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Atlanta THE SUNDAY AMERICAN’S PURE FOOD PAGE
MAY 11, 1913,
Cassidy Tells How to
Know Just What
Jellies to Buy to
Secure Real Purity
"Mother* Home-Made Jellies" are
the topic* of Mr Cassidy* article
to-day.
He explain* to housewives why the
jellies they buy at the stores are often
cheaper than the jellies they make at
home.
There are good Jellies and bad Jel
lies. Mr. t'aasldy tell* about both
to-day.
By HARRY P. CASSIDY.
A few days ago I went into a store.
While there I noticed some glasses of
Jelly on the counter at one side. From
where I stood the label read like this
PURE
Apple Jelly
I walked across the store to look
closer, and I read the label again
This Is what I read:
PURE
Contains 1-10 of V
Soda.
Benzoate of
Apple Jelly
When I read that label I decided to
tell the housewives something about
the Jellies displayed on the shelves of
some of our stores.
The jelly whose label I have repro
duced above is put up In Boston. I
consider the label misleading, and
under a strict interpretation of the
law, Illegal The word "Pure” has. in
my opinion, no place on any product
containing benzoate of soda.
Such a Jelly as that could not be
shipped in Interstate commerce, be
cause the label is misleading.
Let me tell you a story—a story
that has Its touch of human interest
and that gets right at the heart of the
Jelly industry at the same time.
There was an old woman in Phila
delphia—an old friend of my mother's
family. She was over 76 when she
died last year
Two years ago she came to the
house one day to see my mother, and
1 got into talk with her I asked her
what she was doing.
"Picking berriee,' she answered.
“Where?” I asked.
”In a preserving house,” she said.
“Tell ine how you work,” I asked
again.
She told me.
“They pay us 30 cents a crate for
picking over berries,” she said. “I’m
a pretty slow worker, and I can’t pick
over a crate a day. The berries we
pick over are those discarded by deal
ers, or those laid aelde in the sorting
processes, where berries are prepared
for retail sales.
“We have three cans. Into one we
put the crushed and dirty berries. Into
another we put ail that are at all firm,
and the green berries go into the
third can.
“The crushed and dirty ones go to
the preserving kettles The firm ones
go to storage houses, to be kept till
the season when berries are scarce,
and the green ones are kept in the
same way.
“Do you wash the dirty ones?” I
asked.
“Wash them—no. indeed. Why, if
you washed them, you’d wash them
all away,” ehe answered.
Now, that story shows the condi
tions in the worst type of Jelly fac
tory. Do not understand me as say
ing all factories are the same. There
are many that are putting out sound,
reliable product. If you want to know
how to pick out these products, let me
give you this ru e:
Read the label carefully and see If
these words appear:
“Guaranteed under the National
Food and Drugs Act. Serial No. .
If theca words appear, it is safe to
assume that the rest of the label tells
the truth—for the Federal authori
ties require truthful labels.
If the label contain? the words
"phosphoric acid," "benzoate of soda."
“sodium benzoate,” "benzole acid,"
sodium sulphite." sulphite of sodium ”
OR ANY OTHER CHEMICAL TKKM
THAT YOU DON’T UNDERSTAND,
my advice to you is—DON’T BUY
THAT JELLY
The bes*t firms in making their jelly
use only fruit, fruit Juice and sugar.
Where th e label reads like a doctor’s
prescription the product is of doubt
ful character.
The fundamental evil of the Jelly
and preserve and jam business is that
unripe of damaged fruit is often u-* d
You housewives know’ that you an t
get good results by using poor fruit.
But the manufacturer has a power
ful assistant. Gluecose is the agent
that debases this product, as it does
so many others. Here is the type
which stated that the product con
tained as high as 66 per cent glu
cose.
Often there is a little gelatine to
give strength and body to the mix
ture.
1 want to repeat what I have often
said before in this column. Glucose
is probably all right In itself. Many
eminent chemists declare it is a
deleterious substance—Dr. Wiley
among them. But give the glucose
people the benefit of the doubt and
say that glucose is as healthy as
< ana sugar, though not as sweet.
The fact remains that glucose by
its nature lends itself to such tricks
as this Jelly recipe. It is a product
ready at hand for any one who wants
to adulterate or debase foods of a
certain character. And one of the
worst evils that can be laid at glu
cose’s door Is that it makes possible
the manufacture of the evil class of
jellies and Jams.
Artificial color and artificial flavors
add to the fraud at times. They
are glucose's accessories, assisting in
the debasing process.
You housewives—becom#» knowing
on the subject o4 Jams and Jellies
If you buy them at the stores, read
the labels. Buy no Jelly not guaran-
teed under the national law, and buy
no Jelly so guaranteed If it contains
products the names of which are
mysteries to you.
You know what ought to go into
Jelly. When something else is used,
vou have a right to distrust that
Jelly.
Fruit cookery for Unde Sam Has a Breadmaker
Warm Weather
+•+
Cut High Prices
by EatingOnions
Says Uncie Sam
The United States Department of
Agrirultuie. through H. C. Thompson
assistant horticulturist, has Invited
the Housewives League to help stim
ulate the consumption of onions and
thus reduce the present high prices
now demanded by the retaile.r.
In a letter to Mrs. Julian Heath, the
National President of the league, Mr.
Thompson writes that the Department
has been informed that there is a
largo amount of the 1912 onion crop
still In storage with practically no
market for It. Although farmers are
receiving only from 40 to 50 cents a
bushel lot onion:<, the Department
finds that the retail price In some
cities is 40 cents a peck and the on
ions are used for seasoning only.
With a lower price, Mr Thompson
suggests, consumers would be Induc
ed to use the crop as a common ar
ticle of food
Mr Thompson wrote that were it
possible for such an organization as
the Housewives League to buy onions
direct from storage houses, and sell
them for as low' a price as it could
afford, a much laiger quantity of on
ions would be disposed of In open
markets. He offered to let Mrs
Heath know where large quantities
of onions may bo obtained at a very
low price.
No amount of education along the
lines of continental eating can wean
the American man from a taste for
pie, and the story is told of more
than one of the men of prominence in
politics and finance that their first
request on landing In their native
country after European traveling was
for a piece of pie. in view of this
fact no real American cook, amateur
or professional, is really worth her
salt If she can’t make pie.
The double decked variety of pie
with its ofttimes soggy undercrust
and sometirpe* leatheroid upper sec
tion is no easy matter to construct,
and is, to say the least, sometimes in
digestible But the single crust pie—
the shell pie which will answer the
cravings of the most pie addicted man
—Is easy to make and is not at all
indigestible.
The indigestibility of pie usually
lies in the sogginess of the under-
crust. In the shell pie the crust is
baked separately and can be as dry
and crisp as you please without fear
of overcooking the rest of the pie.
A Hint From the Camp Cook.
One woman who couldn't toaster
the usual recipe for pie crust tried
the plan which campers often resort
to of using a sort of "glorified biscuit
dough" for the purpose and there is
no danger that this w’ill not turn out
well. Mix and sift together a pint of
flour, a teaspoonful of baking powder,
one-half teaspoonful of salt. Rub
into this two heaped tablespoonfuls
of butter and two heaped tableapoon-
fuls <»f lard and make into a soft
dough, moistening as needed with cold
water. Roll this as the usual pie
dough into as thin a sheet as possi
ble and place it on a buttered pie
tin, cutting around the edge with a
sharp knife. Moisten a silver fork
and press around to keep the dough
from slipping from the tin or, better
still, press around with the thumb.
Allow’ these crusts to bake in a
moderate oven till they are thor
oughly light and crisp. They can be
kept several days in a dry, covered
box and form the basis for many de
licious desserts
The old-fashioned berry pic* that
bubbled rich purple juice from its up
per crust and emitted savory odors of
goodness when it was baking has
found a peer in the ?lngle crust berry
pie.
To make this use ripe, though not
necessarily large, fruit. Pick tin* ber
ries ovVr carefully and, after washing
them, drain them on a piece of
cheesecloth to make them as dry as
possible. Have one of the crust?
baked to a delicate golden brown, and
Just before serving fill it with the
berries. Have half a pint of cream
whipped stiff and sweetened to taste
and pile this on the berries and serve.
Instead of fresh berries fresh and
very ripe peaches peeled and halved
may be used with good results. In
place of the fresh peaches canned
peaches, drained thoroughly front
their Juice, c an be used. Add them
to the crust just before serving.
Young Woman a Real Expert
The Meringue Pis.
To make a delicious lemon pie, use
a pie shell baked in a small, deep tin.
The shell should be cooked through,
but not browned Make a lemon fill
ing as follows: Mix a heaping table
spoonful of flour or cornstarch in a
cupful of water and add a table-
spoonful of melted butter, a cupful of
granulated sugar, the grated rind and
juice of one large lemon and the
beaten yolks of two or three eggs.
Took these ingredients in a double
boiler to a thick custard, stirring it
constantly. Stand away from the fire
until coo). Then turn the filling into
the crust and return it to the oven
to set the filling.
When the filling is set remove the
M ISS HANNAH WESS-
LINO, the official baker
for Uncle Sam.
Miss Hannah Wessling Has Had
Experience in a Good
Many Fields.
■M
pie from the oven, cover with a mer
ingue made from the whites of the
three—or two—eggs, and return to
the oven, leaving it in just long
enough to tint the meringue a deli
cate biscuit color. Keep it in a cool
place until serving time.
An orange meringue pie, made by
substituting oranges for lemans. is
delicious. It is more savory if the
grated rind of half a lemon and half
an orange and the Juice of a lemon
and orange are used together.
The best wav to make a meringu**
is as follow’s: Have the whites of
the eggs very cold and beat them,
with a pinch of salt, until they are
stiff Then add granulated sugar—
a tablespoonful and a half to each
egg w hite. Beat thoroughly after add
ing the sugar, as this makes the
meringue firmer and less likely to
fall.
WASHINGTON, May 10—The Fed
eral Govern me it has an official bread
baker. She is a college woman with
a scientific degree and a reputation
as an independent experimental chem-
i>-t, who is devoting all her time and
bringing the science of the age to
bear upon the one small task—the
baking of a loaf of bread. She is
doing this at the solicitation of Uncle
Sam. who hold* that hers is one of
the most important tasks to which
he has ever set one of his scientists#.
For there is not a man, woman or
child in all the land w’ho does not
regularly eat bread and whose well
being Is not affected by the bread he
eats.
So has the Government assigned to
one well-trained woman the task of
developing the perfect loaf. She is
Miss Hannah Wessling, of the De
partment of Agriculture. She has been
told that all the money and time and
assistance and collaboration which a
great government can afford is hers
In the task. She is asked to set the
standard for the bread of a nation
and after years of conscientious en
deavor she believes that she has ac
complished her purpose.
Uncle Sam gave this young woman
a model kitchen at the Bureau of
Chemistry, gave her free scope as to
how much material she might waste,
and told her in that brusque Yankee
way of his to go ahead and beat the
world in bread making.
The presiding genius of the nation’s
flour barrel is a sunny-haired, biue-
eyed college girl who is so modest
about her work that she does not
wish her name used in telling it. Al
though very young. Miss Wessling is
the holder of imposing degrees from
the University of Cincinnati and one
of the most enterprising experimental
chemists is the Department of Agri
culture.
Miss* Wessling holds that the ideal
loaf of bread is not close nor soggy
nor is it full of big crevasses, but it is
light and evenly porous all through,
cuts smooth and even, and does not
crumble. The crust should be a light
brown, while the bread matter is
w hite and should be deliciously appe
tizing. Part of her work is to accu
rately measure anti weigh the differ
ent loaves w hen they are finished.
Miss Wessling is a devotee of the
thermometer as a gauge in cooking,
and says the reason so many women
fail in breadmaking is because they
ut^e the old hand tests. She believes,
too. that electric stoves are the best
for bread-making, and prophesies that
thev will be used universally very
9oon.
If Hair’s Your Pride Use HERPICIDE
Du
Persons who use Newbro’s Herpicide and use it intelligently are satisfied. The results
are frequently of such surprising nature as to be almost past belief.
READ SOME EXPERIENCES OF THOSE WHO KNOW
I have been using Herpicide for about
four years and consider it the most delight
ful lmir dressing In the world. I have a
line head of lmlr five ft-ef long and feel sure
that it’s healthy condition depends largely
upon the frequent application of Newbro's
Herpicide.
MKS. C. W. IU.AISDE1.L,
Concord. N. 11. 15 Green St.
1 have tried almost every known remedy
in the last ton years for loss of hair. Her-'
plclde is the only one that ever cured the
dandruff and the loss of hair.
C. O. IIOCSTON.
Gewisburg. Teun.
Your Herpicide has proved a treasure.
My daughter three years old was afflicted
very badly with dandruff, but Herpicide has
entirely eliminated the trouble and her hair
is growing so fast. I use It constantly and
have found it very beneficial for all ail
ments of the scalp.
MRS. A. VY. CLAXON.
Walla Walla. Wash. 1212 University St.
of label you will often see:
Apple Jelly
Compound
Contains 30* sugar. 35*
glucose. 19* apple juice.
15* fruit. 1* phosphoic aeid.
Now that label should be mistru:
ed by every' purchaser. The
“compound" is a danger mark,
•ring a multitude of evils. The je
Itself contains a little applo jut
made from the cores and peelings
apples; a little fruit, some sugar,
great deal of glut <>s, and a dash
acid. That would be a very ?hs
jelly—in its way But it is a je
that should be driven -
I have bought jelhe
st
al’d
>v-
•11 y
Eradicating the dandruff, checking the loss of hair, stopping the itching and keeping the scalp clean
and sanitary are the rewards that come to users of this well-known scalp prophylactic. The hair becomes
light, fluffy and luxuriant. It radiates health and beauty, adds charm and attractiveness and an appear
ance of youthfulness.
But that isn’t all. After an application of Newbro’s Herpicide there is a sense of cleanliness, a feel
ing of comfort and satisfaction that makes one wonder whv the care of the hair is so often neglected.
NEWBRO’S HERPICIDE in its astonishing efficiency is both a surprise and a pleasure.
Try it and see. Two Sizes, 50c and $1.00.
A Sample Bottle and Booklet Sent for Ten Cents in Postage or Silver.- SEE COUPON.
Applications obtained at the better Barber Shops and Hair Dressing Parlors. ^
Sold and Guaranteed Everywhere. Your Money Back If You Are Not Satisfied.
Ao< /**’*'*- 0
the
mark
labtl
on i (j
■
JACOBS’ PHARMACY
Special Agents
V -V
s'Ai/
(S*
■
♦
- -\- X- c' .c
THIS WEEK’S PENNANT
HARVARD
IN RICH CRIMSON, With White Seal and Letters
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