Photoplay/Volume 36/Issue 3/Cook with Bran

STORED within the humble bran is the nucleus of health and beauty. This fibrous food, rich in mineral content, does an important regulative work in the body, and no housekeeper who has the health of her family in her keeping, can afford to neglect it.

On another page in this issue you will find an article by Dr. H. B. K. Willis in which he speaks about bran and stresses the body's need of it. I merely want to tell you here how you may use bran in cooking, bringing variety to your meals while you are storing up health and energy for the members of your household.

Laura La Plante gives us her recipe for Bran Muffins. These are the ingredients for eight large, or twelve medium size muffins:

First, cream the shortening and sugar together. Then add the egg. Mix and sift the flour, soda, salt and baking powder. Next add the bran to the creamed mixture; then add the milk alternately with the silted dry ingredients. Pour into muffin tins that have been greased and bake in a moderate oven for twenty minutes.

GINGER cake made with bran is a simple, healthful dessert for hot weather meals. First measure out:

Cream the shortening and sugar together. Add the egg and beat thoroughly. Next add the bran. Mix and sift the dry ingredients and add them to the creamed mixture alternately with the sour milk and molasses. Bake in a moderate oven from 30 to 40 minutes.

SERVED with cooling drinks, with ices or ice cream, bran tea cakes and cookies provide just the right touch. To make 24 very small tea cakes, use:

Beat eggs slightly, and add the remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture. Bake in moderate oven ten to fifteen minutes.

For a generous batch of the cookies, provide the following ingredients:

Cream the butter. Add sugar and egg, and beat well. Pour in the milk next, and then add the bran and raisins, and flour which has been sifted with the spices. Chill, roll thin, cut in any desired shapes, and bake in a moderate oven.