Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-04-27
I house,
FOLD
lINTS

The endurance test at Yale between in
dividuas representing the meat and vege-
| table diet scored pronounced success for
| the opponents OF vegetarianism. In the
| arm trial a Yale long-distance runner who
| was high proteid flesh eater was obliged
| to lower his arms against his will at the
end of eight minutes and some seconds,
while the vegetarian professor held his out
for thirty-seven minutes. In a second con-
test the flesh eater was beaten at the end
Of twelve minutes. while his opponent con-
tinued to seventeen minutes, and might
have continued longer.
well-known physician, an authority on
chidren's diets, declares that meat-fed
children are cross, irritable and quarrel
some. In test case where a family of
otherwise lovely children were constantly
quarreling with each other the diet was
changed. In place Of meat three times
day a special dinner was provided for the
children. consisting OF milk toast. tiny gra-
ham or corn meal gems. cracked wheat or
wheatlet nodded in small cups with fruit
sauce. fruit buildings. etc.
This was followed with a light lunch az
night of simple farina and other cereal foods
before the ordinary family dinner. In this
way the children were not tempted with the
meat to which their elders chung. save al
breakfast, and this was gradually toned
down, so as to include fresh fish, fish balls.
omeiets, etc. in place of so much ham and
steak. In less than a month there was
I marked change in the habits of the chill
dren, and in less than year they could
scarcely be recognized as the same family.
The children We're active, graceful and full
of spirit but the old-time fretfulness and
uuarrels were done away. Aside from this
mental and moral betterment, the children
were more than ordinarily exempt from
acute attacks of fevers and infammations.
~ ".
matter to cut down on the meat supply, and
that without advertising the fact, IN case
pater familias the older children hate TO
feel that they being "dleted. 1T Is
very easy to eliminate meat from the break
ia st bill of fare, substituting fish. fresh and
salt: eggs in various ways, fried mush;
warm breads ana pancakes, fruits ana
cereals For luncheon cheese dlShes may
supplement the fruit and vegetable dishes,
while for dinner the roast or joint. to which
our souls still cling. may be ably seconded
by varied and attractive use OIL 'eee-
tables.
Stuffed Onions.
These are delicious for an entree or make
q substantial warm dish for supper or
luncheon For these you need the large
Spanish or Bermuda onions. Peei' theh
sI,e,tlv parboil, taking care they do not get
soft enough to lose their shape. win
charm knife take out the heart of the onions
80 All the vacancy with a dressing OF
noistenea bread crumbs mingled with plts
of any cold meat and plenty OF seasonlhs.
ErO as full as possible, then arrange III
haLing dish Pour around them any mea.
$3.50 or stock and bake, basting often. II
So, Ia ck gravy or stock place on the top
- aach onion a bit of butter then paste
u,+h hot water Cover and bake an hour IN
" hot oven. Instead of meat grated cheese
NAV he combined with the bread CRUMBS
Raked Onions for an Invalid.
prenared in this way onions are served
frequently in sanitariurns, when onions
cooked in other ways are tabooed. use
for this the large white or yellow onions.
no not peel but arrange IN a BAKING dlsh'
st,,, in their jackets. Bake until they are
thoroughly tender. the center os,ne e .erve
remnve the outer jacket Of skin, season
With salt and pepper and butter ana serve
very hot.
Fried Onions.
A. Usually served, fried onions are de-
,,,.,or ana a snare, but cooked IN 'he
Ken,lworth Ranch way 1t VIII Dc rafe
th,,o ~ they 20 begging. Cut IN shces anu
saaL IN milk ten minutes. Then dip IN
e. and immerse in boiling rat. not
enough to brown instantly. You can NOT
keen the slices whole. after they nave tried
civ or seven minutes. rake out with
ments to absorb every suspicion OF rat and
serve with steak or veal outlets They
viii be firm and thoroughly delicious.
English Mint Sauce.
with mint springing fresh and tender by
country streams, mint sauce with lamb or
mutton is altogether to be desired. Wash
the leaves thoroughly and mince fine with
a silver knife, a generous handful. Moisten