New-York tribune., 1918-04-28
The Eye Of cAbpetite
By GRACE JOHNSTON

IND you ever hear person say, Il can't
eat mush, or porridge hash-they
look SO messy? Such people allow
their eyes to dictate to their common sense
They like to call themselves fastidious and
pride themselves on being aesthetics. They look
with disdain on the vulgar" person who en-
joys plain, coarse food.
Hunger is the best cure in the world for the
'fastidious eater" Let him fast for day or
two and he will relish a meal of wholesome,
simple food without taking a second look at it.
In order to help IN the great food economy
drive in which every individual must do his bit
ne will have to get over all his motions" about
eating He must appreciate the fact that he is
nopatrot if his eye must be coaxed, his asthe>
tic taste humored and his palate tickled SO he
will not spurn the dish For often the cheap
common foods are highest in nutritive value.
The eye of appetite is very discerning when
1T comes to the matter of color in foods Take
butter, for instance, and see how important
part the eye plays in controlling our taste for
that delcacy. Because we have become used
TO yellow butter and white bread many Of us
must be put through long process of detailed
argument before we will be convinced that
nourishment does not depend on the combina-
ton of shades. The words "yellow butter" call
up picture of beautiful green grass, crystal
pools, dropping trees and placid cows dreamily
enjoying the sunshine, yet the butter is artif-
cially eolored.
It is interesting to note how deepseated is
this superstition In the cable dispatches from
the English food ministry detailed recipes are
given for potato butter, costing 10 cents a
pound, to be used in place of dairy butter, which
L L,-.ts fo
Any American housewife would find in the di
rectons a surprising resemblance to her own
method Of making ordinary mashed potatoes
with the added suggestion that they be mould
ed into rolls and kept in cool place" To make
the appearance approvable, continues the
cable ,dspatch, "use butter coloring." Even
mashed potatoes will serve as butter if they
can be spread and are of the proper hue.
Another interesting fact about color in foods
is that the preferences vary with locality. Vel
low butter seems to be the running favorite in
most places, but in Cuba the natives viii have
none but that which is mahogany colored
bill has been framed in this country making it
legal 70 color butter red for shipment to Cuba.
heretofore it was sent them from Scandinavian
countries, but the war has stopped the ship
mentg.
@S~s'i' +" "HDserdtS GROCER WHOsc sd1SS So"ci
the nation says that brown eggs are pre-
Isrred in some parts Of the West, while in the
East white eggs bring the best prices. In the
south the demand is for white cornrneal, in the
North the preference is for the yellow. Canada
hxss yellow skinned chickens and the United
states chooses white-skinned ones
Absurd Stories" says this man, "could be
sola OF practically every effort to introduce "A
new food or an unknown food in a new locality
me hardest kind Of fight, requiring often a
SLOW process of education and an expensive
campaign Of demonstration, is often necessary.
There was great difficult" he remembered, "in
introducing kidney beans in some sections OF
ne country. People objected to nothing in the
WotId but the dark red color. Beans were
hafe e their minds, and any other color was
SEsetsd Nth suspicion
y seas q sirs olives in Eastern states was