Arizona republican., 1915-02-21
CLUB NOTES

form so that it can pass thru the mem- brane lining, the stomach and intes- tines, into the blood and carried to the cells of the body where it is used to build ,.ae cells and furnish heat and energy.
 The first step in digestion is the chewing or masticating Of the food in | the mouth all food must be thoroughly masticated to relieve the stomach of this added work. A meal that is eaten hurriedly will never be thoroughly di gested and only part of the value will be received. A meal should be q pleas ant occasion, all members of the fam lily should enjoy the conversation. It might be suggested that all members of the family can not enjoy the morn ing paper unless it is read aloud The digestion of carbohydrates de- bends upon their form; sugars are very easily and quickly digested; starch if thoroughly cooked. is easily digested but goes through more chang ed than sugar; so it takes longer time Fats are slowly digested and most ve- geta ble fats are hard to digest; cream butter and olive oil are the most easilydigested fats. Fats are very concentrated food and should not be taken in large quantities
 Protein in meat, eggs. etc. this is not true however of pork and veal. Cooking as in meat and eggs, evagu- latCs or hardcns the protein, so that when eaten there is just that much more work to be done to change this substance back to q soluble form be- fore il can be used in body. There
 fore. foods that contain this food stuff should not be cooked until dry and hard. rather cooked for short time if subjected to intense heat or if cook cd for a long time to soften connec- tive and muscular tissues. should be cooked slowly with plenty of moisture.
 The reasons for cooking foods are to make more digestible to make more appetizina and palatabe by improving the appearance and flavor These
 should always be born in mind when cooking.
 The food requirement of the indi-
 vidual depends upon the age, the am
 ount of exercise taken or work done
 and upon the weight The man of
 sedentary habits will not need as much , food as the ditch digger. and the lat
 ter can eat the harder food The en- ,, ergy requirement of growing children
 must necessarily differ from that oi
 the adult for a great deal of food is {, needed for building up the bones and muscles of the child. Furthermore, the
 internal activity is greater in youth than in the middle aged or old Ce-
 reals. milk, fruit. vegetables. some , meat. are needed by children :, Possibly the cost of the food we cal
 receives more attention than any other
 phase of the work: Mrs. Weltson says:
 High prices. that powerful boomer.
 ang. aimed at the working mans purse
 has rebounded where? to the feet o the cook. No other event of moderr
 times has so thoroughly arrested hcl
 attention in railying to meet rencwe,
 onsaushts. She is fortifying her house . hold with the bulwark of scientifi, management. She is learnig the rela tive value of food properties. tn, r science of cookery and the art D luying economically"
 A complete knowledge of food value.
 and food requirements make it possibI,
 for the housewife to cut down expense! , in many ways in substituting in ex . penslve wholesome foods for the ex :. pensivc Iuxuries
 l Before taking some of the ways q ! cutting down expenses let us conside the factors that influence the cost O food
 }I The amount of labor required in pro ] ducing a food material affects the pric { Meat is more expensive than staple We { getablea such as corn. For thes ! must be raised and fed to tn ! cattle. Only when cattle forage fo 1 their food do we find meat less expen ] sive than vegetables
 Still another form of labor is tn ] transportation of food from one part O ] the country to the other. Each perso ! who handles the food material befor ! t reaches the consumer adds to it ] cost.
 The cost of refrigeration and ca { service must also be paid.
 It is not hard to understand that tn { relation between demand and suppl { affects the cost or that the kind c ! weather. the general character of tn ! season. or insect pests and plant dis ! eases frequently spoil the crop and i ] this way increase the price Poor foo ] always costs less than the better dual { lties and goods in packages more tha ! food in bulk but are cleaner
 The grocery stores in pretentiou ! buildingss on fashionable street ar , found to be higher priced than tn
 small store around the corner wher ; rent is not so high. In buying prepar
 ed food We must not overlook the fac \ that we always pay for the labor an I fuei required to prepare them. Thi
 same item must not be overlooked i
 the home. great deal of fuel ca
 be saved if forthouglrt>is only used an | care taken