Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1911-11-08
CeredO WOman's Club.

president The occasion was marked
by an unusually large attendance.
Routine matters having been disposed
Of the president felicitated the club
members, referring to the fact that they
had again honored her with their pres
encs. She concluded by complimenting
the club upon the progress that had
been made III its comparatively brief
existence.
Mrs. S. d. Smith was then introduc-
ed as the speaker of the evening On a
previous occasion her instructive lec-
ture had been the source Of great pleas
ure, and the club members felt that her
second appearance was an auspicious
step in the advancement of the organi-
Zation.
A speaker of rare ability and a student
of economic conditions, Mrs. Smith
could not fail to impress the members
of the c. w. c. with her sentiments, so
well had they been set forth.
She announced her subject "Func-
tions of Foods" She told the part that
scientific spiritis is playing in all branches
of learning and referred especially to
its practical application by the house
wife. From among her many perGi.
nent sayings the following have been
selected for citation:
~"With the growth of the scientific
spirit and methods and its application
| to all branches of learning, it is not sur
prising that the attempt should be made
To carefully record and express in
chemical terms the food habits of man
The study of food values as related to
nutrition is not new but its practical ap-
plication by the housewife to the intelli-
gent feeding of her family is of recent
date. Constant use makes us so ia
miliar with our foods. On account of
this familiarity the complicated COM
position of foods fails TO receive due
| consideration.
More often than otherwise the sole
aim in serving Is to please the palate.
| When the housewife realizes the fact
that we live upon what we digest,
catering to the pleasures of taste be-
comes secondary in the selection and
preparation of foods.
! why not science for the house
keeper: 1t is certainly true that sys-
tenn and coordination can be taught
with respect to the purchase of food
and the management OF dutary prob
lens i'll the same way that they can be
| taught with reference to manufacturing
problems or other business enterprises
| The science of her work Is evolved from
facts systematiZed, experience as old as
the race, knowledge acquired from eX-
| perimental study.
| Many housekeeperS are wise in ques-
| tlons of home management and are un-
| derstandIng of the art of housekeeping
so well that they secure the desired re-
suits with the empirical knowledge gain
ed by experience and handed down from
mother to daughter. But to obtain
best results and to keep up with the
march of the progress she must rise to a
professional level in the administration
of her work.
More skill is required to make a
wise selection of food supply for the
| family in this day and age than was
needed four or five decades ago. Inn
proved crop cultivation rapid transpor-
tation, cold storage places, etc, before the
housewife the food products of all parts
of the world. This very abundance
complicates the feeding problem for her
and necessitates a study of the chemical
composition of the different foods used.
''ln the chemical analysis of the com
position of the body, and of the foods
that should be eaten IL is found these
| substances are identical in their COM
position. Further, a knowledge of the
process of digestion shows that there
are just the proper engines or fcrments
| furnished III the alimentary tract TO
| break down the structural walls OF
/ foods required and make them over into
body structure.
! "The problem involves not only quality
but quantity III its relation to climate.
| season, age, sex, size and occupation.
1t Is said that French women are
! the best cooks in the world In its
/ wholesale form this statement may be
| disputed Results are what count. The
very fact that American people have at
tained TO an exceptionally high physical
and mental standard proves that our
diet has been "a satisfactory one How
/ ever, 10 must be admitted in point of
| frugahty the American housewife is
wOefullY lacking when compared Co the
! French housewife. Rather than pride
ourselves on the success of having fed
our families well on a comparatively
small amount of money the virtue of
economy is hidden under a bushel
! Many American women glory in the
| greatness of big grocery bills. They
| have yet TO learn that there is real dig
nifty in practicing true economy"
The first Of the long expected demon.
strative features occurred when Mrs
Jesse Wright, Mrs. w. w Marcum,
Miss Hernia Marcum and Mrs. s. ID.
Smith served an elaborate imaginary
eight course dinner, They laid par
ticular stress on the technique of ser
vice as well as the necessity of a suit
able menu. Even to the costumery of
the maids which they impersonated, the
ladies carried out in apt mimicry the
smallest detail. The following menu
was served
OYSTER Cocktail