DOMESTIC REALM

Gisborne Times, Volume LXIX, Issue 10954, 20 July 1929, Page 10

DOMESTIC REALM

“FOOD FADDISTS.” BROWN’ BREAD FALLACY. EXPERT DEFENDS WiitTF. LOAF “The. food faddists say. ’ said Air. 11. H. AYcst. who is hi charge of the Wheat Research Institute in Christchurch, “that, we, eat white bread because it. suits the bakers and millers to. sell it. But if we really Wan-j stop making, white . flour and stop making white flour at all and would sell liis bran and offal flour at much higher prices and would do away with all Ids purifiers and sieving systems, thus saving thousands of pounds. It would be more profitable. for the bakers also as the water absorption of brown flour is. much greater than that of white flour, and lie can get more loaves to. the. sack.” • But the experience of bakers had linen, said Mr. West, that whore they followed the advice of the .food faddists there had been a tailing off in the bread consumption because the bread had a branny flavor and was neither palatable ,nor tasty, so that people neither enjoyed it. nor would eat as much. It was quite true that the bran particles wererich in proteins and in ■minerals, but •experience bail shown, and it bad been proved from experiments on animals, that-.if white floor was used with a diet of milk and eggs . and meat , better health was maintained, and it was a more, economical way of using the bran offal. If the brail was foil to. animals- they coil’d assimilate what to the average man was* rather indigestible. With a loaf of brown bread the poor man was not getting his money’:s worth as it.was more indigestible stuff and had more water. As it was not so palatable he- did i:ot eat as much anil therefore bad to buy expensive meats which erst two or three times as timely If. the white bread was baked with milk it could not l-e bot Wed a.-* a food. There weire undoubted!v some '-uses where wholemeal bread had done good, said Mr. West but one lonkl net make generalities on those. The crude fibre of the bran bad bulk but .ini nutriment. There were, of course, the salts in the bran but no;uml white flour contained lour times a.s much rnfnoval matter as any man could assimilate

reArinc children. •‘GIA'E NATURE a CHANCE.” “I am honestly very fond of children. But it anything could make me dislike them it i., modem science misused.” write,s the TTon. Mrs. -St. Aubyu in the London “Daily rolegraph.” “From the day children are born until they grow up we hear talk of ‘scientific’ upbringing. The care of their health niiil mind, thoir education—all is Scientific. As a, matter oi tact, 1 think that /liatliomatioallv correct feeding ot infants is right." Of course-, it means that a well-balanced diet can. by slight .error. bo put all out of balance. But a good digestion having been built np. this docs not matter.

OPEN TO QUESTION. “Fresh air is undeniably good for children. Hut all this care to have it. even if it is leggy and really cold, a <_• 11, frankly, is it worth while? I saw the other day a baby who wanted to sleep—Nature’s way of building np- his strength ami replenishing Ins’ lost energy. "His Nannie, believing in fresh air. had him out _of doors. She abo believed in not picking him up if he cried, and in not having the hood unite up. though she believed all this, she did - net quite trust, her beliefs, and >o. whenever a gust of wind ea.mo. as it frequently "did. up she juinuoil, moved the pram, looked to see it she’d disturbed the baby, and thereby did! I wondered if a cot with a screen round if. by an open window—and peace-—would not have been better. Scientific knowledge L so easily aped, and everyone likes to appear kiiowledgahlo. . •‘A baby is now seieufilie-ally led. lead-? a scientifically planned day; ho lias his weight recorded and his progress daily noted ieionti.ficp.llv. “As soon as lies parents relax freni watching his physical needs, psychology rules lib-, dry. All that modern science has discovered with regard to blood, bones, tissues and brains, ncives and eumplexos, filters down to them through books, pauors and so on. They are filled with a smattering of scientific knowledge. This may be dangerous. . ... ' “dust lately a great, many et’ildren have been haviu.g sunlight treatment. Tho»e who had it under skilled care prospered. Their parents bought 'puip*. They felt sure they realised how to give it. Either the la,-rips were weak, or, in many eases, tlie child ran grave risks of ama-teurishly-given sunlight. “Forms of science and modern progress, other than medical treatments, which have invaded child .life are—motors, aeroplanes, cinemas and wireless. All these' things widen a. child’s outlook. They arc also a strain on their minds, as they are apt to cause over-stimulation if indulged in too freely. The modern child, with his scientific upbringing, seems to be often a little precocious, argumentative-, restless; and jio happier for all he has 'gained through tin? advance of., civilisation. • Were the children of. fifty or sixty, years ago happier? . Was it not nice to be allowed freedom from sol f-< level op-, merit, and so' to grow lip at ono s own pace ? * •/ ‘‘Nowadays, if a- child is badly behaved lie bcc-omes a psychological study; iff: lie is ill. a- scientific' experiment. T 'dp;believe in feeding children -simply und. hell. iii giving, them plenty of fresh air and .sleep, and Hi dressing tliejni,’. simply, Alsu in teaching’ thein. to be- self-reliant, in niaking their upbringing the foremost:’interest jin -our lives. Rut do hot let us overdo it. .. V .“All tips--concentration on the upbringing of children may make, tlieiri think too much of themselves. Germs, dirt, infection, and also the ecv.nplexes of-, psyclfolcgy. become known by .children at too early;.- an age., It is just as bad to hear a child talk of the dangers-of .geirfijs- as it was; in the Olden ' days to- hear' lkiin .repeat the horrors of .some--deathbed scene.; Let us keep science arid , all it‘. holds - to be; lidjhinihtpred'' by those who understand' it. And .let •us parents give Nature a. eh a) ice.’’ . Delicitiu s IJlnno-ihade- .Lehioii J felly. —3 bfeakfastcupfuls cold "wiiter, Ida' leaf gelatine,'.; ii brea;kiiist'(-uj>fuTs sugar, .2 lemons, i cloves, a-, pirieji of ’«alt..,. Place,the water jnm.Oasin with sugar, eolatiiio,-j-inds of lemons aiid cloves , for; a- PcM" hours. -Then, gradually',, iicat; until tho-.-gclatuili is.• dissolved.. ■ ftfinipye. rlrqh)‘tlid gas, add .tlie juice of two. lemons,* a pihcli bf salt, and’strain. This jelly needs n 6 eggshells to clear 'it'; and’ it -is easy to make. : It Oan f be varied, either with iruit, bananas, or any coloring.

Household Hints

By "Marie”

RECOMMENDED RECIPES. SOME GOOD SOUPS. “Soup 1 ' weather is now in its oJe-' merit, and following are some recipes that probably will be found .useful: — Fish Soup.—'tiie bones and triiiijnings of a fish, put on with one quart of water, a dessertspoonful of peppercorns, six cloves, and a bay leaf, a teaspoonlul of salt, Pbil.fbr one hour, then strain; add a thickening of one tablespoonful of Hour dissolved in a little milk.

Lentil Soup.—One pint lentils, 1 onion, 1 carrot, 2 stalks ot celery, 4 pints stock, pepper, salt, mint to taste. AYash the lentils, prepare and slice the- vegetables ; simmer till tender in the stock (about one hour), rub. through a sieve with a wooden spoon ; bring to the bod and season. Serve fried bread cut into- dice with it.

Kidney Soup.—One kidney chopped fine, then flour, and fry in a littlebutter or dripping; then adil 1 quart of water, salt and pepper, 2 small chopped or grated turnips, 2 carrots, 1 head of celery and 1 onion. Boil this for two -hours, anil then add one tablespoonful of flour, bruised smooth in- a little cold water, and one tablespoonful of ketchup. Boil again for a fqw minutes, and serve. Parsnip Soup.—One quart of: stock, 2 oz butter, salt, pepper, aiid jiarsnips (about lib or more). Sunnier parsnips in butter and part of the stock till tender. Then put through strainer and add remainder of stock; season, boil, and serve.

Potato Soqp.—Two large potatoes, 2 onions; place in a saucepan with two breakfast cups of water ; boil for 1.1 hours; press all through a colander anil put back into the saucepan; add two breakfast-cups milk, one tablespoonful sago and chopped parsley; boil 10 minutes. This is a good vegetarian soup, being free from meat extracts.

Egg Soil]). —One quart ol good white stock, pint of cream, yolks ot ,1 eggs, salt and pepper. Boat.the volks of eggs slightly and add thin cream ; bring the stock to nearly boiling point; ailil egg and cream, ’and stir by the side of lire until the soup ■thickens, but do not Jet it boil or it will curdle; season to taste and serve with sippets of fried or toasted bread. Clear Soup.—Put in saucepan Jib to 41b of shin beef; -Jib of veal bone, and 1.1 gallons of cold water; set the pan at the side of the stove (to draw the blood from the meat) for a couple of hours ; then put on the lire and boil very quickly for half an hour, taking off the scum as it rises, adding now and then a very little cold wafer to throw oil: the scum ; now draw to the .side- and simmer.lor (> hours, aduing gradually 2lb of vegetables—carrot. turnip, onions, parsley, celery, 2 lumps of sugar. 1 tablespooiihil salt, .1 dessertspoonful oi black peppercorns;. strain through a cloth and it is readv lor use.

Mushroom Soup.—doz mushrooms, 12oz white haricot beau*. 2 onions. I dessertspoonful red currant jelly. 2 sticks celery, 2J quarts stock or water. Cut up the onions, celery small, put them with the beans, l. teaspoon sugar, good pinch ol soda, wit-li stock or water, boil gently for three nours, if the beans arei not overnight. Cut mushrooms sinafl, add. then simmer one hour longer': pass all through a sieve, boil up. add jelly, and seasoning, and serve hot. Pumpkin Soup.—2lb pumpkin, floz, butter. 2 teaspoons salt. 2 teaspoons sugar. 1 large tablespoon flour, A pints milk. -) pint wator, pepper. ->alt to taste. Cut pumpkin in large dice, put in a saucepan with butter, salt, and sugar, stir well over lire a few minutes, then add water, simmer halt an hour, when quite tender beat up with a. fork, add milk, mix . flour smoothly with a little milk, stir into hot pumpkin, sunnier quarter hour lonjxcr, strii-ii]. Serve very hot with fried croutons of bread.