New-York tribune., 1901-10-20
AVERAGE COST OF FOOD.
A PERSON WHO SPENDS so CENTS DAY
IS SAID TO BE EXTRAVAGANT.

THE average person spends 25 cents a day for
food, and any surplus goes for unreasonable
perishahle articles OF Diet, said Miss Helen Louise
Johnson in lecture before the Brooklyn Institute
last week. Fifty cents day for the food OF an
individual is extravaganza. Much of the cost OF
living is incurred for customs cake If the girls
and boys be induced TO get along without a
daily dessert they will be the better for the
sacrifice
"Extravagant cooking" Miss johnson said .fs
far easier than making simple preparations de-
hclous. 1t is art to make baked beans so
toothsome that everybody will want to eat baked
beans every day.
In order to make the hest of yourself you must
be properly fed. In order that your child may
be capable OF great thoughts and be inspired TO
great deeds you must learn feed him right.
Food is the only means by which the mental power
Of man can be sustained and because Of this fact
a heavy responsibility rests upon the housewife.
There is a best food for each indvidual-that is a
combination Of elements or materials which will
enable him to do his best WORK There Is a best
food for children, by of which they may
grow into healthy, active, happy girlhoo6 boy
hood"
Miss Johnson used the steam engine Illus
tration OF her subject 1T IL always plain" she
said, that the engine moves by steam generated
from heat by burning coal It is the object of the
engineer to feed to his engine that fuel which will
burn freely. but not too quickly and which
tains small amount of stone or ash Excess Of
ash clogs the CRATE and prevents draught. Poor
coal limits the efficiency Of the engine. To attempt
to the engine with dry leaves would be mani
festly absurd.
Food is the fuel for the human engine, and such
food is required will be freely dgested but not
too rapidly assimated, and which contains only
moderate amount of waste material. The OF
food threefod-growth, repair and energy. For
these three purposes, different nutrve ingredients
are required and these are classed as proteine
fats carbohydrates and mineral matters After
learning the meaning these terms and the classi-
orfin Gnff food tlarr
the next step is learn how apportion the diff
ferent food elements in planning meal. To do
this ntelligenty the percentage composition Of the
Sweet soup and frcasseed chicken We're
prepared before the audience bor the hpst rs pint
stock until ii sufficiently tender to press
seaided and three ablespoonfuls butter that had
been creamed with two even EN-. tahespo@ontuls on It 3f
were added. and when it came TO a boil half cup
baen % previously beaten together Paprika salt
and chopped parsley were added last.
into any cream sauce until just before serving be
9s ban e cnrded S by the Salt All eream
SOUPS should be milled, that is beaten thoroughly
%i5d senaing q hem them 20 the table" ,,
,,oep nieces-second joints. legs, wings, three
nieceg of the back and two OF the breast. These
men covered with boiling, unsalted water and sim,
mered until tender The chicken @ was was removed
& h[0 tabIespoonfuis of butter cooked for four
hl.ute mn. oe the chicken broth and cream mixed
PadaS and stirred until the mixture thckened
sria -,oits of two eggs beaten in thoroughly
md = little chopped parsley the salt and paprika
we're the last ingredients , ,.. -,
carver can readily find the different parts without
rectnasSizabIe portions is not the least important
naTf OF the work. This was demonstrated, the
pos of the back being placed in the centre OF the
ppistter AT the right side as it faced the server
p ias were arranged, and at the left the second
thS aee The wings occupied conspicuous positions
irectv at the front, and the breast on the top OF
Ingec
,son ie in the arrangement OF the platter and the
Same method should be always empioyed'