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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. For 15 Cents and the Pennant Coupon That Appears Below AUTHENTIC DESIGN AND COLORS Regulation Size—12x30 Inches On Sale by the Following Newsdealers IN ATLANTA JACKSON-WESSEL DRUG CO., Marietta and Broad Streets. MARSHALL PHARMACY, Peachtree and Ivy Streets. PALMER BRANCH, 389 Peachtree Street. CRUICKSHANK CIGAR CO., Peachtree and Pryor Streets. GEORGIAN TERRACE CIGAR CO., Georgian Terrace. HARBOUR’S SMOKE HOUSE, 41 North 'Pryor Street. WEINBERGER BROS. CIGAR STORE, Alabama and Pryor Streets. BROWN & ALLEN, Alabama and Whitehall Streets. HAMES DRUG* CO., 380 Whitehall Street. ARAGON HOTEL NEWS STAND. GI NTER-WATKINS DRUG CO., Peachtree and Walton Streets. MEDLOCK PHARMACY, Lee and Gordon Streets. WEST END PHARMACY, Lee and Gordon Streets. JOHNSON SODA CO., 441 Whitehall Street. WHITEHALL ICE CREAM CO., 284 Whitehall Street. T. ,T. STEWART, Cooper and Whitehall Streets. GREATER ATLANTA SODA CO., 209 Peachtree Street. ADAMS & WISE DRUG STORE, Peachtree and Linden Streets. TAYLOR BROS. DRUG CO., Peachtree and Tenth Streets. TAYLOR BROS. DRUG CO., West Peachtree and Howard Streets. CRYSTAL SODA CO., Luckie and Broad Streets. ELKIN DRUG CO., Peachtree and Marietta Streets. JACOBS’ PHARMACY, Alabama and Whitehall Streets. Out-of- Town Dealers Out of-Town Price, 18c and the Pennant Coupon. BENNETT BROS., 1409 Newcastle Street, Brunswick. Oa. JOE N. BURNETT, 413-A King Street, Charleston, S. C. REX VINING, I)al1on, Ga. ORA LYONS, Griffin, Ga. THE GEORGIAN CAFE, East Clayton Street, Athens, Ga. M. & W. CIGAR CO., East Clayton Street, Athens, Ga. COLLEGE CAFE, Broad and College Streets, Athens, Ga. ORR DRUG CO., East Clayton Street, Athens, Ga. BOSTON CAFE, North College Avenue, Athens, Ga. SUNDAY AMERICAN BRANCH OFFICE, 165 East Clayton Street. Athens, Ga. ROME BOOK STORE CO., Rome, Ga. CHEROKEE NEWS STAND, Rome, Ga. H. K. EVERETT, Calhoun, Ga. J. D. BRADFORD, Sumter, S. C. If your newsdealer can not supply you, write to us. We send pennants anywhere for 1 8 cents and the Pennant Coupon. A limited supply of the following pennants is now in stock: Harvard Yale Georgia Tech Georgia University Auburn CUP THE COUPON AND START YOUR PENNANT COLLECTION NOW THIS COUPON entitles the holder to a handsome Wool-Felt College Pennant at the Special Reduced Price of 15 Cents when presented to any Atlanta newsdealer or at the offices of ■BEARST'S I“Z«AN 20 East Alabama Street ::: 35 Peachtree Street Three cents extra if sent by mail or redeemed by out-of-town news dealers or agents SPECIAL-—On Sunday, June 1, and Sunday, June 8, handsome Masonic and Elk Pennants will be offered in the 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.