Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-11-29

That the quality of bakers bread is
not better is due i'm part to ignorance
on the part of the consumer as well as
to the baker. There is no common and
accepted standard" Of what really
good bread is. and naturally. in the
absense Of such standard, the baker
has developed the making of bread
purely in the commercial spirit of
making the greatest quantity with the
least expenditure of energy and
money. II cannot be expected that the
baker will of his own initiative at
tempt to make more nutritious bread
until he feels the pressure of a general
demand. Yet it is probable that. in
the existing state Of imperfcction of
the general houseworkeIs production.
bakers bread at present is of at least
as good quality as the bread prepar-
ed i'll many homes.
The purchase of bread outside the
home offers opportunity for wider
choice in the kinds served. Most
housekeepers find it more convenient
to make several loaves of the same
kind at each baking. But. when pur-
chased. the kinds may be as varied as
the number Of loaves
MEAT EXPERIMENTS
Effort was made Ia obtain accurate
figures on the cost of home preparation
Of meats. Many kinds Of cooked meats
are supplied by caterers or in rcstaur-
ants for home consumption. The demand
has increased during the past TWO years.
sliced being in greatest request Dtner
chicken and turkey. either whole or
cold roast meats are sold sliced. but
there is not great demand for whole
roaSts. As there are no satisfactory an
plianCes in general use for delivering
meats and othtr cooked foods hot re-
heating + ntcessary i hot roiSts ar" o.
sired Such nm arrangement * defective.
however. since relocating usually results
in tOughcnirg tGe meat
Economists have long recognized the
fact that meat is an expensive article -
diet. In the first plac" the original cost
is higher than that Of most vegetab .
foods. For example. q pound Of rice .
cieht cents or a pound I'll t!nur ut two
ana on"-halt cents. or = pound of corn
meal ut two cents. would each give more
energy tb"n q pound Of meat 81 from
i to - cents. Hence we hay" or first
it"m ~ greater cxp'ns, IN the greater
cost pound in comparison with nItritiv,
valGo Second TIE relative cost Is in
creased on account uf ~" greater tN-
penS" NJ preparation Tor th" iahle. Meat.
Either roast. boiled or Stewed. requires
long cooking i'll order tp soften ANA Sru-
STRAIT" the iihrcs, ana this results i'm q
! rnpnru"nattIy iar-" 'NptrdiiUr" fer |
.l''.. stunning ana seasoning I''tlI'iIEtl
"a give thr desired flavor. together with |
III. labor necessary to cic;iu. trim ana |
prepare the meat, ana - watch, hast
ana tend during cooking, ais" increas" |
III" expense.
y >till greater itcm Of expense is due
To i great loss VI material between the |
market ana til" table. This loss occurs |
in several ways. Tic market trimming |
in some cases amount ~ about one-fnurth |
ri the weight pair for. This is pan |
irn!arly true IF poultry which j. par |
chased with tn" head. f"ot ana cntrails. !,
aftcrWard removed bN the dealer. Their.
There i7 q further los; OF material in
the cooking process. dI" partly to the |
evaporation 81 water ana partly to the !
evaporation IF fat. This varies greatly |
v it'll the different kinds .ud cuts of meat
IN" ShriHkaSr ut material often amounts
Ia several pounds. causing q proportions
IT" Increase in The cost RI The meat ac-
'ually served. There MAY ~ additional
vast il all III" meat served is not
~ dilHhl" f'r eating. and Their" will often
pc ccnSidcrahl" bon" and flt which can
not b. eaten. ThcS" facts must " borne
n mind n comparing tho cost "f cooked
With that 81 tn mat prepared i'll me
nom.
ETTING COOKED FOODS.
This "hi",ti"n most "ft"u raised to bay
NJ food ready cooked il III ,xp.nlc.
Those t" whom il would be- the greatest
1""n Ar' these VINO f4"l obliged t. econ
1miZ" mast closely,
W nile cooked food can 10 purchased il
'ann"t often b. delivered without the
nara 1tec of its being hot on arrival.
I thus becomes necessary to reheat tbs
God hotor" serving. and this occasions
inmF expense for fuel ana service. TIL,
Utensils used IN rrE,1tirr lud those III
Which the food Il. delivered require
Washing. hence s..rNirr is again required
%, ~ I'M. "Eerationi The factors. thsn,
cod bought ready cooked, are the Gus |
II III" food itself. The fucl used III re-
eating and the service involved in urc-
airing il for tn" table.
II wa found that thc average, co.t 4
'crsou = meal. including fucI ana labor
Shs t.-'it' cents when all the food MAS
0oked outside. The same food was
repaired At home At an average cost ~
lords. the cost Of person Il meal was
10 per cent. more when tt, food was
urc haScd ready cooked than when the
'"kins was al done at home
IN general ii might he possible To do
way with al cooking in the house when
le inoreas'. in expense is coInte1halanccd
} The saving IF time and labor In
mall families eSpCCially wncr, thp cast
food is greater in PROPORTION rhan IN
re" families. til" meals might easily b.
ntirely cooked outside. making ii pos
bl, in u small house or i'll an apartment
; dispense with 4 maid. Again. to pur-
has" food ready cook might give tho |
distress Time to do more profitable work
? q SmdI family the exact amount re-
$3.50 '','l" 81 IditIl'iS"i / MS Whuli
~" much " the waste. bonn i'll buying
M serving. which seems unavoidable
hen tbs small quantities needed are
boxed II home.
\ NECESSARY I.IMITATION.
the choic" OF foods ready cooked mus. ]
"cesSarliN he limited. Since in tho ;
resent development 81 the industry the Z
'od must NJ, cooked 4 considerable :imc ,
rt"re 1t is served. AMI must usually h. !,
cheated if IL is tn hc served hot. an ! "
he dishes which ~pnil bY standing or
hich depend upon immediate serving i:
II their peculiar drlicaCy are daharrrd ',
nus such things Is cheese dishes. souf- !
-. cooked eggs ANA certain other dishes y
'ou.G only be good freshly mldc AT Il
ONE. These dishes might an of them h.
lent such rs a small oil or guS stove. i
r even with chatting dish. Ii :: mail t
Kept II would require 10 expense for f
'hor I" have her do such simple cook
X as the preparation 81 these few
iShes, or thr housckrcp.r herself could ;
o il. with very little outlay IN time and ,
Mercy.
The further equipment "a. the kitchen
1uid h" reduced to I, mnim i'm. provided !.
could he perfected for de- d
Yer ing the cooked food hot. ready to
rye. This will undoubtedly h. done IN :.
me, and, indeed has already been at
implied. When its success j. assured. I
IA not homo cooking Is We now know
be rcl"gattd Ia the past. at least 50 !
n as cities are concerned" -
Or HOME INDI STEIES e
It if. IF course. perfectly true thdt G
it'll the, existing appliances Tor house 4
reling il would often be inConv.nicnt I
r impossible to alter present methods in |