New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-12-19
4 COMMERCIAL. MENU.
Students of Home Economics Lect-
nred While Then Eat.

This menu really isn't perfect. for have given
you too much fat and not enough sugar and
starch Miss Florence Corbett. dietitan for the
Department OF Charities, told the fifty or sky
Educational Luncheons" given yesterday at
Berkeley Lyceum under the auspices Of the Home
Economic Association
But the women did not seem to mind They
swallowed their bouilon. their creamed chicken
their salad their cafe creme and all kickshaws
IL the way Of sandwiches. olives and cakes that
with them as If they enjoyed running the
risk Of too much fat Even after Miss Corbett had
explained 10 them that while twenty-three hundred
Galleries vas usually considered enough days fuel
for q woman not engaged II hard labor she had
Increased 1t 70 twenty-five hundred for them, and
that even without the whipped cream in their
cafe creme the menu was hoDelessly lopsided with
fat-even then they kept on just the same
Cafe creme by the way. is q ooncoction imported
by Mrs. William G. Smaller, the president Of the
association It consists Of coffee. topped by
layer OF ice cream and one Of whipped cream
Two objects theSIuncheon was expected TO accom-
pish.- II termed educational because # was
built demonstrate certain idea-the desrabiIty.
practIcability and Limitations Of commercially pre-
pared FOODS. Miss Corbett's little talk, which be-
gan conJemporaneously with the cafe creme was
along This line But then every luncher paid for
her luncheon, and the proceeds for the benefit
OF the tenement cooking classes. one Of the most
important activities OF The Home Economic AssO-
ciau0n- That U-as the second OF the two objects.
almost entirely Of commercially prepared foods
The bouiLon was made of capsules, one capsule TO
& cup. The chicken was canned chicken The
cofree for the cafe creme made here but the
ice cream bought This and the cream for the
chicken were practically al the cooking that
done al home and this we die mere q small gas
burner and chatting dish
The first thing - consider IN using commercially
prepared foods is 10 suit The taste ~ the people
who 10 eat them. Bologna sausage. for
stance, IS q commercially preuare1 food, but il
would not do Tor q luncheon Ike this. = second
consideration Is tfa- 1E the Use Of these foods
eliminate considerable labor from the house. and q
third Is the extent 10 which they approximate 10
the dietary standard. Whether these foods put
up IN urs OF bottles, TO keep Indefinitely, or are
purity sh0uld ne prime consideration with the
h0uSekFepeT- While some are pure others are
doubtful and yet others harmful The intelligent
woman should have little difficulty n disuns uish-
tug between th+Tl.
The cost Of these foods IS an important corsid-
Grafton When me amount Of labor they eliminate
from The house taken into account. thew are not
SO dear as they may seem. and they proportion
any chez per than they used be- for. although The
prices Il fuel ard house labor have increased. by
t1ctuTers able sell for the same less than
tne- did. The Of these canned and bottled
looas comes about nature -lE- " omen are reaching
OUT INTO public life clELs, and all that, and they
the cooking The way they used 20. They can't do
everything on the other hand II they going
- use commercially prepared foods. they should
I'VE simpler lives, FOR one Of the great arguments
without so much domestic service
The ASSOCIATION had as lis guests Mrs. Horace c.
L1e1rlng. Miss Adele Field and Robert 5 Ely. Mrs
Smaller assisted hy the Misses Cone, Mrs
christian aageTnaun. Mrs. +. Gordon Smith. Miss
Anne "alcron. Mrs 7. H. Lane and Miss CorbeJt