AT BREAKFAST IN 1920.

Dominion, Volume 1, Issue 159, 30 March 1908, Page 3

AT BREAKFAST IN 1920.

THE FORECAST OF AN ALARMED PROPHET of food, is not' by. any means . stamped out.. In many countries it has , reached a-high degree of 'excellence'" . —American- paper. -■• ' . , . r " 'tthioh-,>may.-,1.-;give you this morning, Miss Guest—infusion., ol* exhausted tea-, leaves, coloured with lead, or of chicory and ground wheat?"' .- . •» . "ThanL-you,- cocoa, is my breakfast beverage.. So nutritious." -.. " Ali,> yes. : . Wo use a ..choice mixture, ■ better than :-.the pure : article;.onfveighih partcocda and seven-eighths starch, tho . whole treated, with alkali. - I'm sure I don't know why. '.And an- egg? V . " ; " Thanks. ."''' A- now-laid egg lis' equivalent ,to a pound of beef, is-it not? " • \ . "Really, nen-laid eggs-are so long out of fashion that I ; cannot say. These aro'cold- • storage eggs, laid some time last .year.".-.: \ ".Oh, . •. ~ • :"My husband is in. the trade. Would you prefer this.. American machme-mado egg —the yolk ; of coloured . fats, the white of . gelatine,-,the Shell of lane?-" , ' " Impossiblo! r. There.-.are . several - factories ■in tho Unitetl 'States.' vYou" will find' them .in the ' Commei:cial ' They 'whirl '.the 'yolk i. into shape, -frdezo icoat., it- with. ;gelatino,' , freeze .again) put -on " the .lime-shell, and there'svthe egg. .It. is really ox—the yoJk-ox-fat,-the .gelatine >frohi the ox's ■ hoofs, 1 ete ", " ".Hornblo. -. .have, some butter,please., ; How. 'beautifully - coloured -it is — creamery, isn't-it?" •> ■-■- ,:-v

"Oh; yes. ; It cbilsists of one-half mar ■ garine, .one-fifth skim milk; some bono acid * -salt, .water,and ■ a trace.'of cow's butter the whole coloured :with .annatto "i'■ ' . ' : "Good gracious! But why do you not use, real butter ? ; ; : . ■ " My: ; husband,7.te]ls f m<v>t ■.-Jvent out of fashion-.years'ago.. .You -will find that this : M quite Wasteless—an.:admirable feature.". . " Just very little , cream, in my . cocoa mixture. Thank you." "That cream isi.jjho -latest triumph o& science. It is ail' emulsion' of. ox'-fat gela* traoj skimmed milk tinted with an anilmo dye ; and ■ preserved' with bone acid./ Its keeping qualities, are'a great: comfort." • # This bread is- quite 1 appetising. I like it, so snowy white:" ' ' " Yes, we havbi to' be thankful for alum. Bread; jS-rarely made notv from really good flour.- -The wheat ! gets damaged by. bilge water in transit.. This; is>:mixea : with sound flour, and,' with the addition of alum / for . Reaching purposes and potato starch, a very nice loaf is turned-out. " But why. potato starch? "/ :. - " It^absorbs., '.large':, Quantities of water-, and gives -weight 1 to; the bread without-cost- ■ to the; have somo honey or.-preservep comes:from a factory bf';high repute ":'!'■v/v/,' , '! Factory; l .V'Butl lt'.'is.'in the comb." " Oh? yes. That-comb is most ingeniously ■ . made of ,paraffin , wax.'.'! . ;.. " Candles, in fact! " ■ ".Yes;, candles.' And the honey is glucose -. of the finest quality." jv- : : ,1-Y; . " I." should: not- dream of eating caiidles. Gite- me '. some. , raspberry, r jam,, .''please. , Beautifully tinte'd', that raspberry jam."; ■-. " a new aniline dye. A . Look at the seeds—made in a factory from red pipe wood.' 1 This raspberry jam. consists of . apple jelly imported from the Continent, .wood seeds; glucose, and aniline dye." - ; " Really. 1 I will have some red currant jelly instead.", r " Ah,' glue! " • -. "■Glue?" ■.■•v .

" Yes. - We call it gelatine—refined glue." v" What am Ito eat ? ' Well,-I must be content witlr a. glass, of. milk, and;a biscuit. Have, you milk? " : ."■ •. . "Oh, yos. There's a nourishing glass of milk. First the farmer watered it. Then the wholesale dealer watered it: • Tlieh : the retail dealer watered: it: But ';it is ! fortifiecj - with skimmed and condensed milk and— ■ . boric acid." -,; i -'-v v. ■/•• ■ ■~' "I think. I'll wait for-lunch,-thank you. I wonder if iiny article of food is' really .pure ?-.. Have we no Mws -against , this ' shock-'; ing dishonesty? " ' : "Any number of. laws.'.-But .they do not " protect the consumer, I fear., .. They help the lawyers to make a ; living,' arid that is somethiiig.tr- You, look : Let me ■advise just a tablespoonful of brandv—made from glucose and potatoes.'.'—T. F. Manning,' -"/Daily Mail.' ' r

HER. FIRST CAKE. ; £jho measured *; 7 out .."'the' batter- with 'a very ■ 'solemn.air; Tho milk and sugar'also; and she took tho ■greatest care: •/ - ■, ■ To count tho eggs c'orrectly, and to. add. a V '-little bit.V ; ' •Of bakmg powder, which you know, beginners oft omit: ■■■■■.. ■ ' Then ;shtf. -Stirred ' it all together, anil' 'she. i baked it:full an hour. •. ■ But she never quite forgave herself for leav- ' ..liljg-.'.dii'fc"tlio : "flourr7 , A'MELIE D'ORLE VNS. (February. 1, 1908.) Where . somo had . crotfched, • she rose; where ' . ' some had : cowered, . v. . . She :strhck, and struck again} and : leonine,/ Ovor her-dcad defying death, she towered, Child.'of.'bid France and'of the. ancient lino; . This is''the -crcated'things," . ;This reaches 'to the shining, gates'above,':' - Ito're regal 'than :tho. inajesty 'Of. Kings,- : More "'boautiful ! lore. • -—Frank Taylor/in the "Spectator." "Americans • and Parisians will have to look to their laurels apropos of Australians m tho years to come, says the "Gentlewoman.*' "A friend who .has jtist arrived in London from . Sydney tell 3 me. that the women thore.have quite cut them out already >•• with' regard.'to .tlMi 'way.'they'put on their clothes. ; -This is ail interesting statement, • coming/from V an / It .' has often been ''assertdd' by: Australian men • that' Englishwomen as a class do not dresa as trell nor make the, most ofthemselves as the. average Aiistralian'', woman .does, but flneh remarks , .were usually /accepted ,as kiiidly 'jffcju3ioei'>, Now/we have {heir opin- ' k>n corroborated by /oiie whoso prejudice / would naturally, be.'.on ths'.biter/side and' wei ■ may add ono'nibre 'to our iist 'of vanities. ..