Evening star., 1916-12-25
WAYS TO ECeA0MIzE.
Vegetables.
BY Frederic J. Haskin.


| tion Of how we may reduce the cost Of
living, each department seeing the an
! swer in its own form of activity. The
bureau Of entomology says that II we
would only eat bugs, as other peoples
do, we would have abundant animal
food and greatly increase the crops.
The Department of Justice is vigilant-
ly sleuthing for the man that raised the
price of eggs. The bureau of fisheries
wants US to cultivate a taste for carp
and suckers. and points out that the
village horsepond may be made an I'M
portant source of nourishment. The
Department of Agriculture is trying
to break the opossum's corner on the
persimmon crop by popularizing
recipe for preserving this wild fruit.
We are likewise advised to add to our
menu the humble peanut. which is fat
ter than pork and more nourishing
says il we would only burn coal In the
right way We wouldn't need half as
much of 1t, and the public health serv-
Ice adds that 1t Is better to be chilly
anyhow.
The trouble with most of these ex-
cal a readjustment of
Read uefmanf our habits. We are
not going to adopt
A"o AsonASaA' grasshopper and per-
simmon diet unless we face actual fam
inc, and it is not of much use to tell
man how nourishing fried bulapout
is if he has no taste for fish. But out
of this ruck of scientific and official in
vestigation and opinion may be gath
cred a certain amount of first class
practical information as to how the
best food may be gotten for the least
money. This series is an attempt to
sift out these practical suggestions.
How to obtain an adequate supply of
winter vegetables Is one of the most
difficult questions now faced by the
housewife. There Is not a great deal
that she, can do toward obtaining
cheap supply this year. but If she will
Corbett of the bureau of plant indus
try, by planning her household econo-
my for year ahead, she can get bet
ter supply of vegetables 80 per cent
cheaper than do most city and subur-
ban dwellers, and get better ones.
+
part of the diet is well known, but ap-
parently often over
Valne of looked. We e ables
supply e. carbohy
'esetAoies. drates, which are alb
solutely necessary to the health Of the
organism. Chemists have also recently
found that they contain class of sub
stances known as vitumens. which are
considered necessary to health, and it
is believed that these are destroyed by
cooking. All the year around your diet
must include both cooked fresh vege-
tables and raw vegetables and fruits.
Furthermore. the tendency of all Amer
leans is to eat too much meat and not
enough vegetable food. Our great
meat producing and packing industries
have literally forced a meat diet upon
U.S. We fail to realize that half of hu-
manity lives without meat, and that too
much meat is one of the surest and |
quickest ways of poisoning the system. |
Now, there are several forms in which |
you may obtain your winter vegetables. |
In the first place, there are canned |
vegetables Admitting the great eff |
cheney of the canning industry and its
great value to the American people. II
remains the fact that this is the most
expensive form in which you can get
your vegetables, ana one ~hlch cannot
be your chief RELIANCE. When you buy &,
can of tomatoes put up in Colorado
you are paying freight on about pint
of water half way across the continent. |
The cost of shipping water in fresh and
canned foods is one element in our high
cost of living that has never been ade-
quately studied.
After canned goods. the commonestl !
vegetables for winter consumption are /
those that will keep
Vegetables That all winter. Such are
Will Keep. ,urntps beats and
parsnips. These are not just now fur
nishing the housewife much relief. The
cabbage crop is short, and cabbage is
selling for about Ave times what it was
at this time last year. This is a spe-
eial hardship on great numbers of poor
people, who depend almost entirely
upon cabbage for the carbohydrate ele-
ment in their diet. Carrots and turnips
are likewise scarce and high and
many markets never have an adequate
winter supply of these vegetables be-
cause there Is ordinarily SO little de-
mand for them. Yet they are all very
palatable and supply tine vegetable
element in diet just as well as canned
vegetables or those raised under glass