Evening star., 1902-06-07

HOLD
lINTS

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| While the active bovine immortalized in
| Mother Goose" is again jumping sky
/ ward, assisted by the beef trust, the house
| wife of frugal mind is wrinkling her brow
| to find out what can take the place of meat
| in her daily dietary. She would be glad
to fall in with the vegetarians and boycott
| the beef trust entirely, but if she has made
| any study of dietetics she has long ago
| come to the conclusion that in the tenn
| perate zone mixed diet is essential to the
| best physical well-being of it's people
While the proteid meat element is
| found in eggs, cereals and the leguminous
| vegetables, most people find them neither
/ so paatable nor yet so easily digested
when used to the exclusion of meat. More
| over, a much larger quantity of them is
required to furnish the same amount of
nourishment. This much, however, is GER
tain AS a nation, we consume too much
| meat-"a third say the scientists, more
than Is good for us. We spend more money
than We should at the butchers shop, and
not enough in fruit, nuts and fresh vege-.
tables.
In summer especially, meat once a day
Is quite sufficient for the ordinary indvid-
ual, and even that may give place occa-
sionally to fish of high food value, like
bluefish or cod. Cereals of good quality,
well cooked, are excellent food, especially
for the aged and the young. Rice, properly
prepared, either as vegetable or a des-
sert. is exceedingly nutritious. much more
so than the potato. Macaroni cooked with
cheese, beans and peas, in combination
with a little pork in some FORM dried
fruits, whole wheat bread, chocolate as a
food or beverage, cheese, eggs, fresh fish
or dried milk and cream, may all be sub
stltuted Tor meat as energy producers with
out detriment to the health, and with de-
cided benefit to the pocket book.
AS to just how far meat may be elimi-
mated from our daily menus, individual oc-
cupation, individual physical peculiarities
and racial food habits must determine
The blacksmith, the ranchman, those toll
erS who serve their fellow-men on the sea-
In the mines or in any work requiring great
muscular eXertion, need and should have
much more hearty diet than the one
whose occupation is sedentary. And vet
the opposite is too often true, mores the
pity.
When the price of meat goes up, the man
who needs the full dinner pail" with a
good slice of beef ham in his sandwich
can't always get it, while the brain worker
the men and women of leisure. all the chill
dren of affluence and those whose occupa-
tions are purely sedentary, grumble at the
cost, but go on eating more flesh than is
good for them.
And now for some dishes that contain
cheaper cuts of meat, or no meat at all,
enter into their composition.
For instance: Hominy and cheese-Bol
the hominy as for breakfast serving; then
spread in thin layers in a buttered pudding
dish with cheese between each layer and
on top. Put in the oven long enough to
melt and brown the cheese. This dish may
frequently be substituted for potatoes
especially when old potatoes are becoming
watery and the new a little too
expensive for general use. Rice is often
used with cheese in place of hominy.
Scalloped vegetable oysters-Scrape the
roots, cut in small pieces and cook until
tender. Butter your pudding dish and put
in alternate layers of the oysters and fine
bread or cracker crumbs, seasoning each
layer of the oyster with salt and pepper
butter and parsley. When TIE dish is full
pour sweet milk over it to mosten thor
oughly and bake.
Pork and parsnips is a genuine old-fash-
ioned dish, one that our New England for
bears throve on, and one that properly
prepared, will be found acceptable at al
most any table.
In making it, take a Scotch ketNe' or
old-fashioned thick iron spider and cover
the bottom with slices Of nice salt pork
Cut into pieces about two inches square
Arrange a layer of sliced parSnips over the
pork and one of sliced potatoes over the
parsnips. Pour in enough water to just
cover the contents, cover closely, place on
the back of the range and let the contents
simmer slowly until the vegetables are ten
der. Take up the vegetables and place on
heated platter. and if there is any liquor
remaining pour off into a bowl until ready
for use.
Brown the pork lightly in the kettle take
up and place border about the vege-
tables. Add to the fat remaining in the
bottom of the spider a tablespoonful of but
ter and a tablespoonful of flour and stir
until bubbly. Season with pepper, pour in
the stock which you have reserved and
cream or milk to make sufficient gravy
When cooked smooth. pour over the vege-
tables and meat and serve.
A good old-fas shioned dessert to serve
after a parsnip stew is a baked Indian pud-
ding. If made right. when taken from the
oven 1t will culver and be jelly-like.
The old way that has never been i'm
proved upon was to bring a quart of milk
to boil in an iron pot. and then to add to it
about one ana one-haif cupfus fine granu-
lated meal, holding the meal high in the
left hand, and sprinkling slowly, stirring
constantly meanwhile with the right hand.
When this had thickened and cooled lit
tie, two teaspoonfuls of ginger. three-quar-
ters of a cup of molasses and half tea
spoonful of salt were stirred in. and the
mixture beaten smooth. The pudding
dish, which in the old days was of stone
ware, tall and f1aring at the top, was then
thoroughly creased. the batter poured in
and a quart of cold milk turned in last
After this addition but little stirring was
done, and the batter should be about as
thin as a pancake batter. Bake four or
i've nOurS IN Il SLOW, Sleduy oven. remeT1-
berng that the slower the oven the more
delicious the pudding. Serve with cream or
hard sauce.
/ While corn meal is not to be recommend
ed in large quantities as a summer food it
is so nourishing and SO easily digested when
subjected to long cooking that 1t can be oc-
casionally used to advantage.
While no fixed rule of proportion can be
given for the water and meal, as the thick
ening qualities of the latter vary with its
roviGt Gtu y,,ny ha .,
one cupful of meal to four of water will be
the average. The newer the meal the less
is required
The Itnlians use the meal largely In their