Los Angeles herald., 1910-08-21
COOKING WITH BRAINS


sary to substitute brains for high
priced material, and it can be done
with good effect, too. OF course, 1t is
obligatory to study food values and to
spend more time planning and also
more time cooking than when every
thing is left until the last minute. OF
course, in that case living is neces-
sarily high, as the most easily pre-
pared things are in the greatest de-
mand, and so bring the highest prices.
AS a rule, the smaller the income the
larger the proportion spent for food,
since shelter clothing and "the higher
life" are less insistent needs than the
satisfying of hunger.
The average family appears to ex-
pend not far from one-third of its in
come for food Those who live on
small wages often must use more than
half they earn in this way, but as the
income increases there is a decrease IN
the proportion used for food.
When outdoor air and active exercise
enliven all vital processes, heavy foods
are disposed of without discomfort,
and, moreover, have the advantage or
staying by" The underdone potato
with a bone in it''-has sometimes
been the choice of half-fed peasants
because it was digested more slowly
than if thoroughly cooked. Even dys-
peptics sometimes indulge without dis
comfort in pie and similar substan-
tial delicacies at a picnic on a hilltop.
But the worker indoors. with little
active exercise, must choose MS 1000
more carefully. Not only the kind or
food, but the condition, must be con-
sidered. Ease of digestion appears to
depend more upon method of cooking
and serving than upon the original
comDOsitiOn of the food.
Thus for invalids we use the same
foods as those upon which the Weil
depend, and apply heat in similar fash
ion, but we take greater care in the
choice of the article, that it may pc
the best attainable, and we are careful
to give it the degree of heat best
suited to it's composition. Moreover,
food for the invalid is diluted with
water and served in small portions at
one time, but at shorter intervals than
for the well.
Anyone engaged in sedentary occupa-
tions does well to select his FOOD IN
similar fashion in that followed IN tne
choice for the convalescent. He must
beware of foods too concentrated by
nature or mode of preparation, and
should use abundant fruit and Vege-
tables. ..zo
For many households it is a wise
nIan to set aside a definite sum each
week for the table. The actual amount
a nerson a day should be decided ac-
cording to income and ether conditions.
TWENTY-FIVE cents for the raw food ma
terials for each person day VIII pro-
vide sufficient wholesome food even in
these days of high prices, If brains are
used in it's selection and preparation.
While without forethought in its spend
ing. and skill in the preparation or the
food. so cents or even more person d
dav will not give satisfactory results.
The common lima beans should be
soaked for twenty-four hours, then par
hoiled with a bit of soda and that water
thrown away. After that they should
he put in fresh water and steWed
gently for more than an hour OF untli
tender, and seasoned with salt. Just
before serving, a canned plmento OF
Spanish red pepper may be cnoppeo
fine and mixed through the beans with
a little butter. Sometimes little
chopped parsley or green pepper may
be used like the red one, and give
flavor and color to the pallid but nu-
tritious bean.
Rice is often cheaper than potatoes,
and harmonizes with many f1avors. 1t
NAV be combined with cheese, with
meat. with tomato sauce as the prin-
cipal dish for luncheon or supper, or as
a dessert with raisins, or syrup or
chocolate. Many cereal foods can be
used in the same way. Corn in It's
various forms-hominy, meal etc.-1s
but little higher in price than in the
days when it was a staple food with
our forefathers If fresh and thorough