The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-06-14

I While the active bovine immortal
= ICED in Mother Goose" is again jump
+. ing skyward, assisted by the beef
. trust, the housewife 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
Z. she has long ago come to the con-
+. clusion that in the temperate zone
a mixed diet is essential to the best
= physical well-being of it's people.
, While the proteid or meat element is
z found in eggs. cereals and the legumi
+ nous vegetables. most people find them
+ neither so palatable nor yet so easily
:. digested when used to the exclusion Of
q meat. Moreover, much larger quan-
|. tity Of them Is required to furnish the
same amount of nourishment. This
y much, however, Is certain. AS a ma
= ton. we consume too much meat-''a
, third" say the scientists more than is
= good for us. We spend more money
L than we should at the butchers shop.
and not enough in fruit, nuts and
+. fresh vegetables.
In summer especially meat once a
y day is quite sufficient for the ordi-
= nary individual, and even that may
= give place occasionally to fish of
, high food value, like bluetish or cod.
p Cereals of good quality, we'll cooked.
3 are excellent food, especially for the
= aged and the young. Rice. properly
=. prepared either as vegetable or
Il dessert. is exceedingly nutritious,
? much more so than the potato. Mac
: aroni 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
3. beverage. cheese, eggs, fresh fish or
dried, milk and cream, may all be sub
stituted for meat as energy producers
, without detriment to the health and
+ with a decided benefit to the pocket
= book.
q AS to Just how far meat may be
|. eliminated from our daily menus. in
n dividual occupation, individual ply
sical peculiarities and racial food
= habits must determine
The blacksmith, the ranchman,
= those who serve their felow-men on
{. the sea. in the mines or in any work
=, requiring great muscular cXertion.
n need and should have Il much more
n hearty diet than the one whose occu-
patton Is sedcntary. And yet the OPP
= posite is too often true. mores the
= pity.
= When the price of meat goes up the
:, man who needs the "full dinner pail"
= with good slice of beef or ham in his
. sandwich, can't always get 1t, while
the brain-worker the men and wO-
men of leisure. all the children of at
y huencc and those whose occupations
are purely sedentary grumble at the
cost. but go on eating more flesh
than is good for them.
And now for some dishes that con-
tain plenty of nourishment, although
only the cheaper cuts of meat, or no
meat at all. enter into their compo-
sition.
For instance:
HOMINY AND CHEESE.
Boil the hominy as for breakfast
serving; then spread IN thin layers In
buttered pudding dish with cheese
between each layer and on top. Put
4 In the oven. long enough to melt and
brown the cheese. The dish may fire.
= quently be substituted for potatoes.
y especially when old potatoes are be-
, coming watery and the new ones are
, little too expensive for general use
= Rice Is often used with cheese IN
{. place of hominy.
= SCALLOPED VEGETABLE OfS-
TIERS.
Scrape the roots. cut In small pieces
and cook until tender. Butter your
pudding dish and put in alternate lay
. cracker crumbs. seasoning each layer
> of the oyster with a salt and pepper
= butter and parsley. When the dish is