New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-04-09
A NUTRITIVE DIET.
LESS MEAT AND MORE GRAINS AND
VEGETABLES is NOW THE CRY.

s'The present high price Of meat may do some
good by inducing people 10 eat more vegetables
and grains said Mrs. S. n. Haskell yesterday in
her lecture on cookery. No. 313 West Fifty
rfrth-st Most people much meat 1t
may be all right for those who are engaged in
hard manual labor to eat meat twice a day. but
for others once a day IS quite enough. The grains.
leguTnes and other vegetable products supply all
the elements needed for healthy life.
Most people too. eat more than can be properly
assnoilated and in few families is there proper
adjustment Of food values. The menu lis made
appetizing and delicious. but is too frequently III
balanced in choice of elements.
The average amount of food necessary for an
adult is twenty ounces in twenty-four hours. This
should be divided into Il per cent Of proteds per
cent of fats and 50 per cent of carbohydrates
Now beef has only five parts Of carbohydrate ele-
ments to one part Of heterogeneous. while all grains
and vegetables have much larger proportion.
Co-nneal has seventy-seven parts of carbohydrates
TO one OF proteids.
Mrs Haskell said that people eat too rapidly
also not allowing time for proper masticatlon
aMastication is the most important part OF the
digestive process she said. The mouth is a mill
in which to grind the food before submitting il to
the action the digestive Juices. Much Of the in
digestion rife in our so-caed civilized life is due TO
the lack OF this preparation and the remainder Is
due 10 Improper food. 1t is much better to go
without luncheon than to eat it in hurry
Miss Bessie Shonsby. trained nurse. gave
other digestive organs. and Miss Olive Jones pre-
pared q series of grain edibles explaining their
special virtues. These were passed around TO the
class thus giving practical DEM nstration OF their
toothsome qualities. The dishes served were pearl
horniny with fig sauce; rice balls. with cream
sauce prairie fish and Drowned rice
The prairie fish nothing more than yellow
cornrneal cooked in a double boiler about i've
hours than cooled in a large pan TO make cake
an inch thick This is when cold into outlet
shapes and dipped in egg and cracker crumbs, as
for croquettes then Drowned in the oven on but
tered tins
The Drowned rice is made by putting rice after
washing and draining. in the oven TO roast a Hght
brown. II is then steamed until soft and served
with fruit sauces cream.
For rice balls. cups Of milk or water are
poured three cups Of rice that has been
washed and drained. This Is cooked slowly in a
double boiler until the liquid has been thoroughly
absorbed Every grain is separate II properly
cooked Vet the hands IN cold water, form the
rice into balls place buttered tins, brush cream
ever the ton and bake until brown. The balls may
De eaten with a fig sauce. made by washing and
stearning figs then pressing them through a col
ander and adding a little water. They are then
cooked a few minutes. Add starch make
them lust stiff enough to drop from the spoon
easily.
The remaining lectures will be given on Thurs
DAYS and Tuesdays, at o'clock. through April, by
Dr.. Caroline Geisel.