The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-09-30
HEALTH AND DIET.
Some Good Things to Leave Out Of . q
fetie Mann.


Some Good Things to Leave Out Of Die
tetic Menu.
In making up menu for dietetic pur
poses, instead of mere gustatory enjoy
ment, two factors of prime importanc.
should be onsidered-variety and di
gestibility of food Variety is the spic,
of life. Many of the foods commonly
selected, either from necessity o.
through ignorance, are = heavy tax up
on the organs of digestion. People
swallow, for instance, chunks of food
they cannot cut with knife nor make
an impression upon with their teeth
and then wonder why their systems
get out of order, why they feel bad,
why they look worse and why they
can't sleep One day last winter a small
girl in one of the industrial schools OF
the children's aid society was called up
on for piece. She hung her little
brown face and said, with her finger in
her mouth: 81 don't know no piece. -
''Teil us something, dear, that you
promised your mother you would do, -
persisted the teacher.
always chew your food and never
tell a lie" came the quick response.
The realism gave the ministerial Wis
| itor little shock, but when he recov-
cred he remarked to the committee of
escorts:
THAT is as good philosophy as ever
I heard. 1t is the secret of physical
and moral perfection"
90 h.
cred Indispensable by the fashiona BILE
hostess are neither fattening nor re-
freshing. For instance, take the olive,
great delicacy and the most indigesti-
BILE of all the so-called table relishes.
Unfortunately for the consumer, it is
eaten at the beginning of the meal. and
acts as an opposition party all along
the alimentary canal Another mis-
chievous hors d'evre is the radish,
which has been called the red bullet
that wounds digestion. These vegeta-
bles are highly ornamental, but, if an
old hospita BILE surgeon is to be believed,
they disagree with the ninety and nine
in the host of dinner guests Some
other good (?A things to let alone for
the cause of health and physical beauty
are unstringed beans, green corn, pie
crust, veal of every kind and condition,
unsmoked pork, dumplings, highly sea-
soned dishes and cold table drinks.
There is absolutely no nntriment in
the skins of fruit and meat, in gristle,
in rinds of melons, in the fibrous parts
of oranges, in gizzards or giblets, and
it is sin against nature to make her
do scavenger work when SO much is re.
quired to keep the constitution in order.
AS housekeepers American women do
not sufficiently prize the wild favors in
which we are as yet so rich. In out of
the way villages wild grapes and wild
plums are used for lack of something
better. Thes are discarded as soon as
tame fruit can be found to take their
place. 1t is a superior phase of cultiva-
ton that discovers the value Of these
to the table. In some western house
holds only the jellies of wild fruits are
served with game. Venison that has
been hung until half dried is cut in
slices, broiled and served with thin
buttered toast and wild plum jelly.
Wild plum jelly is not only beautiful
to the eye, but has strange sweet-bit-
ter flavor that appropriately accom-
panies game. On the New England
coast and in the Martha's vineyard re-
gion there grows in abundance what
are called beach plums. A family with
summer place in that region brings
back each autumn these in the form of
jelly, but this lacks that rare flavor of
the wild plum of the interior that
seems created to be served with
venison, quail, and wild turkey.
An English woman bemoaning
her kitchen says that the wild flavor
has almost left English fruits and
game. Even the grouse has now so
flavor that it might as
well be termed fowl Some one dis
agreeably brings to mind that the serv-
ing of fruits with meats is hygienic
and not gastronomic. The acid of
fruit, il seems, helps to digest the
meat The proper thing. it appears,
would be to take bite of raw apple or
pear after bit of meat. People who
do this are not those who dine
Spea king of things gastropomic, the
occasion may be taken for giving a re-
ceipt fer clotted cream, which 10 most |
people seems as impossible 10 find out |
OF Devonshire as to imprison and carry |
away the breath of a Cherokee rose
Yet it seems perfectly simple as APP |
pears The important thing is to have /.
a pan broad and deep enough, and a /
sufficient quantity of milk to allow the |
cream to rise The pan with the milk I
is put on the stove, where it is kept I'M
til the point OF boiling As soon as the |
milk begins to bubble it is taken of 1
and put in cool place. where it stands !
from twelve to fourteen hours BIZ /
that time there is q thick layer OF cream /
TO be SKINNED Those who have tound /
it in the attractive little white jars on \
is native heath win feel that these. /
too. are somehow necessary. This, 1
however, is Imagination - Chicago
Times
Care OF Mattresses
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