The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-25

ducing heterogeneous elemeats. to the
vegetable source in warm climates
A MEAT DIET.
Meat viii 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 consid-
cred a far greater tax on the diges-
tive organs. especially when an IN
necessary amount is consumed. The
individual who INDUCES in a hearty
meat diet may display considerable
more energy than the vegetarian. but
as a natural consequence consumes his
vitality much faster on account of the
stimulating nature of his food At
middle life he is frequently a prey to
govt. rheumatism, heart and kidney
trouble. and other kindred ailments.
CEREALS MOST GENERALLY
USED
The chief members of the group of
foods are wheat, oats, barley, rye, In
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 demon
strated the fact.
This grain constitutes a perfect food;
including, as it does, all the elements
most necessary to life. 1t is unusually
rich in hesh-forming and bone produc-
ing material, as we'll as the carbohy
drates, starch, destTin and sugar It is
rather deficient in fat, but this defect
is easily remedied as an abundance of
fats and oils are supplied from other
sources.
Oats is especially rich in fatty and
mineral substances, but has also a
large amount of indigestible cellulose.
This grain ranks with wheat in popular
esteem as a cereal food.
Indian corn. or maize, has of course
less food value, but is rich in fat, and
as it is cheap and easily cooked it
should recommend itself to the poor.
as it can be utilized in a variety of
palatable and inexpensive ways other
than as a breakfast cereal. 1t cannot
be used for yeast bread, but makes very
delicious quick light breads when balx-
ing powder is substituted.
Rice ranks the lowest among cereals
in common use. Its principle constitu-
ent being starch. which in this grain
exists in very digestible form, Being
free from other indigestible elements 1t
is a very suitable food for persons who
find any difficulty in digesting most
starchy foods. While it is poor in all
other substances it is a valuable 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 con-
sumption. Ih6Y are adapted TO simple
cookery, as all that is required in their
actual preparation for the table is to
cock them in soft water and allow am
pie time to cook the starch thoroughly.
This recommends them at once to the
busy hOuSkeeper. But great mis-
take that many manufacturers made
in introducing their goods was in al
lowing insufficient time to cook their
different preparations. This proved
not only a disadvantage to the pro-
Queer. but disastrous in its effect on the
health of the consumer. A short sight
edness that fortunately many were not
slow to discover. AS a rule children
relish the coarser preparations of these
grains, and these are rarely cooked suf-
| ficiently and are too frequently swal-
| lowed without attempt to masticate
| them. Naturally the result is far from
| beneficial. 1t is advisable, even when
| the finer preparations are given chi
| dren, and grown people would profit by
| the same plan, to combine fruits with
| their cereals. Fresh fruits in summer
! and stewed fruits in winter. The long
| er they retain this class of foods in the
! mouth the more readily and thoroughly
will they be assimilated- The fruits also
| have a tendency to correct the effect of
| the highly concentrated, heterogeneous
| food.
For the Housekeeper.
MENUS FOR FIRST HALF OF WEEK.
Sunday.
BREAKFAST.
Cream toast. Fruit and cream,
Dreaded chops ,o,,os toatscrea Cream sauce
DINNER.
Tomato soup
creamed onions, Lima beans, Tomatoes.
Fruit in jelly.
Cake,
Coffee.
SUPPER.
Cold sliced tongue. Cream cheese,
Eru,t Olive sandwiches as cape
Monday.
BREAKFAST.
Fruit,
Eggs on toast, Bacon,
Quick biscuit. Coffee.
Lamb scallop,
1,,,t siced tomatoes
DINNER.
Breiled steak, Horseradish. sauce.
Stewed carrots, Plain potatoes,
| Cake, Stewed fruit,
Coffee.
Tuesday.
BREAKFAST.
Farina, stewed figs, cream,
french fried potatoes.
Toast GO1ee-
LUNCH.
Grilled sardineS,
Swiss potato salad,
Scotch scenes. Cocoa.
DINNER.
Vermicelli soup,
| Stuffed shoulder of veal Brown sauce
Potatoes Drowned, buttered corn,
Mayonaise of peas and beets,
Lettuce, French dressing
Plain Bavarian cream
Coffee.
Wednesday.
BREAKFAST
Fruit.