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ATLANTA
C alorie Rules Huge
Kitchen That Feeds
840 Persons Well at
15 Cents a Dav Each
THE SUNDAY AMERICAN’S PURE FOOD PAGE
Some Spring Salads
You’ll Find Appetizing
MAY 4, 1013.
H
OT’SRKEEPING at the Atlanta Federal Prison in a Kreat, big
job. For, remember, there are 840 men to be fed three
times a day. The story of how they are fed, well fed, at a net
cost of less than fifteen cents a day per man—and, at that, are
pivn a variety that few homes or restaurants furnish—is in itself
an assurance against the high cost of living fear and a lesson in
the science of housekeeping.
Tli" presiding genius of the large prison kitchen is not the
warden, nor the careful storekeeper, John W. Hoyle, nor the im
maculate prisoners who do the cooking. It is Science. And the
calorie.
What is the calorie?
The calorie, folks, is the unit of heat necessary to raise the
temperature of one kilogram of water one degree centigrade. It
sounds rather technical and repelling, doesn’t itt And yet, here
is where you come in. Food has a certain fuel value, and the
proper food in theproper proportions to nourish a working man
should have the value of 3,135 calories a day.
ALL .FOOD IS ANALYZED.
The prisoners are fed according to calories, then. The food
prepared for them is analyzed for determination of fats, proteins,
carbohydrates and ash, and the fuel value in calories is calculated.
This scientific system, which assures proper and sufficient feeding
to tile 840 men, probably is not in vogue in another American
prison.
It v as evolved some time ago, when Storekeeper Hoyle and
Warden Moyer got their heads together and decided to kpep the
detailed record.
Result- no waste, proper rations, and a cost of fifteen cents
a day to the man.
The gross cost of the food furnished each man at the prison
last week averaged 15.6543 cents a day—the records are kept to
the ten thousandth part of a cent.
was only
The net eoBt, however,
14.731 cents a day, because much ex
pense Is eliminated by the production
of articles of food on the prison farm.
Last Tuesday the expense was the
heaviest of the week, heinx 17.526
cents, gross, for each convict, or
16.766 cents for each man after the
‘ v^lue of the home-raised products
wa's deducted. Here Is the most ex
pensive bill of fare:
Breakfast
Country fried potatoes
Bread, butter and coffee
Dinner
Roast beef and gravy
Macaroni and cheese
Bread and butter
Supper
Rice fritters and syrup
Breed, butter and coffee
The day of the smallest expense
■was Sunday, when the fare cost only
11.697 cents for each man. Here is
bow Storekeeper Boyle did with It'.
Breakfast
Oatmeal, sugar and milk
Bread, butter and coffee
Dinner
Fried eggs
Potato salad
Bread, butter and coffee.
Supper.
Beef sandwiches
Peach butter sandwiches
Coffee
This is the fare that millionaires
and moonshiners alike eat—there are
Home of both at the prison, men from
the extremes of poverty and afflu
ence.
The greatest achievement, prob
ably, of the storekeeper Is the variety
with which he resales the men in his
charge. On no two days last week
was the fare the same. But it was all
palatable, nutritious—and Calorific.
Particularly the latter. The men all
work at some form of manual labor,
and calories must be supplied.
Last week the food had a daily av
COWPEAS
c IF YOU are a merchant, we will
5 make you very close prices on
> our Peas. We have a big crop in
< this section this year and prices
s are unusuallx low. Our seeds are
S carefully selected and tested for
} their trennination value. We can
< furnish all varieties, especially
S Black Ryes, Clay. Unknown, WhJp-
? tioorwHl and mixed.
v We want broker# to represent us.
| B. R. RONEY & COMPANY
Memphis, Tenn.
PLENTY. URGES
U. S. BULLETIN
i
30 DAYS FREE TRIAL
1*7
.50
Total cost only *° prov * •• >™ u ,h *' ,h “
7 magu'.ttoenl Koysl liMtb*
Sweetest, Purwt. Loudest
and Clearest tone— j
to prove to you that It la
vur a* large and handsome a»
^7 norths rnreLoiViVyFw— bUiofi ,b *‘
Pert h*** to prove to you that It has
Pits the strongest motor, the I
beat reproducer and tone ;
arm and the iuo»t inger.
lou# device* to start, atop 1
and control the music.
Kbipped with a supply of
10-ineb double disc records
of four selection, so you
can enjoy the tlneat enter
tainment* for one whole
month. Ketum the outfit
AT OUR EXPENSE
if for any reason you do
not wish to keep it. Prop j
a postal for our big list of j
unsolicited testimonial*.
rtcord l>o*>k Mid other literature. They are free. I
J?. H. DAVIS F 29. C101 May St., CHICAGO
Vf Fish Bite
Hungry Wolves. Fill your Nets
p or Trot Line* If you bait with
tt \CiK-FISH-UKE.
t bait rer used for attracting
I kinds Of flab. Write for price ■
i.-t to-Cav and get a box t<> help |
ictrodm >» It -Ucent* wanted.
J. F. GKI (JOEY,
Dept. 5, St. Louis, Mo.
eraffe in fuel value of 3,317,608.4135
calorie*, or 3,931.4165 to each man.
The fuel value of the food neces-
nary i* 2,645.635.4838 calories each
day, or 3,135 for each man. The
margin of nutritional value wan con
siderable.
Bills of fare, picked at random from
the week's report, are;
Monday—Breakfast
Staamed wisnnrwurst
Boiled grits Gravy
Bread, butter and coffee
Dinner
Baked navv beans
Salt pork Young onions
Broad Water
Supper
Rice pudding
Bread, butter and coffee
Cost, net, 13.6188 cents a man.
Wednesday—-Breakfast
Lyonnaise potatoes
Bread, butter and coffee
Dinner
Beef steak and gravy
Young onions Pie
Bread and water
Supper
Molasses cake
Bread, butter and coffee
, Cost, net, 16.3778 cents a man.
Saturday—Breakfast
Hash
Bread, butter and coffee
Dinner
Beef steak and gravy
Baked Irish potatoes
Young onions
Bread and water
Supper
Bologne sandwiches
Peach butter sandwiches
Coffee
Net cost, 14.3096 cents a man.
In Mr. Boyle's scientific scheme of
housekeeping the quantity of each ar
ticle of food for a single ration has
been worked out—according to calo
ries. Here are some of his figures,
show ing the amounts of various foods
neccf’snry to keep a working man
from being hungry and In good con
dition;
Milk, 16-25 gill rolled oats. 2
ounces; on’ons, 6 ounces; beef, 6 2-3
ounces; coffee. 65-76 ounce; grits,
1 3-5 ounces; ham. 4 ounces; maca
roni, 2 1-4 ounces; salt pork, 4
ounces; potatoes, 6 2-3 ounces; bo
logna sausage, 3 1-2 ounces; syrup,
16-25 gill; tomatoes. 6 ounces.
72 Articles Tabulated.
Seventy-two articles of food thus
are tabulated on his ration estimate,
each according to the quantity neces
sary for one man in a systematically
ordered meal.
The report, Including the bill of
fare, portions of food given each man,
amounts prepared, and the detailed
cost, is required of the Atlanta prison
officials each week by the Federal
Department of Justice, under the ju
risdiction of which Federal prisons
ire operated.
Warden W. T. Moyer yesterday was
uiok to give credit for the system
of provender at tfie prison to Store
keeper John W. Boyle, who is in
charge of the rather formidable Job
of analyzing foods, preparing the daily
menus and keeping the detailed mass
of records.
Prisoners do the cooking, bake the
bread, serve the meals. Huge pots,
easily cleaned, are used, in which
the food is cooked by means of steam
Sanitation is the spirit of the huge
kitchen, the spotless and odorless
kitchen—sanitation, science and no
waste
All that Is why more than 800 men
are well fed at a cost less than $900
a week.
THE PEOPLE S CHOICE
HAIRHEALTH GROWS HAIR
ON BALD HEADS
Price $1 postpaid. We will mall
worth for *5c to agents. A big
in* \-maker. All readers of this
paper should write for our free book
let. Guaranteed to please or money
refunded Address 14airhea.lth Mfg.
Co., I* G box 808. At'anta, Ga.
This is what Uncle Satu has.to say!
about the nutritive value of beef and
mutton;
“Because of the large amount of
fat, the fuel or energy value of mut
ton is greater than that of beef. The
percentage of waste differs very
slightly in the two. It Is only when
the fat is considered that any consid
erable difference is noted. This aver
ages about 20 per cent in the edible
portion in medium beef and a little
over 30 per cent, in the correspond
ing kind of mutton."
That's why the girl who eats mut
ton is likely to ne of more generous
proportions, physically, than the girl
who eats beef. (JnclO Sam, to judge
by a bulletin on "Mutton and its
Value on the Diet." Just made public
by the U. D. Department of Agricul
ture, has gone Into the housewifery
business, and, .in addition to ,discuss
ing the question of nutritive values,
gives some good recipes for making
stews, soups, broths, sausages, etc.
Uncle Sam wants his children to eat
mutton, and plenty of it, and the bul
letin Is In the line of an effort on the
part of the Government to decrease
the cost of living. The packers are
also int« rested, from a financial
standpoint, in the “eat more mutton
crusade and there are those who say
that the Beef Trust—or maybe ex-
Becf Trust would be better because,
as you remember, that combination
was recently dissolved by a court de
cree—Is merely trying to turn public:
attention toward a rather neglected
article of food with the view to driv
ing its price higher
Some Mutton Advice.
But be that as it may, Uncle Sam
lias really given much mutton advice
to the people. He says that mutton,
like beef is almost entirely assim
ilated by the system. Mutton, too,
can be bought by the side or quarter
and may be kept by families which
have only the ordinary means of re
frigerating, where a side of beef
woud sopil, being too large, in this
way It can be bought cheaper.
There are those to whom the idea
of eating mutton does not e ntirely
appeal unless that eating be done at
long intervals Those objectors are
philosophers. They assert that Amer
ica has been par excellence the beef
eater of the world and has, as a re
sult, developed a race of red-blooded
beings with grea: vitality and nerve.
Such a people, say objectors, could
not he nourished and continued on
mutton. It Is the nature of man to
partake of the nature of the beast
on which he feed*, The steer is a
wild, vige rous creature, and the mar
who fe *ds on him has something of
his qualities. But the sheep! He is
usually called stupid. Hundreds
of him will die in a snowstorm
watting tor the shepherd and showing
neither initiative nor discernment
Bo, say the beefy philosophers, if
the American were to eat too much
mutton he would follow any leader
or stand and perish in the absence
of leadership. Ho would be timid
docile and stupid. He would not be
discerning and aggressive.
From the U. 8. Cookbook.
Here are recipes from Un de Sam’s
cook book:
MUTTON BROTH.
3 pounds mutton from the neck.
2 quarts cold water.
3 tablespoons nee or barley.
1 teaspoon salt.
Wipe the meat, remove the skin and
fat and cut the meat into small
pieces. Put into kettle with bones,
and cover with the water. Heat grad
ually to the boiling point and season
with salt and pepper if liked. Cook
slowly until the meat is tender,
If barley is used 8-oak it overnight in
cold water.
MUTTON BOUT
4 pounds mutton from the neck.
3 carrots.
2 turnips.
1 small cabbage or part of a lar
ger cabbage.
1 stalk celery.
Fow sprigs par ley.
1 medium-sized onion.
6 cloves.
1 sprig thyme.
1 sprig marjoram.
2 tablespoons salt.
Wipe the meat carefully, cut into
small pieces, and cover with th
w f ater. Bring very slowly to the
boiling point and skim. Add the veg-
tables cut into small pieces and
other seasoning, and cook slowly for
three hours Strain, cool, and remove
the fai. Serve either clear, with rice
or with the vegetables finely chop
ped.
RAGOUT OF MUTTO\ WITH FA
RINA BALLS.
1-2 pounds neck of mutton cut in
to small pieces.
1 tablespoon butter.
1 tablespoon flour
1 onion cut into small pieces.
1 carrot cut into small pieces.
2 cups hot water.
1 teaspoon salt.
Ellsworth Salad.
Drain through a colander a can
of peas. Rinse them in cold water
to remove all “canned” flavor. Uhop
two applet fine with one medium
sized cucumber. Mix lightly with
the peas, tftgether with one-half
cupful of coarsely chopped pecan
or English walnut meats. Serve
on crisp lettuce with mayonnaise.
French Dressing With Roquefort
Cheese.
For a mixed salad ,of tomatoes,
lettuce and cucumbers, the follow
ing dressing, is most delicious. The
foundation is the regular French
dressing into which crumbled Ro
quefort cheese ia stirred, until the
dressing is smooth. Use much or
little of the cheese, as taste in
dicates. This is delicious for a
Sunday supper, served with re
main* or plain lettuce hearts.
Vegetable Harlequin.
Cook half a peck of spinach, as
usual, in a very little salted water.
When done, drain very dry by
pressing in a colander, chop fine,
and season. Cut three or four cook
ed beets into small dice and heat
in a saucepan in a tablespoonful
of butter. Reason with salt and
paper. Reheat about two cupfuls
of drained ,cold peas in the same
way. Arrange the spinach in a
ring around a small platter. It
should be dry enough to make a
ridge an inch and a half high. In-
side the ring at either end put the
beets and in the middle the peas,
keeping the line of division as
straight as possible. Over the whole
sprinkle minced parsley and send
very hot to the table This dish
may be varied according to the
vegetables available, and is a good
way to utilize small leftovers.
$
Cucumber Jelly Salad.
Peel two cucumbers and cut in
slices, add one slice of onion, one-
half teaspoon of salt and a dash of
pepper. Simmer until cucumbers
are tender in one pint of cold water.
Add one tablespoonful of gelatine,
dissolved in warm water Line a
mold with slices of fresh cucum
ber rpt very thin and pour in the
Jelly slowly. Bet in the icebox to
chill. Turn out on a bed of lettuce
heart leaves and serve with French
dressing, which has been mixed
with a piece of lee until it is near
ly as thick as the mayonnaise.
Spinach Salad.
Wash thoroughly and boil a half
peck of spinach. If it is young and
tender, cook in its own juices, heat
ing it In a saucepan vt ry gradually
to prevent burning. Cook twenty-
five minutes, or until tender. Old
spinach is better cooked in boiling,
salted water. Allow two quarts of
water to one peck of spinach When
tender drain the spinuch and cook
it with six hard-boiled eggs. Add
one cupful of toasted bread crumbs
and one-half cupful of Bllnctd
boiled ham if liked. Pack in small
cups or molds. Chill on ice
and when ready to serve surround
each mold on serving plate with
olives, and dress with mayonnaise.
Red Pepper Salad.
Mix one-half can of pimentos or
sweet peppers with one cream
cheese. Beat into the mixture suf
ficient fnayonnaise to soften it
slightly and add a few drops of
onion Juice, more if a decided onion
flavor is liked. Pack in a mold,
chill on ice and when ready to
serve cut in slices and place on
crisp lettuce leaves. This makes a
good luncheon salad.
CHEAP MEAT CUTS JUST
AS GOOD, SAYS EXPERT
CHICAGO, May 3.—The problem
of obtaining cheaper meat ha-' been
tackled by schoolgirls, Invited to a
demonstration in the beef department
of the Armour Packing Plant. John
E. O'Hearn, general superintendent of
the plant, was on hand to tell the
girls of the J*jRy steaks thkt could be
prepared from pari a of beef now de
spised. In his lectures he was assist
ed by a d ex trees butcher, who dis-
• sec tod a beef carcass before the vis-
r itora.
“Because' women want something to
put up in ten minutes, we are left
with a surplus of cheaper cuts,’’ wld
Mr. O'Hearn. "They are no4* cuts
from cheap* r animals, and ore hardly
of cheaper quality, but they require
fnore preparation to become as pal
atable as the high-priced steaks*. The
porterhouse and rib roast contain
more moisture, which makes them
more easily masticated, but less nu
tritious than several other parts of
tile meat. Lower meat prices is large
ly a matter of better cooks.”
NINETEEN CENTS A* DAY
FOR FOOD EXTRAVAGANCE
PACIFIC UNIVERSITY, FOREST
GROVE, ORE., May 3.—Wynne
Orathwell, a student of Pacific Uni
versity and member of the debating
team, this year has been quite ex
travagant, in comparison with the
college professor who subsists on nine
cents a day.
Mr. Grathwell this year has aver
aged spending between eighteen and
nineteen cents a day. He eats for
breakfast a wheat biscuit and one
glass of milk. For dinner (at noon;
he has a raw egg, a glass and a half
of milk and about two cents worth
of dates. For supper he takes soda
crackers, one glass of milk and puffed
wheat.
How to Use. Stale Bread
The modern housekeeper is likely
to buy a loaf of fresh bread every
day at the baker's, but our grand
mothers made their bread at home
and used up every scrap of one bak
ing before baking day came around
again.
Here are some of the ingenious
ways in which one grandmother dis
guised stale bread so that the most
pernickety child she had would not
know it from a brand-new dish.
Even though small economies are
seldom practiced in these days when
the high cost of living stalks abroad,
yet these old recipes will prove what
used to be called "tasty" dishes for
breakfast and luncheon.
Uut squares of very hard bread two
inches thick; steam over boiling water
for twenty minutes and serve hot
with butter and maple syrup.
Or cut the bread in one-inch
squares, put in a colander, and dash
cold water over them. Then fry the
squares in butter until they are a
delicate brown. Break two eggs over
them, cook three minutes, and serve
immediately. This is particularly
good for breakfast.
Another way is to make our old
friend, French or Spanish toa^t, which
is good for breakfast or luncheon. Cut
rather thick slices of bread, dip in
milk, then in beaten egg, and fry a
delicate brown. 1 Serve this very hot,
and, if possible, with maple syrup.
If you happen to have a whole stale
loaf left over here is a fascinating
way to use it. Cut off all the crust
put it on a tin, and set in the oven
to dry’ and brown. When it is a
light, golden brown lay it on the
molding board and crush fine. Then
cut the crustless loaf into pieces one
inch thick and two or three inches
long; beat two eggs very light, add
two cups of sweet milk and a pinch
of salt, dip the pieces of bread in the
mixture, roll in the fine bread crumbs,
and drop them into hot lard When
they are fried a nice brow n put them
on a hot dish and sprinkle, thickly
with sugar and a little fine cinnamon
A really delicious pudding can b?
made in the following manner; Take
rather thick slices of bread from
which the crust is trimmed. Butter
these slices on both sides. Heat a
can of rather tart red or purple plums,
put a layer of fruit in the bottom of
a pudding dish, then a layer of bread
and butter, and continue until the
dish is filled. Set it in the oven for
five minutes to get neaieu through.
Then remove it :rum the oven, cover’
with a plate, put a weight on it, and
set where it will become thoroughly
cold. Eat it with cream and sugar.
Tart cherries may be used in place of
plums, or blackberries, and there
should be plenty of Juice, so that the
bread may be saturated.
MAKE $20 A DAY
with our wonderful Champlos
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VACATION
Recreation under guiding supervision is the vacation planned for the
boys who attend Riverside Naval Academy.
Riverside is located on the bank of the Chattahoochee River, as it
winds its way '‘out of the hills of Habersham, down thru the valleys of
Hall,” and is in the foothills of the Appalachian Mountains. Just outside
of Gainesville, but connected by trolley, it has a combination of advantages
to offer which has won for
A AVAL ACADEMY
the title of the “Culver of the South."
Water and mountains afford opportunity for aquatic and woodland
sports, the cleanest, healthiest exercise possible, and that which instills
in each boy that courage, agility, strength and determination which mould
the character of after years.
Out-of-door sanitary camp life furnishes one of the chief claims of kfo».
erside Naval Academy. Out in the open, they are drilled, and slept; but
there are also ample accommodations in the magnificently equipped military
dormitories for those preferring barrack life.
Summer and swimming are synonymous to every boy, whether It be the "old
Bwimmin’ hole,” or the bosom of the broad Atlantic. At Riverside, every boy is
taught to swim. A graduate naval instructor is in charge of all aquatic sports, which
Include all swimming strokes, plain and fancy diving, life saving drills, rowing, sailing
and motor boat driving. Lake Warner forms a splendid body of water, free from
treacherous currents and eddies. Constant water patrol robs the aquatic sports of
all danger. In addition to the aquatic diversions, there are lawn tennis courts, a
baseball diamond with class and company teams, horsebaok riding, trap shooting and
mountain climbing. Life in dry floored and water proofed tents Is one of the health
ful and picturesque features of this school. Riverside’s perfectly equipped dining hall
is daily supplied with North Georgia’s famous fruits, vegetables and fowls.
All play and no work is a vacation wasted. At Riverside mental progress keeps
pace with physical development. The faculty works out a course of study which
makes up those deficiencies the boys are anxious to overcome before re-entering school
in tlie fall. It also makes advanced standing possible, thus assuring earlier gradu
ation.
He will be better ofT, mentally and physically, for a
. Summer spent at Riverside, under careful physical and men*
cal supervision, free from idleness and out in the open. Sum
mer course of eight weeks including naval instruction and
class work, $100; uniforms, $20. Vo extra!. Summer session
begins June 20.
For Catalog Address:
RIVERSIDE NAVAL ACADEMY
Box 23 Gainesville, Ga.