New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-05
There is many spare hour in which to do It, And ~

pays. There are books TO teach youDooks Which, uc*s
Of the kitchen laboratory for preparing the chem
zeal compounds necessary to preserve and foster ls.
but which so far, am afraid, have not found many
readers among Meanwhile the hints give
you may help little TO pave the way for you.
Food-values may be divided into three different
classes First food In which nitrogen and carbon ars
combined the class 10 be rated the highest second,
food which contains chiefly nitrogen, and therefore
has 10 be oompemented by articles Of the thirdcassi
third food which chiefly consists Of carbon, and has to
be complemented by food of the second class. Hoss
follows list to choose from according to the above
values:
Food of the Hrst-class-Fat meat; becf-tea msAs
without heat milk fat oysters all unbolted -four, and
cruel and bread made thereof dried beans, peas and
lentls oabbages, especially cauaower kae, spinach,
lettuce. string beans and green peas onions and leeksi
mushrooms tea, coffee and chocolate.
Food of the seoondelass-Lean meat; eggs; fresh
fish lean oysters and clans cured fish, especially cs1I
herring salmon and sardines cheese made OF milk.
Food Of the third cass-salt pork, very fat; wheaA
bread wheat -four, NEAL sugar; rice, saSo,
barley, farna cornstarch; macaron vermicei;
potatoes, sweet potatoes, turnips, carrots passnips
all fruit; all fermented beverages.
Your task is to select from these three olssses 81
food your materials and combine them In such way
to give yon nearly possible the correct pro-
portions Of albuminolds and carbohydrates In doing
So however, you have 10 bear in mind that what you
buy Is not food consisting of pure albuminods end
carbohydrates but materials more or less mixed with
refuse like the bones and sinews Of meat and thai
In addition You have the mineral matters ane ths
water, all of which tell in weight. c. Volt the sreas
Psychologist of Munich, says that fullgrown person
to get his full ration OF abuminoids needs at lsast
SO ounces Of meat day, OF which there are bones
about o.6 ounce, fat OF and pure muscle 80
ounces. He adds that the latter may be replaced by
poultry or fish, and also either entirely or In part ~
cheese dishes prepared with milk or milk and egg.
follow him also In stating that Of the whole amouns
Of food not than onethird ought TO consist OF
animal matters-the other twothlrds having to DO
made up from vegetable produce. purely vegetable
diet would require a considerably larger amount OF
abumnods than is given in the table of daily ratons,
because the digestive properties Of the nitrogen Of
vegetable food from onefourth to onethird less
than those Of the same substance I'm animal food
1t remains for me only to give you an idea
of the percentages of the different nutrients In the
food materials with which we have to work But, l
prefer to do this go along, mentioning their pro-
poronate values when to deal separately with
the cooking materials and the preparing OF them
may remark here that on the whole we eat toe
much meat. We would fare better If We relied for
our animal food more on the products OF the dairies
This cannot be preached enough TO persons Of moderate
means nasmuch the diaries furnish US with larger
quantity of nutrients for the same money than meat
does. Although your circumstances and mine arc
not much restricted to impose on US real priva-
tons 1t is comfortable TO know that in reducing eur
butchers bill and favoring the dsiryman we get .
pleasant substitute for the same amount OF nourshmont
and at the same time are practising the virtue OF
ecohomy. This method, moreover, helps us to Q
greater variety In meals and variety OF necessity
promotes the appetite and aids digestion. You
might succeed in putting your table each day the
exact amount Of albumnoids combined with the right
proportion OF carbohydrates and fail at the time
20 satisfy the appetite Of the consumer Food, after
being eaten has to be assimilated-taken up by
the system in such way to serve its purpose, and
to attain this effect in many the needs to be
tempted we'll as the stomach. Both easily tire the
same things continually set before them. And
there is the palate ALSO which is critic
you would wish 10 have. Therefore, you must have
variety in your daily fare it must look well IL must
taste well; your food therefore, must be cooked and
served in the best possible way.
First of all you wish to know how to boil meat
and make the most of it for SOUP suppose you have
bought piece of meat for this purpose, and want to
get from it good a broth possible. What we
do first is to cleanse IL We do so by rubbing 1t Oh
with a clean towel II splnter Of bone, sand, ETC..
have to be removed we scrape it with clean but
dull knife In extreme cases it may then be rfnsed
quickly with water; but, be sure never to immerso
your meat II you do the surface of 1t will be robbed
of its best juices. These want much possible
TO preserve for our BROTH To this end we take a
soup-kettle with tight fitting Id which fill with
cold water, ana IN TINS water the meaC, addlng
a little salt In allowing the water to get hot
gradually the blood with the albmen and the mineral
matters extracted from the meat and impaired to
the water AS the latter reaches the boiling
point the kettle has to be removed to place where 10
| will merely smile" the French term it; which
means of course that 1t must simmer or boil gently.
After awhile we see brown scum rising this is the
abumen which coaguIates in the boiling water and
thus is lost as nutrient Consequently, meat soup
broth is not OF great nutritive value II is merely
stmulant on account Of the socaled "extractives'
| in it, of which gelatne Tor glue) is also part
AS SUCH however, it is of importance in the process
of nutrition The gelatne In the broth is the result
of continued boiling, and proceeds from the tendons,
bones and gristle or what is called the
connective tissue OF the meat These extractives give
the aroma to the broth.
The scum or albumen, when coming to the surface,
| has to be removed by skinner in order TO get
] clear BROTH To leave it in would make the soup
unsighty and besides, albumen, when coagulated, Is
not easily dlgested. The meat which remains after
all the good is out is worthless, and If eaten
| will not be dgested, by healthy stomach.
Since this meat is refuse. l advise cutting IL into
small pieces before putting it In the sOupkette, add
! ing the bones separately. In this way there is no
doubt of the meat yielding in the course of several
hours all it contains. must not forget to mention
that for broth-but only for brohmeat freshly butch
cred is the best And, now before proceeding to tell
| you when to add the vegetables, which are TO in
crease the favor of the sOuplquor, and the proper
tions will stop and give you the recipe for making
a broth which preserves all the nutrients OF tho
meat and for of debility, sickness or GONZALES
cence Is Invaluable It is made without fuel Of any
| kind
| Take three ounces Of freshly butchered
meat Of the best sort, without fat or
| sinew (either beef or fowl chop IL fine, put ID
in china bowl, and cover it with water which has
been boiled and gotten cold Tor better distilled water
fnak hnua fha pnxnf
Then add pinch of SALT and five to six drops OF
muriatlc acid stir we'll this mixture by means of
small glass spoon: cover up the bowl and let it re-
main in a cool place for three to four hours.
At the end Of that time strain the liquid, which has
pale red color, through hairsieve; pour over tho