Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-16
Table and Kitchen.
The Merits Of Vegetable or Animal
Foods.

| Foods.
| Speaking of things as we find them, we
| must accept conclusions which are based
| on the results of many years careful study
| OF the diseases of the digestive organs,
| which are caused and influenced by the diet
and habits. And even though we may con-
| cord with the altruistic vegetarian beliefs.
1t Is quite possible that vegetarian diet
may prove anything but satisfactory.
When we consider how little is known
by the majority of people about the proper
preparation of vegetable foods-any foods,
for that matter-or about their properties
| and uses; how the amount Of these
should be regulated so as to conform to The
seasons change In order to make a perfect
diet, we may readily understand the chief
| reasons why so many who make their so
called attempts to adopt a vegetarian
diet fail so utterly. In making the trials
people must take into consideration that not
only Is 1t necessary to understand the al
geStion and proper assimilation of vegetable
foods, but they must know how to adjust
diet to their needs, making allowance Tor
their individual idiosyncrasies, and having
ascertaned to a reasonable certainty what
kind and amount of food materials are re-
quired, they muse not overtax. weaken or
impair the digestive powers by eating too
great a quantity Of food, or that which Is
so imperfectIy cooked to be unfit for
proper assimilation.
We have quite sufficient evidence to con-
vince US that a large per cent OF ordinary
diseases is caused by excessive meat eating
by which excess we not only waste large
amount Of tissue-forming foods but over
burden the kidneys. The imperfect elimi-
nation of this excess of the dead tissues
of the body by the kidneys Is SO marked
In results that 1t Is strange that we do
not take greater care to prevent the pos
sibility of disease arising from this source.
Results just as dangerous and unpleasant
may follow vegetable meat diet when
one INDUCES in an excess of any one of the
important food elements found in this class
Of foods. This is very noticeable when the
starches and sugars are taken in too great
proportion to other parts The imperfect oXi-
dalton of starches and sugar; the boiling
down of badly cooked starchy vegetables, ]
such as potatoes is sure to disturb any d.
gestive functions and absolutely certain to
bring disagreeable results to an acid stom-
ach. Meals in the average household usual
Iy contain an excess, If not an eXtravagant
amount of starch; this with the sugar and
fats which are invariably added throws the
diet too far out of balance, and even when
the digestion Of every one Is quite normal,
discomfort Is sure to follow. When meats
are entirely avoided 1t is most imperative
that one study the nature or VegetaDie
foods more closely, for by the elimination
Of these tissae-forming foods we are IN
danger Of increasing the percentage OF
starch in the diet without a corresponding
increase in the vegetable food properties
which will replace like properties In the
taDOOeQ meats. MOSl ptOplt wiz dLiS1pS
the vegetarian diet without the clear. I'M
Outstanding of the nature of foods which
are ranked in this class go too far In sub
shutting starch for meat instead of trying
the meat counterpart, Wneat, ana ltS Close
allies, the nuts.
Many people would most undoubtedly
enjoy better health II they would adhere
strictly to a correct vegetable diet, and there
In not the slightest danger of their not
being well and properly nourished on such
a regime when they can obtain twice the
amount Of tissue-forming food from the
wheat grain that can be secured from
meat especially when experience has, or
should have, taught them that they cannot
perfectly digest meat. IF the stomach only
eecretes a small amount Of acid and pepsn.
and the pancreatic digestion Is good, vege-
table foods will agree much better than
meats"
while we have shown that starchy foods
In large quantities, or out OF proportion to
other principles, are harmful in great
ruany cases-in most cases, we may say
and particularly hurtful to those who have
strongly acid stomachs and weak pancre-
alto digestion, this fact does not in any wise
criminals tho vegetable gluten supplied by
wheat, peas and beans, which, If property
treated, agree with inyalids better than
meat, unless, perhaps. there are some very
peculiar Individual conditions, which are
possible, but not common.
Bean Fluff.
Cover one pint Of dried white beans with
two Of warm water: add a teaspoonful OF
salt; and simmer gently for an hour. When
they are soft, drain them carefully and
uress through O. coiander, allowing the hubs
to remain In the colander. While hot add
q tablespoonful of butter, seasoning OF
salt ard pepper to suit the taste. Beat
until light. and add two ta6lespoonfuls OF
milk or cream, and the awell-beaten whites
Of two eggs;sturn into e baking dish and
bake In q moderately quick oven over
thirty minutes. Serve from the dish tn