VARIETY IN BREAD.

Dunstan Times, Issue 2173, 17 March 1903, Page 6

VARIETY IN BREAD.

® M*a> Kind* to Be Secured by tkt) Use of Different Gradei •f Fleur. One of ib© most important facts about our relish of food, says the American Kitchen Magazine, is ita dependence upon a certain variety of flavors. Dyspepsia has been produced by the constant use of the same foods cooked in the same way, and cured by the mere adoption of a more varied diet. There is danger in pampering the appetite, of course, and surfeiting it with variety, but this lies principally in the pastry cook’s department. A variety of breads is much less dangerous than a variety of pies and sweets. The old southern fashion of five daily breads for the table was a much more healthful one than the northern fashion of unlimited cakes and pies. That number of breads is, however, excessive. One may ne>ed five breads during a month, but certainly not at any one meal. Besides tho many kinds of bread to be secured by the use of the different grades and varieties of wheat flour —spring and winter, high grade and low grade, whole wheat, graham, etc., there are corn broads, rye breads, barley bread and breads made from mixture of eorn, rye, wheat, barley, etc. Having, then, an almost unlimited variety of breads to choose from, and bearing in mind what bread should yield to a wellconsidered dietary, wo certainly should be unwise not to make our breads contribute, so far as possible, not only to the nourishment of the body, but also to the promotion of good health in the correction of such minor derangements of the system as may be reached by a judicious selection. A variety of perfect breads, not only breads with various flavors, but of different kinds,, containing different amounts of those substances found in the wheat, would serve beter than a thousand doctors to keep our country people in sound health. Qualities That Make Fruits Healthful The acids mostly found in fruit are malic, tartaric and citric acids, combined with potash or soda, so as to form acid salt*. Malic acid predominates in apples, tartaric in grapes and citric acid la lemons, oranges and grape fruit. The ash of fruit is rich in potash, lime, magnesia and iron. The agreeable aroma of fruit like oranges, strawberries and other fruit is due to the presence of essential oils and ethers. All fruits contain more or less pectin, cellulose and an insoluble substance called pectose, which by action of a ferment in the plant Itself ia converted in the process of ripening Into pectin, which forma the main constituent of fruit jelly. Fruits are laxative, diuretic and refrigerant. The nutritive value of any fruit depends chiefly upon the starches and sugar which It contains. Dates, plantains, bananas, prunes, figs and grapes contain the most starch and sugar and therefore are the most nutritious fruits. Cherries, apple*, currant*, strawberries and grapes contain considerable vegetable acid, making them valuable aa blood purifier*,—Ledger Monthly. Perfumed Dado. Perfumed beds are a novelty exploited by one fashionable New York hostess. It is said that when she intends to entertain guests she contrives to find out what is the favorite perfume of each. When they arrive and seek their curled chair couches—downy ones being no longer the thing —they find themselves welcomed, so to speak, by a friendly perfume of violets, orris, rose or whatever it may be. This result may be obtained either by packing the linen away witli perfumed sachets or by placing long thin sachets in the bed itself. Perfumes are said to have a decided effect on people’s dreams. —Detroit Free Press. How to Be Happy When Traveling;. In traveling, good-nature is king. The girl who can be jolly and helpful when the train is late in reaching the breakfast car; who doesn’t get the fidgets and make every one around her fidgety toward the end of the journey; who is quick to overlook petty troubles, to excuse the mishaps, and appreciates all the efforts for her comfort even when they fail dismally—the girl who thinks first of others and last of herself is a treasure on a long railway journey. —Ada C. Sweet, in Woman’s Home Companion. Spiced Cherries. Take seven pounds of sour cherries (stoned), four pounds of sugar, one tablespoonfu! each of allspice, cloves and mace, two tablespoonfills of cinnamon and one pint of cider vinegar; make a syrup of the sugar, vinegar and spaces; when it boils, pour in the cherries, cook until tender, skim out and pour in jars; boil the syrup until finite thick, then pour over the cherries and seal. —People’s Home Magazine. To Preserve the Color of Flowers. An interesting suggestion for the preservation of the colors of pressed flowers coines from the workrooms of the New York botanical garden. After the specimens have been under , pressure for a day or two, lay them in papers heated in the sun until the drying is complete. In this way, it is said, colors are preserved better than by any other process.—Youth's Companion. Whore “Skates" Are Made. Hewitt —timet is employed in a distillery. but he doesn’t like to have people know it. .jew.- it —No; I understand that he tells people he works in a skate manufactory. —Judge.