The Daily Monitor

'Enriched' Bread Is Used In Many Healthful Dishes

By JUDITH WILSON

Questions on the new "enriched bread" have been coming in from readers: "What's in it?" "Is it recommended for children?" "How can I be sure the loaf I buy is enriched?" "Can you get too many of these vitamins and minerals?"

I'll answer the last question first: No, you cannot get too many vitamins and minerals from any food whether "enriched" or naturally rich in these elements--and you cannot get too many from any combination of foods. On the other hand, surveys show that about 40 per cent of our population gets too few vitamins, largely through poor eating habits. One of the group of vitamins in which our diets are most deficient are the B-complex vitamins which are not stored by the body, but must be included in our food from day to day.

The "enrichment" of white bread is simply the addition of several of the B-complex vitamins, as well as the food-mineral iron, to white bread. You cannot see, taste, or in any way tell that substances are present; but if they are, the word "enriched" will appear on the wrapper. This word cannot be used unless these substances are present in amounts recommended by the Committee on Food and Nutrition of the National Research Council and the American Institute of Baking.

STAFF-OF-LIFE "PLUS"

Enriched bread for children? Yes, by all means. These "bread" vitamins and minerals are essential for normal growth and sturdy bodies. Children require nearly twice as much vitamin B-1 as adults. They need a greater amount of iron, too, for good red blood. Modern white bread, enriched or not, is also a good source of calcium and phosphorus--necessary for strong teeth and bones.

Iron, as well as these vitamins of the B-complex, are natural to wheat. White bread and white flour have never been devoid of them, although the quantity is reduced in fine milling. It is an interesting fact that vitamin B-1 in particular aids the body in making proper use of energy-food--and bread has always been outstanding as a source of this food energy.

You'll be glad to know, perhaps, that enriched bread is not fattening when properly included in a well-constructed daily diet. It can use it, too, with equal success in all your "made-with-bread" recipes. Some suggestions along these lines follow.

SAVORY STUFFING
(For Baked Fish or Fowl)
1 cup diced celery
3 tablespoons minced onion
6 tablespoons butter or other shortening
4 cups day-old bread cubes
2 teaspoons sage leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper

Boil celery in 1 cup water until tender (20 minutes). Drain; reserve 1 cup liquid. Cook onion slowly in butter until tender. Mix remaining ingredients; add celery, liquid, onion mixture: mix well. Stuffs a 4 to 5 lb. fish. For stuffing fowl, 3 lb. dressed weight, make twice this recipe using 1 teaspoon pepper and 6 tablespoons butter.

One cup diced peeled orange and juice and 1 tablespoon grated orange rind may be used in place of the celery liquid.

BEEF BIRDS
6 "cubed" bottom-round steaks
1 recipe for Savory Stuffing