Evening star., 1902-03-15
Table and Kitchen.
How Often Should We Eat and
Whatp

Man Is an active animal, internally at
least, If not externally. Never wholly at
rest, even when sleeping. there is inces-
SAINT motion in the wonderful mechanism.
Even so simple an act as breathing is
companied by change of matter that
must be replaced by new supply Of ma
terial adapted to the necessity. The de-
gree of waste varies. Of course. in the sew
eral parts of the body and also depends
on the amount of movement and labor each
part is subject to. For example, when the
brain is most actively employed there will
be the most rapid change of substance;
while bodily toll. that calls the muscles into
action, will require the most speedy re-
newai Of substances to rebuild.
1t is evident that the body cannot ap-
propriate more than Is needed to construct,
renew it and supply heat and force, and
enable 1t to discharge the functions upon
which life depends. When the necessary
amount is exceeded it cannot be properly
| assimilated and must cause more or less
| discomfort and disturbance In the internal
economy. Continued offenses of overcrowd-
ing will end in permanent injury to some
| one or more parts of the organism. But we
| must eat to breathe and move. and while
some see the end Of their obligation in
| carrying out the letter of the law, forget
| ting that breathing and moving are only
means to an end in the great plan of life,
! there are others who err on the other side,
and treat the necessities of their bodies
/ with scant consideration. 1t is paying the
soul a poor compliment to house it in a
! poorly constructed, ill-cared-for dwelling.
| 1t must of necessity partake more less
| of its surroundings. If associations are
| long continued. A liberal amount of energy
| must be available for whatever the work
| may require and therefore it may be safe
| conclusion to arrive at that in normal con-
| dition for appetite one should eat when
! they are hungry and of such food as will
| supply the needed substances for repair of
/ those parts Of the body which have been
| In activity.
| Eating Between Meals.
Authorities tell that this habit is par
| ticularly harmful, as the food already in
the stomach, being partially or almost en-
tirely digested the admission Of other un-
| digested substances diverts the natural
/ process and mischievous results sure
| to follow.
| Certainly when one has eaten heartily
and Of foods which require several hours
for their complete digestion 1t would be
| sufficient provocation for the digestive or
| gans to go on strike, which they gen
| orally do sooner or later. But there are
! many who, while called upon to expend a
| large amount of nervous and mental pow
/ er. are SO constituted to be enabled
| to assimilate but very small amount Of
| nutriment at time. especially those foods
| possessing the highly nftrogenous character
/ their needs demand. These individuals,
| therefore, must needs be careful not to
| oVertaX their digestive powers by attempt
ing to eat at three meals a day the amount
| considered necessary to sustain the aver
/ age healthy person Their sin will soon
| find them out If they do. They then fly to
the other extreme and still clinging to the
/ idea that they must restrict themselves to
| the three meals, they do not eat a sufficient
/ amount to keep them fit for their work.
| Eat what you can digest, as much as you
| can digest and just as often as the actual
/ demand is made for building or repairing
material for any part Of the "house beau
| tiful." But do not mistake from whence
the order comes; be sure 1t Is not tempta-
| tion or an impulse aroused by sight of
tempting foods only.
| Eating Before Sleeping.
| Physicians claim that many persons keep
| below par in strength and tone, remain
thin and weakly In spite OF close precau-
| ticns in regard to diet, owing to their con-
| stant abstemiousness and long fasting at
| night. This is undoubtedly true Of those
who eat a light meal at night and then in
| all probability do half days mental labor,
| or expend very considerable amount Of
| vitality in seeking pleasure and recreation
until midnight. They retire an empty
/ stomach and the result Is sleeplessness
| restlessness that causes undue waste Of
| the system and general weakness and lass
| itude Creatures Of instinct exercise more
| reason than man and never willingly lie
! down for the night without having satis-
| fed hunger.
The intervals between meals should be
long short. according to the quantity
| and nature Of the nourishment taken. If
! they are extended to too great q length
they will lower the vitality, especially in
| those who are already below par. Because
| bodily exercise is supended and the wear
and tear correspondingly diminished dur
ing sleep. do not suppose that digestion,
| assimila tion and nutritive activity are at
| standstin. The person who goes to bed
| we'll sustained for the long interval of men
| tai inactivity between supper and break
fast will md that they add more to weight
and improved general vigor than In any
| other way.
Excitement after an evenings entertain
| ment, more than the late supper, Is the
cause Of troubled and broken slumber, and
| some simple form Of nourishment like
a glass Of rich milk. oysters, sweetbreads
| In cream, bread and butter. rare juicy,
| cold beef sliced thin win be found satisfy
ing and easily digested eaten late at night,
| even though at o'clock dinner was served.
Roast Beef or Mutton With Currant
! Jelly.
Use the chafing dish for this. Put half
a glass Of currant jelly in chafing dish,
with two large tablespoons Of butter, and
when hot add cupful Of rare roast beef
or mutton sliced In very thin chips. Let
get very hot and serve.
Japan Sandwiches.
| Remove the boards from raw oysters and
chop the oysters fine, season with salt,
pepper and few drops of tabasco. Spread
on very thin slices Of bread with crisp let
tuce leaf between.
Cream Chicken Sandwiches.
Minced cold cooked chicken fine season
to taste with salt, pepper and celery salt.
Spread on thin slices Of bread with some
good white sauce, made with chicken broth
In between.
Planned Oysters.
Put large tablespoon Of butter in chat
ing dish and when hot stir in level table
spoon OF -four When smooth add cup of
the oyster liquor scalded and strained. Sea-
son with salt and pepper stir until thick,
then add twenty-five oysters and cook until
the gills ruffie. Serve on toast.
Tripe and Oysters.
Take one cup Of boiled tripe into narrow
strips. Put two ounces Of butter in
saucepan and when melted stir IN one
ounce Of -four. When smooth add half a
| pint Of milk. Season to taste with salt and
| pepper Simmer for half an hour, then add
| dozen oysters and cook until their gills
! rGffie; add one egg beaten and a teaspoon
| of parsley.
Lemon Loaf Cake.