Perth Amboy evening news., 1920-05-22
By MRS NJ. A. WILSON
'Copyrlght' 1870. By Public Ledger

d. MHSS. NJ. n. WILSON
Copyright, 1920, by Public Ledger
Co. All rights reserved)
Modern science OF late years has
taught us many physical results Of
the compromising of foods; It also ex-
plains the known effects Inc un-
known causes OF many failures IN
cooking the various foods and gives
US clearly very pertinent reasons for
cooking and serving daily diet.
1t teaches US at the same time the
constituents Of the substances and
also the chemical reaction Of heat
upon these foods, M gives a clear
and definite method of arriving at
he known amount OF nutrition which
10 required for our physical well-be-
ing.
The meat we eat Is the flesh of an
imels and is chiefly composed OF fat
and a meat, as we know II, yet
science tells us that this represents
the hbers, fat and albumen. the gel
atine and mazome. Fibers cannot be
dissolved in either hot or cold water,
and after the substance has been ex-
tracted by long and continuous cook
ing these fibers still remain: they are
often separated into threadlike
strands and lave no taste or flavor.
Fat is the soft white substance
which is covered with a thin mem
brance, which, like the hbers, cannot
be dissolved. Heat bursts the fat cells
and permits the melted fat to escape;
because of its lightness in weight It
rises to the top of the liquid.
Albumen is a substance similar IN
character to the white of the egg; 1t
coagulates In hot water and hardens
by long, continuous hard boiling and
is soluble in cold water.
For this reason, when cooking
meat, if you desire 1t to retain it's nu-
triment. either scar the outer surface
quickly or plunge in rapidly boiling
water and hen reduce the heat and
cook slowly.
Gelatine is glutinous matter in the
cooked meat, which when permitted
to cool forms a jelly. 1t is also found
in the bones. Three ounces of bones
contain an amount of gelatine equal
to that found In one pound of meat.
Mazome IS hat part of the meat
which contains the fiavoring n Is
therefore an important part of tho
meat. The chief mission of meat in
the human body is to build the tissue,
muscle, bone n tooth structure and
repair the natural waste Of these It's
sues. It also enters to some extent
into the blood stream.
With this knowledge plainly in
mind the housewife must be able to
Judge the amount which is necessary
for the family diet. An abundant diet
of meat will overload the body with
material tha& creates these changes
in the human body and thus Will
cause serious Illness.
We, as q nation, lead the world in
the amount of meat hat Is consumed
and as q result of this, we have the
largest percentage, per capita, of in
festival and other Ills which are due
to the overconsumption of protech or
the body building foods.
But some one is likely to say: MY
people were always meat eaters and
/ have the same right as my grand
parents" But does this person stop
and think for q minutes he willing
to go back to those days of heaterle5s
homes, kerosene lamps, no bath
rooms and a huge open fireplace in
the kitchen and living room. ON,
they were strenuous times and one
consumed large amounts OF physical
energy in those days. Vegetables
were scarce me hard to obtain and
all these things combined to make
such a diet necessary.
Today, with our modern appliances
and motor vehicles. n needs the
bodybuilding o in minute quanti-
ties only; but we should replace meat
with liberal portions of the energy
foods, such as green vegetables, sal.
ads and desserts, preferably made OF
ITeSn 1FullS III llc CIV ~
Eat whole wheat bread for your
health's sake. Bread mad from the
white flour lacks the rich mineral
elements of the wheat grain. Fresh
bread causes intestinal disturbances
and particularly during the warm
weather 1t should be eliminated as
much as possible from the menu.
Rather use a bread which has peen
made a day or so; cut II In slices
about one inch thick and toast IL. .
Some recipes for whole wheat
bread made by quick process.
Place in a mixing bowl:
Three cups of whole wheat hour
One of salt
Three level tablespoons OF baking
powder.
Rub between the hands to mix
thoroughly and then add:
Four tablespoons of shortening
Two tablespoons of sirup
One and ~one-quarter cups of water
Use a spatula or the griddle cake
turner to mix this dough. Turn ana
chop fine until thoroughly Mixed
which usually takes o fve MN
utes. Turn into a well-greased mar
row oaf-shaped a and bake lot
thirty-ive minutes In a moderate
oven. One-half cup Of nuts, dates,
If hn nhhGn 10