Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1914-10-26
REDUCTION OF FOOD COST
New York Sunl

That the average reader has grown
weary of discussions on the subject of
the high cost of living is not surpris-
ing in view of the academic character
or impracticable methods that are
brought out in the press. The result
is that he either glances at them in
a perfunctory way or passes them over
altogether. The most recent advice
comes from no less an authority than
the United States Agricultural Depart
ment, which very wisely urges the in
creased production of fowls and small
animals to reduce the cost of that
most expensive article of food, meat.
| Attention is drawn to the fact that
while the Ohio farm averages 130
fowls, the South Carolina farm aver
ages 13. Simple and practical as is
this counsel, it requires time for its
execution, so that while the chicken
grows the man may starve.
| Unfortunately, the average American
is obsessed with the idea that butchers
meat is absolutely Indispensable for
his efficiency and health. Phychologi-
cally he is fairly correct, but he needs
to know that the reason is found in
the fact that meat contains more pro-
tein, which is the chief muscle and
nerve straining element in food, in
the most concentrated form. 1t is far
| more important for him to know, how
ever, that this valuable ingredient is
quite as abundant in the meat of fish
as in other meats. The following in
formation is conveyed in recent bull
letin of our City Health Department
and is of vital import:
How to Cut the Cost of Living
The human body requires certain
kinds of foods called 'proteins' in or
der to make up for wear and tear of
the body machinery; that is, in order
to rebuild bones and muscles and
nerves.
"You can get this protein by eating
meat, but this is very expensive, and
other forms of food are much cheaper
and equally nourishing. Those of us
who live near the sea should eat far
Imore fish than we do. 1t is excellent
for building up the body and is rich
in protein Just look at the follow
ing comparison:
"Haddock contains IS per cent. pro-
tein; sells for cents a pound.
Herring contains 19 per cent. pro-
tein; sells for cents a pound.
"Bluefish contains 10 per cent. pro-
ltein; sells for 10 cents a pound.
Goldfish contains 1S per cent. pro-
tein; sells for IL cents a pound.
"Eels contain Is per cent. protein;
sells for Is cents a pound.
Chuck contains 10 per cent. pro-
Itein sells for "a cents a pound.
"Rump contains 10 per cent. pro-
tein; sells for 2S cents a pound.
Round contains 21 per cent pro-
tein; sells for 2S cents a pound.
'Sirloin steak contains 19 per cent
protein; sells for 80 cents a pound.
Ribs contain Is per cent. protein;
sells for 26 cents a pound.
Since you eat meat for the protein
it contains, why not eat tin the form
of fish, and save money!"
To this we would add that while the
cost of various foods is related to its
tprotein contents, popularity is due less
to food value than to flavor. The Sage
Foundation has demonstrated that the
school child who spends five cents for
lunch obtains six times more food
value from bread than from a ham
lsandwich and nine times less from
pineapple than from apple pie. We
are but children of q larger growth in
the matter of food selection. Meat is
the most savory and strength produc-
ling food, hence the most sought after
In view of the food value of meat and
fish being equal and the cost of the
latter only one-third of the former II
lbehooves every good housewife to en-
hance the flavor of the cheaper food
Every good cook knows that much OF
the SAVIOR of fish is lost by deferred
serving and that fish cooled and put
away Immediately after cooking re-
tains it's flavor better than that which
is kept warm for service. The reason
doubtless lies in the loss of juices by
evaporation. Any salad served with
fish enhances its savoriness. Cucumber
salad is popular but needlessly expen.
sive in winter.
r. N. Wetzel of Cleveland, Ohio, ex-
poets to ride his motorcycle to Los
Angeles early next year.