Below is the OCR text representation for this newspapers page.

~1 \ T*' 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- COWPEAS IK YOU are a merchant, we will make you very close prices on our Peas We have a big crop in this section this year an<l prices are unusuali> low. Our see<ls are carefully selected and tested for their germination value We can furnish all varieties, especially Black Kyes. Clay, Unknown. Whip pftorwill ami mixed, we want brokers to represent ua. B. R. RONEY & COMPANY Memphis, Tenn. 30 DAYS FREE TRIAL Toul co,« only SK.ftif.5 r CA Sweattrut, Purest. Loudest •Ou . and Clearest toae — to prove to you tbot tt Is UHr h* lsrge end handsome as 7 hoiiths iihe to prove to you that it has the strongest motor, the best reproducer and tone arm and the mo»t In gen ious device*, to start stop and control the music. Shipped with a supply of ID-inch dou »>le disc records of your selection, so you can enjoy the finest enter tainments for one whole month. Return the outfit AT OUR EXPENSE If for any reason you do not wish to keep It. Prop a posts! for our big list of unsolicited testimonials, reeord book and other literature. They are free, 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. Fish Like Hungry Wolves. Fill your Net* Traps r»r Trot Lines if you bait witb MAGIC-FISH LI KE. Best bait ver used for attracting *11 kind* of fi*b Write for price ll«t in-■ av ar>d get a box to help iatrodree If. Agents wanted. .» . (.fIFUORY, Deft. 5, c*i. Louis, Mo. THE PEOPLE’S CHOICE HAIRHEALTH GROWS HAIR ON BALD HEADS. Price $1 postpaid. We will mail $1 worth for 25c to agents. A big mom y-maker. All readers of this parer should write for our free book let. (ti< at an teed to please or monev refunded* 'ddress Hairhealth Mfg > Go.. D. g I ox 80S. At’anta, Ga 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. MAKE $20 A DAY with our wonderful Champlot Pleture Machine. Takes, deral op*, finishes photo In half min ute: 300 an hour. No dark room. Experience unnecessary. Photo Post Cards and Huttons all th* rage! You coin money anywhere. Smelt Investment: Mg profits. Jle your own bos*. Write for Free Rook. Testimonials, etc. AMERICAN MINUTE PHOTO CO., 2214 Ogden Ave.. Dept. E-181. Chicago. Ill. 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.