The daily telegram. [volume], March 11, 1915, Page PAGE TWELVE, Image 12

About The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926

Image provided by: West Virginia University

                
THE NEW STY^S IN
I PRINTZESS ARE HERE
- - -
IB#
^ II They've .'just come in and every one wlio lias
II seen them is delighted with tliem?with tlieir
IS || graceful style lines, handsome materials and sifti S
II pie but tasty ornamentation. Go wliete you will
gpp || your PRINTZESS coat or suit will always atS
|| tract the favorable comment of those who appreciate
true distinction in dress, for throughout the
II i i.- xi_
jLciism iuuu uj cciulu ox mis country?011 tne I !
crowded streets where fashion daily parades, or
in the smaller cities?women of taste and clisy
cernment have chosen PRINTZESS as their I
omen. We want you to see the new arrivals?we
want your judgment of them. J
FLETCHER'Sl
THE STORE THAT PAYS NO RENT
II HAY, FEED, BUILDERS'
I ciiOUK SUPPLIES _
I KEKD .An ||l j ,!. Cement
I STHAW Cement and
I SUPPXiTES ... Lime, Sand
I ALL PHO-NES
I Oar Load a Sjpec&ailrfcy "nd ston?
HEADQUARTERS
For all kinds of Poultry Feeds and S \Tk7 E* I
Grits, from the baby chick to the H w V n
Ig-. mammoth turkey. " I
Christie-Myers Feed Co. Invite tllO pllbllC AvllO ap-1
g preciatc correct styles ancl|
'"""i reasonable prices to m-|
Get Our Figures Ml| i imfby :
~ i "HAVE YOUR PLUMBING IJ We Solicit Coinparisonl:
fe| SPENCERIZED" j I SEE US FIRST! I
fcl ;H. A. Spencer m ?. Bfaek-Krohmej
: SQUARE DEAL PLUMBING I J 'THE tllLLISER* |:
fpS Latstetter Building i 1 Gore ?!?ck t, . ? _ v*fc street J
fe | Bell Phone 199 I I li0"m *""" I
POPULAR COPYRIGHTS I
ill CHOICE SO CENTS
HgpKsi i"THE B08AB7" toy Florence Barclay
"DAMON AND PYTHIAS" By A. P. Teriiune
?tt?-: "THE MISTRESS OF SHEN.iTONE" By Florence
Barclay.
; "PEGJPMY HEART" By J. H. Manners |
- -?>.ej v jSiiN jvr. x a xu bab-D-FATE'' By Earl Derr
I "THE MELTING OF MOLLY" By Marie T.
I SEE OUR WINDOW DISPLAY
THE JAMES & LAW CO.
- . \
THE HASH
| NEW BREJ
A few weeks ago, a Chicago res-,
taurant added the much talked of;
black "war bread" of Europe to its j
bill'oT fare. It did this not so much
from motives of econommy as for!
H nnvolt.V to n1pa?A 4t?- notrnno TtlO
"war bread" promptly "took." With-]
in a week the demand (or ordinary
white bread had gone down 25 per,
cent. Other restaurants in a number
of cities hrsve already followed1
this'lead, and it is certain that "war]
bread is going to be popular with]
many American people from this
time on. Its flavor is appetizing and
agreeable, and It is more nutritious
than white bread.
A-number of bakers have alreadj'
recognized its advantages and are]
arranging to make it; and every
housewife will be.interested in its re-J
cipe. According to the formula an-j
nounced l>y-the Master Bakers' Association
of America, the "war bread j
contains 60 per cent of rye flour. 20
per cent of wheat and 10 per cent of
potato flour; or, if the latter is unobtainable,
30 per cent of fresh grated
potato, which makes proper allowance
for the extra moisture of the
potato.
The utilization of potato in bread'
making comes as a distinct surprise
to many people, but it has long been
prevalent in Europe. Since the op-j
ening or the war, trie Austrian bak-;
ers have been compelled to use at
least 30 per cent of potato meal in
all the bread they make for public!
consumption, in order to husband the!
failing grain supply ot the country.
In Germany, potatoes have been used
lor years in bread making, because
they are cheaper than wheat flour
ana the potato flake Is on sale in
every supply store.
Potato meal, or flour is not in general
use in this county. The elaborate
machinery necessary to produce
it, has never been Introduced, be*
cause our wheat supply has been
more than enough to supply us with
bread. Every country is prone to
use most lavishly of its most abundant
product. All starch preparations
in Germany are produced fromj
potatoes, because these tubers arej
more plentiful than any grain. In
me unitea states, tne starcn suppiy
is obtained chiefly from corn, because
that is the grea American
crop.
No other country has ever used
white bread for daily consumption
so generally as the United States, because
in no other has fhere been
such a liberal supply of good wheat.
But since the price of American,
wheat is now practically doublef
what it should be, and the possibilities
of still greater increase are evident,
the substitution of other in-'
gredients in the composition of the1
nation's bread becomes important.!
The amount of bread eaten by the |
average American fs|nily renders its
cost an important factor in the effort
to reduce the high cost of living.
Most housewives familiar with
bread-baking are aware of the value
of the use of a small quantity of jiotato.
The use of "sots," usually credited
to the Pennsylvania Dutch set-|
Tiers, has been carried into most other
r-tatos. "Sots" are made by scalding
a small quantity of flour with fhe
water in which potatoes have been
boiled. After if has cooled to luke
warmncss. the yeast* is added. The
old economic method utilized the
wn+fti* ?r? Trhlf?h ^ nnts*tnp?* b^fl hftfin
boiled for the evening meal. Most
housewives agree that they gained
finer bread by adding a cup or more
of finely mashed potatoes to the
"Sots." Science has discovered the
reason why bread i3 belter if
with potatoes, for chemical investigations
prove that the potato is
richer in amidos, or nitrogen cotnpounds.
than grains. This makes
t.hem better food for the yeast germs
than grain, because they decompdpe
more easily, and therefore make the
brease rise more rapidly.
Dr. Le Clerc, of the bureau of
chemistry Is conducting an experimental
bakery for the benefit of the
American people. He is endeavor-;
Ing to secure good bread recipes tor
use of Americans in different localities.
He has ascertained that the
substitution of some other ingredient
than fine wheat flour, to the extent
of at. least 25 per cent, will not
only produce a bread containing
twice as much muscle producing
protein as the ordinary bread, but
will also materially lessen its cost.
His experiments with potato flour indicate
that bread containing 30 per
cent of this will retain its moisture
for a longer period than that made
of purse wheat flour.
It is only in certain localities that
the potato crop is large enough to
make the use of them in flour an
econommy; and at present the cost
of machinery and the expenses of
operating a potato mill prevent the
manufacture of potato flour in this
country. But every' housewife, having
a cheap potato supply, who desires
to reduce the cost of bread
baked in her own home, can substitute
a certain amount of boiled potato
for flour in her . bread baking
with good results. She will have to
use a little Judgment In securing the
proper proportion in view of the additional
moisture.
An eastern woman going,to Arizona
with a tubercular husband, has
I
(GRAND OP
HflfT V T1
iVULUJ
FRIDAY AND
MARCH l:
All the newest designs
prices. A cordial invitatio]
OPEN EVENINGS
Finnell & 1
mm \ II ! I "
-
^ ??? ^ ^ ^ ^ ^
IN LET T E B |j
^D STUFFS !
I been supporting them both by the
manufacture of a potato chocaloate |
| cake from a secret ofrmula of her j
own. Compounding. The cake is dark i
in color, resembling what cooks call ;
"devil's food," But it has an un- ]
equaled richness and flavor, so that
for several years she has had plenty
of orders. She a3ks a dollar far. a
cake the size ordinarily .sold, for fifty
cents. Each cake contains a cup
of smoothly mashed potato. When
and how this is combined with the
I other ingredients is her trade secret.
She claims that her cake will i
also keen fresh tndpfinltplv hut- no
[customer will testify to that, as Its
delicious delicacy usualy causes its
prompt consumption.
A few American cooks are in the
habit of utilizing grated potatoes to :
a limited extent. The German pota- [
to pancake, so popular wherever in- ;
produced, is largely composed of
[grated potato. The trouble of grat- j
jing potato is a drawback to'its gener- |
jal use, although a woman upon a j
large ranch in California claims that
her large food chopper enable her to
turn out a sufficient quantity of finely
ground fresh potato in two minutes
to make pancakes for a breakfast
of eight persons, fiVe of them !
men with hearty appetites. She
utilized the potatoes that were spotted
or cut, and so not fit to command
the highest market price.
The bread-baking experiments of
the departments of agriculture have 1
shown that a large number of other j
ingredients can be used to supple-M
ment wheat flour in bread, and anyjj
one of them will make a bread which j J
; i _ i - - .... I
is more wnoiesorue ana nutritious ]
than that made of wheat alone. None 1
of them will produce a really white J
bread, but the housewife must edn- jj
cate herself to the knowledge that e
despite the fact that the digestibility I
of pure white bread ?r?s been well l
established, its nutritive qualities are g
relatively low. The efficient home
econimst desires the highest nutri-,
tion for the smallest expenditure.}
The properly selected mixed flour!
will aid her in securing this result}
in her bread supply.
The human organism requires for)
its physical development much of
the same food materials that ar#
necessary to the health of animals.
Thus cotton seed meal has been
proved a valuable food for blooded
stock, and commands a high market
price for this purpose. It Is only recently
that it has been considered as
a basis for bread. Yet for many
years housewives have been purchasing
gallons of. cotton seed oil at.
high prices, generally under the supposition
that they were securing olive
oil. Bread containing a certain
amount of cotton seed meal Is attractive
in appearance and delicious
in flavor and within the reach of
each housewife who provides horaelinade
bread for her family.
The soybean is a new product
which can be utilized for our bread
supply. It Is rich in prrotein and i
I may be easily milled on the farm, j
Soybean meal added to ordinary i
flour produces a delicious bread. Then
hniicnirivoo nP Tc.tit* o V* r?wo ' *
*1 A * Vk} V i. J. VUUVUaJ^Vf V lki(t UV J 11 ?*> p 4 '
Texas and several states are usinC
it to bake small cakes or biscuits to
which little or no wheat flour In
addedadded. These have become
more popular in some househoulds
than the much vaunted corn bread
of the South.
Many of the crops cultivated chiefly
for forage such as Kaffir corn,
sorghum and millet, yield grains
which, as meal, can be added to
wheat flour with good results. A
general interest in this subject i"S '
being evidenced throughout the
country. At present the laws are
stringent regarding the sale of mixed
flours. It Is not commercially possible
now to sell as flour any product
other than, that milled from wheat.
The mixing must be done "by the person
using it. The. taw is also stringent
In regard to flour substitutions
?... v.. v-i?? J * -?
uj auuncrauuus uj uaners, ituu. uicau
of ;ruixed ingredients can ofily^be sold
if labeled so that the purchaser is
fully aware of what it contains.
It will be an economic gain to the
nation, when the public learns to fa:vor
the substitution of certain products.
of -which there may be an oversupply,
for the one grain which is
always kept at the highest market
price. Women's clubs, domestic
economists, farmers, bakers and
many .other classes of people .are now
recognizing this and are beginning
to co-operate in a general movement
to promote knowledge of true value
in bread stuffs.
People Say To Us
"I cannot eat this or that food, it does
not agree with me." Our advice to
all of thein is to take a
DTabiet'a
before and after.each jneal. 25c a box,
h
Sturm 4L Wilson.
FRESH BAY SHAD
You can got them at Smithy's Pike
street.?Advertisement.
ENHTGr IN 1
NERY I
SATURDAY,
2 AND 13
p and novelties at popular
ri to all.
MUSIC
Mulheran
ITY SHOP
. - . . :-?'
HMHMHMMMBMMiBHHMHBMMHHBBn -M
ARBUTUS PARK I
Two of the best va- I
cant lots fronting street I
ear, one corner of two I
streets, the other eorner I
street and allev, next to I
U p w e y. Reasonable I
terms to anyone that I
-wants to build a nice
home. Price on appliea- :
tion.
BROADDUS
ADDITION
BOuo of the best sixTftAlYi
+um ofAvi' fnvimn
IX VVAlij UU V OUVfXJ'j IIUAUV.^
slate roof dwelling, fin- I
ished in hardwood, bath, I
3 pantry, all Itnodern im- I
| provements, situate ou
I lot 40x120 feet.
PRICE $3,500
$.1,000 cash and the balance
on good terms.
'
BROADDUS
ADDITION
A very desirable 8room,
two story frame, !
slate roof dwelling, tvith
bath, pantry and basement,
finished; in hardwood,
lot 40x80 feet.
I PRICE $3,500
$1,600 cash, balance
vnoonnoKln +or>mc!
IJLJLIuoi L VjttOUJUOfWli: IA. L
COLONIAL HEIGHTS g
On Virginia street, 2- |
story frame, slate roof E
||^ dwelling, with bath, S
basement, pantry, beau- 1
tiful view, situate on |
large lot 40x135 feet to B|
street in rear, with room fl I
to build another house, R j
making a very -desirable
home or dandy good in- |
vestment. |
PRICE $5,500 I
with reasonable pay- E
meats. I:
I ONE OF THE BEST B
PROPERTIES IN |
HIGHLAND PARK I
FOR THE PRICE. 1
Seven room, two story B
frame, shingle roof, hath H ,
pantry, basement, fin- 1
ishe d in h a r d w ood.l
throughout, hardwood B
| floors, all modem im- I
I nmvempnis. With r?av. I
J. . -C J
ment of
$500
you can have 10 years to
pay the balance.
.-V ' - .
The Willison &
Dennison Co.
REAL ESTATE BROKER
General Insurance Agent
Goff B!dg., Clarksburg
|?^Tbr?ad discount marrnilr
? '*The importance of the establish- {? l
: M ment of a broad discount market is ap- m
parent. It is the best known protction 93
3 , to the bank reserves of any country, and P
| its efficiency has been proved.?J I
The West .Virginia Bank cordially J h
b ^ /invitee vonr account, imc ornw -F?i/?tT?+tr in ?
II *. ,'7 V- ? VA.J I
J; for your banking business and welcomes J
t i J ; the opportunity to be of service to you. ^
J The West Virginia Bank [
88 WALDO CORBTSR, CLARKSB'ffBO i? I
g GEORGE L DUNCAN, President. if I
B R. A. FARLAND, L. D. GRIFFIN, $ M
C *m Castlier Asst-Cashier JJ|L
^SSBSS^ ForYou
Would you rather keep oil paving doctor bills R
and still liave a mouth far from beautiful^ a diseased
stomach, caused by poor digestion from neglected I
. teeth, or have your, teeth attended to now? It is up
to you. We stand ready to give your teeth proper 1
attention at proper prices.
| PAINT.ESS EXTJIAOTION | | I S
I Guaranteed Sot $8 'VpTnu"* B<
Fillingsr jig /. . . . . 50c Sunday, lO a. m. 1
Citiwliquid ? ? ^ ^ p ^ *
UNION DENTISTS | |
320 W? P/Tfe 5^re ^ BgBaHBBBBEHR'?0^ JPhoneg^JI
G fR5
z^V^^E1 ^ Ice
x^sa^\ * Those who wish an ideal dessert,
j \ or a universally aobreciated n*.
_/T' VjJl freshment for some social function
^can ?ive th?ir order for any cjuan WHlctT-"1"
7/T\ \ tity -with full conldence that the
/ \ \ ^-jT cream will be in perfect condition
i when it comes to serve it. It has
|y^SgS?>K ^~v0?& that velvet smoothness and llavor
? 4 TSri none others have.
B3B|/i' ' SWAGER'S 328sES? #
? =??jl
A CHECK IS A HECEIPT "
Pay by check, and -there's
110 arSumen^ with the butchp
er, the.baker, the candlestick
maker. A check is an absotional
facilities, , convenI
icnces and resources.
Merchants
. . ' . " ?
DFPSorS I
I
'
^ At this Bank small depositors re- I
.M ratam^ ceive the same courteous conaidera- I
j889B9SjfISjffl lion of our officers and employees as .
IHHBKJMKffii H
mM BjI K
j^PBgjMBgT Checking Accounts invited. Bank
CAPITAC^'O0,000-pQ? Wlth US* - |
CLARKSBURG TRUST CO. 1
Capital $400,000.00
CLARKSBURG. W. VA.
3rd and Pike Sts.-Opp. Pos'ofKce