Newspaper Page Text
ATLANTA
Saving Nutriment in Your Foods
VALUABLE ELEMENTS LOST
THE SUNDAY AMERICAN’S PURE FOOD PAGE
<7
MAY 25, 1913.
A
Fr
ALICE QUIMBY. D. D. O. S. S. C
HEAT deal of valuable food,
eftning the most nutrttiou*
.art, is dally lost by the av*
a n housewife because she doesn't
>vv exactly how
* instance, potato*
peeled before th
ause next to the
betaus
always found v
are naturally b<
solved if the ski
Fish and i
prepare it.
hould never
are boiled,
n there are
mite which
av and dis-
off.
de<
How Beef Loses Weight Through
Various Methods of Cooking It.
in
nnd
king.
4 8 lbs.r~H
of Raw Beef
Boiled itv/ei
Meat In
third of its
is probably
Its bulk.
Polled m
some of its
boiling. or
water in v
stead of all
ref over by
valuable
Eight
boiled. ■
from one
v\ eight, ar
leaet wasteful of
it, how«
i yt food
water
prop
poun
Mil \
r. may lose
ff properties
used in its
it is taken from the
(h it l« boiling, in-
ing it to remain and
>«orption some of its
*rt ies.
ifter it
id a ha
ninds. A
f t * - *r
it !
<* bakf
■fi it will lose
two noin
nnd
six o
u n t
•es; after
it
is ro;
istei
fi 1
t \N 111
1c
>se three
rr
Kinds ar
fi tl
>n ounces.
()t her men t
lo
ses aim
OHt
In
the si
i rn 1
r* propor-
fi <
ins whe
n it
is
eooket
j
it will be
* '
it lead tt
lat
roa
‘•t 1 ng
me
•f causes
it
to (b'<
se 1
ronsii
era
1»1 y more
an boil
!ng.
One gr*
m i
troi
.lble, r
»f .
•nurse, in
hr
filing mi
pat
is t
hut it
« s nearly
A '>
per ce
nt
of i
ts min* r
al matter
\ (b'/2 lbs, t
Baked it weighs-,
per .
of its f.it
»f its prot
should
and near-
is
not worrv
hen it is
greater per-
b:
and 1
1y 8 per cent oi
Housewives
over this, how
known that the
rentage of oil*
meats, not with f.
cooking than there is in raw meats.
In the matter of vegetables, gnat
care should be taken not to cook
in too much water. Experiments
mad rt by a skillful scientific com
mission showed that there is a con
siderable loss of nutriment in cook
ing vegetables, but that this loss
f an he lessened when only enough
water is used to perf<
them. A hundred pour
cooked cabbages con fa
pounds of solid matter,
cooking 2*1-2 pounds
lost. This loss conHsts
matter, carbo-hydrates
teids. Parrots, for instance, los
25 per rent of the total food mate
ria], This is extracted from the
vegetable into the broth, and ex.-
plains why light broth or soups
are of such value to invalids. These
broth** are full of various forms of
nutritious matter, mineral salts,
carbo-hydrates and proteids. A.
the same time there Is no great
hulk of fiber or w aste materials and
so the invalid gets only the best
of foods that will never overload
•etly cook
ids of un
in only 7.
and in the
of this is
of mineral
and pro-
f 5'A Iba
Roasted it weighs
1
j 1 44bsTioz. X
his stomach or overtax his digestive
organs.
There i" practically no loss suf
fered in boiling potatoes If the peel
ing remains Intact, as It acts as a
protection
(>n the other hand, spinach is tMe
mos t remarkable vegetable for
shrinkage, there being only ten
pounds of solid matter in one hun
dred pounds, the remainder being
water. When it is cooked more than
two pounds of the remaining ter.
pounds of bulk is lost.
Hice, while n common article of
food, is by no mean 4 ' as nutritious
i.- many would have us believe, and,
when it is boiled a great share of
what little nutrition It possesses Is
lost from the kernels and taken Into
the water. The cleverness of tin-
native soldiers in the Far Most ha.°
been demonstrated when thev gave
the English soldiers the solid rice
and demanded only the water the
rice was cooked in.
About the best way rice can be
cooked is to boil it for twenty min
utes in two and a half times its
hulk of water. If covered with a
piece of cheese-cloth It will keep
warm for on hour. At the same time
ice-Kist Crankiess Freezer
Upr ,
VA
A
[}• 4
v y >
m-im ;
W&k
’’ 'i\ ijk
' .t •.. *1
Just pack it
—that’s all!
The freezer
will do the
re s t. No
crank to
turn — no
hard work
—no dash-
\ er to clean
— no jdass
to break —
no hoops to
fall off.
Be Wise! Maks Your Own Ice Cream
mper
rsc, you know that home-made ice creams, sherbets or ices are
*r from very viewpoint. They are always sweet, pure and
; ;) ere i i flavor and genuine goodness about them that is
not found in the general run of factory products. Besides that, when
you make your own preparations you know that the ingredients are
always pure, and ’hat the can is clean and sanitary. The main reason
\vh\ ck ream i ir. ie \n but comparatively few homes, is the work and
bother connected wuh the old- , fVA *
an.;
throne
one rea on w
; That
rrival of
T? i e , » r eKisCCranK ? c%s Freeze
be
p "F ' -
-k> <
with delight by
every one who is fond of ice
creams, etc., because it elimi-l
nates’he tedious turning of the
crank entirely, and produces
creams, sherbets and ;ces that
will make your mouth water.
That is one reason, but there
are manv others.
DON’T YOU KNOW hat th*
upon the manner in which it is *
and more appetising manner of
by the *‘Ice-Kist ?”
WTite us to-day for our beautifully illustrated booklet, telling all about
tlie freezer; it i ABSOLUTELY F REE and receive ur free trial offer.
WESTERN MERCHANDISE & SUPPLY CO.
226 W. MADISON ST., CHICAGO. ILL.
^ -* COU PON
eniovment of a dish largely depends
iervedf Could you imagine a daintier
serving ice creams than provided for
Western Merchandise and Supply
Co., 326 W. Madisin St., Chi-
capo, III.
Pleafe tend \-oirr heauti/ttlfv ifltrstrated
booklet and free trial offer of the “/ce-
Kiet" Freezer.
the rice will not only be tender nnd
sweet, but it will have retained a
good . bun of whatever nutriment it
oiiginally prow-sued.
With perhaps one or two excep
tions, all ve getables will weigh more
w hen cooked than in their raw state
AT vegetables contain an extremely
t high percentage of water Naturally
they In-reuse thelf weight
by l ooking they have taken on more
water and this ir time dilutes or
lessens the food vain** to a certain
extent, ft is said that 100 pounds
of Brussels sprouts when cooked
will weigh about 122 pounds On
ions gain equally in weight, while
oats sometimes increase In bulk
ten times while in the process of
being cooked.
Our bodies lemand a certain
amount of food—starch, sugar (car
bo-hydrates), mineral salts and pro-
teids every day. It is the pro-
telde that, build up the tissues and
give us hot 1) energy and heat, but
this must he with the help of water
and minerals such as common table
salt. At the same time certain car
bo-hydrates or foods, especially
bacon, are the real energy pro
ducers.
All over the world the amount of
a final nutriment that a working
man needs Is Just about tin- same,
whether he is mining in Siberia,
engineering in Panama, planting in
Brazil, or farming in New England
This average has been found by a
number of scientific Investigators
to be about 4 1-2 ounces of proteid.
If* ounces of carbo-hydrates and
4 1-2 ounces of fat for a man which
does a moderate or average day’s
work. For a woman, about four-
fifths of the above amount is re
quired, while children, except in a
tew especially rapidly-growing
stages, need even less than that.
The little red herring that has
been joked about for ages still re
nin Ins a particularly good food, al
though the edible portions yield
only one-Mfth per cent of nutriment,
while lentils are a valuable food
because of their supply of protelds.
If we depended entirely upon them
for all the proteids our bodies need
ed we would have to eat more thafi
a pound of lentils a day. cooked,
which would mean over four pounds
of the uncooked lentils.
Onr carbo-hydrates we can obtain
from bread. About three pounds of
bread alone would give all the sugar
and etarch we needed. If we de
pended solely upon potatoes for
the starch we needed, we would
have to eat about K 1-2 pounds a
day. while the supply of proteids in
potatoes is so small that if we ate
potatoes alone we would have to
eat 22 pounds a day to get a suf
ficient supply of proteids.
Women Are Now
Studying Foods
BY MIRIAM RAWLS.
Instructor at the School of Domes
tic Arts and Science, Chicago.
The women of the country are
waking rapidly to perception of the
work of home making as a dignified
cupation calling for special educa
tion in order to carry it to its high
est plane. Everywhere schools for
girls are springing up, women are
organizing to study these common
problems.
The study of foods lends us to a
knowledge of their value and menu
making becomes an art. A well-bal
anced menu, properly prepared and
attractively served, Is no mere mat
ter of chance, and its beneficent effect
is felt by those who little under
stand the cause. But you reply you
do not want to spend all your time
over such things. Having studied,
you do not. need to, for you soon
learn the foods which really count,
and it is the universal evidence of
all who have really entered into this
interest that the non-essentials slip
a way.
Over m bowl of wonderful and mys
terious Chinese chow-mien a much-
traveled epicure told of the wonders
of real Chinese cooking; of their
wonderful menus, combining just the
right proportions; of the chemically
correct recipes, and of the exclusive
school of cooks, who, like the famous
Yogi men of India, take only one
apprentice in a lifetime, and train
that much envied lad in the ART of
cooking.
"For it Is an art over there," he
concluded, "When our ancestors were
still digging roots the Chinese were
dining. DINING, not eating, Ameri
can** don’t know the first preliminar
ies of cooking!"
We should gratify our eyes by a
symmetrical arrangement of china,
silver and linen; our ears by restful-
ly quiet handling of the same; our
minds by cheerful conversation,
which a lack of methodical service
precludes, and our hearts by looking
to the comfort of each person at the
table, especially of the guest in
whose honor we should **et forth the
best our means afford, without self-
consciousness if it be simple even to
mea germ ss.
There is a scientific way for the
care of dining room and'pantry, rare
of silver and cutlery, washing of
dishes, care of lamps, serving of
breakfast, luncheon, dinner and ar
ranging of invalid’s tray, prepara
tion of fruit, salads and sandwiches,
use of chafing dish.
Shad Roe Well Pre
pared
Shad roe and bacon form a deli
cious combination. To prepare them
boil the roe 15 minutes in salted wa
ter. drain it and keep it warm over
st* am. Fry the bacon crisp and
brown and in the bacon fat brown the
roe. Serve it with the bacon and a
garnish of parsley or crisp lettuce
hearts.
Croquettes of shad roe are another
delicacy. They are made of four roes
boiled in salted water for 15 or 20
minutes. While they are boiling make
a thick cream sauce of a pint of rich
milk or cream with four tablespoon
fuls of butter and four of flour. Add
the cream sauce, a teaspoonful of
alt. some reel pepper and the juice
two I'-mons to the roe. cool, shape, dip
in beaten egg and fine bread crumbs
and fry brown.
To make shad roe salad boll three
roes in salted water for 13 or 20 min
ute.". cool them and slice them neatly
hi thin slices. Pour over the slices
two tablespoonfuls of lemon juice and
half as much vinegar with a generous
reasoning of salt and pepper. Chill
on tin ice, thrn arrange on lettuce
ieav* s crisp and white and cover with
French or mayonnaise dreeing.
One* of the most perplexing prob
lems for the housewife is the plan
ning of suitable menus for the week’s
meals.
The Sunday American has arrang
ed with E. L. Thornton, steward of
the Athletic (Tub and the Kant Luke
Country (Tub. to give its readers a
series of menus for the week, with
recipes of the* principal dishes. Mr.
Thornton is one of the best known
stewards in the country, and mem
bers of the Athletic* (Tub who have
eaten his tempting dishes at both the
town club and East Lake Country
(Vub pronounce him "a master of his
art."
Following are Mr. Thornton’s
menus for this week:
MONDAY.
BREAKFAST:
Sliced Oranges
Corn Meal Mush and Cream
Smothered Steak with Brown Gravy
Fried Boiled Potatoes
Wheat Waffles
Georgia Cane Syrup
Coffee
DINNER:
Old-fashioned Bean Soup
Radishes
Country Beef Stew with Vegetables
Georgia Corn Pone
Potato and Egg Salad
Rice Custard Pudding Cream Sauce
Buttermilk
SUPPER:
Minced Ham and Fried Eggs
Hot Grits
Buttered Toast
Green Apple Marmalade
Sugar Wafers
iced Tea
RECIPES.
OLD-FASHIONED BEAN SOUP.—
Soak over night one cup of dry
navy beans. Take ham hock and
put over fire in cold water. Acid
the beans and salt and pepper to
taste. Let boil until the beans are
very tender. Strain off stock and
run beans through, sieve or colander
and put back in stock over fire
and le.t boll until ready to serve.
Have crotons (toasted bread cut ir.
squares) to serve when soup is
dishes up for the table.
COUNTRY STEW WITH VEGE
TABLES.—Two pounds of lean
beef stew meat, six large Irish po
tatoes, six onions, six carrots, six
turnips, one %-Ib. can tomatoes.
Cut the* beef Into blocks about one
inch square and put over a brisk
fire. Add the tomatoes, carrots and
turnips and let boil for two
hours; then add the onions and
potatoes. Let continue to boil un
til the vegetables are done, then
season to taste. Thicken with a
little flour and water before taking
off fire. When dished up for the
table, sprinkle a little chop parsley
over.
MINCED HAM AND FRIED EGGS.
Take the ham hock left from your
bean soup and cut fine. Chop one
onion and put on fire in fry pan
with a little butter and fry until a
light brown; tfi«n add the ham and
a little water to cover and let cook
for 20 minutes. Season with a lit--
Me mustard, tabasco or Worcester
saintf. Serve on toast with the
friea eggs on top.
TUESDAY.
BREAKFAST:
Stewed Prunes
Oat Meal and Cream
Country Fried Ham with Red Gravy
Hominy with Butter
Corn Muffins
Hot Tea
DINNER:
Okra and Tomato Soup
Iced Cucumbers
Baked Chicken Pie, family style
Corn Bread
New Potatoes Spring Beets
Sliced Sweet Potato Pie
Milk
SUPPER:
Country Beet' Hash on Toast
Fried Yams
Hot Biscuit
Peach Preserves
Coffee
RECIPES.
BAKED CHICKEN PIE. FAMILY
STV'LK. One h-*n, six boiled pota
toes. four small onions, six eggs
(boiled), one cup milk, two table
spoons of butter, pie crust. Boil
the hen for two hours on brisk
fire, with the onions and salt and
pepper; plenty of water to cover.
Take out of pot when done and
cut into 12 or 14 pieces. Keep the
stock on fire, and thicken with the
milk, butter and a little flour. Roll
pie crust thin to cover deep pan
and cover bottom of pan well. Put
the chicken and blocked potatoes,
with the boiled onions and chopped
boiled eggs, into pan, and last add
the chicken stock. Cover the pan
with the pie* crust and bake in a
slow' oven.
COUNTRY BEEF HASH—Boiled or
roasted beef cut into small squares,
four onions cut fine, six boiled po
tatoes cut into dice, leftover biscuit.
Put the beef, potatoes and onions
over fire, w ith salt, pepper and one
part of red pepper, and boil for 30
minutes; thicken with a little flour.
Just before you take it off the Are,
cut leftover biscuits into halves
and put Into pot with hash. Sprin-
kh* a little chop parsley over when
dished up to serve.
WEDNESDAY.
BREAKFAST:
Grape Fruit
Boiled Rice with Cream
Country Scrambled F.ggs
Fried Lye Hominy
Wheat Cakes
Syrup
Coffee or Tea
DINNER:
Cream of Chicken, Southern style
Spring Onions
Beef Roast and Sweet Potatoes
Turnip Greens and Corn Dodgers
Sliced Pineapple
Chocolate Cake
CotYee
SUPPER:
Fried Calf Liver. Brown Gravy
Corn Fritters
Blackberry Jam
Toast
Iced Tea
RECIPES.
BEEF ROAST AND SWEET POTA
TOES.—Two or three-pound beef
roast; six large yams. Put roast
into baking pan, sprinkle a little
flour over to season; add three ta
blespoons bacon grease. Pare the
potatoes and lay around roast and
hash well as it cooks.
THURSDAY.
BREAKFAST:
Stewed Peaches
Porridge and Cream
Country Breakfast Hash
Hot Grits
Rice Waffles
Coffee
DINNER:
Vegetable Soup. Southern style
Radishes
Veal Stew with dumplings
Corn Tone
11111 ^ms Beet Tops Green j
Apples and Nut Salad
Fresh Strawberry Gelatine
Ginger Wafers
Milk
SUPPER: |
Sliced Fiv h Peaches and Cream
Smothered Chicken and Rice
Baked Stuffed Potatoes
Graham Toast
Tea
RECIPES.
VEAL STEW WITH DUMPLINGS.—j
Three pounds veal stew meat;
small amount butter; pie dough;
three boiled eggs; one cup milk.
Put the stew meat cut into squares
on tire, with two quarts of water
anti salt and pepper. Let cook un- .
til very tender. Chop the boiled j
eggs fine and add to pot, also the j
butter. Roll the pie crust thin and t
cut into strings and put into pot
and let cook until done. Serve in !
covered dish.
SMOTHERED CHICKEN WITH j
RICE.—Cut spring chicken into j
quarter; place in small deep pan.
Add salt and pepper and sprinkle
a little flour over it. A little but
ter and small amount of water and
let cook slow in oven. Have boil
ed rice ready to mould Into cups,
and after you dish the chicken,
place on platter and serve.
BAKED STUFFED POTATOES—
After baking potatoes done, hollow
out and mash the potatoes, and
season with salt, pepper and but
ter; place back and put into oven
to brown.
FRIDAY.
BREAKFAST:
Grape Fruit
Grits with Cream
Frier! Salt Mackerel (corn meal)
Mashed Browned Potatoes
Corn Cakes
Coffee
DINNER:
Clam Tea in Cups
Cucumbers
Baked Speckled Trout, Tomato Sauce
Creamed Potatoes Hot Slaw
Corn Muffins
Lettuce and Egg Salad
Green Apple Pie. farmer’s style
Coffee
SUPPER:
Fish Flake Ralls. Cream Sauce
Fried Potatoes
Bread, Cakes and Preserves
Coffee
RECIPES.
SALT MACKEREL, FRIED (CORN
MEAL).—Soak mackerel over night
and dry before frying. Beat one
egg well and place mackerel in shal
low dish and pour egg over. Sprin
kle corn meal over and fry in very
hot fat. Sofve on platter with boil
ed eggs. boiled potatoes and small
piece of lemon.
SATURDAY.
BREAKFAST:
Sliced Bananas
Cream of Wheat and Cream
Fried Salt Pork and Apples
Lye Hominy
lint Biscuit
Coffee
DINNER:
Beef Soup with Rice
Sliced Onions
Boiled Ham Hock and Green Cabbage
New Potatoes. Butter Sauce
Georgia Fggbread
Tomato and Pepper Salad
Bread and Raisin Pudding
Coffee
. SUPPER:
Pork Chops, Brown Gravy
Fried Sweet Potatoes
Browned Grits and Eggs
Hot Rolls •
Preserves Tea or Coffee
R ECI PES.
SALT PORK AND FRIED APPLES.
—Slice salt pork and soak over
night. Fry in pan brown and save
grease to fry the apples after slic
ing them, not too thin. Make a
little brown gravy out of what
grease you have left.
SUNDAY.
BREAKFAST:
Cantaloupe
Boiled Rice and Cream
Breakfast Bacon
Omelette with Cheese
Southern Wheat Cakes
Georgia Cane Syrup
Coffee
DINNER:
Cream of New Asparagus
Celery Tomato Pickle Radishes
Fried Spring Chicken, country style
Creamed Potatoes Baked New Corn
Fried Young Okra
Muffins
Rice Croouettes Strawberries
Vegetable Salad
Fresh Peach Tee Cream
Lemon-layer Cake
Cream Cl’^e^e and Jelly
Coffee
SUPPER:
Chicken and Tomato Sandwiches
SMeed Tomatoes
Peach lee Cream and Cake
Teed Tea
RECIPES.
SPRING CHICKEN. COUNTRY
STYLE.—Unloint chicken and dry
on cloth Salt neoDer and flour
well and fry in hot fat (slow).
Make brown gravy In pan with the
fat that is left.
SUGGESTIONS FOR THE AFTER
NOON TEA.
Tr, <’* and Nut Sandwiches
Clive Relish Sandwiches
Chicken and Egg Salnd (Surprise)
When* Wafers
Strawberry Tee Cream and Whipped
Cream
Caramel Lave** Cake
Cheese Sticks
Tea
RECIPES.
FTG-NUT SANDWICH.—One small
jar fig preserves: pound Pecan
meat one large spoon butter.
Pound the preserves into a puln
and add the butter nnd chopped
nuts (must be finely chopped).
Mash into a paste and spread on
thin bread or butter-thin crack
ers.
OLIVE RELISH SANDWICH The
olive relish can be bought at some
grocery stores. Tf pot convenient
to buv prepared. T give vou a reeine-
thnt is easily nrennrod. One small
bottle of stuffed olt\ •es: one tea
spoon prepared mustard: two tea-
spoons mayonnaise. Chon the olives
very flue and add the mustard and
mavonnaise Work into a paste ar»d
snread on square salt-tine crack
ers or freshly toasted bread.
CHTCTv'vx AND FGC SALAD (SUR
PRISE)—Two stalks celery; six
bolted eggs: th° white meat of one
boiled hen; one dozen tomatoes;
r-roen nepners: one cun of Mnvon-
r*a*'*e > Have the cetcrv very cold so as
to be cr : so. Cut the meat or chicken
into small squares and chop the
eggs and celery ab^ut the same size
as the chicken. Put into a bowl
and add th n maVo^^oIsc. sal” and
nenoe r taste. the tom.
♦ nos or nonpors and hollow and flit
with sr’od. and put on lettuce leaf
find serve.
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Out-of- Town Dealers
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order named. This will afford an unusual chance to obtain
fraternal emblems at a previously unheard-of-price. Watch
for the Pennant Coupons in the Sunday American of these
dates.
20 East Alabama St.
ATLANTA
CAN
35 Peachtree St.