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Updated: June 10, 2025
I'd never suspected she knew. She looked at him over her shoulder. "Why shouldn't he have a supper?" she demanded angrily. "I'm starving we're all starving for decent food. I'm kept here against my will. Why shouldn't I have one respectable meal? You with your wretched stewed fruits and whole-wheat breads! Ugh!" "I'm sorry.
This may be followed by a small quantity of some good preparation of whole-wheat: possibly, a lightly boiled or poached egg and a slice of crisp, dry toast, or whole-wheat bread. Drink nothing with the food, but take a glass of hot milk half an hour later. Good, lean beef or mutton, broiled or baked, is easily digested, and may be eaten moderately at midday.
Because this variety is not sifted as are the white flours, it is not so fine as they are; but it is not so coarse as graham flour, nor is bread made from it so dark in color. Both graham and whole-wheat flours produce a more wholesome bread than any of the varieties of white flour, because they contain more of the nutritive elements and mineral salts, which are necessary in the diet.
Moreover, while Graham and whole-wheat flours with their larger quantities of mineral salts are a more desirable food for some people than white flour, they are occasionally irritating to people with weak digestions, so that it would be unfortunate to have only these flours on the market.
3 Tb. fat 1/4 c. brown sugar 1 Tb. salt 1 cake compressed yeast 3 c. lukewarm liquid 8 c. whole-wheat flour 1 c. white flour for kneading Place the fat, the sugar, and the salt in the mixing bowl and add the yeast cake dissolved in a little of the liquid.
When symptoms of this kind are noticed bread must not be used-more especially when made with yeast. When the bread is made without yeast and is masticated very thoroughly it may do no harm. There are instances also in which there is a Strong craving for white bread and when graham or whole-wheat bread is not appetizing.
However, the objection to this kind of flour is that its keeping quality is not so good as that of the kinds from which the germ has been removed, because the fat contained in the germ is liable to become rancid. WHOLE-WHEAT FLOUR. The best grades of fine white flour make bread of excellent quality, but such bread is not so nutritious as that made from whole-wheat flour.
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