New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-05-16
The Economy of Seasoning
Tasty Foods Digest Well

you purh II up properly there will he ro
accumulation. And this brings me to +ha
ca sISl OF tnlngs-the baked apples u,er.
4o Hho!o IMAM d text In this time oP bigb
anu h'sher prices 1t is more than ever i'm.
PcId'lNe 10 understand the economy If sa,,c-
| 'is ana seasoning. Tasty food, things fun
cl TeHsh' are likely 10 digest well and mako
returns n strength and comfort. We ar.
OuTlousIy interdependent. There may he
people who can do marvels while etarvir,,
ana freezing; if so, | am of opinion tbey
"culd DO greater marvels full fed and
, comfortable. Not overfed. mind. An ovor-
io"ued system is the parent Of general slug
eishness. But regard Yourself as f,,Y
mace Tor the combustion OF food fuel. II YOU
pat INTO a furnace actual fuel that burns
"adly. coal half clinkers, oil that is gumrny.
gas below grade, you will have hcans ~
smoke and crime, many i'll odors and big
| IC'uihs OF ashes, but very poor heat. Now.
II you treat the vital furnace to this bad
iuel' 90 not wonder If the results are bad.
NVu cannot live and thrive on innutritious
taiHgs any more than YOU can keep a red
IRE with coal half clinkers or water logged
wood. Likewise rotten wood. even though
finder dry. will make no great amount OF
heat.
No cook that ever lived can make good
things from materials intrinsically bad.
But real cook can take very simple ma
terial, sound and wholesome. and provide
With IL a satisfying meal. Seasonings cost
something to be sure. but they pay cost
many times over in eliminating digestive
waste Food which goes into the stomach
and passes from Il undigested Is absolute
waste Just as coal broken up and mixed
with ashes in poking a refractory fire is
, likewise absolute waste. Fire Is said 10
be the beginning OF civilization. When it
came to the help OF food then only human
ity truly found Itself
Present day housewives should lay the
lesson to heart SO many Of them under
pressure Of rising expenses skimp on cook
ing heat IN the effort TO save a penny. The
saved penny is mighty costly. Food we'll
cooked. not overlooked. nor under Yields
~ Its noUrshmeut readily. Vegetables IN
especial suffer from This skimping. In
three separate households, whore IS no pinch
OF poverty. only thrifty inclination. there
has not been 20 my knowledge. a potato
thoroughly cooked these last two years.
The heads OF them went 10 cooking lectures
and somehow gathered vaguely, perhaps
through half-hearing or mis-hcarinG, that
10 vegetable should be cooked longer than
thirty 10 forty-fve minutes. There was a
saving in fuel and food by such cooking,
said their enlghteners-at least the cooks
believed they said so. and act accordingly.
Experience goes for nothing; they eat their
lumpy potatoes and cabbage not much more
than cod1led with a joyous sense Of mis-
sionary effort | fear, though, ali they save
on gas and food bills does not make up for
what they pay extra TO the doctor. The
stomach, like the worm will turn IL YOU
crowd it.
Vegetables can be cooked to death. till
| they are but tasteless masses Of fibre, but
: there is no hard and fast timing possible.
Heat varies wet day requires more Of
II and q longer time. New cabbage and
potatoes cook in two-thirds the time old
ones require. Young peas will be well done
IL forty minutes. Full grown ones require
uOuble that time. 80 IL is distinctly up
TO each cook to keep ware, 10 watch her
pots and her range II she would make the
best and most Of things.