The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-06-07
SEMI-vEGETARlAN DIET
There Is q Marked ELIMINATION of
Meats by Many Amer
iannR.,.


At this season most people prefer fish and
white meats to heavy roasts and steaks.
While authorities have disputed the ofttimes
Wanted qualities OF fish as q brain food, it
undoubtedly recommends itself to persons
whose occupations are not Of an arduous ma
ture physically OF late 1t has become the
fashion to have fish as the chief breakfast
dish on many tables, says the New York
Tribune,
The midday meal. which used to be the
principal repast Of the day, is now elinll-.
mated from the routine Of many people, whose
work makes a call upon their mental forces.
There Is growing tendency among such per-
sons to return to the old-fashoned Amert-
can breakfast, instead Of having the coffee
and rolls OF the French; to dispense with the
luncheon and substitute an early dinner for
the late evening meal
Above all, the theories Of the semi-vegeta-
riaps are quietly gaining more ground with
people convinced that character, tastes, hah-
its, virtues and sins, as we'll as face and
form, are produced by the foods that are
eaten. Statistics have proved that the fight
ing races are meat-eaters; the deepest think
ers, the phlegmatic, beer-drinking and sau-
sage-eatinS Germans, while Italy, the land
where meats of all sorts are almost banished
from the table in their solid forms, produces
the poets, the musicians, the sculpters and
| artists in greatest number.
The Italian can live on fruit, on the bread
OF his country and the various pastes that
form such a nourishing factor in the foods
Of the nation. But above all has the cook
Of Italy mastered the art Of cooking vegeta-
bles-not as the French or American COOK
prepares them, but with an admlxture OF
broths and gravies made from meat juices
! and poultry that gives to these dishes new
| significance and new quality Of nutrition.
Americans, as a rule, are not familiar with
| the true style of Italian cookery as it Is
practised in the native land, and must judge
from the dishes served at the Italian restau-
, rants, which are largely modified by the
French modes of cooking But even IN these
establishments one cannot fail to notice the
difference IN all vegetables served-the po-
tatoes always with their favoring OF cheese.
| and the common French bean transformer
| from the tasteIess vegetable it is ordinarily
to a most delicious dish, rich In color and
taste and as tender in quality as asparagus,
| although 1t is usually the touenesI ahu
stringest Of vegetables.
| The American cook usually considers tnat
when French beans, or string BEANS as they
are better known, are stripped Of the dis
| tinguishing string and boiled in water, they
are ready for the table, But the Italian
| method, or one of the many methods, Is
more characteristic. The beans are nrs1
] placed in cold water, after having been pre-
| pared by strnging and breaking them IN lnch
|
| are dried and then thrown into saucepan
OF boiling water, with some salt and butter.
Then they are cooked slowly for about half
an-hour, until tender, and are then placed
| in dish with fresh butter, salt and pepper.
| Another way of cooking string beans calls
for grated cheese, sprigs Of parsley, chlves'
! the yoiks of two eggs, and beaten cream,
with a tablespoonful of powdered sugar
! added. Every known variety OF bean is
cooked by the Italian in different manner,
i but there is always the addition OF some
, !other food, and i'm many cases&the white ana
red wines of heccouptry give the dish ols-
.tinction and favor. 80 4s.a -
] In the same manner the Italian dignltes
| potatoes by some characteristic touch, add
!. ing butter, chopped parsley and the Juice OF
/ two lemons}t one dish, while potatoes IN
! casseruola are still more unusual dainty
4 that would probably provet extremely mystl"
/ flying to the Irish epicurean, who always pre-
! fers a potato with a bone In it'-Whlch'
itranslated, means a haf-cooked potato.
|: For. the casseruola one pound OF masneo
potatoes is mixed with the yolks' OF four
eggs, half d pint Of cream and two ounces
| 3of butter. in, a saucepan. They are cooked
4 Together until quite hot and stirred to q
.faky paste: then sprinked with salt: and
i pepper. This paste is arranged in circle
! On a dish and set in the oven to brown .
i The center space is filled in with frlcasse
1 Of chicken or rabbit or any kind of stew,
| mushrooms or any cooked vegetables lett
! over from the day before, with the pulp OF
! six tomatoes stirred into, the mixture. The
4 Italian has just thirty ways of preparing THIS
| most ordinary vegetable, each one quite as
i new; as odd and as appetizing as the fore
l going. e: 80 - %.55 =" : : - - ''-