New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-07
ERRORS IN FOOD.
MISTAKES MADE By AMERICANS.
DO WE EAT TOO MUCH MEAT-ABsURD IDEAS
REGARDING "PLAIN LIVING
LACK OF NOURISUMENT

LACK OF NOURlSIIMENT.
The evils that In the train Of unwhOlesome
food are such should warn any housewife 10
take special OF her table. The lack OF proper
food TO meet the needs Of the system brings In Its
wake frg!Itful number Of organic diseases. II the
food Is OF improper kind and the system fails TO
assimate 1t a partial starvation ensues and there is
q continual craving for something which shall smu-
late the body for the time being. Persons without
strong principles quite likely TO yield to this vrav-
ing and make OF stimulants which take the place
OF food for tile time. and the remedy, all know,
Is far than the disease and brings In Its train
the most friglfu Of all diseases, ntemperanoe. The
amount Of food taken into the system has nothing 10
do with the question OF proper nourslmen In tis
matter quality Is Of far importance than quoi
tity The human system may exist In perfect health
and comfort a comparatively small amount OF FOOD
containing all the elements OF sustenance While IL ay
partially starve on large amount Of improper food.
Many authorities this subject tell us that We re-
qure heat giving and muscle forming substances, ana
that about vcsxhs of the carbonaceous or heat CIV
Ing foods like fats and oncsixth heterogeneous or mus
c-giving food are necessary to person OF health
WHO takes active exercise.
Now this matter depends something upon the habits
and life Of the individual. man who works out
doors like the coolies OF China. and takes abundant
exercise and his brain rs little as possible may
i've on n diet OF rice, OF which he must consume
enormous QlanuurS I'd S,cuTt VI
The European peasant OF more nervous physique would
te likely 10 perish IN such diet, though lie lives In
health OH a vegetarian diet, eating however v"gca-
blcs rich in starces and consuming large quantities oi
cheese milk and butter which supply the place Oh
meats IL Is doubtful II the American field worker,
who Is n man WHO thinks and uses his brain TO plan
ont his work far more than his European brouier'
cou,d survive I'm health on tie same simple diet.
The experiments which have been tried In this coun-
nv have certainly not proved brilliant success
The American requires more animal loo"' a
more varied diet. Yct it may be- doubted II
We d, not consume as nation too mueI meat ana 700
little of tie food that gives heat and fat. The effect
OF surplus OF meat In our diet Is To make lis h'r'
o,ls 10 stimulate the powers Of the mind ana BODY ior
the time 10 do work beyond the strength oil the
body II Is In some way analogous To the use oi
sprituous stimulans In breaking down Inc nervous
system. This evil effect Is seen when the European
pcasants who have been reared on diet oi miih ""u
vegetables come to this country and adopt our sunni"
latlnc diet OF meat. They strong ana rudy "'"h
,bor como over and after few years are pale nciV-
ous and too ,nen confirmed inebriates. They al
ibute this change 10 differences In III" air oil Tue TWO
lands but astutc students Of the question no" "" "'
that much IT is due Ia the change oil dl'' nm" 'n "a
ccs, OF meat eaten by those who ar" ulA'c"S'" ' " "
# has often been proved that habit Is much stronger
than reason in thc matter of food OTHERWISE IL
would be Impossible 10 account for the frciu'h' VIZ"
which coarse unwholcsome dishes appear on the 'hre
undcr the auise Of plain. substantial food. No'h"s
could be a greater missioner than SaDs'"h''"' '''".
when applied to dinner Of boiled b'c'' N'-',o'V '
ME Yet this Is common dinner among plain p'op''
many Of whom preach the doctrine oil pam H''"s
and high thinking"
vous in tho vcrv nature Of things the boiled beef
must bay, parted from a large portion OF IT. nutritious
substance IN the water IN which Il WIS i"I'd' M"
Il is nine chances In ten tina. II has been l"'' ~
rapidly that 1t has become ton%h ana Ic''h''N ""'
almost valuecs. for food II III" POTATOES anu o''''
Vegetables have been cooked with the heri' ~ '"''
often are they are likely TO BE- giin'y ana cN'iu""'
The pc adds vcry little digestive value to the iovo
az the dinner The heavy crust of the average pam
mic f. probalv the most holeeUIne article OF i"r
which IS eaten b. ci,iIhd man. Their" are very
few housekccpcS In the land who uudCr'hhu 'h'
supreme art of mahing pun paste or u ih'N ""
would not hesitate for plain dinner ~ "' ~
,r,voront u,. OF butter which genuine pastry calls
for The combination % dripDnsS ana ilTd "h'h
makes a good frying fat. cannot be used Win success
I'm puf paste and the result. when IL Is niAh WIN
flour Is a heavy greasy mixture, without any OF 'r
uch,noss nj rr.ncb PASTRY II la, few nu,IiiiNe
qualities and Is positive dctrmcnt to dlg'@uoh'
II is no, strange that such plain uvin.' leaves
It's subjects despGndent dyspcptics The soiia'"
O! an Esqulmau, accustomed TO diet OF mutton tio"
would hardly digest such dinner and would certainly
fail TO find the elements Of nutrition In It, But take
the same materials OF this plain dinner substituting
light and Wholesome desert nj the sane coz, aS p
vegetables cooked carefully bv themselves. ,iinpl'
salad and II it be- Snmmer 'n SSing TSi, seeond
dinner COSTS more than the nr'l. ~ T'nu' ~, ="
tcllgrn, in as preparation, but httie viorc rmg
II any than the INST II !, an rAnh"e W ne"
economy In cooking. -. -
The piece of beef chosen may be q very plain one
one Of those tougher portions which only become ,i
pala,ab when they cooked slowly ara carefully
but Which arr then rlcncr III food vain = han the
II /, drfcnIt. II not impossible, in vie'v Of the
prejudice against ic. cream an rI'ravaea' I M
10 make people understand that u Is one o, % '.
nutritious, wholesome. incNprn'lvc summer urssl'
that be put upon The table o IN c .r oo a't
or where II may he supplied from the mlMnGS ' Oh
the home COW. cup Of cream .w1 cnp o. " n
eggs, aud havorlns VIII make most any oT
Ice Tie cost OF tie Ice + b''t penny r VI
The lee cream moreoyer can De p pnd
left iii the lime Of serving. Half an hour j. noie
than ample Tim. to prepare cram Gnnc ana :" T." les,
time By expeditions person. ALLOWING h,'eIi "'n
u,cs for the freezing. a process which cannot w
There are many simple steamed deserts which may w
cooked IN hot TI the h tine Of Pf or Is M old
rusiard pudding which calls for a quart OF MIX, hVe
INTO little cups. Little TN pudding monldS which hold
about two r each are a. good s nmyl1 s,n Sr a ao
but IN. and set them In pun Of boiling water reach
ing to half the height Of the cups ana steam mem
forty minutes DO not serve the ~ '"po' n "o to
each person with little cream sauce over II; r."
n steamed lemon pudding Us" thi'c 'iuie.p"ohIns VI
butler and SIX OF powdered sugar beaten 10 a erean
finally the yolks Of sy egg, the grated peel ana h
iuce OF "A lemon and the whites o' siN GIGS DON
a. exucily the same rs for the cislfu puhdinS
Woke nm orange pudding by substituting the rnd aud
iuIce of an Orane' for the lemon . 81
Persons OF delicate digestive powers should reaiiZe
cha yonn of green salad. taken with III" proper pro
nnr,,on Of sweet olive oil and acid which - TO make
4 French dressing. Tie f,olish fear Of condiments
r,ic ,re The most valuable assistants 10 dig, sion
has done more TO make dysprptics than probably any
other one thing. Vegetable oils IKE owe Oh ar ho,p
ca"Iy digcscd than animal fats and arc nch IN
untrimpnt and soothing. Hence th" HYGIENE value OF
simple salnds which contain olive oil.
TAKING COLD.