Omaha daily bee., 1910-02-06
MEAT BY NO MEANS NEEDED
cheese, Nuts and vegetables VIII
Take Its Place.
NurRrrnE VALUE OF SOUPS
Right Elements Of = Meal According
TO Science-Pie and Ice Cream
and DouRhnuts 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 vegetarisns 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 placard 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 70 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-
ficial atmosphere prevails. The question
with some is, however, whether the alb
~stainers 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
serviceable 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 lie 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.
1t 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 1000
c~alories, having 20 per cent of protein,
whereas one pound of wheat flour, costing
5 cents, gives 1000 c~alories, having Is per
cent Of protein. Fresh fish ompares very
favorably with meat, both having weight
for weight IS 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. Is largely water, The analyses
OF the United States Department of Agri-
culture reveal that an average of over go
per cont Of water is found in the edible
part Of beef. This leaves less than 20 per
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 90 per cent
OF this is water.
There is much doubt about the nutritive
value even Of the old-tims meat broths.
A strong broth often reveals over So per
cent water. II is the bread and other ac-
cessories eaten with such foods that evil
deLtly furnish the food value.
Cheese intelllgently used, say these food
scientists, Is one of the best substitutes for
meat. In fact cheese is only one-third
W0ANAH Wv bN3A II wv ~ US ~ sup
plies double nutritive agents. The very
concentration Of cheese is what makes 1t
indigestible TO some organizations. and it
must then be grated, melted or diluted.
Such combinations as warmed crackers
topped with a sprinkling OF grated cheese
are usually looked Upon as mere relishes
70 be served with soup or salad, but they
have a definite food value. SO has grated
cheese and salad dressing filled into the
groove OF a celery stalk.
Grated cheese In cream of vegetable
soups or in soups made of hominy or corn
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 egg
included, or thickened and combined with
cooked rice or macaroni be made into
%croquettes and fried in fat.
For the calories to be gained from meat
fats a substitute is found in those in milk
and butter. In fact the free use or cream
In coffee and cereal obviates almost II
not entirely the need of meat for break
fast.
The markets nowadays furnish vegetable
fats and seed and nut oils as we'll as
animal fats. Olive oil Is recommended by
physicians. Served ON a vegetable salad
hthNNhNA w PAN0h vi NIdNhtfb ana tnekHe
II fulfils all the requirements for one meal.
Fats when concentrated into pastries are
admittedly slow Of digestion. But the open
air eater, the laborer or the plcknicker
can we'll substitute pies and doughnuts for
meat.
Nuts. say the dieuuans, are not half
appreciated as food. They lend them
selves to cooking as well as 10 raw eating;
Indeed better, because, as In cheese the
meat value In them is so concentrated
that it should be diluted and combined with
other foods,
The French chestnut combined with
prunes and onions, seasoned with butter.
pepper and salt, and the whole thoroughly
cooked, furnishes the requisite elements for
the heavy part OF the meal. Substituted
for meat in nut croquetts, not loaf ana
mock steaks, It must be remembered that
nuts, excepting the chestnuts, average as
much protein as cheese and more than half
as much as butter. On the whole they are
better used as adjuncts to increase the
nurI1tive value OF a simple dish.
Ground nuts combined with a starchy
foundation, such as mashed potatoes.
cooked cereal or bread and milk. the
compound variously seasoned. may be made
into eroquettes Of highly nutritive value.