The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1897-01-11
Observation-Disclosures eee GO 9
THE HOUSEHOLD |:
SOMETHING ABOUT FOODS.

are easily digested The richer kinds
as salmon, mackerel, lobster, shrimps
and cells, take much longer
Vegetables, like cabbage, lettuce, tur-
nlps, parsnips, ETC., are eaten chiefly
for their juices and starches and are
priced for certain f1avors peculiar to
each. Their feeding power is small
Fresh Vegetables, properly cooked, are
OF great benefit to health When eaten
raw, prepared as salads, they should
be used moderately.
Eggs are q concentrated food Eight
or ten eggs contain as much nutriment
as one pound of beef, according to the
best authorities. One dozen and half
OF eSgs will furnish sufficient food for
robust man for twenty four hours.
What to Eat to Be Well-Milk con-
tains all the elemnts found in the hui
man body. The elements of which the
human body is composed may be di-
vided into four classes:
.First-The proteids, or nitrogenous
foods. which are derived mostly from
the flesh Of animals, from birds and
fish. from peas, beans, Ientils, eggs,
milk cheese. oats, wheat and maize.
Second-The fats or hydro carbon
which are obtained from the bodies of
animals, birds. the yellow Of the egg,
milk the oil of the olive, rape seed.
cooton seed, cecoanut, etc.
Ihlrd-The carbohydrate class. This
embraces the starches of grain, the
sugar cane, honey, milk and vegetables.
The acids found in fruits, fresh vege-
tables, lemon and lime juice are of the
greatest Importance in ones daily food
Their absence induces the condition
vegetables were introduced the seafar-
ing men suffered greatly from this dis
ease.
Fourth-The water and salt class is
as essential for health as the proteid
class. Upon this class depends the IN
tegrity of the framework. A certain
amount of each of the four classes
must be present in perfect diet.
The proportion of food for an adult
should be, according to the best au-
thority, twenty-five of proteids, sixty
nine of the carbohydrate class and
nine of fat
Plain Food for Brain Workers.-The
choice OF food varies among races ac-
cCrding to the degree of civilization.
and occupations. 1t has been well said
that What is one mans meat is an
other mans poison" Cruel and british
L
cooked meat. The more refined people
are the more careful are they in the Sc
lection Of their food They object to
coarse, heavy and greasy food. They
like lean, well-prepared meats, accom-,
panied by vegetables. fruits and plain
desserts. Deep thinkers, men of large
intellect. like plain food and light.
dainty desserts. Women, as a general
rule, require less food than men,
To Make Good Bread.-Two quarts of
flour, one teaspoonful lard or butter,
one-half pint luke-warm water, one
cake of Fleischmanns yeast. Break the
yeast cake into q cup, add one tea
spoonful sugar, and sufficient luke
warm water to fill the cup, set it in a
warm place till the yeast rises to the
surface
Sift flour, sugar and salt into a bowl,
add lard or butter and rub it fine In
the -four; then make a hollow in Gems
ter of flour. pour in the yeast and the
remaining water, stir it with spoon.
into stiff dough, turn it onto
Toured board, and work it with the
hands and some flour until it does not
stick to the hands; return the dough
to the bowl, coyer and let it stand in
warm place to rise. When the dough
has risen to double it's size, butter two
brick-shaped pans, or use the crusty
bread pans dust them with flour, di-
vide the dough into equal parts mould
them into loaves on the board, put
them into the buttered pans, cover and
let stand till the dough is to top of
pan; place In a medium hot oven, and
bake one hour.
If the bread is to be mixed at night
take only half the yeast cake, other
wise proceed the same as above
Milk.-Mil1 is the only article of fsod
which contains all the chemical ele-
ments found in the human body. We
obtain the proteid substances in the
casein and albumen of cheese. The
fats and oils from the cream, the
carbohydrate from the milk sugar and
the water and salt in the whey. Milk
is therefore the right and only food for
infants. The diet of a child should be
milk until the child is ten or. twelve
months old
Mothers milk is preferable to artifi-
cial feeding, but If the latter must be
resorted to- and if good milk from one
COW is not Obtainable, canned con-
del sed milk, diluted with boiling water
is an excellent substitute, adding to
one-haf pint of boiling water three
teaspOOnfuls of condensed milk This
may be increased as the child grows
Care should be taken to buy only the
best kind, as there are some cheap
brands Of canned milk in the market
which are unfit as food for children.
Don't give them meat The habit
some people have Of feeding small
children, and even infants. on meat,
potato, cabbage and other similar and
stimulating foods is wrong and in the
highest degree detrimental to children.
OF vegetables, we'll prepared cooked
green peas string beans and carrots
may be given, but potatoes only SPAR
ingly
At the ninth year child may par
take Of the usual food Of the family,
tea. coffee and condiments excepted.
At the tenth year a child will require
half as much in quantity as an adult
woman, and at the fourteenth year
quite as much
Beef for Roastlng-The seven social
ed prime ribs are used for roasting
The first two ribs near the short loi1l,
are the best Ribs for roasting are
prepared in three different ways:
One is to saw off the ribs an inch
from the meat, to give the piece select
shape as possible.
Another way is to remove all the
bones, roll the meat and tie it with a
string, thus forming the piece into a
round shape.
The third mode is to leave the bones
undisturbed and roast the beef with
the bones.
Ten Minutes for Each Pound-Seleet
two ribs of beef and prepare in any of
the three forms mentioned. Wipe the
meat with towel, season with one
tablespoonful salt and one teaspoonful
pepper. rubbing the seasoning well into
the meat.
Lay four ounces fine-cut suet in a.
roasting pan, place over it the meat