The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-21

standard. WIeLn6r puDUc opinion anu
the views of friends agree with theirs
or not.
The best scientific authorities are all
agreed on one point, that Proteid NIT
ter we must have. I'VE may be deprived
OF starches, and yet live; we may pc
deprived of sugars and yet live; we may
go without fats; but unless we have
Proteid, we die" This seems an unre-
served statement. but one which is fully
justified by experiment.
The meaning of the word Proteid
first form is pre-eminent. 1t contains
not only nitrogen, but carbon and by
drogen as well. With the addition of
few minerals, salts and water it would
be possible to live on Proteid matter
alone, as these elements would renew
the whole blood and build up any and
every part Of the body. Carbohydrates
(starches and sugars) and fats are Pro
ted sparers, and While they viii not
take the place of Proteid, it is more
economical to mix these elements with
the Proteid matter.
A LACK OF PROTEID MATTER
Lack of sufficient supply of Proteid
matter viii result in imperfect tissue re-
pair; affecting, perhaps more especially,
the muscles and blood; and this condi-
ton is indicated by the pallor and puff
ness of the anaernic. or underfed. the
result Of wrong choice of food, or per-
haps more plainly speaking, the inju-
diciOGs combinations, which, while there
may be no lack of Proteid matter, him
der its perfect digestion to such an ex-
tent that much that is valuable to the
system is carried away without being
utilized in proper manner
The daily amount of PrOteid consider
ed necessary is reckoned at AZ ounces
per day, taken under favorable condi-
tons; but when combined with foods
which retard its digestion, and those
which act as aperients this quantity
may not be sufficient for reasons above
given. This is easily ascertained by the
physical condition of the individual. II
all functions normal in the nPTf0rlq-
ance of their duties, and the body in
good working order, one has attained
what for them, at least, may be consid-
cred an Ideal diet 1t must be I'M
derstood that the value of foods is de-
termined by the amount one can absorb
into the system to supply physical and
mental energy and increase our power
to resist disease.
WHAT IS MEANT BY NUTRITIOUS
FOODS
This term seems too often confOund
ed with wholesome A food may be
wholesome, good for the body and tend
ing to promote health and strength,
yet not in the sense in which it is ac
cepted by an ignorant person, unlearned
in regard to different values of food
substances. DR.. Hutchison a very high
authority on diet gives a clear eXpla-
nation of the distinction between these
terms when he says part of our food
supplies fattening and heating material
for energy. Here we class fats and oils.
! starches and sugars. It seems that by
no possibility can they build up one
single cell of the body; and yet we are
perpetually using up cells of our bodies
The other kind of nOuriShment is pro-
ted. This does build up the cells of
our bodies. It forms much of our blood
and nerves and bones etc: it also sup
plies fattening and heating material for
energy, therefore it is food With a
double function and obviously the most
precious, as it is Indispensable as d
builder and sustainer of life. Many
foods are wholesome which can be dis
pensed with more easily as they do not
contain any great amount of proteld
and they may in fact be of such ma
ture as to interfere with the actual
nourishment of the body when taken
| in combination with proteid matter
though safe and pleasant enough diet
when taken separately"
While a mixed diet is to be preferred,
care should be taken to guard against
an indiscriminate mixture of sub
/ stances, each one selected simply on ac-
count of their independent agreeable
flavor and without any regard to their
| chemical relations. It were better to
cOn6ne our menu to one kind of food
at each meal rather than risk future
consequences from indulging in the con-
glOmerate which some fondly fancy is
the proper method of getting the neces-
| sary proportion of the different food
| elements. Simple menus are as inn
| portant as simple foods. Eggs, cheese,
milk, cereal and nut products furnish
valuable forms of proteid matter. IN
| considering cheese and nut foods, many
! believe them nourishing but too indi-
| gestible for diet for invalids or indoor
| workers This objection is overcome
| when these products are grated or
| milled. This prepares them for easy
! digestion While leaving lust enough
work for the digestive organs. Fruits
| added to these will still further aid in
/ their digestion. These foods while Won
derfully nourishing are not too heating,
! as are the pulses, for persons leading
| sedentary life. On considering the
/ question of doing without meat one need
/ have no fear of lack of nOurishing SUBJ
! stances; on the other hand, one must
| guard against an over supply in the en-
/ deavOr to get what one believes to be
/ an adequate amount of vegetable pro-
ted.
CHEESE Az GRATIN
Separate four eggs and beat the
whites to a stiff froth; add the beaten
/ yOlkS and half a teaspoonful of salt and
/ quarter of a teaspoonful of pepper Mix
we'll together and add a cup of finely
| grated dry cheese, half a cup of milk
/ and two tablespoonfuls of melted but
1 ter. Butter little individual dishes and
/ fill with the mixture; sprinkle each
with a light covering of bread crumbs
and bake in a moderate oven from eight
/ to ten minutes. Serve as soon as done.
NOODLES WITH CHEESE.
Boil a quarter OF a pound of noodles
/ in plenty of sailed water until tender,
! about Is minutes; then drain off the
water, let cold water run over the moo
| dies for a few minutes then drain again
Melt two tablespoonful of butter in a
! saucepan; stir in two Tablespoonful of
| flour and when smooth add a pint of
/ rich milk and stir constantly until it
| thickens, then take from the fire. Place
/ layer of noodles in the bottom of a
we'll buttered pudding dish have a cup
] full of grated cheese ready (Parmesan
! preferred), sprinkle a layer over the
noodles. then add sauce, then another
layer of noodles, then cheese, then
sauce and continue until dish is full.
! Sprinkle cheese on top and cover with
fine bread crumbs. dot with bits of
butter here and there; bake in the oven
until nice brown and serve very hot.
A QUAKER ON1ELET
Many find this the most successful
way to make an omelet Take three
eggs, half a cup of milk. one and a half
I