Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1914-09-30
Dear N. B. Friends:

Dear NJ. Is. FTaenus.
And / mean this address every time 1
write it. Aunt Maria sent the above
poem, and on the clipping she wrote
two words -- $50 true" Some years ago
this song OF home was set to music, and
will be remembered as having place in
an obstruction book OF that time.
Foop VALUES.
The suggestion made by Aunt Madge that
should once more open a discussion of OBJ
tanning maximum food values at minimum
cost is very tempting, because 1 believe the
study one of the most fascinating and helpful
that could be made by your circle. OF course
a scientific study of dietetics is the work of
specialists, but their researches are placed
within the reach of everyone through the
bulletins issued by the U. S. department of
agriculture, and in many magazine articles,
and practical application can nowhere be
more appropriately made than by the good
housekeepers OF the NJ. B. circle who SO freely
share their experiences with one another.
The woman whom Aunt Madge quoted as
saying that IL cream OF tartar rose In price
she should use yeast, sounded the keynote of
reducing "war prices" as surely as she who
said to a man of her acquaintance: INSTEAD
of grumbling at the high price of pork, why
don't you raise pigs" We cannot all raise
pigs, and some Of us cannot digest yeast
bread, bat each in her own way can do her
part to reduce the high cost of living, at least,
by guarding against "the cost OF high living.
There is q false, and very foolish pride, that
prevents some people from practicing small
economies and even from giving others the
benefit of those they do practice, perforce, for
economy is n sign of prudence rather than of
poverty or meanness. certain woman
whose fortune Is written with seven figures
and whose charities are in proportion to her
wealth, carefully saves, for another time,
every piece OF wrapping paper and Irvine that
come to her house, and her daughters know
how to make their own gowns and prepare a
good meal although their time is occupied
with other pursuits.
A graduate of the Boston cooking school
told the writer that the most useful lesson
she had learned was to prepare q delicious
| breakfast from food that had been set aside
for the cat. Several years ago the Outlook
pu blished valuable article entitled sources
of Household Waste, in whichjattention was
called to the needlessly thick parings taken
from vegetables and to the spoonful of cereal
left each morning on the sides Of the dish in
which it is cooked, that in year would ag-
gregate enough for several meals. The same
writer quoted leading dealer in mustard as
saying that his firm had become prosperous,
not from what the mustard people ate but
from what they left on the side of their plates.
Practical cooks have discovered that the
omission OF one egg from buildings, custards,
ETC., in which three or four eggs are called
for in the directions, often adds to the
delicacy of the dish, and like wise that the
single egg can be omitted, without detriment,
from corn cakes, mullins and griddle cakes
when sour milk is.useu. The fat of veal and
of.corned beef, when properly clarified, fur
| nishes an excellent substitute for butter
lard in cooking, especially when spices
used, snd provides, practically, an equal
amount of nutriment.
The Bangor Commercial OF September
quotes Charles d. Woods, director of the
Maine agricultural experiment station, as
| saying that skim milk, "wben eaten with
| bread or used in cooking is a food material
| the value of which is not at all appreciated as
| it should be-" Mr.. Woods goes on to show
| that two and one-half quarts of skim milk
will furnish the same amount of flesh
formers and have nearly the same food value
as pound of round steak, and that two
quarts of skim milk have a greater nutritive
value than quart of oysters. He also
recommends skim milk as an excellent SUBJ
stitute for whole milk in the preparation of
| corn, green pea, lobster and tomato soups,
| bisques, oyster and clam stews and chowders,
| puddings. custsrds and pumpkins pies.
| In one of the bulletins issued by the U. S.
department Of agriculture we are taught that
when dumplings are cooked with meat, or
| "left-oversi are served with toast on paste, as
| in soufie or meat pies and turnovers, not
| only is the quantity of the food increased, but
the favor of the meat extends through the
paste, toast or dumping. and the food value is
much greater in proportion to the cost than
when the meat is served alone. M. A. G..
The good nieces of our family cannot
fail to find many practical and helpful
things in this letter with which NJ. A. G.
has so kindly favored us. Queer! but the
| very week she was writing it, presume at
the same minute, i was putting cake
mixture into pan for baking, and /
fhnuuht hnuv n,or,v snoaufuls ware wa ated