Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1855-01-04
WHAT Shall We EAR

WIN one oil the hardest winters for the
poor that has stared them in the face for many
years, 1t behooves them to look about for
something to eat less costly than roast beef
and plum pudding. 1t is to be a winter of
suffering to those who are dependant upon the
labor Of their hands for daily bread for them
selves and families. Whatever will tend. not
to ciieapen food, for that we cannot hope for,
but to show them what to eat less expensive
than their accustomed diet, should be at once
adopted. For this purpose we offer a few sug-
gestious:-
Fresh meat of all kinds, at the prices at
which butchers retail it, is not economical
food Sailed meats are cheaper than fresh
In economzing food, meat should never be
frled or boiled. II 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 for some hours in cold water.
and boil it in the same. Thicker with beans,
peas, rice, barley, hominy, or broken bread.
The best meat is the most economical for SCUM.
Do not buy bones.
If you boil meat to eat never put it in cold
water. Let it be boiling when YOU put the
meat III the pot. Do not buy fresh meat one
or two pounds at time. Buy quarter or
half sheep at a time. You get it at half
price. Beef or pork by the quarter is a quar-
ter cheaper.
made bread is far more nutritious Make nsa
Of corn meal, oat meal, Graham -four homi-
ny, and cracked wheat for bread, in prefer
ence to fine wheat flour, both for health and
economy. Here are the relative retail prices
per pound of these articles - Wheat -four SC;
Graham flour &c; cracked wheat &c; corn
meal lie; hominy &c; oat meal lie.
The latter is the most nutritious breadstuff
known. Look at the Scotch with their oat
meal porridge-as robust set of men as ever
lived.
Hominy is an article that no family, desir-
GUS OF practicing economy, can do Without
1t is very cheap, healthy, nutritious food
1t costs only half the price per pound of
-four aud contains no moisture, while the
best of -four holds from twelve to sixteen lbs,
Of water in barrel. Cracked wheat is ex-
cellent for sedentary persons That and Gra-
ham -four should be used in preference at
the same price per pound, to white -four, be.
cause 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 spperhne white flour. Corn
meal costs less than half the price Of -four
1t is worth twice as much. Il is not so eco
nomical in summer, because it takes more fire
to cook it.
The first great error in corn-meal is in
grinding it too much, and next in not cooking
it enough. Corn meal mush should boil two
hours it is better if boien four, and not fit
to eat if boiled less than one hour. Buck
wheat flour should never be purchased by a
family who are obliged to economic food. It
is dear at any price. 1t must be hoated in
dear butter to be eaten, and then it is not
healthy Oatmeal is as good in cakes as
buckwhsat, and far more nutritious. But it
Is most nutritious and is particularly healthy
for children. in the form of porridge.
The cheapest of food il white beans. They
are worth from 81 80 to 50 bushel, and re.
tail for eight cents quart. Prof. Loring has
stated that pork and beans form compound
of substances peculiarly adapted to furnish
all that is necessary to support life and give
bone, muscle and fat, in proper proportions,
to a man. This food will euable one to per-
form more labor, at less cost, than any other
substance. A quart of beans, s cents, half a
pound of pork, cents, will feed large fam
lily for day, with good Strengthening food.
And who that can raise a Renaissance of
good old times in New England, but will re-.
member that glorious old-farhioned dish call
ed " bean porridge !" We should call it
bean soup now. Four quarts of beans and
two pounds of corned beef would give good
meal to fifty men-one cent a meal.
Potatoes should be utterly abandoned by
the poor this winter. They cannot afford to
Cav WHIlt OuS DuSuel Ol DoduS dLo MOfbu
for food as much as a cart load of potatoes.
All other vegetables are still more economical
than potatoes. Carrots are the cheapest of
all roots. But they are but little used as hu-
man food, though very nutritious. They are
partially used in soups. They are good sim
| ply boiled and eaten with little butter, or
ment gravy. They should always form an in
| gredient Of soup. Turnips are dear at any
price. There is more nutriment in quart of
carrots than in bushel Of turnips. The lat
ter are 90 per cent. water. Cabbage is nutri-
cious, but very expensive. Buy very little Of
| it if your money it short.
| Another very excellent, nutritious, econ
omical article Of food is dried peas. Theyare
/ generally little more costly than beans, but
some think they will go further. At any rate,
they are good for change. Itwould bel good
for change to those who are put to their
wits end to know how to get food enough to
feed their families, If anything that we have
said shall put them in way of changing
some oil their old habits, so as 70 buy such ar
ticles as will satisfy hunger. while giving thcm
health and strength, for less than half the
money they are now expanding though living
only half comfortable.--N. Y. 1ribpne.
al and brother Hans" said Dutch.