Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-01-17
What to Eat.
liza r. Parker, in the Housewife.

Eliza r. Parker, in the Housewife
There are few subjects of the day around
which cluster SO many theories as that of food
1t is not alone the quantity, but the quality. o.
what one eats that satisfies the appetite and
nourishes the body. No housekeeper has mas
tered the art of cooking who does not know
something of the chemical elements of food
and the purpose il serves when taken into the
system, and it is particularly important that she
should know what will best supply the real
needs of her growing family. as the more per-
fectly II Is adapted TO their wants the more
vigorous will be the body, and more perfect
the development of muscle, nerve and brain.
The first consideration in the selection and
preparation of food is to know what is adapted
to the peculiar condition of those to be fed;
the child requires food composed of different
elements from that which best suits the adult,
while the diet of the brain-worker who leads
sedentary life, and whose work makes heavy
demands on the nervous system, should vary
from that of the man of active pursuits, whose
business calls him into the open air and fur
nishes him with exercise. The use of knowl-
edge in cooking is to teach how to supplement
one kind of food for another which contains
the needed elements in which the first is
deficient.
The substance richest in muscle-making is
albumen, and is contained in the white of an
egg and the lean of meat. The carbon needed
to sustain the heat of the body is most abund-
ant in vegetables and cereals, which furnish a
ance in supplying carbon TO the system, but
does not nourish the muscle. Butter is the
least Objectionable of all fats; beef fat is more
wholesome than lard, while the fat from salt
pork and smoked bacon is less injurious than
that from the fresh pork. Carbon is also sup
piled by the use of sugar, which in moderate
quantities has no i'll effect. Nearly all fruits
are rich in sugar, hence their worth as food
Eggs con tain a great deal of carbon. and are
for that reason excellent food 10 combine with
articles composed largely of starch Phos-
phorus is another necessary element Of food.
especially where nerves and brain are over
worked, and is found in fish, oysters game
cheese and some vegetables.
Milk contains all the necessary material for
nourishing the system, but is not sufficient for
Woodworking or grown people, who require
more solid food.
Butter-milk is wholesome, particularly in
warm weather, on account of the Tactic acid il
contains, being an excellent tonic for the
stomach.
Bread and milk make a suitable diet for
growing children, as they supply not only heat
and muscle, but are rich in material for the
growth of the bone.
should then consider well their wants The
healthy, fun-loving boys who hunt, play ball,
and skate will require meat and rich food,
while the little ones in the nursery and school
room will relish delicate, nourishing diet.
When the weather is cold, carbon in the shape
of heating food will be necessary; but in sum-
mer the cooling effects of fruit and vegetables
will supply il in better form.
Variety of food is always to be obtained
knowledge only il necessary to select that best
suited 10 present needs.