Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-30
DOMESTIC SCIENCE.
IV-ECONOMY IN COOKING.
BY Frederic ]. Haskin.

While the selection Of food is of great
importance in the economy Of the home.
its proper preparation may assume even
greater value because Of the fact that
the waste in the preparation may exceed
the saving OF careful buying. Economy
Of cooking comprises the best possible
utilization OF every article of food, with
due reference to the relative Importance
of labor and fuel expended. What may
be economy in one home may, because
of different equipment, become the great
est extravaganza in another.
In houses where coal range is kept
burning continually there is an opportu-
nifty to develop dishes which require long,
slow cooking This would be extravagant
and impracticable in a kitchen equipped
only with gas and electrical appliances.
On the other hand. with gas. electricity
or alcohol providing quick heat, the cook
is able to improve viands by heating
them. In the country they would be
served cold because Of the trouble and
fuel consumed in building a fire only
needed for a few minutes.
x +
The economic cook utilizes every pos
range must be
Every Bit Of Heat heated for one ar
ticle, a little plan
Is Ut1IIzeu. ming will make it
possible to utilize it for others If piece
Of meat is to be roasted, the menu should
include other articles prepared in the
oven, or if, possible, cake or bread shouid
be baked at the same time. Gingerbread,
which requires slow, steady neat may
he baked in the oven while roast or
meat is cooking and neither article suf-
fer by this economic arrangement.
With the increasing demand on the
housewife OF the average American nome.
labor is an important attribute and al
vavs must enter into the consideration OF
home economies. For example, such
dish as mock turtle or cali 5 head soup
NAV be economical from the money stand
point and quite feasible in its requirements
of fuel, and yet il Is an eStraNasahl luxury
in many homes when the labor ana time
consumed in its preparation are con-
sidered. -. o.
Another matter of great importance is
the proper combination OF food pfocucts.
Every meal should contain nt sui, ross
needed in the human body. II mere Is
too much of one substance and not
enough Of another the highest economy
of food preparation has been missed. for
instance, when potatoes ana nee are
served at the same meal there Is a pre-
ponderance OF starchy material one OF
these would be sufficient. worse, now
ever. than the combination OF potatoes
and rice Is that of macaronl ana rec.
Yet in many families macaroni may be
the principal dish for luncheon, followed
by a rice pudding for dessert
To the average householder the nigh
rr,ce If meat makes some reduction IN
its use an eco
rY:~h Dv;o. couees nomic advantage,
AAAoA and throughout
household economist is considering means
for decreasing the consumption Vi ineh'
In her household. The value OF meat do
food depends chiefly on two classes OF
nutrients-protein or nitroee"ous CUM
mounds and fat. The mineral matter IL
contains, especially the phosphorus com
Mound. also is of much Importance fio
,e;r ,s essential for the construction and
maintenance of the body, ana DOM pIo
tein and fat yield energy lot muscular
mower for keeping up the temperature Oh
the body
Fat is especially important as source
=, energy. II is possible to confne the
fat and protein of animal food so as 10
meet the requirements Of the body by
such materials only. This Is done fd IN ''; re
,at,np II IS considered better. generaliy,
that the diet should contain. in addition
~ animal food. which is rich in proteins
and fat, some vegetable foods which ARE are
rich In sugar, starch and other carpo-
h,drates Roth animal and vegetable
foods supply the mineral matter neees.
sarv to the growth and development or
the body.