The Daily Alaska empire Newspaper, December 17, 1945, Page 14

PAGE SIX NEW BAKING PROCESS T0 CHECK MOLD Age-OIdSpbilage Problem in Breads Now Com- pletely Stopped NEW YORK--The age-old prob- lem of Id, which causes baker and he wives an estimated loss Sel of more than 150,000,000 pounds of bread annually, may soon be thing of the past, according to ncement of the ntic and Pacific Tea Company method of treating br that pre- ts the develcpment of mold has been devised by Dr Villiam H Cathcart, head cf the ccmpany national bakery laboratories The process, described broadc oIl heat waves through the wrapped bread after baking, renders the loaf mold- proof within five seconds without changing its taste, physical char- ¢cteristics or nutritive value. With the use of electronic heat of 140 degrees, rays penetrate all portions of the bread simultaneously, it is explained Leaves of brocwn bread, which is highly susceptible to spoilage, were treated by Dr. Cathcart in one of ¥ tests. After three weeks in moist, warm air they were still free from mold, while other loaves prepared from the same dough but left,- untreated, showed signs of meld in three days At the present time, chemicals are used in baking that increase the resistance of bread to mold but do not actually prevent it. The new method will eliminate the use of these mold-retardants The A & P believes that Dr. Cathcart’s process will result in an annual saving of $100, UOOOU‘! in all types of food, which, i S is the toll now taken by molding Ever since bread was first known man- has been combatting mold. The ancient Hebre: wh Presence bread was ceremonial placed in two piles of six loaves each, attempted to solve the prob- lem. by putting semi-tubes of gold between every two loaves, thus let- ting. the air circulate between them. In the days of the Romans bread w; distributed daily, ap- in an effort to keep i poiling More recently, in 1850, baker began. the practice of adding a small amount of vinegar to the bread dough to retard mold forma- tion, but it was found that acetic acid, the basis of vinegar, could be def ed in the taste ol the bread. Then, a few years ago, the use of chemical retardants was discov- ered to be effective in postponing mold development. Specially treat- ed paper wrappings, also designed to retard mold growth, are now being used by some companies. - e ’SUGGESTED USE FOR LEFTOVERS FROM GOBBLERS NEW YORK-With so many large turkeys on the market this year, there are certain to be more left- overs than usual in refrigerators. (New York Times) How to cook in a small oven a 20-pound (or more) turkey—and many of the birds are running that large this year--had the best culi- nary minds stumped until Mayor La Guardia and the Poultry and Egg National Board came forward with suggestions. The Mayor's ideas run along “telescoping” — that is having the butcher tailor the turkey in such a way that, though whole, it is yet smaller than if dressed conventionally. The board has proposed that oversized speci- These ought not to be too much of problem, for a lot can be said simply sliced and served cold. But if the remains of the bird end, to be served for the main meal on Sunday (which is a labor- es it after the rigors of pre- paring the Christmas feast), then way of a “disgu We suggest the J following recipe, which is fairly| flexible in that it calls for two much as you want in the dish Turkey Risoto Think” is a 22-minute film recently 2 cups or more chopped, cooked | made by Armour & Co., its inter- 1 quart turkey broth (to be made| how to get together unusual meals from turkey bones) in almost no time flat. Despite the tablespoons butter or other fat seem to require a few more minutes 4« cup rice than was indicated, the ideas in After the meat has been re- ful. Groups that would like to ob- moved from the bones and chopped, | tain the movie for club meetings about five cups of water and sim- | Marie Gifford, director of consumer mered for an hour or so to make Service, Armour & Co., Chicago 9. leftover gravy may be added and simmered at the same time to fur- turkey over hot water in a double broth and when it boils rapidly SAVE VITAMIN sprinkle the rice in slowly. Cover 2 minutes, or until the grain, WASHINGTON—If you want to swells and becomes soft retain the vitamin C in baked po- time to keep the rice from sticking, ing them. Recent tests at Illinois but do not stir it unless absolutely | and Idaho experiment stations in- in favor of roast turkey that is are to be conserved until the week- saving idea for the cook, who de- something must be contrived in the cups or more of chopped turkey, without going wrong CHICAGU— Quum Than You turkey esting and informative theme being 1 onion, chopped fact that some of the suggestions grated cheese the main are appetizing and help- the bones may be covered with| and the like should write to Miss the necessary quart of broth. Any There is no rental charge. nish additional flavor. When the B“E pOI'A'I’OES broth is done, put the chopped Cook the onion in the fat, add the the pan and simmer rice for about i Shake the pan from time to tatoes, don't be casual about cook- necessary. By the time the rice is| dicate that overbaking and delayed ' done it will have absorbed the|serving cause considerable loss of broth and the grains will be large| the vitamin. Potatoes that stood in and separate. Then add the heated | the kitchen for hal’ an hour after turkey and salt to taste, turn the baking lost 33 per cent of their mixture onto a hot platter and|vitamin C content, while those that sprinkle generously with grated| stood on hour lost 50 per cent. cheese. Serves fmu After four hours all of the vitamin had vanished. - AMERI( AN DIE]’S If your pressure cooker cools too suddenly it may warp or crack. sionally with a little kerosene will DURING WAR"ME gather dust more easily. THE DAILY ALASKA LMPIRh;JUNhAU ALAbKA 'DON'T LET THAT BIG BIRD SCARE YOU OUT OF CHRISTMAS DINNER; SHRINK HIM DOWN TO YOUR SIZE " ‘mens be halved. The mayor has no less an au- thority for his suggestion than the United States Department of Ag- riculture, - which tells consumers to | ask their dealers to “shrink” big birds this way: Remove the legs above the knee joint. Raise the skin at the neck, then take out the neck deep down in the carcass, Jeaving a hole that may be filled with stuffing and covered over by the loose skin. Cut off the end (or as the depart- ment, says the “rudder”) about an inch and snip off the wing. tips. The housewife can secure the re- maining pleces of wing with skew- ers or toothpicks. In addition, she should push forward the portions of the leg left intact, tying them down with a string placed around the bedy and holding them bent up toward the breast. Reduced By Inches In the New York Times test kitchen it was found that a 20- pounder measured 15 inches when dressed in this way, while a bird of similar size, dr d in (usmmun fashion, was 17 inches. saving of two inches doesn’t seem like much, but it may mean all difference between being able roast a large turkey in a kl((_hen- ette oven and not being able to. Also, it must be remembered that the vings in length might greater, depending on the con- formation of the individual turkey. So far as the cook is concerned, this method of dre 1g presents no complications except one—what should be done with the parts that are removed. In all, there are two portions of leg, a neck, wing tips and an end piece. The depar{ment advises using these in soup and not reasting them separately, which dries them out. Halved Turkeys weighing 20 pounds or more, are split length- wise, and it was discovered in the test kitchen that, contrary to what you would expect, the halves re- main moist and delicious during roasting if cooked the right way— on a rack in an open pan, breast side down and at low heat. .- SMOKED FISH DELICIOUS | Homemakers will welcome the supplies of smoked fish obtainable in Juneau. There is a variety of choice. All smoked fish are good served with eggs, boiled potatoes, rice and vegetables. They excel as ne v <q S, s L flling. Tor*Sandwiohes; /hors Idious q»omo“om“mwo«om»»»o«0“»»“0“00“»000«»«“mno»o»“““»“mo“« vres and canapes. i i : | i % 3 H * * $ z i i | MONDAY, DECEMBER 17, 1945 WQ“WOM“WQOOm’““00000“00000M“OM‘“MO‘QWQOMWMW odern Lighting . .. Plays an extremely important puri in the modern retail store « « « The skillful use of modern lighting arrangement for the proper display of goods means moresales... We Congratulate . . . ALASKA ELECTRIC LIGHT and POWER (0. (Electrical Contractors for the New 20th Century Super Market) Sales—=--PHONE 61 6---Service Higher Incomes Result in Better Meals in Spite of Rafioning WASHINGTON—Though some of us may not think so, the quality of American diets as a whole im- proved greatly during the war de- spite rationing and because of generally higher incomes. Assum- The Owners of Juneaw’s New 20th Century Super Market on Their Grand Gpening . ... 2 ; k- ; % ; ! ing that pmduuxuu L(mlmue\ large, What About YOUR Share? o Hardens and that any \urplus foods 'I'o USAGE OF are well distributed, Americans will (Continued from Page One) employment, Mr. Barr asserted that not only is there a heavy demand for processors’ equipment, but for transportation and warehousing equipment and retailers’ units for caring for quick-frozen foods. At present, according to Mr. Barr’s report, there are 40,000 n-»} tail stores with frozenfood equip- ment, 380 brands of frozen foods on the market and seventy packels! of frozen foods distributing to con- sumers. Fifteen manufacturers of| low-temperature cases for store use are in the market and Mr. Barr said that both these manufac- turers and others have an ambi- tious postwar program. Six hundred million pounds fruits and vegetables were quick [ frozen last year, Mr. Barr said and emphasized that the industry had started from nothing fifteen | years ago. He granted that in the| early thirties the industry had struggled against a strong public prejudice. ! Dr. Mary E. Pennington, con-| sultant on the conversion of per-|_ ishables, prophesied that frozen| pancut packaged cuts would make up 10 per cent of American beef production in ten years. She added that experience has proved that meat is made more tender by freezing. - e FILE NAIL-TIPS GENTLY Joan Crawford’s nail tips include one that will lessen the danger of splitting. She says never file your nails down too sharply at the sides Let the nail grow out straight, then shape the edges gently S e HOW TO JUDDGE NUTS Buying unshelled nuts need not be a guessing game. One pound of unshelled almonds yields about one cup of shelled kernels; one pound of filberts about one and one-third|glass jar until flour and water are eat at least as well next year as they did this, the United States Department of Agriculture predicts. In calories our meals in 1946 may be even higher than in 1945, be- cause meats and fats will be in - supply. The outlook is. for calories daily per capita, which is more than the 3,000 recommended by nutritionists for a moderately active man. It is seven or eight per cent more than the average for prewar years and some- what above this years average too. riL | You can remove greas from your iron by rubbing it with corn- meal. When hoiling eggs, wet the shells| thoroughly in cold water before | dropping into the water. Th\s pre-| vents u.xckmg GOBBLER YOU'LL REALLY GOBBLE <Conunuvd frum Page One) ter mu hdS bwn wuuv.ly inserted in the middle of the inside lhlg.h ‘mu:dc registers 190 degrees when leg joints break or move readily when drumstick is moved up and down. Ordinarily, it will take a 10-pound turkey 3'2 hours |at 325 degrees F. and a 14-18-pound | bird 4 to hours at 300 degrees. | Turkey Gravy | Cook turkey giblets (and neck, if desired) in water to cover until tender. Add liver during last 15 minutes of cooking. Cool slightly |and chop the giblets and liver. :Mm\uw liquid left in roasting pan. Add enough of the stock in which giblets were cooked to make one quart of liquid. Bring to boiling point. Add % -cup cold water to % cup flour and shake in a cuvoled cups; one pound of peanuts about|well blended and smooth. (Or beat two cups; one pound pecans about with a rotary beater.) Add to hot one and one-half cups; one pound|liquid and cook, stirring constantly, of English walnuts a little more until thickened and smooth. Add than one and one-half cups halved chopped giblets. Season gravy to taste 00000000000 0000000000000000000000000000000 kernels. % i | % % i - HERES A YULE ] § No one need die of TUBERCULOSIS if the diagnosis is made early Alaska foday there are an estimated 4,000 ACTIVE CASES. Yefin YOUR SHARE -- inhelpingfo prevent the spread of this deadly disease is BUYING and USING CHRISTMAS SEALS WHICH SUPPORT A TERRITORIAL AND NATION - WIDE CAMPAIGN AGAINST TUBERCULOSIS. the SEALS BUY and USE the SEALS that FIGHT TUBERCULOSIS