The Nonpartisan Leader Newspaper, June 28, 1917, Page 11

FarmWoman’s Page . Doctoring Rice and Spoiling It zummmnunnummmuml|mzmmlmlmmumamnnnmm@mum|u1mmuulmnnmmngmnmnn|nmummmmnumgummnnm|umwuuumummmzmmmmuuumunuumnmrzmmmmnmmmmunmzmmmmlmmmm Polishing and Coating Take Away Food Value and Add Dangerous Elements OST of the rice sold in this country at the present time is what .is known as “polish- ed.” Highly polished rice when used as a staple article of food is dangerous. Samples of the polished, coated and unpolished rice vary greatly in color and general ap- pearance. Unpolished rice is of a dull creamy color and the grains are of a more un- even size. The polished rice is of a dull white color and the grains not so pointed as the unpolished rice. The coated rice is very glossy and white,_ the grains uniform in size, but smaller and more broken. Coated rice is high- 1y polished rice to which has been add- ed a mineral substance which is made to stick to the rice grains by means of a small amount of glucose. The process of hulling and polishing rice is quite interesting. The rough rice is passed through a set of stones or shellers which remove the hull. The product is then subjected to a series of scouring processes by which the bran and cuticle are removed. This product is known as unpolished rice. HOW THE RICE IS POLISHED AND COATED For polishing, the rice is passed through a machine known as the “bresh” which removes a portion of the flour, more commonly known as polish. ‘After going through this process the rice is much whiter than before. The flour or polish, (a creamy fine powder) is extensively used as a fertilizer where rice is the principal crop. For coating, the rice is put into a warm cylinder and glucose and tale, (a silver-white mineral) are added. The glucose forms a sticky coating by which the talc is held on the surface of the rice. Paraffin is sometimes used instead of glucose and rice starch is sometimes used in the place of talc. WHY THE RICE IS DOCTORED The question may well be asked why rice is polished and coated. For the most part rice is coated to cover up cheaper and inferior grades of rice to make them appear of better grade and quality. This is particularly true where the rice starch or polish is substituted for talc, Polished rice eaten continuousiy be- comes dangerous to health. The dis- ease beriberi has some connection with the eating of polished rice and makes its appearance among those who con- sume such rice. In chickens fed upon polished rice beriberi appeared be- tween the sixtieth and seventieth day. Those fed on polished rice began to die, while those fed on unpolished rice thrived.. ‘ Two hundred and fifty laborers em- ployed where beriberi had not existed were fed upon rice, one-half.upon po- lished, and the other half upon un- polished rice and beginning on the sixtieth day beriberi appeared among those who had eaten the polished rice. In public institutions when polished rice has been discontinued and un- ADVERTISEMENTS , “A Diamond Store for a Generation’’ IN SELECTING A WEDDING GIFT FOR THE June Bride | one wants an article that will rep- resent distinction , character, style, permanency, etc. Our lines of silverware, jewelry, cut glass, clocks, watches, etc., are . selected with the view of meeting your special desires. Write us and tell us your needs and we will gladly give you the benefit of our 40 years business experience. Hagen-Newton Co. JEWELERS AND OPTICIANS (Established 1873) NO. DAK. FARGO, Mention Leader when writing advertisers polished rice substituted, beriberi has ceased to exist. People who have used the hulled rice prefer it to any other as the flavor is better and the rice is much more nu- tritious and palatable. The purely hulled rice is somewhat darker than the unpolished rice. However, the un- polished rice is much preferred by many to the purely hulled rice. NUTRITIVE QUALITY LOST BY MILLING From such facts as these, it is clear that rice as a food loses much of its nutritive quality by too much milling. Giving Kitchen Tips Edited by Alberta B. Toner The mineral salts, bran, etc., are wasted or put to other uses than food. This applies also to finely bolted flour. To get the maximum food value of grains, it is necessary to use the whole grain, ‘thereby doing away with numerous milling processes and added expense. Demonstrating to a class of farm women and girls some of the household duties in which efficiency has been. developed by study and practice. In bread making, pastry cooking, canning and the economical handling of meats, demonstrators have given many useful hints to farm women. : Other Things Cheaper Than Potatoes Potatoes are so bulky and contain so much water that more than six pounds per day would be required to furnish the energy needed by the average adult if eaten alone. This quantity would only furnish one-fifteenth the protein necessary to repair the wastes of the body. 3 Ioods which resemble the potato more or less in composition are the grains and other root crops. Gra.iqs are more desirable because they contain more fat and more protein. Many cereals are very much cheaper than potatoes at $2.40 per bushel. For an equal amount of nutrition corn meal would have to cost 21% cents per pound; barley meal 212-5 cents, oatmeal 24 3-5 cents, rice 21 2-5 cents, macaroni 21 4-5 cents per pound. Several roet vegetables may bhe economically substituted for potatoes, but not so well as cereals. Oatmeal for example, costing any- thing less than 24 4-5 cents per pound is ‘cheaper than potatoes at present prices. Some forms of dried fruit are cheap- er than potatoes. While they can not be properly substituted for potatoes, fruits may be used with rice or other cereals to make them more palatable. To cost as much as potatoes and give the same amount of nutrition dried apples would have to cost 171 cents . per pound; dried apricots 16 7-10 cents, raisins 20 7-10 cents per pound. A few more fruits rank nearly as high as those quoted. The housekeeper who is willing to plan can find appetizing and nutritious substitutes for the potato without working any hardship ‘upon her family. Eat Cottage Cheese Cottage cheese is one of the impor- tant meat substitutes, say sp'ecialists of the United States department of agriculture. It contains a larger per- centage of protien (the chief material for body building) than most meats and furnishes this material at a lower cost. In every pound of cottage cheese there is about one-fifth of a pound protein, nearly all of which is digesti- ble. Meats on the other hand contain less protein and besides have a cgrtain waste, such as bone, etc. A pound of cottage cheese daily would supply all the protein required by the ordinary adult in a sedentary occupation. The following table shows that cot- tage cheese costing from 12 to 17 cents per pound, is much cheaper than most meats in furnishing protein for the diet. One pound of cottage cheege is equal to: 3 1.27 pounds sirloin steak. 1.09 pounds round steak. 1.37 pounds chuck rib beef. 1.52 pounds fowl. 1.44 pounds smoked ham. 1.46 pounds fresh ham. 1.58 pounds loin pork chop. 1.31 pounds hind leg of lamb. 1.37 pounds breast of veal. 7 PAGE TWELVE | Lettér on Corn Muth has been and is being said about the preservation of wasting food material. Some foods grown for other purposes could be used on the family table, many of which are either too old.- fashioneéd, or as most people think, not fit for family use, : Corn is a good example. This food is not used as extensively as it might be, probably because there has been no great need of it, but now as prices are soaring higher, the housewife hags to find some way to meet thesg condi- tions. \ Granulated corn meal and ordinary . wheat flour are not very different in composition, and corn is much cheaper with the present prices of flour. Corn meal bread does not keep fresh as long as wheat bread and therefore must be eaten soon after it is Dbaked. One feature about corn meal is thaf it can be made into an appetizing bread more easily and quickly than wheat flour and in the average household may be better in an emergency than wheat biscuits. Many very palatable and wholesome dishes can be prepared from corn. As it is rich in protein, it is not advisable to use corn alone, but combined with other foods, many varieties can be ob- tained. ; ‘When properly canned it retains many of the qualities of fresh corn and is . one of the most popular canned vegetables. Almost every cook book and journal of cookery contains recipes for corn dishes. Corn bread, corn fritters, corn soup, puddings, breakfast foods, corn meal gruel may be made from corn to vary the ordinary diet. FREDA JOHNSON, Clarissa, Minn, PO e e e R > A