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Newspaper Page Text
how to make bread as it ought to
That seems like a big state
ment, for we have been bread
making for many thousand years,
and every woman who bakes is
positive that she knows just how
to do it, and that her bread is
good and wholesome.
But Mrs. Sharpless has proved
that every method used is wrong.
For the one thing that every wo
man thinks is essential to good
bread-making is the thing she
must avoid the bread must not
And as for wholesomeness
the bread that mother used to
make was deadly to anyone
whose digestion was not good.
Mother didn't know how to
make bread. Wife didn't know,
the bakers didn't know, the doc
tors didn't know. And the doc
tors admitted it.
Love and wifely devotion led
Mrs. Sharpless to make the great
Her husband became very ill.
He was a great bread eater. The
doctor forbade it.
"Why?" asked Mrs. Sharpless.
"I bake it myself."
The doctor smiled. "All bread
is dangerous. There isn't a loaf
baked that is fit to put in a hu
man stomach unless that stomach
is1 unusually strong," he said.
"Because of the raw starch it
contains. Raw starch in bread is
bad. To hosts of people it is
deadjy. And 90 per cent of the
starch in your bread is raw.""
Then Mrs. Sharpless began to
study. She read everything there
was in Philadelphia on bread and
wheat. Then she went to Bos
ton and exhausted the capacity
of the greatpublic library there.
She studied chemistry, and ex
amined all kinds of bread and
flour under the- microscope. Ten
years of the hardest sort of work
she put in on the problem.
She found that in the ordinary
ariir roMMMHIIIHSfllEB r
Picture in center shows natural "flour cell," containing many
white granules of raw starch. Picture on left shows old-fashioned
bread under the" microscope ; many starch granules are not broken
and are therefore indigestible. Picture on right shows Mrs. Sharp
less' bread under the microscope; the starch granules are broken,
and therefore digestible. j