The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1911-11-01

Just at this time Wnen puOllC VI
is much centred upon the cos
II living. the following item from tn
pen of Mrs. Robert NJ. La Toilette
he versatile and talented wife OF tn
senator, has a sensible
ing. She says:
Less to eat, seems to me n
Of the most rational ways OF con-
serving time and health and OF
reducing the cost Of living and
Of simplifying life; not less than
is necessary to properly nourish
the individual and the family.
but less kinds. fewer courses, less
work.
1t is not long since We thought
we must have meat and pota-
toes for breakfast. We find a
shredded wheat biscuit or a dish
Of oatmeal or an egg on toast
Just as satisfying from every
standpoint. The next step is to
simplify the supper or lunch.
On the farm We used to think
we must have a hearty supper
for the men who worked in the
fields. But now when We come
to consider and apply u knowl-
edge Of food values. We know
that II a woman spends all day
she cannot prepare a supper
more wholesome and n%ourishing
and we'll adapted to the needs of
a family than a bowl Of bread
and milk. Most men like it. l
read in a Washington paper that
the senate restaurant could not
be made to pay during the hot
spell, because senators would not
take anything except bread and
milk lunches-even the famous
senate pie was neglected.
Women object that even il this
simplicity suits the family. there
always are guests to be consider
ed. We have outgrown that OBJ
lection to the simpler breakfast.
We find II we prepare something
extra for our friends they do not
care for it. because their stand
ards are as simple as ours.
Children enjoy being released
from the restraint Of the table
at times. If allowed to eat out
Of doors they will accept a sand
wich or bread and milk. and en-
joy it better than an elegant
course dinner. Encourage them.
and follow their example. when
there is opportunity. It 10 a good
beginning.
There may be other causes of tn
cost Of living. but Mrs
La Toilette has hit the most impor
tant. The average housewife Of toda,
gives too much attention to the frill
and not enough to the s%ubstantials
Nobody wants to return to the con
ditions of fifty years ago, but whel
Is made of the present cos
Of living comparison is always mad
as Mrs. La Follett points out. with tn
present understanding Of food val
ues, affords greater nourishment thai
the elaborate meals of several cours
es. The bowl of bread and milk l
healthful and cheap. 1t
only prevents its universe
adoption. The great majority Of tn
1dAIAAly lSllu ItdkS lOO 1I1UC1l VI III
French chef. We have cultivated
taste for seasoning and relishes an,
condiments and by so doing have de
the taste for plain. nourish
ing food. This perverted taste call
for a greater variety than would b
If the taste were more sim
pie. How often is the real flavor o
"a r~rI r~41y,ox to Po,,~l Sa xL~ $500
leys with which it is combined.
We demand the best cuts Of mea
in order that we may have that whic
Is most appetizing, and at the sam
time we pay more for the cheape
portions Of the animal which hav
been prepared by the packers, tina
the best costs. The chef Of a note
restaurant recently said that his pa
irons would not eat the dishes pre-
pared from the expensive cuts, be
cause the one he prepared from tn
less expensive were better. Thus h
up one Of the big items 1
the increased cost Of living. TIL
taste Of his patrons was cultivate
toward the we'll prepared dish rattle
Ao ShC oAiC VI SApSllSISc IldI0Eld
The quick lunch counter has in
vaded the home. There is a tendenc
to buy the food which can be pre-
pared most quickly. This drives tn
to canned and packae
the cost Of the container bein
added to the cost Of the goods an
which goes to the ash can so 500
the goods are removed. The mes
In a can Of potted ham would b
worth about one-fourth Of what tn
canned product costs. and 1t woul
insult a housewife to tell her sh
could not prepare a more appetizin
dish. The th~ree-fourths cost is pa,
ment for the preparation. the cor
tainer and the profit on the whole.
Simpler menus. as Mrs. La Follett
suggests. the use Of cheaper food ms
better prepared. and the elm
ination of so much that is eaten mere
ly because 1t taste good will go a Ion
way toward solving the problem {
economics. There will b
less dyspepsia, less stomach disorde,
and probably less appendicitis. bl
the doctors are the only ones ths
will suffer. and their field is lare
enough ven II these ills were elm