The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-05-17
Milk With
Other Foods
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| A man at ordinary muscular labor
needs fuel values to the extent of $500
calories day in his food, it seems.
| The fuel values are those which supply
| the energy of the body and keep it
growing. They comprise all the eIe-
ments in food except the protein. Miss
BarroWs, in her lesson on Milk in
| Combination with other Foods" at
! Teachers College recently had on the
board the following table of food por-
lions which contain 100 calories each:
One large egg, five ounces of milk. one
| half ounce of butter, one ounce each of
| cheese, sugar, macaroni, raw rice flour,
cornstarch and gelatine, one-half ounce
| of chocolate, three ounces of cooked
| rice and one and one-half ounces of
| bread.
"One ounce of raw rice becomes over
three when cooked, by absorption of
; fluid, but its food value is no greater
said Miss Barrows. Chocolate is ex-
treme1y concentrated food, containing
much fat and little water. If cocoa is
| used instead of chocolate so much fat
has been removed that more cocoa
must be used to get the same food
value"
, Miss Barrows made certain combina-
tons of food materials, writing the re-
suits in calories on the board. The re-
suits as they came from her gas stove,
however, proved to be bread pudding,
omelet and white sauce.
White sauce" said she "is one of
the most common and useful of all milk
f1F nh r1af ions &c,
gether all manner 'of croquettes and
souffles, in which all manner of left
over meat and vegetables may appear.
With the addition of stock it becomes
the foundation of any cream soup
Equal parts of chicken stock and white
sauce, seasoned with a few drops of
onion juice, make chicken cream soup
Miss Barrows made her white sauce
by mixing a level tablespoonful of but
ter and the same of flour together over
the fire and when thoroughly smooth
adding a little hot milk
"One level tablespoonful of butter is
half ounce" said she, land that IS
100 calories. You see how easily a per-
son may exceed a reasonable allowance
of fats in his food by using only a
little extra butter. When you are max
ing cheese croquettes skimp the butter
in the white sauce. Do the same if you
use it on macaroni and cheese. Those
who live in the open air can take care
of highly concentrated food better than
those who lead an indoor life
To ring the changes on the grains,
vegetables and common things which
must be our daily food year in and
year out, with the changes in form
and fiavoring that make them palat-
able, is the business of the efficient
cook. 1t simplifies life very much to
have a general foundation, to know the
food values of given amounts of the
common daily foods which we all con-
sumo, and how much is required by an
average human being, and then ring
the changes in form and flavor The
scientific cook knows that she is giving
her family just the same values, except
in the sugar, in creamed egg on toast
and bread pudding, one a breakfast
dish, the other a dessert
A savory variation of egg on toast
was cube of bread. buttered all over
and sprinkled with cheese. 4 place is
followed in the middle, an egg dropped
in and the whole placed in the oven.
BY the time the egg is baked the bread
is dry enough to absorb a large guam
tity Of hot milk or cream, poured over,