The San Francisco Call. Newspaper, December 10, 1899, Page 29

THE SUNDAY CALL 29 “Domestic Beience Pointers of Great Value X to the Practical Housgkecrer. s 1 the best of times. Tt is e Y a P ? e room g a pin is is worst sufferers f this evil are the well-to-do people of sedentary occupa- {ons—brain workers as distinguished from hand work Fin we are guilty of serious errorg In our cooking. We waste a great deal of fuel in the preparation of our food. and even then a great deal of the food |s budly cooked. "A Teform in thess mechods of cooking 1% one of the e mands of day mic de- itritive valug t may be is e varion ich nutriment 1 as in thres and one< sons of differ are usually estimated ee classes of nutritl fats and carbohydrat bused upon e r First, the observed ts of comsump- tion. Second, the actual need and avallable Thers must be a reason for it, because health and strength of all are Intimately °F, ™ l"‘jj""VX\["’a“ Supply Standar: they all seem to thrive. Yes., if there dependent upon their diet. Yet most peo- 'T‘:"’,‘K.‘,‘,","f: SRty ihe : were more cooking scho now of sheer self-dc tlon eat in re rant home, and women would 1 ing hygienically, and their kitchens, inste old sort of a room, wou ple understand very little about what {he body for nourishmer thelr food contains, how it nourishes kinds of food that are to be had a them, whether they are economical or cost of the nutrients in var wastefu! in buying and preparing it for terials, o 3 use and whether or not the food they eat Third, the physiological demand. By 1y use n » complete in 4 e 5 e this is meant the quantities o ts all detalls and o' pleasure to work in. yp 1SNV fitted to the demands of thelr which are most appropriate for the par- Girls, take my advice and learn to cook. PCOUles. ticular individual or class. St ards o Remember that old but true saying, “A Sclentific research. interpreting the ob- timated upon the first ba man’s heart Is reached through his servations of practical life, implies that respond to actual pract stomach.” Most of you expect to have several errors are common in the use of the second would take homes of your own some day. It's our fooq pecunfary and hygien common fate, so, for your own happiness 010-*1!' F Sae? of the th and the comfort of your husband, learn rst, many people purchase needlessly x to. cook expensive kinds of foods, doing this undsr e tell you something funny. The the false Impression that there is some been calc s down at ‘the school feel out and In- peculfar virtue in the costlier materials, results b jured to think (hey can't join the cooking and that economy in our diet is Somehow class. 1 greatly fear me that they look 4o eand ¢ e - at !t more from o selfish standpoint than detrimental to our dignity or our weifare. 713 ] from a practical one. And, unfortunately, those who are most ~ 17283 “But we are seriously thinking of form- extravagant in this res ing a class in camp cook tenton told me when I ct are often the 5" Miss Crit- ones who can least afford it. £lnk and sk 1 always feel when aughe _ Secondly, the food which we eat does 1 have (o v abused. Eipyione the bo¥s ¢ ajways contain the pro; ropo ) | dishes, ed. ¢ e thet he R 3 proportions But it 1s & haopy thought, and & good MVe “iittle Bink hows and it the dih. Of the different kinds of nutritive Ingre. ansy(hia tearhin hv;;lr:x; to pook In the Lifer will fook abusea? dients. We consume relatively too much 0¥eu. at home and If they are It alwags CaSot ~We will wait and see. of the fuel or heat producing foods, such U a drudgery. In this school it is made a as the fats of meat and butter, the starch cure, a8 well as a study, and the girls pne a regular stove and the ot There arc four big tables i of the room, which quit Zach o' which makes up the larger part of the -I‘Zn‘n:}ufl'i]m one sid 1»_.}:- lh?!ntx,ur 1'10\"0104 to it immensely. FOOD FRO WX A nutritive materlal of flour and potatoes, Fach one helps the other to make it inter- 1 LV and sugar and sweetmeats. Conversely esting. Together they measure and mix hold the biscuit cutter and spoons, and together they wateh 1 we have 0o little of the protein of i 8 ogether th t he baking and o ein of flesh- a bread board, a meat board and a square c { the pudding is & fail- 5C] EN I ] F'[C forming ingredients, such as lean of meat place for bowl ‘::1' ;vfim 4 ;n:; aught {rnm the latest )N | % and fish and the gluten of wheat, which ble are four chen they w ake muscle and sinew and w} v burners with wire Retting. over Compleioan,they, work iz {8 8 B 30 n}m}kh mu .)on: sinew and which are ffee or anything like custard arn to economize and use ju- s r[\\ DPOM\J _r the-asse of M80G4.bone . and brain right on the table, and there- which Is an art in ftself. L | Y. Thirdly, many people, not only well-to- me and steps. there more cooking st ? do but those in moc e circur e three housekeepers” Mi raneiae et quantities of food ' told me, .1, 2 and 3. gers of one hand will not have one ) the living expenses of the people, the exce of our agricultural production anc however, 1s simply thrown e stoves clean, No. 2 the away with the wastes of the table and re so few In San Francisco that 00D constitutes the chief item of use needl ds 1n order, and No. 3 does the dish- i for each Perhaps that s have 80 many restau- washing. Needless to say none of the clers say that there. are of our exports. Half of the earn- kitchen; so that the injury to health i . sirls likes to be No. 3." m veating places” “in this clty Ings of the wageworkers in this country great as It may be, Is doubtiess much L err eroiily And sugECSt ettully s ure enough I noticed the girl at the than In any other city in the worid. and in Europe Is spent for foods. The less than i1 &ll were eaten. Probably the WILLIAM H. HOLLIS.