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A tJ,ia_ the SUNDAY AMERICAN’S PURE FOOD PAGE
MAY 4, 1913.
Calorie Rules Huge
Kitchen That Feeds
840 Persons Well at
15 Cents a Day Each
H OUSEKEEPING at the Atlanta Federal Prison ia a great, big 1
job. For, remember, there are 840 men to be fed three i
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 1
given 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.
The 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 rooking. It is Science. And the
ealorie.
What, is the ealorie?
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 it? And yet, here
is where you come in. Food Iihn 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 arc 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 the 840 men, probably is not in vogue in another American
prison.
It was evolved some time ago, when Storekeeper Boyle and
Warden Moyer got their heads together and decided to keep the
detailed record.
Result—no waste, proper rations, and a eosl 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 kepi to
the ten thousandth part of a cent. %
only
The net coat, however, was
14.731 cents a day, because much ex
pense is eliminated by the production
of articles of food on the prison farm,
East Tuesday the expense was the
heaviest of the week, being- 17.528
cents, gross, for each convict, or
16.766 cents for each man after the
value of the home-raised products
was 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
8upper
Rice fritters and syrup
Bread, butter and coffee
The day of the smallest expense
was Sunday, when the fare cost only
11.697 cents for each man. Here is
how Storekeeper Boyle did with it:
Breakfast
Oatmeal, sugar and milk
Brtad, 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
tome 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 regales the men in his
charge. On no two days last week
was the fare the same. But it was al]
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-
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t. M. DAVIS F 29, *101 May St., CHICAGO
crag?* in fuel value of 3.317,608.4186
calories, or 3,931.4166 to each man.
The fuel value of th*e food neces
sary is 2,645,635.4838 calories each
day. or 3,135 for each man. The
margin of nutritional value was con
siderable.
Bills of fare, picked at random from
the week’s report, are:
Monday—Breakfast
Steamed wienerwuret
Boiled grits Gravy
Bread, butter and coffee
Dinner
Baked navy beans
Salt pork Young onions
Bread Wator
Supper
Rice pudding
Bread, butter and coffee
Coat, net, 13.6188 cents a man.
Wednesday—Breakfast
Lyonnaise potatoes
Bread, butter and coffee
Dinner
Beef steak and gravy
Young oniona Pie
Bread and water
Supper
Molasses cake
Bread, butter and coffee
Coat, 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
Peaoh 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. Hero are some of his figures,
show ing the amounts of various foods
necenaary to keep a working man
from being hungry and in good con
dition:
Milk, 16-25 gill; rolled oats. 2
ounces; onions, 6 ounces; beef, 6 2-3
ounces; coffee. 65-75 ounce; grits,
1 3-6 ounces; ham, 4 ounces; maca
roni, 2 1*4 ounces; salt pork, 4
ounces; potatoes, 6 2-3 ounces; bo
logna sausage. 8 1-2 ounces; syrup,
16-25 gill; tomatoee 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-
art* operated.
Warden W. T. Moyer yesterday was
quick to give credit for the system
of provender at the 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.
PLENTY, URGES
U. S. BULLETIN
This is what Uncle Bam has to nay
about the nutritive value of beef and
mutton:
‘Because of the large amount of
fat, the fuel or energy value of mut
ton Ui 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. Uncle Bam, to judge
by a bulletin on “Mutton and its
Value on the Diet," just made public
by *he 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 lecipes for making
stews, soups, broths, sausages, etc.
Uncle Bam 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-
Beef 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 Bam
has really given much mutton advice
to the people. He says that mutton,
like beef is almost entirely ussim-
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 lie bought cheaper.
There are those to whom the idea
of eating mutton does not entirely
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
xu\{, developed a race of red-blooded
beings with great vitality and nerve.
Buell . people, say objectors, could
not be nourished and continued on
mutton. Jt Is the nature of man to
partake of the nature of the beast
on which he feeds. Tin- steer is a
wild, vlgcrous creature, and the mat
who te>ds on Him has something of
his qualities. B it the sheep! He is
usually called >tupid. Hundreds
of him will die in a snowstorm
waiting lor the diepherd and showing
neither initiative nor discernment
Bo, sav the beefy philosophers, if
the American wire to eat too much
mutton lie would follow any leadev
or stand and perish in the absence
f leadership. He would be timid
docile and stupid. He would not be.
discerning and aggressive.
From the U. S. Cookbook.
Here are recipes from Uncle Bum’s
cook book:
MUTTON BROTH.
3 pounds mution from the neck.
2 quarts cold water.
3 tablespoons lice 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 i.ntil the meat is tender,
If barley is used soak it overnight in
cold water.
MUTTON SOUP,
pounds mutton from tlie neck,
carrots,
turnips.
small cabbage or part of
ger cabbage.
I stalk celery.
Few sprigs parr ley.
Some Spring Salads
You’ll Find Appetizing
Ellsworth Salad.
Drain through a colander a can
of p**as. itinso them in cold water
to remove all ^‘canned” flavor. Chop
two apples fine with one medium
sized cucumber. Mix lightly with
the peas, together 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 naiad 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 is 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 ro-
maine 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 tahlespoonful
of butter. Season 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.
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l medium-sized onion.
f» cloves.
1 sprig thyme.
1 sprig marjoram
2 tablespoons salt.
Wipe the meat carefully, cut into
small pieces, and cover with the
water. Bring very slowly to the
boiling point and skim. Add the veg-
tables cut into small pieces and
other seasoning, and cook • lowly for
three hours. Strain, cool, and remove
the fat. Serve either clear, with rice
or with the vegetables finely chop
ped.
RAGOUT OF MUTTON WITH FA
RINA BALDS.
1-2 pounds neck of mutton cut in
to small pieces.
1 tablespoon butte;
1 tablespoon flour
1 onion cut into small pieces.
1 carrot cut into small pieces.
2 cups hot water.
1 teaspoon salt
1-4 teaspoon peppei.
t - 4 bay leaf,
sprig parslp>
■lovts.
. cup fresh peas or 1-l’ tan peas
Put the butter into a frying par
When melted add the Hour and let it
brown. Then add all the other in
gredient-: except the peis. and cook
slowly fn, two hours. A shoi t
before serving add the peat.
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 tahlespoonful of gelatine,
dissolved in warm water. Line a
mold with slices of fresh cucum
ber cut very thin and pour in the
Jelly slowly. Set in the icebox to
c hill. Turn out on a bed of lettuc e
heart leaves and serve with French
dressing, which has been mixed
with a piece of ice 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 very gradually
to prevent burning. <’ook 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 spinach and cook
it with six hard-boiled eggs. Add
one cupful of toasted bread crumbs
and one-half cupful of minced
boiled ham if liked. Pack in small
cups or molds. < "hill on ice
and when ready to serve surround
each mold on serving plate with
oliveB and dress with mayonnaise.
Rod Popper Salad.
Mix one-half can of pimentos or
sweet peppers with one cream
cheese. Beat into the mixture suf
ficient mayonnaise 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
CHIU A GO, May 3.—The problem
of obtaining cheuper meat has been
tuekled 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 jhey steaks that could be
prepared from pafl-i of beef now de
spised. In his lectures he was assist
ed by a dextres’s butcher, who dis
sected a beef carcass before the vis
itors.
“Because women want something to
put up in ten minutes, we are left
with a surplus of cheaper cuts,” said
Mr. O’Hearn. “They are net cuts
from cheaper animals, and are hardly
of cheaper quality, but they require
more 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 oth<v parts of
the 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
Grathwell, 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 sode
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.
Cut squares of very h^rd 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 coiander, 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 toast, which
is good foi breakfast or luncheon. Cut
rather thick slices of bread, dip in
milk, then in beaten egg. and fry a
delicate brown. Serve this very hot,
and, if p< ssible, 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 end 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 swTet 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 thiekh
with sugar and a little fine cinnamon
A really delicious pudding can b *
made in the following manner: Take
rather thick slices or’ tread 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, theji a layer of bread
and butter, and continue until the
dish is filied. Set it in the oven for
five minutes to get neaieci through
Then remove it trom the oven, cover
with a plate, put a weight on it, and
set where it will become thoroughly *
cold. Ea r it with cream and sugar.
Tart cherries may be used in place of
plums, or blackbfrries, and there
should be plenty of juice, so that the
bread may be saturated.
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VA
ATION
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
/N AVAL ACADEMY
atiou.
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 hoy 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 Riv
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
swimmin' 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 ail 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 ami company teams, horseback riding, trap shooting and
mountain climbing. I.ife 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 the full. It also makes advanced standing possible, thus assuring earlier gradu-
He will be better off, mentally and physically, for a
Summer spent at Riverside, under careful physical and men
tal supervision, free from idleness and out in the open. Sum
mer course of eight weeks including naval instruction and
class work. $100; uniforms. $20. A’o extra*. Summer session
begins June 20.
For Catalog Address:
RIVERSIDE NAVAL ACADEMY
Box 23 Gainesville, Ga.