings of butter,
pinch of salt and pinch of pepper
and two cupfuls of water. Cover
and let boll for almost half an hour,
when it should be about dry . Then
add the corn-starch mixed with the
milk, the egg well beaten up, and
the cooked chopped meat or ham.
Butter u pudding dish, pour in the
mixture and put it in the oven to
bake fo • half an hour, or put it in
a buttered mold, cover with butter
ed paper, and steam it gently for
one hour, in both cases turn it
out. It may be need with potatoes
of e iiv ot11• -r vegetables
Spinach Souffle.
This is a very dainty method of
serving spinach as an ordinary veg
etable. If you have not time to
make Lhe mixture into small souf
fles, make just one lurge one, either
in a souffle case or in a pretty
earthernware dish. One pound of
stewed sninaeh, three eggs, two ta-
biespoonfuls of* cream, a dust of
sugar and pepper, a few browned
bread crumbs, me tablespoonful of
butter. Prepare the spinach exact
ly as directed Ir. stewed spinach,
but sieve it before using. Separate
the yolks and whites of the eggs,
add the beaten yolks, cream, sugar
and peppers to ♦he spinach. Whisk
the whites to solid froth and fold
them lightly into the mixture.
Put the mixture Into small paper
or china souffle cases, after first
greasing them slightly. Sprinkle a
few browned crumbs on the top of
each, put a few small pieces of
butter on the top. and bake them
in a moderate oven for about a
quarter of an hour. Serve very
hot.
Curried Lamb.
Two rounds best end of neck of
lamb, two heaping tablespoonfuls
of butt.a*, quart- ;* of a pint of milk,
one large onion, one t.easj>ooriful of
sugar, tl ree tablespoonfuls of chop
ped cocounut. one level tablespoon-
ful of salt, one tablespoonful of
lemon juice, on • small apple.
RemoV" the bones from the lamb,
and divide into square pieces about
one inch; put the butter into a
saucepan, and when hot fry in it
the lamb until cicely browned, then
fry the onion chopped, add curry
powder, coeoani;., chopped apple,
sugar, stock and milk; simmer very
slowly for JO minutes, remove any
fat, add the salt and lemon juice
in a pile, with the sauce poured
round. Serve with it plain boiled
rice.
Macaroni With Cheese.
Break up a quarter of a pound of
macaroni into short pieces (good
dish for Thursday), put them in *
saucepan containing enough boil
ing water, slightly salted, to well
cover the macaroni and boil fast for
forty minute-. Drain and cool them.
Boil one gill of stock with one gill
of milk, one slice of onion Meli
two heaping tablc*poonfuls' of but
ter in a. saucepan, add one table
spoonful of flour and cook them tor
a few ninutes; tIr without brown
ing; now add the boiled milk and
stock strained; stir till it boils, put
in the macaroni and two table-
spoonful:; of grated cheese, mix well
and season with salt and pepper to
taste.
Fill a well-buttered pudding dish
witli this preparation, sprinkle over
with fine bread crumbs and grated
Cheese, put a tew pieces of butter
here a.xl there . n the top and bake
in a moderate oven for a quarter
-•f an hour. Soive hot in the dish
in which it was cooked.
Rice Waffles.
Two-thirds of a cup of cooked
rice (a, good S; ' miay dish), two
• upfuls of flou . one and a quarter
cupfuls « f milk, two h. i ::*g .ahle-
‘ poonfuls oi sngai. three level tez-
spoonfuls nt baking powder, a quar-
t" ! of i t< asfp M nful of salt, two
eggs, one lablespoonful of melted
butter Sift together thoroughly
the flour, sugar, baking powder and »
salt \\ ork in the rice with the tips .
of the fingers: add the milk eg K «.
well beaten and the melted butter.
Fry on a hot, well-gregsed waffle <
iron. ,
Jellied Chicken.
< )ne good chic ken, one onion, two
b i> leaves, half teaspoonful of
w hole wl ite peppers, on heaping ta
lc- spoonful of powdered gelatin^
one bla<i« of mace, one teaspoonful
• >f celery seed, three cloves, three -
hard cooked eggs, six olives, one
ean of fresh mushrooms, some
chopped sauce.
Singe and draw the chickens, put
In <» a kettle of boiling water tend
cook slowly until tender. »’ut the
meat in neat pieces. F»ut the skin
and bones into a saucepan with one
quart ot the liquor, the onion cut
up and the seasoning, simmer un
til reduced to (ne pint, then adc
the gelatine and strain Arrange it
layer of chicken in a wet mold, then
some chicken, and so on until all
are used up. Fill the mold with th«
stock. Turn out when set. Serve
with mayonnaise sauce.