Evening star., 1948-10-07

uate to enter any number of inter
esting positions. Tying in with thi
program the Homemakers' Institut,
of Evansville, Ind, made tn,
startling statement that Mrs. Aver,
age American, in preparing 6
months meals, makes 1875 trip.
into the kitchen from other room:
and outside. In a dramatic presen.
tation of a time-and- motion study
the institute showed us the mos
efficient ways to plan a kitchen Sc
as to reduce to the lowest number
possible the trips necessary in pre-.
pairing q meal. Activity in ths
kitchen centers around the three
major kitchen appliances-the re.
frigerator. sink and range. Equip.
ment should be arranged to save
time, energy and shoe leather.
Six food editors picked from the
audience assisted in an unexpected
demonstration sponsored by a ma
tionally known baby food company
Heckled by a genial emcee of Sta
ton WMGM, these editors struggled
with strainers, bowls and Wooder
spoons to show what mothers went
through in the good old days before
the advent of the present-day mod
Their nutritionist stressed the
ern strained and chopped versions
economy Of uniform packing oi
strained and junior meats in 31s
ounce cans. She suggested thai
after bouncing baby is served, the
remainder OF the contents can be
seasoned and diverted into a nutri-
tious luncheon or lunchbox sand.
wich. In a series of actual tests she
found that it takes 712 ounces o1
ground beef to yield a .3la -ounct
cooked, scraped beef patty. This
proves the statement that when yol
prepare baby's meat at home yol
waste about half the meat you buy
That tasting is believing" the edi
tors found in the social hour tina
wound up this program when as
sorted canapes made of the new
meats were served.
THE food business is the oldes
business in the world. We were ir
it before we were civilized was the
opening remark made by Mr.. H. N
Riley. vice president in charge o.
quality control for a company thai
makes over so varieties of food. The
food industry as we think of it today
Is not much more than a hundred
years old, most Of the development
has come in the last so years, he
went on to say. While it is true
ancient folks had ways of keeping
food by saline methods and hanging
it in the sun to dry, real fooo
preservation didn't come until the
Napoleonic era. Appert and Pasteul
developed ways in which food coulc
be successfully preserved, but it was
DR.. Harvey Wiley, campaigning al
the beginning of this century, who
succeeded in arousing people to the
point where we had our first Pure
Food Laws.
To illustrate the progress made
by food manufacturers, MIR. Riley
told the story of the old pickle
salters. 1t seems these gentlemen
were fellows Of real standing in the
community. They wore silk hats
and little cutaway coats and were
reputed to have = God-given gift
Of sailing pickles. They used tc
put their fingers in a barrel and
say, "A bushel Of salt in that,
or two bushels Of salt in that
Nobody knew how they did it. Some
of the pickles spoiled, but that was
an act Of God. You couldn't ex-
pect 1t all to turn out right. Now
instead of the silk-hatted boys,
chemists use salinometers to test
the brine. Psychologists, working
in laboratories, determine the
amount of salt needed to control the
growth of the organism they want
to keep and the amount that will
destroy the organism they do not
want. Further emphasis was put on
the part modern, processed foods