The Colorado statesman., 1914-07-18

rather than staple articles of the diet,
except in localities where they are
naturally abundant
If fresh fish are not available, it is
always possible to secure canned,
dried, preserved, or smoked fish. Pre-
served fish shows very small per-
centage of refuse, and dried fish Is
richer in nutritive material, pound for
pound, than fresh fish In, both cases
the refuse and water are removed in
the process of preserving or drying.
Canned fish compares favorably with
the fresh material as regards compost
ton.
In general the differences in the
rapidity and thoroughness of diges-
ton between fish and meat are very
slight. Although the protein content
| is practically the same as that of
meat, such fish as halibut and cod
have a smaller percentage of fat
Mackerel and shad are examples of
fat" fish. Any lack in energy-and
heat-supplying material, however, is
usually supplied in cooking, where in
most cases fats or carbohydrates in
the form of butter, flour, and other
materials are added. Boiled or
steamed fish is often accompanied by
rich sauce made from butter, eggs,
etc. Fried fish is cooked in fat and
| baked fish is often filed with force
meat, consisting of bread, butter, etc,
or accompanied by a sauce. In such
dishes as chowders, pies and salads,
| fat and carbohydrates are combined
with the fish, the kind and amount
varying with the individual cases.
1t has been estimated that at 25
cents a pound 1t would take s1.52
worth of sirloin steak to furnish a
pound of protein, while the same
amount could be obtained in IA cents
worth of beef round at IA cents a
pound, II cents worth of cod steak at
IL cents a pound, A cents worth of
wheat -four at 3 cents a pound.
In using fish certain precautions
should be observed. Fish, like many
other foods, may contain injurious
parasites, which will be destroyed
only by thorough cooking. 1t is be-
| lieved that the formation of the harm
full ptomaines quite generally, though
not always, accompanies putrefaction.
Illness after eating fish or indeed
many other foods, vegetable as well
as animal, may arise from the fact
that they become contaminated with
certain bacteria which are not de-
stroyed by subsequent cooking. Great
care should therefore be taken to eat
l.
condition.
In general, 1t may be said that fish
should be considered unfit for food
when the eyes have lost their sheen,
the cornea is somewhat cloudy, the
gills pale red, when blubber shows at
the gills, when the scales are dry or
easily loosened, or when the meat is
SO soft that if pressed with the finger
the indentation remains. Laying fish
in water has been recommended as a
means of judging of their condition.
Those which sink may be considered
undecomposed and wholesome, while
those which are decomposing will
float Canned fish should never be
allowed to remain lying in the can
after opening, but should be used at
once. The combined action of the
contents of the can and the oxygen of
the air upon the lead or solder of the
can may be harmful, and canned fish,
like frozen fish after thawing seems
peculiarly suited to the growth of
micro-organisms when exposed to the
air.
Eggs and the foods into which they
enter are favorite articles of diet with
many, il not most, families. In the
form of an omelet, scrambled, boiled,
poached, baked, fried or combined
with some other dish, eggs give va
riety to the diet and furnish a light,
easily-digested, protein-supplying food,
especially suitable for breakfast,
lunch, or supper. Moreover. their
preparation requires comparatively
little time, energy or fuel
The thrifty housekeeper, who uses
all her materials as economically as
possible, is likely to exclude eggs at
higher prices almost entirely from her
food supply. Her economy in this di-
rection should be directed toward re-
stricting the use of eggs in making
rich desserts, cake and pastry, rather
than in omitting to serve them as
meat substitute.
Beans, peas, cowpeas and other
legumes are useful as substitutes for
meat.