Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-09-05

ATING is not an ignoble func-
ton The human machine might
be kept running just the same
If the required motive power in
the shape of many carbo-
hydrates, SO much protein and the prop
er portion Of fats and salts were all
condensed by scientific processes into
one ugly little capsule and shot down
individual aesOphaguses when the indi-
Gator called for more steam.
What Il saving there would be in
dishes; in getting things on the table
and off again; in toiling over the stove;
in running down cellar and into the
garden. All We would need would be
our individual bottle of "calories' and
Il self-registering indicator. But if
much weariness of the flesh might be
saved by this dictetic reform, what Il
lot of genial companionship, of the re-
finement Of living. yes, even it's poetry,
we should miss. If we could only learn
to simplify our methods Of living. differ
entiating between essentials and nom
essentials, much would be gained Sci
entifc men who are trying to enlighten
people as to what they should CT should
not eat are advocating Il more general
use of cereals as food and a decreased
use of flesh. "WheatS." says DIR. Wiley,
chief chemist of the Department of
Agriculture, are easily digested and
furnish an abundance of energy soon
after consumption. but it is not retained
in the digestive organism long enough
to sustain permanent muscular exertion.
Cereal foods. on the other hand. are more
slowly dgestcd and furnish the energy
necessary to digestion and the vital
functions in more uniform manner.
Everything necessary to supply the
waste of the body and to give heat and
energy to the system is supplied in the
cereals. The workingmen of. this coun-
try should consider this point, and
should learn more and more the value
of cereals as food. When cereals are
properly prepared and served they are
as nutritious as meat. and their judi
cious use would gradually diminish the
undue craving for meat.
One cannot generalize too much on the
intoxicating question, however. as occu-
patton, environment and phySlcal make
up must be taken into account Among
the various cereal dishes, plain or in
combination with meat, the following
may prove suggestive:
Polenta.
Polenta is simply cornmeal mush cook
ed for at least an hour (and longer is bet
teri in a double boiler of porcelain or
granite ware, then poured While. hot In q
mold to give it shape, allowed to stand
for ten to fifteen minutes. then cut i'll
thick slices. and eaten with rich tomato
sauce a savory meat stew, a thick
brown onion sauce. The proportions of
water and meal vary according TO the
thickening qualities of the latter. A gem
eral rule calls for a full cup of meal to
four of water. The water, lightly sailed,
should be boiling when the meal is sifted
in and stirred rapidly until thckened and
smooth. Then cover and cook steadily
and slowly. A nice variation is to lay
slices OF the polenta in a large baking
dish, sprinkle with bits of butter and
grated cheese and brown in the oven.
Another way Is to arrange the slices In n
we'll buttered dish in layers with a slice of
bacon and a little grated cheese between
each layer. Add pint of cooked and
strained tomato, and bake about half an
hour in a moderate oven. Serve hot.
Corn Meal Quenelles.
These make an excellent addition to
tomato soup. Put into the double boiler
two cups water and a half teaspoonful
salt. When boiling stir in half a cup yell
low cornmeal. Cook an hour; take from
the fire. add a tablespoonful of onion and
a teaspoonful parsley, both chopped fine.
two eggs we'll beaten and a little nutmeg.
AS soon as cool enough, mold into balls
about the size of marbles, roll in flour,