Omaha daily bee., 1910-02-06
MEAT BY No MEANS NEEDED
cheese, Nuts and vegetables Will
Take Its Place.
NuTR1rrE VALUE OF SOUPS
Right Elements Of = Meal According
TO Science-Pie and Ice Cream
and Doughnuts Substitutes
for Meat.

Woman Suffrage union which is to be an
educational institution, teaching how to
live economically and we'll with no meat
or as little as possible.
Out in Indiana saloon men have agreed
TO do away with meat ON their free lunch
counters.
IL is a far cry from suffragist to saloon
keeper, from New York to Indiana, but
even further are the idea and the practice
OF meatless meals spreading. Fifty thou
sand working men and women of Colorado
became vegetarlans recently. A Boston
mass meeting resolved to call upon the
meat eating citizens Of that city to abstain
from the use Of meat for two weeks.
Meals without Meats" is the inscription
borne by a plaeard adorning the front
window of a Trenton restaurant and the
owner says he is doing an Increasingly
Furnishing business. Eat No Meat post
ers adorn the West Side from Central park
70 Riverside Drive, from Seventy-second
street to One hundred and twenty-fifth
street. Meatless salads are announced for
a Bayonne social affair. And the suffra-
gists expect to establish demonstration
counters all about town, where suffragists
in caps and aprons will practically demon
strate meatless cooking and where CALLERS
may be supplied with menus for a month.
Il is to be noted that in most of these
varied and various activities a semi-sacri-
fetal atmosphere prevails. The question
with some is, however, whether the alb
stalners are not better off than they were
before the sacrifice.
The question hinges upon whether or not
the energy given by vegetable foods Is as
serviceaDie as that given by meat foods in
developing the system. Food, as sclenti-
fically defined, is a material which, when
taken into the body, serves to form tissue,
to yield energy or TO do both. Some inter
esting figures along this line are given by
the domestic science department Of Teach
ers college.
Food values are measured by the ~caloric,
a heat unit which is the amount of heat
required to raise the temperature Of one
pound Of water 4 degrees Fahrenheit. The
energy given by foods is measured in
terms of this unit, determined by the
calorimeter.
II is the protein in meat which, as a It's
sue builder, makes it's value. Yet one
pound OF beef, taking a cheap cut of the
shoulder, costing u cents, gives only 1900
calories, having 20 per cent Of protein,
whereas one pound of wheat flour, costing
5 cents, gives 1000 e~alories, having 10 per
cent Of protein. Fresh fish compares very
favorably with meat, both having weight
for weight 10 to 20 per cent of protein.
1t has been said that the expense of meat
lies not only in it's greater original cost,
but also in the comparatively low per cent
OF food value Meat. as will surprise most
consumers, 10 largely water. The analyses
Of the United States Department Of Agri-
culture reveal that al average of over &C
per cont Of water is found in the edible
part Of beef. This leaves less than 20 pei
cent each Of protein and fat.
Chops at 20 cents a pound mean 5 cents
for a four-ounce chop. Take away the
ounce OF bone and one-haif the remainder,
which is fat, and which few people eat,
and about an ounce and a half Of lean
meat is left to eat, And over 60 per cent
Of this is water.
There Is much doubt about the n~utritive
value even Of the old-time meat broths.
A strong broth often reveals over 80 pei
cent water. II is the bread and other ac-
cessories eaten with such foods that evil
deLtly furnish the food value.
Cheese intelligently used, say these food
scientists, is one Of the best substitutes fol-
meat. In fact cheese is only one~third
water. where meat is two-thirds. 1t sup
plies double nutritive agents. The very
concentration Of cheese is what makes Il
indigestible 10 some organizations. and II
must then be grated, melted or diluted.
Such combinations as warmed crackers
topped with a sprinkling of grated chees,
are usually looked upon as mere relisheS
10 be served with soup or salad, but theS
have a definite food value. SO has grated
cheese and salad dressing filled into tn,
groove of a celery stalk,
Grated cheese In cream OF vegetable
soups or in soups made OF hominy or corr
meal make for nutritive value. Cheese
sauces made with milk and with or with.
out flour may be poured over vegetables
over toast, with or without a poached egl
included, or thickened and combined will
cooked rice or macaroni be made into
croquettes and fried In fat.
For the caiories to be gained from meai
fats a substitute is found in those in mill
and butter. In fact the free use of cream
In coffee and cereal obviates almost 4
not entirely the need of meat for break
fast.
The markets nowadays furnish vegetabl,
fats and seed and nut oils as we'll a
NhhaH 'NN1' NV VI 10 ANN0AhAiANiluNu ~
physicians. Served on a vegetable sala,
together with bread or crackers and chees,
Il fulfils all the requirements for one meal
Fats when concentrated into pastries ar,
admittedly slow Of digestion, But the opei
air eater, the laborer or the picknickeI
can we'll substitute pies and doughnuts 10
meat.
Nuts, say the dietiuans, are not hal
appreciated as food. They lend them
selves to cooking az well as to raw eating
indeed better, because, as In cheese thu
meat value in them is so concentrate,
that It shoul be diluted and combined Glti
other foods.
The French chestnut combined with
prunes and onions, seasoned wlsh butter
pepper and salt, and the whole tA9goughl,
cooked, furnishes the requisite elen.@ats 70
the heavy part OF the meal. Substitutes
for meat In nut croquetts, not loaf an,
mock steaks, II must be remembered tia
nuts. excepting the chestnuts, average a
much protein as cheese and more than hal
as much as butter, on the Who'll they ar,
better used as adiuncts TO increase tn.
nurntive value OF a simple dish.
Ground nuts combined with a starch,
foundation, such as mashed potatoes
cooked cereal or bread and milk, tn,
compound yariously seasoned, may be mad