Dr. I. P. Pavlov, professor in the Imperial Military Academy of Medicine, St. Petersburg, writes as follows : "Concerning the ef- fects of a continued addition of sodium bicarbonate to the food, — such an addition for a length of time markedly depresses the secretory activity of the pancreas, and brings it down to an unusu- ally low level." "To sodium bicarbonate (soda), an inhibkory influence must be ascribed." — "The Work of the Digestive Glands," pages 113, /-/j. In regard to the destructive action of soda on vitamines in food, the Monthly Bulletin, Indiana State Board of Health, of June, 1916, contains the following: "Another disease ca'lled pel- lagra, which frequently ends in insanity and death, is also produced by eating devitamined foods. It is foUnd that soda kills vitamines ; therefore we must not put soda into our foods. . . . Biscuits made light with bicarbonate of soda (baking soda), and which always TJ2 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD antf COOKERY have a 'soda taste,' are very unwholesome. . . . Cooks should not use bicarbonate of soda in cooking dried beans, dried corn, dried peas, and the like, even if it does hasten the process." BATTER BREADS Air may be incorporated into a batter by beating. The use of eggs is a great aid, as the white of egg, when beaten, readily catches air and helps to convey it into the batter. The following recipes will help to illustrate these principles. WHEAT PUFFS I cup sifted white flour 2 teaspoons melted vegetable butter J/s cup entire wheat flour i egg separated YZ teaspoon salt i cup milk✪ Wheat Puffs Put the milk, the egg yolk, the salt, and the fat into a bowl, and mix well. Add the flour, and mix smooth, using a spoon. ( Do not beat the batter when the white is beaten separately, or the puffs will blow out in the top.) Beat the white stiff, and fold in the batter by a few long strokes, so as not to break down the lightness of the egg too much. Dip with a large spoon into hot, oiled iron gem pans, and bake in a medium oven to a nice brown. CORN MEAL PUFFS i cup pastry flour y2 teaspoon salt Ys cup corn meal (toasted 2 teaspoons vegetable fat lightly in the oven) I scant cup milk i egg separated✪ Corn Meal Puffs Make a batter of flour, corn meal, milk, oil, salt, and yolk of egg, and stir smooth. Beat the white -stiff, and gradually fold the batter into the beaten white, and bake the same as wheat puffs. WHEAT GEMS i cup sifted white flour 2 tablespoons melted vegetable butter 2/z cup entire wheat flour l/2 teaspoon salt i cup milk i egg✪ Wheat Gems Put the whole egg into a bowl, add the milk and the salt, and beat well. Blend the flours together, and add them gradually, beating constantly, and continue to beat for a few minutes after all the flour has been added. Add the vegetable fat, and continue (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) jj SCIENCE of FOOD and COOKERY to beat for a few moments. Fill the hot, oiled iron gem pans, and bake in the same manner as for wheat puffs. RAISIN PUFFS Add i/3 cup of seedless sultana raisins to either of the fore- going recipes for bread, the raisins having first been washed, drained, and warmed in the oven or in a closed saucepan long enough to soften and swell them, and then cooled. AERATED OATMEAL GEMS i]/3 cups milk I tablespoon sugar Yz teaspoon salt il/s cups rolled oats (H. O.) ✪ Aerated Oatmeal Gems

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Dr. I. P. Pavlov, professor in the Imperial Military Academy of Medicine, St. Petersburg, writes as follows : "Concerning the ef- fects of a continued addition of sodium bicarbonate to the food, — such an addition for a length of time markedly depresses the secretory activity of the pancreas, and brings it down to an unusu- ally low level." "To sodium bicarbonate (soda), an inhibkory influence must be ascribed." — "The Work of the Digestive Glands," pages 113, /-/j. In regard to the destructive action of soda on vitamines in food, the Monthly Bulletin, Indiana State Board of Health, of June, 1916, contains the following: "Another disease ca'lled pel- lagra, which frequently ends in insanity and death, is also produced by eating devitamined foods. It is foUnd that soda kills vitamines ; therefore we must not put soda into our foods. . . . Biscuits made light with bicarbonate of soda (baking soda), and which always TJ2 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD antf COOKERY have a 'soda taste,' are very unwholesome. . . . Cooks should not use bicarbonate of soda in cooking dried beans, dried corn, dried peas, and the like, even if it does hasten the process." BATTER BREADS Air may be incorporated into a batter by beating. The use of eggs is a great aid, as the white of egg, when beaten, readily catches air and helps to convey it into the batter. The following recipes will help to illustrate these principles. WHEAT PUFFS I cup sifted white flour 2 teaspoons melted vegetable butter J/s cup entire wheat flour i egg separated YZ teaspoon salt i cup milk Put the milk, the egg yolk, the salt, and the fat into a bowl, and mix well. Add the flour, and mix smooth, using a spoon. ( Do not beat the batter when the white is beaten separately, or the puffs will blow out in the top.) Beat the white stiff, and fold in the batter by a few long strokes, so as not to break down the lightness of the egg too much. Dip with a large spoon into hot, oiled iron gem pans, and bake in a medium oven to a nice brown. CORN MEAL PUFFS i cup pastry flour y2 teaspoon salt Ys cup corn meal (toasted 2 teaspoons vegetable fat lightly in the oven) I scant cup milk i egg separated Make a batter of flour, corn meal, milk, oil, salt, and yolk of egg, and stir smooth. Beat the white -stiff, and gradually fold the batter into the beaten white, and bake the same as wheat puffs. WHEAT GEMS i cup sifted white flour 2 tablespoons melted vegetable butter 2/z cup entire wheat flour l/2 teaspoon salt i cup milk i egg Put the whole egg into a bowl, add the milk and the salt, and beat well. Blend the flours together, and add them gradually, beating constantly, and continue to beat for a few minutes after all the flour has been added. Add the vegetable fat, and continue (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) jj SCIENCE of FOOD and COOKERY to beat for a few moments. Fill the hot, oiled iron gem pans, and bake in the same manner as for wheat puffs. RAISIN PUFFS Add i/3 cup of seedless sultana raisins to either of the fore- going recipes for bread, the raisins having first been washed, drained, and warmed in the oven or in a closed saucepan long enough to soften and swell them, and then cooled. AERATED OATMEAL GEMS i]/3 cups milk I tablespoon sugar Yz teaspoon salt il/s cups rolled oats (H. O.)

Science of food & cookery