Evening star., 1902-02-04
Table and Kitchen.
The Reasons why We Mix Our Foods.


fancies In The selection of special kinds of
foods suited to their taste. has something
to do in fofnaine cravings for curious COM
binations. But cannot be held accountable
for the choice of a national diet. This Is
arranged and governed more by surround
ing influences than individual inclinations
and fancies: n
1t is interesting to observe how, by kind
of natural Instinct, the inhabitants of every
country cohtrive to mix up and adjust such
kinds of food elements as are available, in
order to attain precisely the amount of food
substances that Will adjust themselves in
proper propouionate relation with each 9TH
er SO as to maintain health. From the diet
of the rudest rustic to the table Of luxury,
we find this curious chemical phenomena
worked out by the law of natural instinct,
If no other For examples we may refer to
the native of Italy who blends rich cheese
with his macaron, the Irishman who eats
cabbage with his potatoes the Englishman
VINO mikes milk and eggs with his starchy
foods, the New Englander bacon with his
peans, the Southerner his fat pork with rice,
and SO on through all climes and races.
Water and Diet.
The nature of the water of the country
or section of country has a relative bearing
on the choice of foods, and therefore the
selection of national diet. For instance,
the natural requirements of the human
oody need certain proportion of lime to
be contained in our foods either as a natu-
RAJ component part or mixed in its food.
IL the common diet does not contain the
necessary proportion of this mineral ingre-
dient, 1t may be found on examination that
the common water of the country will sup
ply the deficiency. To this source we may
attrlpute the national modes of living, the
sanitary properties depending partly upon
the 1000 and partly upon the water. Neigh
oorlng districts may have different kinds
Oh drinking water and the same solid foods
suits.
The reason for adopting a peculiar ma
liohal dlet, or, in fact, for the varied pref
erences IN the same country, may not be
easily accounted for, as the cause may lie
deeper than political economy can generally
go.
From time immemorial come down to us
constitutional cravings that are common
10 the race. 1t may have been unknown
chemlcal instinct that guided the ancient
Abyssinian as well as modern Arabian in
selecting coffee for favorite and universal
artificial beverage; the Chinaman his tea,
tne native South American his mate and
the Mexican his cocoa. These cravings were
prompted by the nature of the substances
contained in each. which produced singu-
larly uniform results.
A similar instinct led man to choose salt
as common f1avorer for nearly all his
common goods While regarding it as condi-
ment only, which adds to the savoriness of
other substances, it is really much more,
and may have to be supplied artificially, as
is lime in the water in many instances In
order to maintain health.
Upward of half the saline matter of the
blood is said to consist of common salt; this
being partly discharged every day through
the skin and kidneys, must be continually
replaced, or the body must suffer.
The sodium of salt supplies a necessary
element to the bile and its chlorine fur
nlshes hydrochloric acid for the gastric
juice aiding in the digestive process All
the cartilages of the body must have their
supply of soda; therefore cut off or stint the
supply of salt and the bile will not be able
to properly assist in digesting the food or
the cartilages build up as fast as they natu-
rally waste.
To judge, therefore as to what food or
foods should be partaken of from a theo
retieal standpoint may lead one into griev-
GUS errors unless we use that fine adjust
ductions into practice.
- Mixed Diet.
Whatever reason may have led man to
use a mixed diet, there must be evidence
that certain foods included in this varied
collection have harmful results individually
or collectively before we set arbitrary rules
There is no doubt that the habit of follow
ing custom Of family or society in selecting
our foods is not to be recommended unless
| the selection is quite suited to our condition.
While it is necessary to crafty the first
| taste in the mouth, there is the second and
very necessary requirement to be consid-
cred, that of satisfying the digestive Or
gans; and 1t takes a physiological chemist
| of no mean attainmentS to do this, and at
| the same time pleases the cravings of a
| palate grown tickle and hard to please.
CrOute-Au-POt.
Slice two carrots, one turnip, a few cell
| cry stalks and add quarter of a small,
| white cabbage shredded. Put in a stew
| pan with a heaping tablespoon Of butter,
| cover and simmer a few minutes. AS soon
as they are slightly colored, add a quart
| and a pint of broth, and salt and pepper
| to taste, if broth is not well seasoned. Sim
| mer slowly, covered, until vegetables are
| tender and serve very hot with toasted
| bread
Biscay Salt Cod.
Bone two pounds of salt cod and soak in
| cold water for twelve hours. Place in a
| saucepan, cover with salt water and let
heat gradually to boiling point, then add
| fresh water and let boil again. Take out
| and drain. Chop two onions and one green
| pepper quite fine and cook for five minutes
in butter or oil. Add one sliced tomato or
| half cup of stewed tomatoes, one Glove of
garlic and a small chill pepper. Add to
| these three pints of broth, small bunch
| Of parsley, three tablespoons of tomato cat
| sup and a pint of small potatoes (peeled),
| or the same quantity of potato balls. Cook
| until potatoes are just done, add the cod
| and cook five minutes longer.
Fried Deviled Oysters.
Prepare the oysters as for ordinary fry
| ing, wipe them dry and lay a fiat dish.
| Cover them with butter softened but not
| oily, and mixed with cayenne pepper and
| lemon juice; let them lie in this for ten
| minutes turning over frequently. Then
| cover them with fine bread crumbs; then
| dip in beaten, then again in crumbs, and
| fry in deep fat; serve. very hot.
| Spanish Mince of Beef.
| Cut thin slices of cold, underdone beef
| into strips, then into dice; place these in a
saucepan and brown in oil. Add a few
finely chopped shalots, one onion and a
| green pepper cut into strips After brown
| ing well for about five minutes put in a
| pint of Spanish sauce, salt and pepper to
| taste Cook gently for fifteen minutes
Serve with croutons and chopped parsley
| Eggs a Ia POlignac.
| Rub individual timbale molds with but
ter and sprinkle with minced parsley chop
| ped very fine. Break an egg into each one,