Evening star., 1901-04-09
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

All rights reserved by Banning Co., Chi
cago.
TIL unknowing man
Eats only flesh. the understanding, valor;
His ignorance tn mystery keeps him a
coward.
To him it's but meal; to you it's virtue.
Through q common error many look upon
the absence of animal food from their daily
bill of fare as denoting a meager and un-
substantial diet.
While the natural and almost universal
demand OF man is for a mixed diet of food
substances, he must learn to be guided by
reason and Judgment, as well as that tyrant
TASTE" which may. through thoughtless
and undue pampering, gain an ascendancy
most harmful to its subject. the body.
Unless carefully restrained and guided by
the laws Of health and not entirely by the
momentary pleasure derived from pleasing
the palate, the sense of taste becomes very
arbitrary and may cause considerable in
convenience and annoyance,
In many households meat Is served two
OF three times day with certain regularity
and usually, of course, accompanied with
white potatoes. This becomes such firm
ly established rule that any deviation from
this routine is regarded as a hardship and
almost as an infringement on the rights of
citizenship, being resented accordingly. The
teacher or writer who suggests a new order
of things is designated a crank"
The strongest appeal to the reason OF
those who have become welded to too
frequent meat diet may be made On eco
nomical grounds. That they can get some
thing at less cost that will furnish an
agreeable change and substitute for the
expensive meats they consider SO necessary
will at least attract their attention and
consideration, and curiosity to test the
truth of the theories advocated may do
the rest.
Rules for Regulating Diet.
While there is undeniably much overeat-
ing and also improper eating, which causes
one-half of the disease and the evils that
infiict all classes of society, it is difficult
to apply to the individual any accurate
rules of guidance without a knowledge OF
his daily habits and life, as well as his most
pronounced physical peculiarities. The aver
age eater cannot be trusted to depend en-
tirely upon his powers of discrimination as
to the quantity or quality Of food required,
as his choice of food is too often governed
by what he wants, or thinks he wants, and
not by what he actually requires.
The man who INDUCES in mixed diet
that includes all animal products is too
apt to partake to excess of one OF two ele-
ments of nutrition while he neglects to OBJ
tain others in sufficient amount to sustain
an even balance. They fail to associate
meats with other products containing SINH
lar elements of nutrition. and therefore,
when included in our menus for breakfast,
dinner and supper are meats, eggs. milk,
cereals, legumeS and foods Of like nature,
we are greatly in danger of committing
grave error, for If, in order to equalise the
various elements demanded by the body,
We attempt the feat of eating a correspond
ing proportion of the various other sub
stances, We will overtaK the powers of d.
geStion and assimilation. ~'
In many instances individuals would en-
Joy much better health If they restricted
their indulgence in meat meal each
day, or even less frequently. When meat
is served for dinner, as is the general GUS
tom. of course, it may, to the advantage of
most eaters, be dispensed with for break
fast, midday lunch and tea.
Substitutes for Meats.
Frequently the housekeeper resorts to
meat dish simply because she can think of
nothing better. even while she deplores the
necessity. And this is evident from the re-
quest sent us for either a new meat" OR
"a substitute for everlasting beef. veal,
mutton and pork
The organic needs cannot be but inaiffer-
emily supplied by starch and sugar, but we
have other foods that. in their various
FORMS. will supply all natural dem3nds
without resorting too frequently to the use
of animal food The cereals, nut: foods,
vegetable oils and milk give us generous
list of materials with which to not only
vary the monotony of a too frequent meat
diet, but assist, very materially, in keeping
the appetite in normal state for whole
some enjoyment of food
Many imagine that the dishes presented
for meat substitutes are too much trouble
to make, or require ingredients not always
procurable This is not the case il a care
full selection Of dishes and materials re-
quired Is made, with the design to produce
something as wholesome and palatable as
the meat preparations, and not wholly to
display the culinary skill Of the cook,
though the attractiveness of the dish E.ust
a MT faat tee,
substance.
NacarOni.
This well-known product Of wheat is pre-
pared in such form as to be available In
Supplying a nutritious basis for a great
variety Of most palatable dishes and it
may enter into almost any combination of
food from soups to desserts 1t is especfaIIy
well adapted to substitute meats
Below We give few recipes for dishes
which may be served for meat courses:
Baked MacarOnf
Have kettle well filled with boiling,
salted water. Put in half package of
macaroni without breaking it. and boil un-
til tender when pressed between thumb
and finger. Drain 1t, and put into a stew
pan season with white pepper and graf
ing of nutmeg. Mix with enough bechamel
sauce to moisten. Put layer Of this into
baking dish. sprinkle with grated cheese
PaTmesan If you use 1t, then add another
layer of macaron and so on until dish is
full. Cover top with the cheese and bits
of butter. Bake in the oven for thirty
minutes.
BechameI Sauce.
Rub three tablespoonfuls Of butter with
three tablespoonfuls of flour until smooth,
place over the fire with very small slice
of onion, a sprig of parsley, thyme and
small bay leaf tied together. a little grated
nutmeg, level teaspoonful Of salt and a
pint of white stock. Stir until 1t boils up
smooth, then place where it will Just sim
mer. Keep covered, stirring occasionally,
and cook for thirty minutes. Add half a
pint of cream or two level tablespoonfuls