New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1854-12-27
WHAT SHALL WE EATf


with this cold month Of December upon them in all It's
;gor Il bebooves them TO look about for something to
eat less costly than roast beef and plum pudding for
the two dollars a dsy that some Of them seemed to
think would endure forever, has been cut of suddenly
is estimated that 10000 per,ops have been thrown
out Of empoymeot, since the Geld weather COM
menced. by that cause alone. An equal number have
been thrown out by failures and general stagnation of
business II is TO be winter Of suffering to those who
are dependent upon the labor of their hasds for daily
bread for themselves and families Whatever will
tend not 10 cheaper food, for that We cannot hope
for bus to show them what to eat less expensive than
their accustomed diet, should be at once adopted.
For this purpose we offer few suggestions:
Fresh meat of all kinds, at the prices a: which
butchers retail il, is n,t economical food Meats
will average over shilling pound. Sailed meats
are cheaper than fresh. In ecOpomizng food, meat
should never be fried or boiled If you would get the
most substance out Of fresh meat make it into soup,
or stew, or pot pie. In making soup, soak your
meat some hours in cold water, aud boil it in the
same. Thicker with beans, peas, rice, barley, hon.
my, or broken bread. The best meat is the most
economical for soup. Do not buy bones.
If you boil meat TO eat never put it in cold water.
Let be boiling when you put the meat in the pot
Do not buy fresh meat pound or two at a time Buy
quarter or half sheep. You get it at half price.
Beef or pork by the quarter is quarter cheaper.
Do not buy your bread ready baked. 1t is six
epce pound. Dry flour is the Homemade
read is far more nutritious Make use of corn meal,
OFT meal Graham -four, hominy, and cracked wheat
TO- bread in preference TO fine wheat flour, both for
health and economy. Here the relative retail
prizes per pound of these articles: Wheat -four &C.
Criham -four, &C cracked wheat &C.; corn meal,
Gle; homny, &c.; oat mea, 4lc. The latter is the
most nutritious breadstuf known. Look at the
Scotch with their ost meal porridge-as robust set
Of men nyed.
Homny we have before given our opinion upon.
1t is an article family, dcsrous of practicng
economy can do without. 1t is very cheap, healthy,
nutritious food. II costs only half the price per pound
Of -four, and contains moisture, while the best OF
-four holds from twelve to sixteen pounds of water in
barrel. Cracked wheat is excellent for sedeDtary
pertors. That and Graham -four should be- used in
preference at the same price per pound, to white
-four because more healthy and more nutritious. One
hundred pounds of Graham -four is worth as much in
family as one hundred and thirty three pounds OF
superine white -four Corn meal costs less than hall
he price Of -four. II is worth twice as much IL 10
not 20 economical in summer because takes so much
FIRE TO cook it, The first great in corn-mea Is In
grinding it too much, and next in not cooking 1t
enough Corn meal mush should boil two hours; II IS
better if boiled four and not fit to eat If boiled less
than one hour. Buckwheat four should never be
purchased by q family who are obliged to econom2e
food. 1t Ia dear at any price. Ii must be floaed IN
dear butter TO be eaten, and then II is not healthy
Oatmeal is as good in cakes as buckwheat, and tar
more nutritious But il is most nutritious, and is
particularly healthy for children, in the form of
poridge.
The cheapest Of food is white beans. They are
worth from 81 so TO 81 bushcl. and retail for eight
cents quart. Prof Liebig has stated that pork and
beans form a compound Of substances peculiarly
adapted to furnish all that is necessary t. support lie
and give BONE muscle and fat, in proper proportions
TO man. This food will enable one 10 perform more
labor at less cost, than any other substance.
. lart OF beans, cents, half pound OIL pork cents
will feed large family for day with good strength
enipc food. And who that can raise reminscen:e
Of good old times in NewEngland, but will remem-
Der that glorious old-fssboned dish called "besn
"porrJgel' We should call it bean soup now
Four quarts Of beans and two pounds of corned beef
would give a good meal 10 fifty men one cent q
neal.
Potatoes should be utterly abandoned by the
poor this winter. They cannot afford 20 eat them.
Potatoes are selling at Wholesale for four dollars
barrel That is 81 IS a bushel. 81 retail, the poor
nav So so a bushe or about five cents pound
twice the price Of corn meal dve-sixths mach as
rne -four; OF effih more bushel than beans, while
le bushol of the latter arc worth for food much
aeart load Of potatoes. All other vegetables are
stl more upeconomi,al than potstoes Carrots are
the cheapest Of all roots But they but little used
human food, though very nutritious. They are
partially used in soups They are good simply boiled
ard eaten with little butter, or meat gravy. They
should always form ingredient of soup. They arc
sold by the quantity at 80 cents bashel. Turnips
are Gear at any price. There more nltriment IN
quart OF carrots than in bushel of turnips. They
arr % per cent. water. Cabbage is nutricious bat
very expensive. Buy very little Of it II your money
IL short Dried sweet coru an article that al per
sons ere fond Of 1t sells for sito s. bushel, which
weighs ~ lbs. aud would retail az about loc pound
We dontknOw about the economy Of eating il. as
compared with other brcsdstuas, but as compared
With coarse vegetables, il is immeesurably cheaper.
q pound Of swee..coTn cooked 10 DO eaten with rpea.
If worth moro THAI II rec pounds OF ra neat IL
,lso very excellent and nutritious mixed in the bean
soup
Another very excellent, nutritious, economical
article of food is dried pess. They are generally
ale more costly than beans, but some think they
III 20 further At any rate, they are good for
asnge. 1t would be good ior change to those Who
q pui 20 their wits end to kno~ now 70 ge. food
oush 70 feed their families If anything that we