Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-26
THE SERVANT PROBLEM
LIFE AND UNLOCKED
MEALS.
Connection Between the Two and Good
Reasons There
for ...... -.s

Modern apartment life, close quarters in
city flats and the servant question have
gradually led to the uncooked-meal idea
and many people in such cities as New
York, Chicago and Boston are already dis
penSing with cook stoves. According to the
opponents of this new wrinkle in cuisine it
will, In a measure, solve the problem of
complex household cares for those who
adopt it.
Those who believe in the new way of
living have what they call combinations
certain articles of food grouped in such a
manner that they viii chemically harmon
ize in the stomach, and that will take the
place of meat. For instance one COM
bination calls for vegetable salad, whole
wheat and banana, with nuts and cream
Another calls for whipped egg, a glass of
milk. nuts, dates and melon
There are about sixty articles of food
from which the faddist prepares her menu.
These include cereals, Salads nut-meats
eggs. dessert fruits and beverages Many
delicious morsels are concocted by the
clever woman under the guise of an uncook-
"a meal.
OF course. bona fide nautral-food ad-
herents eschew bread, for it is cooked
They maintain that when dough is subject
ed to heat sufficient to bake ii this trans
.,
which is passed into the atmosphere. In
other words, the bread is devitalized
Among the uncooked-food devotees, how
ever, there are few people who still cling
to the flesh pots of Egypt and partake of
bread although they abstain from meat
and, aside from The bred, eat nothing that
is cooked
This bread is in the form of gems. and is
very palatable. 1t is made of water ground
pecan nuts and a flour composed of wheat.
oats and barley. No yeast enters into it's
composition, as il is raised entirely by aera-
ton. The dough is kept ice cold, and when
the -four becomes thoroughly aerated it is
| placed into a hot oven, where the air
slobules expand and raise it.
| The uncooked-food dietists believe that it
| is better to take the ounce of prevention
before the pound OF cure is necessary They,
| therefore, subscribe 10 this diet not only
because of it's simplicity, but because of its
healthfulness, and ii is claimed that stom-
| ach troubles are unknown among them.
| Their motto is. Not what we eat but what
| we assimiIate"
Ripe bananas greatly favored because
| of the starch and sugar properties; in other
| words, the carbo- hydrates Nuts give the
| fat and protein. Green things like lettuce,
| cucumDers and spinach, are recommended
| not nutritiVe foods, but for the chlorofil
| which they contain. AS the French people
| say, "A bit of green is the broom of the
| stomach"
The following is sample uncooked food
| menu:
| BREAKFAST.
| Oranges and Grapes.
Flaked Wheat. Nuts and Cream.
| a Whipped Egg.
| LUNCHEON
| Brazil Nuts and Filberts.
| Pignolias and English Walnuts
| Lettuce Salad.
| Persian Prunes with Cream.
| DINNER.
| Combination Cereal. Clover Honey
| Brazil Nuts and Filberts.
Tomato and Celery Salad.
| Stuffed Green Peppers.
Date Butter.
/ Eggnog. Dessert Fruit Salad.
| Bananas.
| 1t will be seen by the foregoing that when
| this millennium of cooking really comes to
| every one there will be elaborate menus
| to absorb time and strength. Nor will
there be any cooking between times, for
| breakfast will not lap into luncheon and
| luncheon into dinner.