New-York tribune., 1908-03-17
MILK WITH OTHER FOODS.

. 80, A. ordinary muscular labor needs fuel
-eIyes 70 the extent of $500 calores day IN ms
- - seems The fuel values are those Wfich
-r,7-lv the energy OF the body and keep It grow
- Tho cer,7rrise ali the elements in food except
-. --o+ain Miss Barrows. in her lesson on MIX
.sr Combination with Other Foods. at Ieachers
college Yesterday had the board the following
+-sbIe Of food portions which contain 100 calores
60 one large egg five ounces of milk, one-half
cfn~a of butter. one ounce each OF cheese, sugar
r1acaroni raw rice. -four coTnstarch and gelatlne
ore-haf ounce chocolate, three ounces OF cooked
r5ce and one and one-haIf ounces Of bread
one ounce Of raw rice becomes over three when
cooked bv absorption CT fluid but its food value Is
ro greater" said Miss BarTows. Chocolate Is ex-
.--elv concentrated food. containing much fat and
sl-rle water. is used instead OF chocolate
,so much fat mas been removed that more cocoa
must De used 10 get the same food value
Mss Barrows made certain combinations Of food
materials writing the results in calories on the
board. The results as they came from her gas
eKrove however. proved TO be bread pudding, omei-
.--e and white sauce
White sauce" said she is one OF the most COM
mon and useful Of all milk combinations. It IS
,,se5 70 MT together all OF croquettes and
eouf7es in which ali manner Of leftover meat and
vegetables may appear With the addition Of stock
st becomes the foundation Of any cream soup
EQUAL parts OF chicken stock and white sauce sea-
.soned with a few drops OF onion juice, make
chicken cream soup
Miss Rarrows made her white sauce by mixing &
leve tablespoonful OF butter and the same Of -four
together over the fire and when thoroughly smooth
adding little not rgilk-
one level tablespoonful Of butter IS a half
o-1re.~ said she .'anG that IS 100 calories. You
now easily person may exceed reasonable
allowance OF fats in his food by using only little
exrra butter When you are making cheese Gro
quotes sEiIlp the butter the white sauce Do
TIE same i you use marCaroni and cheese.
Taose who live in the open air can take care of
tgly concentrated food better than those who lead
al indoor life
r-zr ~Fa -srn ssiv,c afaF
snc common things which be daily food
cTear n and year with the changes in form
ard havo-1ns that make them palatabIe. is the
Business q the efficient cook L snplies life very
:nuch 10 have general foundation, to know the
1ood values Of given amounts Of the common daily
Hoods which all consume and how much is re-
cuirec by an average human being and then ring
The changes in form and favor. The scientific
cock knows that she is giving her family just the
sane values except IN the sugar. in creamed egg
on toast and bread pudding. one breakfast dish.
Ire other a dessert-f
savOry variation Of egg toast was a cube
O. bread, bUttered all and sprinkled with
chees- a place is followed in the middle. an egg
dropped and the whole placed in the oven. BY
The time The egg is baked the bread is dry enough
to absorb large quantity OF not milk or cream,
poured over. and an exceedingly nutritious dish
result
Nobody in this country appreciates the value
q cheese 2 a substitute for seat." said Miss
Bsrrovrs. The fuel value Of cheese depends on
u fa' The richer the cheese the smaller the
PEE necessary for a I0C-caiory portion. Cheese
Is much more solid and mas much less water than
Ordinary meats. Meat roughly. is two-thrds
water cheese is only one-third. One can spend a
great deal more for ono cheese than another ana
- g only about The food value Rogue
tort cents q pound is quite different matter
ron good American cheese at from 10 TO -
cents although food values do not differ much-
Dr. cheese can be grated while il is easier 10 chop
tEat Jess dry Dry cheese lies very light ana
fa1r. one ounce Of il makes practically one
ioarrh cIpfui-
--5a-rtshes rarely have any food value salo
= the Instructor ~ she placed shamrock leaves OF
parsley around q golden brown omelette; but they
bring o-r The c0iors Of the food. please the eye
contribute a little flavor and make a dish more
sIDeuzius We should appeal 10 every sense pos
S-I-- V-th food. and this can be done with very
cheap and simple materials, providing one KNOWS
how u use them. The Roman feast. the Lenten
East. The Dcimonico luncheon and the beggaf
.haaek by the waysIde composed OF practlcaily
me same simple elements. The great Inference
Is n form, favor and cooking.