The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-15
TABLE AND KITCHEN.
Practical Suggestions About What to
Eat and How to Prepare Food.

Eat and How to Prepare Food.
This matter will be found to be en-
| tirely different from and superior to the
usual run of food articles in that every
| item is a nugget of culinary wisdom and
| eminently practical.
stands preeminent over the world These
are the cultivated grasses or grains. The
most natural food is that from which
we derive nourishment for each element
of the body in proportion to its natural
requirements
We need fat and nitrogen for our mus
cles; phosphorus for our bones and teeth
and carbon .(starch) to keep up the heat
4 of our bodies, supply force and for our
/ blood. Bread, rice and potatoes supply
| a large percentage OF starch. But we
need the cereals to give sufficient amount
/ of heterogeneous matter ip order to sus-
4 tain an even balance and preserve the
/ body in perfect health.
! COST COMPARED TO OTHER FOODS
Compare the quality and cheapness of
production, the wide area that makes it
| possible to obtain these foods in almost
any part of the world, with the cost and
amount available from other food
that an all-wise Providence intended
that the greater part of mans food
should consist of grains and fruits
NITROGENOUS FOODS.
TheeS are designated as the flesh
formers, the muscle builders. The Vege-
table as well as animal kingdom supplies
this principle. The difference lies in the
fact that from the vegetable source we
obtain the elements in their natural and
unchanged condition, while in animal
food the various digestive processes
metamorphose these essential parts into
new substances. In the first instance
the initial changes take place in our own
bodies, while in the second we allow the
animal to reproduce these natural ele-
mentS in another form.
Through the agency of the animals
upon which we feed, substances undergo
a chemical change that presents them to
US in a pre-digested state. For this rea-
son we find that all foods of animal or
igin in which, in chemical phraseoIosy
the decomposition of parts has already
taken place, are very difficult to pre-
serve for any extended length of time.
This limits the supply of foods pro-
ducing heterogeneous. clements to the gev-
etable source in warm climates
A MEAT DIET.
Meat will satisfy hunger sooner and
for a longer time than vegetable sub
| stances, and it requires less bulk to quiet
the cravings of the inner man. But the
process of digestion is considered a far
greater tax on the digestive organs es-
pecially when an unnecessary amount is
consumed. The individual who INDUCES
IN a hearty meat diet may display con-
siderable more energy than the vegetar-
ian, but as natural consequence con-
sumes his vitality much faster on ac-
count of the stimulating nature of his
food. AT middle life he is frequently
4 prey TO govt, rheumatism, heart and
kidney trouble, and other kindred all
mentS.
CEREALS MOST GENERALLY USED
The chief members of this group of
dian corn and rice.
| The head of this group is wheat. the
| Royal GRAIN as it has been called on
account of its superior qualities that
produced the highest types of vigorous
MANHOOD, long before science demonstra-
ted the fact.
This grain constitutes a perfect food;
most necessary to life 1t is unusuaiiy
rlch IN Hesh-forming and bone producing
material, as well as the carbohydrates
starch destrin and sugar 1t is rather
deficient in fat, but this defect is easily
remedied as an abundance of fats ana oils
are supplied from other sources
cats Is especially rich in fatty and min
s er1a5 81 put has also large
grain ranks with wheat in popular es-
TEEN as a cereal food.
Indian corn, or maize has of corrse
less food value, but is rich in fat and as
1t is cheap and easily cooked it should
be utilized in variety Of paiatable and
inexpensive ways other than as break
bread, but makes very delicious quick
light breads when baking powder is SUBJ
Rice ranks the lowest among cereals in
common use Its principal constituent be-
ing starch, which in this grain exists in
a very indigestible form. Being free from
other .indigestible elements it is very
SIlhdDie 1000 Tor persons who find any
dIniculty in digesting most starchy foods.
While it is poor in all other substances it
Is a valua BILE food when combined in
proper proportions with other nutritious
elements richer in fats and albuminates.
COOKING CEREALS.
Few understand the proper method of
cooking cereals This is of the greatest
Importance. If they are not properly
carefully and thoroughly cooked they are
most unsuitable for human consumption.
They are adapted to simple cookery as
all that is required is their actual prepar-
alton for the table is to cook them in soft
water and allow ample time to cook the
starch thoroughly This recOmmends
them at once to the busy housekeeper.
But great mistake that many manufac-
turerS made in introducing their goods
was IN allowing insufficient time to cook
their different preparations This proved
not only a disadvantage to the producer,
but disastrous in its effect the health
OF the consumer. A ShOrtSightedneSS that
fortunately many were not slow to dis
cover. As rule children relish the
coarser preparations of these grains, and
these are rarely cooked sufficiently and
are too frequently swallowed without an
result is far from beneficial. 1t is adj
Vlsable, even when the finer preparations
are given children, and grown people
would profit by the same plan, to com
fruits in summer and Stewed fruits in win
ter The longer they retain this class of
foods in the mouth the more readily and
thoroughly will they be assimilated. The
the effect of the highly concentrated, nj
trOgenOuS food.
Recipes.
Waffles.-Add half a teaspoonfuI salt,
and two level teaSpOOnfulS baking powder
to two cups of sifted flour. Sift into a
bowl Beat the yolks of two eggs very
nf