El Paso herald. (El Paso, Tex.) 1901-1931, 1911-10-01

sumo even greater value because of the
fact that the waste in the preparation
may exceed the saving Of careful buy
ing Economy Of cooking comprises
the best possible utilization of every
article OF food with due reference to
the relative Importance of labor and
IueI expended. What may be economy
IN one home, may because Of different
equipment become the gratest eXtrav-
agance in another
slow Cooking Foods.
In houses where a coal range is kept
burning continually, there is an oppOr-
Iunlty to develop dishes which require
long, SLOW cooking. This would be ex-
IraVagant and impracticable in a kitch-
en- equipped only with gas and eIectri-
cal appliances. On the other hand with
quick heat, the cook is able to improve
flands by heating them. In the cOun-
Try they would be served cold because
OF the trouble and fuel consumed in
minutes.
The economic cook utilities every pos
sible bit of heat If the oven in gas
range must be heated for one article a
little planning viii make it possible to
utilize it for others. If a piece Of meat
IS to be roasted, the menu should in
crude other articles prepared in the
oven or, If possible cake or bread
should be baked at the same time. Gin
gerbread, which requires a slow, steady
neat may be baked in the oven while a
roast of meat is cooking and neither
surfer by this economic arrangement
With the increasing demand upon the
housewife Of the average American
home, labor is an important attribute
ana always must enter into the cOnsid-
eIaJlon OF home economies. For exam
pie, such dish as mock turtle or calfs
mead soup may be economical from the
money standpoint and quite feasible in
It's requirements Of fuel. and vet il is
an eXtraVagant luxury in many homes
na = Hrnn
us preparation are considered
Combination Of Products.
AnOIner matter Of great Importance
IS the proper combination of food pro-
ducts Every meal should contain a
suitable quantity of each of the elements
most needed in the human body. II
there is too much of one substance and
not enough Of another, the highest
economy Of food preparation has been
missed For instance when potatoes
and rice are served at the same meal,
Jnere IS prepOnderanCe of starchy
material One Of these would be suffi-
cient Worse, however, than the com
binatiOn Of potatoes and rice is that of
macarOni and rice Yet I'm many fami-
lies macarOni may be the principal dish
Tor luncheon, followed by a rice pud-
ding for dessert
To the average householder. the high
price OF meat makes some reduction in
It's use an. economic advantage and
throughout the country the household
Tor decreasing the consumption Of meat
In her household The value of meat
as a food depends chiefly on two
classes Of nutrients-DrOtein or nitro
geneOus compounds and fat The min
eral matter it contains, especially the
phosphorus compound, is also of much
importance. Protein is essential for
the construction and maintenance Of the
body and both protein and fat WELD en-
ergy for muscular power for keeping
up the temperature Of the body.
Fat IS especially important as a
source Of energy. 1t is possible to con-
fine the fat and protein Of animal food
so as to meet the requirements of the
body by such materials only. This IS
done in the Arctic regions where vege-
table food is lacking. IT is considered :
better, generally. that the diet should
contain, in addition to animal food
which Is rich in prOteins and fat some
vegetable foods which are rich IN su-
gar. starch and other carbO-hydrat ties. \
Both animal and vegetable foods supply
the mineral matter necessary TO the I
growth and development OF the body, [
Uniformity OF Protein.
The general uniformity of protein in 4
the different cuts Of meat makes It easy
Tor the hOuSekeeper, who does not wish /
TO enter too deeply into the complex /
ties OF food value, TO be sure that her /
Tamlly is getting enough OF this nutri- /
ment From the latest Investigations /
carried on in the experiment stations Of I
the bureau of agriculture, IL has been /
proved that Of the total amount Of pro- !
teln needed very day. One-half is taken ]
In the form Of animal food which in I
cludes milk, eggs and fish as well as \
meat The remainder Is taken in the I
form Of bread, cereal foods and vegeta-
pies Inc portion or 1000 Which may I
be referred to as an ordinary help /
ing is three to five ounces. and con-
-atns from 19 to % grains Of protein.
An egg or glass Of milk contains /
about eight grams more, so that the i
lOusekeeper who gives each adult mem
Der Of her family a helping OF meat I
each day with egg. milk or cheese, to-
gether with the buildings or other
1lsheS which contain eggs and milk,
may feel sure that she is supplying SUI
-icient protein.
Meat may lose much OF its nutritive
quality in cooking. A hOusekeeper
who puts a piece Of beef hastily on the
Tire in a pot of cold water. letting both
boil until the meat tendOns are so
oOsened that il separates easily loses
the greatest nutrltiYe value OF the
meat If the broth is thrown out, as is
)ften the case, the best part Of the meat
s absolutely wasted. If however, the
same piece Of meat should have its
Juices preserved by being scared or
Drowned slightly and then covered with
polling water and allowed to simmer
gently until cooked, it's nutritive quail
les viii have been preserved to a much
greater degree.
Planned Meat Nutritious.
There is no method Of preparing meat
Iuite so economical from the stand
POINT OF time and labor and the preser-
-ation Of its nutritive qualities as pan
hing; that is, placing the meat in q
hot pan and cooking Ii un-
~ done without additional fat. This
)lan is usually In favor for the finer
.uts Of steaks. but there is no reason
Why It should not be applied to freshly
ground up beef with the same results.
f properly prepared. cheap beef may
)e made quite as palatable and as nu-
ritiOus as the finer steaks. In roast
ng meat, the most Of its nutrient vaH-
le must be lost in its cooking process I
1his waste can be materially lessened
( q covered baking pan Is used. The
uices from the roast are full of nu-
riment and should always be utilized
n some way.
There are many vegetables which con-
ain large proportion OF the qualities
Ound in meat. When these are used,
ess meat is required for that meal
Beans and peas. especially. belong to
his class. A dish Of the old fashioned
'aked beans, to which small piece Of
York has been added. viii meet the ac-
ual requirements Of the family. so far
IS the nutrition of one meal is con-
erned. If meat is to be served at the
anne meal, a smaller quantity should
'e provided. Neat also may be ecOno-
nized by being utilized as q basis Of a
ish composed largely Of other ingredi-
rrHr Ia Tru-.- %