Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-06-22


brains for meat substitutes dishes that af-
ford the same food value-or for tasty
ways Of cooking the cheaper cuts OF meat.
AS a rule the butchers find themselves
unable to advance the price of the coarser
grades of meat; so the increase In the cost
to the butcher has to be made up on the
prime cuts and steaks. Nor is meat tho
only food product THAI has advanced. Flour
Is Keeping well up, although there is pen-
ty of grain in the country. Canned goods
are distinctly higher, forced up by the de-
mands OF the pure food law as well as the
late spring that has killed or stunied most
of the early vegetables ana fruits. Per-
haps 1t is fortunate thing tina. Just now
''F'letcherism" and Northumberland are
numbering their converts by the hundreds.
The Fletcher slogan is Eat what your
appetite Graves. Chew 1t most thoroughly
until 1t d!ssolves in the mouth. Stop when
your appetite is satisiied-and you will be
healthy" Fletcher himself is fine
ponent of his own system. 1t is but few
years ago that he was rejected on applying
for life insurance because of stomach
trouble. This alarmed him, and on think
ing over what he had eaten and should
eat he came to the conclusion that food
swallowed before 1t is dissolved is very
much like the situation of clinkers in the
| furnace, likely to cause trouble and neces-
state the use Of a great deal OF energy
| in getting rid of 1t. He then decided to
| chew everything he ate until it was thor
oughly dissolved in his mouth. If anything
refused this softening ii was rejected the
same as a cherry pit. With this slow.
thorough mastication he soon found that he
ate far less than he had been accustomed to
eating. while his health rapidly improved.
Today he lives on one-third the food Of the
ordinary man and Is healthy and yigor-
Gus. Here is sample days food for Mr..
Fletcher:
milk.
Luncheon, leaf of lettuce with oil dress
ing, two wheat cakes and a cup of custard.
Dinner half a dozen raw oysters, chew
ing each one thirty times and ejecting all
that does not dissolve; two gridd.e cakes
with maple syrup; cup Of coffee Qour-fifths
milk.
While Prof. Chlttendens Investigations
have been conducted along more scientific
lines than those of MIR. Fletcher, he, too.
has arrived at the conclusion that men can
live on far less food than 1t is customary
now for them to take. Cravings of the ap-
petite" according to the professor. are
purely a result of habit and the idea that
physical strength and vigor can only be OBJ
tanned by the consumption of meat is a de-
fusion. sample bill of fare for a day for
| a man weighing 121 pounds Is this he
claims:
Breakfast-One small cup of coffee. with
cream and sugar.
Luncheon-One shredded wheat biscuit or
other cereal product about one ounce, with
three ounces cream; one wheat gem, one
ounce; butter, one-quarter OF an ounce; one
cup of tea, with one-third of an ounce OF
sugar; cream. cake or other sweet. two
ounces.
Dinner-Pea soup, four ounces; the lean
meat of one lamp chop. one ounce; boiled
sweet potato, one and three-quarter ounces;
wheat gem or biscuit, three ounces; butter,
one-half ounce; a cake or sweet pudding,
two ounces; demi-tasse coffee with one
third ounce sugar; cheese cracker. one-half
ounce.
And now comes Upton Sinclair, author of
THE Jungle" with what he considers
proper regimen for man of twenty-eight
who weighs 136 pounds and works his brain
fairly hard.
Breakfast. s a.m--One cup cool water,
no ice; half dozen uhcooked prunes
Dinner 12:30-One lamb chop plate OF
soup; small potato; one saucer Of some
other vegetable; two slices whole wheat
bread; four inch cubes butter; one saucer
of rice pudding, cgstard or fruit
Supper, p.m.-Slice of bread and butter;
saucer of uncooked cereal and cream sau-
Ger of fruit and cream
Three meals of this Sort according to Mr..
Sinclair if cheerfuly and slowly put away,
will absolutely cure dyspepsia, h adache and
constipation
If the day ever comes that all men Will
subscribe to these dietary dogmas, half the
housekeeping will become eliminated But
the millennium is not yet. What may suf-
flee for men of sedentary occupation would
not be enough for those who are doing
manual labor or for growing boys, hollow
to their toes" For the average family then,
the following inexpensive. nutritious and
appetizing dishes are suggested, pending the
time when raw prunes and cold water may
be accepted by all:
Pot Roast
For a pot roast get short thick piece OF
the cross rib of beef and lard 1t with little
strips of clear fat pork. Put the pot In
which the meat is to be cooked over the fire,
and when hot lay In the beef and brown.
turning from side to side until the whole
surface is richly colored. Add half dozen
little onions, two tablespoonful of tomato.
a little chopped parsley, a bay leaf, half d
dozen whole black peppers and three cloves,
together with a cup of boiling water or
stock Place the pot where the meat will
just simmer and steam for three hours.
keeping the pot closely covered. An hour
before serving add three carrots sliced thin
and another cup Of stock If needed. When
done take up the meat on a hot platter,
season the sauce with salt and pepper.
range the carrot slices about the meat. al
ternating with little rounds of peas. then
strain in the sauce over the meat.
For a Second Serving.
For a second days serving cut the meat
remaining into small portions, put into a
deep baking dish. cover with gravy, then
make a baking powder crust without short
ening. the same as for dumplings and cover
the dish. Steam ABOUT nTte-qudFteTS OF an
hour, then serve.
Beef olives.
Take a pound of lean beef from the
shoulder or shin and cut in small slices.
Spread these slices with sausasemeat q
quarter OF pound will sufIice). mixed with
an equal quantity Of stale bread crumbs
Roll up the slices of meat and tie firmly.
Season with salt and pepper. dredge with
flour, then brown in a sp!de" in a l!tu" hot
fat. After browning pat I'm an earthen di5h.
with a little onion, catsJ9 or any other sea
soning as preferred Cover with boiling
water and cock slowly. tightly covered. for
three or four hours.
Crab Jambalaya.
Throw live crabs into boiling sailed
water and boil until the shells turn red
Take from the fire, cool. then pick the
meat from the shells Put a tablespoonful
lard or pork drippings in a deep pot Can
iron pot is best), add a large onion
chopped fine When Drowned add a table
spoonful -four. and as soon as Drowned
and blended cupful tomato. When
thickened and smooth add three pints
boiling water or hot stock and then cup
fUl rice Roll until the rice done