Word: durum
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Dates: during 1930-1939
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Italians want their macaroni made out of durum?a hard-kerneled wheat. There is not enough durum in all Manitoba to feed even the macaroni-eating Italians in the U. S., and not enough wheat of any kind growing in Italy to fill her normal wheat and flour consumption of 300,000,000 bu. Into U. S. mouths normally go more than 600,000,000 bu. of wheat but this year U. S. farmers can raise only a scant 484,000,000 bu. Germans, who eat nearly 200,000,000 bu., have not had enough water to raise...
...Wheat" a distinct possibility. In fact "Dollar Wheat" was an actuality in the highest grades of grain. Montana Dark was taken for $1.01 in the Seattle pit. A fine hard variety brought $1 at Boise. The Pillsbury Flour Mills at Minneapolis paid $1.03 per bu. for No. i amber durum...
This unwarranted condemnation of macaroni products was obviously inspired by political expediency-the desire to utilize Italy's rice surplus in place of American-grown durum wheat and American-made macaroni. Nevertheless, it tends to create a mistaken idea of the dietetic value of wheat paste foods. Macaroni, spaghetti and egg noodles, the three dominant members of the family, have long been known for their nourishing, tissue-building qualities. Significantly, they are grouped in the co-operative advertising of the National Macaroni Manufacturers Association as "The Energy Trio...