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Homemade bread

Mrs. Clark, as house manager, planned the menus and cared for the ordering.

Then Miss Lillian Colman came from Vermont to be kitchen manager.

Today whole grains are freshly ground every day and baked into bread.

Mr. Clark's studies taught him that the only way to conserve the vitamins in the whole grain was prompt use of the flour.

Once the grains are ground, vitamin E begins to deteriorate immediately and half of it is lost by oxidation and exposure to the air within one week.