Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-18

Some housewives do not understand
the relation between the cost OF 1000
and it's nutritive value to the body.
Something more than satisfying the
appetite and pleasing the eye should De
considered. A little sugar or sweet
dish, for instance may satisfy the appe-
tite, but it will not satisfy the daily
demand of the body for energy ana
tissue-making material.
Until a housewife knows something
of real food values she does not know
whether her family is being properly
fed or how to do it most economically.
A large family cannot be fed. by
spending a small amount OF money II
the members demand table luxuries, or
if the whole week is stinted in favor OF
the one big meal on Sunday. A house
wife should also learn how to vary her
marketing in order to keep up the right
ratio of proteins, fats and sugars. Peo-
pie who can afford to buy without
thought of cost get most of their pro-
teinS from steaks and chops, turkeys
and chickens, but peas, beans, lentils,
and oatmeal do just as well and cost
much less Cheese Is very valuable
food and can be made palatable in
many ways.
The necessary fat for the diet may
be added without reSorting to fried
foods, which some persons find hard TO
digest, by simply substituting or add
ing the foods which are rich in fat, as
broiled bacon instead of or in addition
to the customary egg for breakfast and
biscuits or mullins instead of the plain
toast. These are usually eaten with
more butter than Is used with toast,
besides being richer in fat them
selves. You may add more butter to
the dressing for vegetables, or cook
them with a little fat meat, which is
much cheaper You may make cookies
and cake much richer by adding nuts
or chocolate. You may serve chocolate
instead of cocoa or coffee and ice cream
and Bavarian creams instead Of ices
and fruit gelatins.
An abundant and cheap increase in
nutrients may be obtained by the use
of the richer cereals, oats and corn,
the addition Of rice, sage, barley, YER
micelli or noodles, to the soup, a more
the use of the heavier vegetables, sweet
potatoes, beans and peas, rice and
macaroni.
The necessary cellulose for adding
bulk and stimulation to digestion and
the minerals and acids for maintaining
the alkalinity Of the blood are chiefly
furnished by fresh fruits and green
vegetables. Unfortunately, many Of
these are expensive or unobtainable in
Winter, but almost every market can
furnish oranges, lemons, cranberries,
celery, cabbage. turnips, onions and
carrots and liberal use Of these Win
ter fruits and vegetables, reinforced by
well stocked preserve closet, will give
the needed elements in abundance.
Keeping Down Cost of Meat.
No one needs to be told that meat is
fhe most expensive part of meal and
also that it acts as Stimulant to the
appetite and leads to the eating of
more food Of all kinds. The price Of
meat is determined by the demand for
certain cuts, by the tenderness and the
flavor of those cuts and never by the
real proportion of protein and fat that
they contain, Pound for pound, the
flank and the porterhouse steak fur
nish the same in amount of nutrients,
but the prices of the two are far diff
ferent.
One pound of beef or of mutton,
after the bone and gristle have been
removed, is as nutritious as another.
The expensive cuts are no more nour-
iShing than the others. One reason
that expensive cuts are in constant de-
mand is the fact that they require
less time Tor cooking because they have
shorter muscle fibers and more tender
connective tissue. What the butchers
call prime meat has a high proportion
of fat and cooks away more than the
less fatty and usually less expensive
grades of meat. Cuts with great deal
Of connective tissue, which the pur-
chaser sees as fine white strands, or
with long muscle fibers, require slow,
protracted cooking The slow cooking
changes the connective tissue into a
tender gelatin and makes the low
priced cut as appetizing as the expen-
Sive sirloin or tenderloin.
Scrapple and Pressed Meat.
An excellent Scrapple can be made in
small quantity with pound of pork
sausage. Make a mush with one and
one-half quarts of slightly sailed boiling
water and two scant cupfuls of corn
meal in q double boiler. Cook 1t half
an hour. stir in the sausage, cook 20
minutes longer, season to taste, put into
shallow pans and it is ready to use.
A shank or a shin of beef can be
treated in the same way. Have it
sawed into three or four pieces. Wash