It’s fun to read household advice columns in hundred-year-old magazines. Ever wonder whether whole-wheat flour keeps as well as white flour? Well, here’s an old Q&A which answers that very question:

Will Whole-Wheat Flour Keep? 

Is it true that whole-wheat four becomes rancid a few days after milling? This statement was made in public by a representative of a well-known milling company. Why is not this flour more generally milled and why is the price higher than that of white flour? 
L.W.L., New Mexico

It is not true that whole-wheat flour becomes rancid a few days after milling. I have kept whole-wheat flour more than four months in hot weather without damage. It should be kept in a cool, dry place, such as a well-ventilated cellar, in a heavy wood container. The same remark is true of whole corn-meal. Whole-wheat flour is not more generally milled because so few people ask for it. Just as soon as people demand whole-wheat flour and whole corn-meal, the mills and the grocers will supply it. It costs more than white flour because there is so little demand for it. The price should be considerably less than that of white flour. 

Good Housekeeping (September, 1917)

Sometimes I’m amazed by the things that people worried about a hundred years ago. For example, they worried about whether bananas were good for them. Here some excerpts from a hundred-year-old magazine article:

Consider the Banana

Perhaps no staple article of food is more the subject of strange fancies or more misunderstood – more overpraised for qualities which it does not posses and blamed for defects not its own – than that standby of the corner fruit stand, the banana. 

“Is it true that a banana contains as much nutritive value as a half-pound of steak?” “Is it true that a raw banana is as indigestible as a raw potato, and must be cooked before it is eaten?” “Is it true that the combination of bananas and milk is poisonous?” 

In spite of prejudice and misunderstanding, however, the majority of people accept its worth, for the consumption of bananas has increased by leaps and bounds. Less than fifty years ago the first bananas were brought to Boston. Today it is estimated that seven billion are consumed annually in the United States – an average of six dozen of this fruit for each man, woman, and child in the land. 

Do not chose bananas that look pretty rather than those that are ripe. The banana of a clear lemon-yellow color, which brings the best price in the market, is most certainly not yet a ripe fruit. The pulp of such a banana is composed very largely of starch, and while it is an exaggeration to say that it is as difficult to digest as the starch of a raw potato, it is greatly improved in this respect by permitting the ripening processes.

When the banana is perfectly ripe, the clear yellow peeling has changed to brown or black, and more of the starch in the pulp has been converted into sugar. Such bananas have a far better flavor and aroma than the unripe yellow fruit. 

Whatever bad reputation the fruit has acquired as regards to its indigestibility is due, undoubtedly to the fact that many people eat the unripe fruit. Then there is the tendency to eat the whole banana quickly without sufficient mastication. 

Nature has given us in the banana a sanitary, sealed package. The banana is cheap; when properly ripened it is easy to digest; moreover, it contains sufficient roughage and laxative properties to be free from the constipating tendency of which many highly concentrated modern foods are guilty. 

Its flavor is bland and characteristic, yet not sufficiently pronounced to become tiresome. 

Good Housekeeping (October, 1917)