Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-10
Table and Kitchen.
A Chapter on the Question Of Meat
Eating.

"A chapter on the Question or Meat
Eating.
The struggle for existence that Is caused
by the increase of numbers who must man
age to subsist on limited means has brought
about movements and propaganda. in favor
of particular lines of dietary which have
done an immense amount of good in draw
ing attention to questions as to just what
quantity, quality and variety of food man
must consume in order to counterbalance
the wear and tear Of physical and mental
exertion.
Unfortunately the variety Of foods from
which man may choose and appropriate
what viii appease the craving Of his ap-
petite, whether normal or abnormal, is
seemingly without end, and the dishes he
may select from are as the sands Of the
sea, While the brain of man has not, in
general, advanced sufficiently in perception
TO show him the wisdom of choice, or how
10 exercise self-denial as to the substance
and quantity he chooses and the manner
or preparing them for his Individual needs.
Inc question which has been pretty even
~ argued between controversialists regard
ing the advantage of vegetable diet over
animal food, has assumed recent and very
decidedly important interest in the public
mind owing to the advance in the price of
meats. Many who have heretofore taken
theories advanced by vegetarians are now,
perforce, wondering if there may not be
method in what they have considered but a
mild form of madness on the part Of the
advocates for vegetable diet.
There is no doubt vegetarianism is a boon
ana blessing to man and bound to i'm
prove the condition of the human race IL
only by indicating to US that there is a
nappy medium at least, even if one is not
quite willing to adopt the extremists ideas
that vegetable foods are the only form Of
diet suitable for humanity
All new movements and theories in order
TO gain sufficient hold upon the public to
take root and bear fruit must be extreme
~ radical at the start. If the new reason
ing be narrow and sided at the begin
ming 1t will become modified by contact
with the broader views of the general pub
nc AS an example of this, consider vege-
tarlanlsm of the present day with the views
neld by its first advocates. Now there are
rev VINO linn. the practicing of human diet
airy to substances which are exclusively of
vegetable origin, but together with the more
nutrltive of vegetable foods they blend
sucn typical animal products as eggs milk
cream, butter and cheese. their condemna-
tlon peins against the use of animal flesh
only. Their objection to such foods as
necessitate the taking of life is not based
entirely on sentiment for they consider
that teedlng on animal flesh coarsens the
nature of the individual and also renders
the system more susceptible to diseases
Vegetables Compared to Animal Foods.
Comparisons show that the same nutri-
tive elements exist in both vegetable and
animal foods and that they are within
certain limits interchangeable.
Both are divided into two subdivisions
or classes-the heterogeneous and. the nom
heterogeneous, or flesh formers and heat
elvers ;tne former being greatly in ex-
cess. The heterogeneous embraces all
seeds and vegetable tissues; whilst the
starch and sugar in vegetables are what
fat is in the animal-the especial repre-
sentatives of the neutrality-suspicious.
Hence, seeds in vegetables represent
flesh in animal foods and the starches
and sugars take the place of fats; for the
seeds when digested will produce fesh
starch. when transferred in the body. may
produce fat Every other element re-
CURED for nutrition, whether mineral or
organic may be obtained from the vege-
table kingdom-the salts Of potash. soda.
lime, magnesia, Iron, manganese; sub
stances corresponding to fbrin, albumen
and gelatin; gum, pectin and sugar;
phosphoric, acetic.. sulphuric and hydro
chloric acids; besides many other acids
peculiar to vegetables.
The question is whether these same ele-
ments in their different form in the vege-
tables will sufficiently sustain life in the
same manner as those obtained from the
animal foods, and whether there is any
practical difference between them for the
purpose of nutrition. Some argue in IA
Vor of the meat because it presents ele-
ments of nutrition In a form more con-
centrated, so that less bulk is required to
be eaten to get the same amount of nutri-
tive value: that meat is more easily di-
gested and the cooking does not play
such an important part in its dgestibility
as with vegetable foods. Also that diet
of meat leaves less waste in the system.
The comparison between these two
classes of foods may be stated generally
vegetable foods must be eaten in larger
volume and must be better cooked than
animal food. and they require longer
time for digestion. and although the vital
action may be well sustained by both
kinds of foods, the vegetable excites the
vital process more slowly and to a less
degree.
Adding eggs, milk. cream, butter, cheese
and nuts to the vegetable list, we have
the more easily dgested heterogeneous ele-
ments. similar to those in meats, but
without the stimulating influence liza
blity to disease.
From generally economical reasons if no
other it is well to consider the question
of a new diet which will answer all needs
and minister to our comfort with equal
If not more satisfactory results than the
immoderate indulgence in animal flesh.
Tomato Pilau.
Put one and one-half pounds of ripe
tomatoes through a sieve to extract their
juice; strain this through a fine sieve and
put 1t into saucepan with equal
quantity of vegetable broth or stock
Peel and chop fine two medium sized
onions and fry them brown in two table,
spoonfuls of butter. Skim out the
onions and put them in with the tomato
juice, add a pinch of salt and place
the saucepan over the fire. When the
liquor comes to boiling point put in
pound of well washed rice, and allow to
simmer gently until all the liquor is alb
sorbed. Melt and slightly brown half a
cup of butter including that used to fry
onions, and add to the rice; cover the
saucepan and let it stand where it will
not boil for twenty minutes longer. Turn
into hot dish and dust slightly with
paprika and serve very hot
Peanuts Baked Like Beans.
Raw peanuts must be used shell them
and cover with boiling water and cook
five minutes; then rub off the brown
skins. Put them in the bean pot add half
a teaspoonful of salt to each pound of
nuts. Add little caramel to water,
enough to cover the nuts. put two ounces
of butter over the top and put them