The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1908-05-19
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Milk With
Other Foods
y OBSERVATION-DISCLOSURES


A man at ordinary muscular labor
needs fuel values to the extent of $500
calories a 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 ele-
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-
tons which contain 100 Galleries 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-
tremely 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-
tions 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, sis one of
the most common and useful of all milk
combinations. 1t is used to put to-
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 -four together over
the fire and when thoroughly smooth
adding a little hot milk.
"One level tablespoonful of butter is
a 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.
ITO ring the changes on the grains. |
and common things which |
must be our daily food year in and |
year out, with the changes in form |
and fiayoring 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 1
her family just the same values, except |
n the sugar, in creamed egg on toast |
and bread pudding, one a breakfast |
fish, the other a dessert"
A savory variation Of egg on toast /
was cube Of bread buttered all over /
and sprinkled with cheese. A 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 /
S dry enough to absorb a large guam
tity OF hot milk or cream. poured over, /
and an exceedingly nutritious dish re-
suits.
Nobody In this country appreciates |
the value OF cheese as substitute for /
meat" said Miss Barrows 1.-THE fuel I
value OF cheese depends on the fat. \
The richer the cheese the smaller the .
piece necessary for l0O-calory portion.
Cheese Is much more solid and has /
much less water than ordinary meats. 4
Meat. roughly. Is two-thirds water;
cheese Is only one-thlrd. one can |
spend a great deal more for one cheese
than another and yet get only about |
he same food value Roquefort at 40 /
cents pound Is quite a different mat
Ter from a good American cheese at
from rs to 20 cents. although the food |
values do not differ much. Dry cheese