Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1880-08-21
Especially In Regard to Summer
DieteticS.


selves. Here is career for intelligent
women with genius for cookery which
has good promise for the future. 1t
may be entered with the spirit Of the
missionary by the phisnthropic for the
benefit OF the poorer classes which
without doubt are the greatest sufferers
from poor food and wasteiul cookery, or
it may be followed proftably and pro-
fessionally among the mistresses and
daughters of well.to.do families. Per-
haps, too, cookery will become some
time one of the branches OF common.
school education, as music and drawing
are now. and that every well-appointed
school will have its kitchen where the
girls may receive instruction in the rudi-
ments OF cooking, which few enough
get at home from their mothers.
Latest among the wouldbe instruc-
tors of American housewives is Mrs.
Amelia Lewis, an English woman. She
introduces herself to the public in lit
tie pamphlet OF 20 pages entitled, "How
to Live in Summer" OF which the
American News Company OF New York
are the publishers. This is certainly an
admirable tract for popular reading, and
its broadcast distribution would be
deed OF genuine missionary beIevo-
lence. Mrs. Lewis is tree in criticising
the heavy living prevailing in her own
country, where among the majority lit.
tie difference is made in the matter OF
diet between winter and summer. In
America she observes among the more
refined class tendency to lighter foods
and meals in summer, although among
laborers the gluttonous English tradi-
tons prevail. Recognizing the fact that
heat weakens the powers OF digestion,
Mrs. Lewis lays down the general rule
that the foods easiest OF assimilation
should be selected for summer use. or
meats, beef and pork are least suitable,
while mutton, veal, lamb and all kinds
OF seasonable poultry are to be COM
mcnded, likewise fish and eggs. The
value OF fish and eggs as the substan-
,ials of light diet our writer on sum
mer diet considers underestimated.
DARK fish contains more fat and
less nitrogenous matter, while the nitro
gen i'm white tleshed fish is equal to that
in mutton and is only little less than
that in beef, and wellcooked fish con-
tains sufficient animal matter for the
hardest labOrer. The fibre OF fish is
looser than that OF meat, and can be
sooner acted upon by the gastric juice
aud turned into blood. The egg, like
milk, as is commonly known, contains
everything necessary for human susie
nance, and a couple OF soft. boiled eggs
in the morning with bit of toast and
cup OF coffee are enough to tide the ma
jority OF people comfortably over to the
dinner hour. A free use OF vegetables,
with the moderate eating OF fresh, ripe
fruit, are also essential TO wholesome
summer diet. The American breakfast,
while il should not ne the unsubstan.
tlal affair OF continental countries, con.
tinues Mrs. Lewis, ought not to consist
of much heavy food. 1t should be
warm, and include. il possible, little
fruit. Animal meats should be avoided.
After the nights inaction the stomach
is not prepared to take in heavy and
rich meats. Too much fat in the morn
ing tries the liver, too much meat hbie
exhausts the digestive organs, and who.
ever fails to begin the day well will lose
part OF It's usefulness As for dinner,
the many who think that cold meats
meet the requirements OF summer are
warned of their mistake, as cold food in
the middle OF the day brings about a
certain lasstude which cannot be readi
ly, got rid of. Suitable dinners should
be wel.plauned and well carried out.
Heavy steaks, large pieces OF beef,
greasy soups, rich buildings, leaden pie
crus,s, are unsuitable; small joints,
stews, outlets, light soups, fresh fish,
light puddings, stewed fruits and succu-
lent vegetables keep the blood pure. do
not overtax digestion, and above all do
not excite undue thirst. Mrs. Lewis,
by the way, has theory that liquor
drinking and intemperance are frequent
" induced by improper eating. Soups,
especially in summer, should be made
Of fresh meat and not OF cooked.over
meat which has largely lost its nourish-
ing quality. Roast beef should come
seldom on the table, and then IN very
appetlzing manner. For supper, this
feminine professor OF dietetics, AYERS
that light meat dishes can he better
taken than for breakfast.
Interlarded with the dietetic maxims
thus scantily outlined are more or less
valuable suggestions in cookery. Thus
the hints for making tea and coffee are
a fresh variation on the many ways
agoing. Tea should be placed IN heat
ed pot, some warm water sprinkled over
il, and after standing three or four min.
utes the boiling water should be poured
on. Meat should not he roasted in hot
ovens without covering in tins; all boil.
ing operations should be performed by
the steaming process; stewing must be
done gently; frying should be done IN
covered pans so as not to allow evapora
ton. Broi!ing, contrary to the general
" received opinion, Mrs. Lewis regards
with hostility. When the meat Is as
thoroughly done as it should be, she de-
clares, It is burnt up and has lost its
finest juices; when it is UNDERGONE 1t Is
lndigestible.
The Importance OF cooking in render
ing food fit for human sustenance is not
generally realized The chemical
changes produced by cooking are abso'
lutely necessary so far as farinaceous
substances are concerned. A diet SOLE
" of uncooked grain would soon result
In utdlU DN IuduiliOh. EhfN ~ Wv"
meats, cooking is essential to easy diges.
ton. The oyster is about the only ex-
ception. Eaten raw the bivalve is more
digestible than cooked. for the reason
that the liver OF the oyster, which is
large portion OF its bulk, contains its
appropriate digestive ferment which
crushing sets free to act. Cooking de-
s.roys this self.digestive quality Of the
oyster, which must then be digested in
the ordinary way in the eaters stomach.
1t has been a long.ti time theory that
cooking eggs rendered them less digesii-
BILE, but recent experiments by Prof..
Roberts, oiOwen college prove the con.
trary. Another simple fact, understood
probably by few housewives, is the
great superiority Of soft water over hard
in all culinary operations. Alexis So
yer, chief cook OF one Of the luxurious
London clubs, has been making special
investigations in this direction and the
results are quite astonishing. Hard
water, he saws, does not open the pores
of salt meat so freely rs soft water: on
fresh meat it likewise has prejudicial
effect, but not equal to that on veseta-
H. Hall cs<ap rOmurpDDol the nOf0G