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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.