VARIETY IN BREAD.

Alexandra Herald and Central Otago Gazette, Issue 441, 29 September 1904, Page 6

VARIETY IN BREAD.

. TJee «rf BMttfmt Ch<M wr fi«*». #* i One of the aoit important facts about oar relish of food, says the dependence upon a certain variety ■ i WW has been t pr a4ut»4.bj the constant nee of tin oosbo food* eooked in the same way, and cured bj the mere adoption of a more varied diet. Tier* ie danger in pampering t&e appetite, of course, and surfeiting-it With variety, but.this lie*' pr'iH-rpiny 1 in toe pastry cook* *»p*rtjuent. it A. variety 9*. bread* is ; mueh less dangerous then * variety *f pies and aweete. The old southera fashion of five doily broods for the *able was a mueh more health-. iW efce ; 'tffsV the 'northern"' fashion of OTnnflfey cakee and jriea.' That nrnn- •*• 1007.need five Weeds during a jaopth, hut certainly not at any one' meal. TtniWii the many Idsdc el bread to bylWiieof the* d»and* winter, high grade afcd law grad*. whole wheat, graham, I ate, ittore. see eora breads, rye' breads, bartey bread and breads made srolM. mixture of eora, rye, «£o,C£rle>, eti :5 an unHmlied verity of. breads to 4pioose from, and bearing ,Jn mind what braed should yield to a wellMsiiiUiisd dietary, or certainly dheejat %o on wise not *> swk« our oVeoda bbtttrtboU, so lar » possible, fote, to the promotion of foodVaHh; w the eorreetioß of suoh ■rboar Oerawgaffl—ta of the system f may be roaahed by a judicious seUtlen. A variety oTlssffiot breads, not only brweda wrth £&>« «*vora, J**W! Hi*™ .*■ tsMwio..a«beiaoeee fooajd J*v aba wheat, wtmid serve betbst fee* a tnoo—d doctors to keep I oof HMlaaij people in eonod health. o"sft£sflsrro»M vWc Weß.sk# sr • all low ?ft#"oeH%£vt The aside meetry found In fruit are Msaße, and sfarJe adds, com°r ***** •*> "*> £>r» add salt*, italfo »dd predorabetas in apple*, tartaric a grapes and citrie acid fat lemons, oranges and grope firoJe. The ash of fruit (t rich ih potash. Him, magnesia and fron. The agreeable aroma of fruit Hke oranges^ i strawb«Tio«'..and other firuit la doe to the presence of essential oils and •there. All fruits contain more or lees, pectin, cellulose and an insoluble substance celled pectoaeV which by action of a ferment in the plant itself is converted in the process of ripening into peetin, which forma the main constituent of fruit jelly. Fruits are lajcatir*; diuretic and refrigerant. The nutrittre yalttaT of any fruit depends chiefly upon the starches and sugar whl-Jh it contains. Dates, plantains, banana*, prunes, figs and grapes con- " tain the most starch and sugar and therefore are the moot nutritious fnrfta. Cherries, apples, currants, strawberries and grapes contain considerable vegetabla add, making them raluable as blood purifiers.—Ledger Konthly. ] ' ';", : " bed* .are v aorclty explaited by one fashionable Kew York hoataaa. It ia said that when she intends to entertain guests she con-trives-to find out wMt ia the farorito''perfume];of oi«fi.''''Whan" tbey arrir\i apd eurled chair ooMofics—downy ones being no longer the thing—they find thern«rivc* welcomed, 00 to speak, by a frirndly perfume of vfolato, Orris, rose or whateTer it may be. This rewult -:ay be obtained" either by packing the linen ",away_'wftb perfumed rart-rfß or by placing long thin sachets :v :he bed itself. Perfumes are said to feaye a deefded oaToot on people's dreams. —Detroit _ rrbe Press. ■ew »a Bo saOpgr Wlm Tsas ail—in traTaling, goed-eotot* ia king. The rirl wlo een be jotiy and helpful when the trete is late in reaching the breakfast car; who doesa't get the fidgets and make every one around bar fidgety toward the ead of the journey; who ie quick to overlook petty troubles, to excuse the mishaps, and appreciates all the efforts for h*r comfort aVen when they fail dismally—the girl who thinks first of «€*•*■ "and l*«t o? hereelf im -Ade Q, &w*e\Ja Woman's Horn* Oylne 4tMssssteo. TiSoraewS pounds 'of ao4r' osMrrieo (stoned), four pounds of sugar, one tablaspooafni eaeh of ailspiee, eltfTes and mace, two tablegpoonfuls of cinnamon and one pint of eider vinegar; make a syrup of the sugar, via agar and spices; whom it boils, pour m the •berries, eook until tender, skim out and pour in jors; boil the syrup until quite thick, then poor orar the cherries and aaai. People'a Home Magazine, Te Pniwv* <n« Color off Fiowavs. An interesting suggestion for the presei vu;i;>& s.* the colors of pressed flowers comes from the workroom? >f ihc New York botanical garden. After the apeeimens hare been under ! pressure for a day or two. lay tht-n ; ! in papers heated in the sun until the j dryinpr is complete. In this war. it ' is said, colors are preserved baitei j than by any other Jflaeess.—Youth's , Companion. Wliiw "Samt«B" Art Urn.*: Hewiu —Groat is employed in a dig- | tlllery, but be doosm't like to b'a're ' j paopie know it. *"l Jewett—lCo; I uuderooSßd that he j tells people he workam aokate j fastory.—Judge. _ i Risaoitsrs he J.J H.\::iilT Fbap which has . u.« .* }-u!ar with tn»pperu, «. u i- .,:n ' . IHEYERB it >l>Nrj -i.ex •«.<..a. lt*l»t ...