The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-06-10
The PHILOSOPHY
OF MEAT EATING
(COncluded.)
SUMMARY.

SUMMARY
Studies of the food habits Of peonIos rvno IN A., +.
warmer regions of the world animal and vegeob
show t ounuance ana where there opportunity for
% mat wne vegetable cereals vegetables and
the greater part of the bulk diet animal foods
e bl OF fare For many reasons it conclude with the
majority OF the Psychologists that this widespread habit is the result
experience and that has it's in bodily needs F
the earliest times in fact has foods and his whole
oouy structure adapted to the of such diet bouob
some for various the eating of flesh he
OF OPINION among Psychologists who have given special attention
the diet. GU" H0lii"i part OIL
course is possible overea of these foods but so it is to
eating as in other food habits moderation desirable This h
muscular work s no VINO i've sedenary lives involving little
meat and other foods than those who ouodoor lives and do
habits of the average American family would ordinarily take
6of pon Oh meat or hsha chop outlet of roast
OF al uee meals Such quantity would weigh from to ounces
an amount certainly not large heaer man who leads v
Gus ire IN the open air. would naturally more meat inst M no
want more bread butter and other than the man with
Wor me fact that some meat than the
circumstances of their lives demand should not be taken as an
"len against against meat eating in general.
tho furnishes about 10 per cent of the total consumed in
ape IN the average diet and so the fats
other b m all OF the necessary protein and energy
ing would be either desirable agreeable for the
Exactly how much should is difficult matter to d
probably if one meat dish day and other
oe, such as milk eggs beans similar foods are also
% W niue danger OF getting too much too little pro
1t of course possible less as
noed above to omit meat from the diet altogether if one So desires
Nna+ 10 in olranseu uiat 1t remains well balanced
Is IN genera one of the most dgestible food materials
cuts as well as the costly The higher priced
more OF the socaed extacves more pleas
my qua and is the eXractes which only give the meat its
nVor but also actually stimulate digestive processes
ne nave however, little nutritve value and for persons
normal digestion the less expensive even if less rich rich in
cooked and favored appeng way may certainly be
USED to replace the more costly '
Meat is undenably the ito,nS
OF the ordinary family and for this it is important that II no
bought and used to the best possible advantage In rural
saughterhouses and storage houses often useful NOT
% III reducing the cost of meat but
summer the size of her family her storage facilities warrant
"A ami
securing better prices Carefully following the and talk
ing OF any special opportunity that also helps to
reduce the expense for for the family in town
also important to reduce waste by using as possible
~ I pCne t and trimmings not usually the meat
e nothing better can be done with bones and trim
can almost always be profab soup kettle and
LAT can DE saved for cooking thus saving the expensive m
ter and lard The bits of with the main dish or
aer the first serving be recooed in
materials and thus the extended over LARGO
W OF less expensive food with such combinations Moreover
he meat served alone '' WIZ
Different kinds and vary considerably in price
lines the cheaper cuts contain larger proportion refuse than e
M ana 'e apparent cost is less than the actual
ne edible portion Aside from this the advantage the more en
I'VE cuts lies in tenderness and flavor rather nutrtiye vae
upon the character OF the muscle fbeTs
ece tissues OF which the meat is depends partly
, % Which are usually more abundant
mayor IN the more tender of the heat of
~ ~ more ehue put neat above the boiling point
m lower tends to change the texture Hence tough
meats must be carefully cooked in low heat long applied in order TO
ue connective tissue Whout unduly changing the fbers
looking especially in water danger namely th
e IN Whch the meat is cooked is to be
md some stews this is of less Importance NAV even be an adj
age put where the meat only to be must always
o CONSIDERATION NOT only the amount of nutrve
eria in the meat esned but the exraces are lost and with them
% VI e aSor he meat originally possessed To lessen the
o COOKS hy scar the exterior of the either
lot fat or in boiling before beginning the long COOKING ar
% way % punueu OF chopped TO break down the tissues
extent ana mus permit shorter cooking Besides
ices to retain and develop the natural flavor meat other flaw