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Tt mny to some f?rm somewhat nut of place .'it 'lie present time. FOOd VaIUOS. when all the world is feast ins according to their moans and tastes, to write in praise of erouorui" !i\ip-_'. But tl:i' tommnniiy i:Tint making holiday all the war. mi'! the fear of lo live on short commons i> so imminent that it has become a uatenia! rc-ssity for Cverninents throughout the F'mpire to ink-- i:r:rau! inns ,-iL' a shortage fond -iiipplicj:. Iloyal Com missions nrr- liimiTrfn<_: in'o the causes that arc hrincrinp im-reeerd cost of living, and farmers aie urc'cd to devote much r.eater areas to tin' jT'iuiii of cereals. These and o|]kt rn tivitio- - in tlio same direction hit 'o li" commended. Inn en aspect of l!iy food question that was liioii::ht under not ice in fho.-o columns a. short- tinio -imc l.v our esteemed kidy <■-.; i cspoudeu; Mrs Pinfold ihat merits ii>" vo'v pr, inns rd'fution of ;>1! I hose entni.-t<' , d v ifii household n'an.'u'fiii.'iit. 'this ladv meed hou-;d<ceocrs to liecnme alive !■• their rrr.|ioiisibi!ilies hv /'kin.; out their bieadstulfs by the- laryjer use oT potatoes, home-crown vegetables, lentils. nn,l otlvr wholesome- and cheap substitutes for farinaceous foods. Our corresnor.dent open n d tin a subject thai lias hc-en dison-rod at creat length, especially in o;cat Britain, where so much povrty prevails, and vlmie the poorer i lasses are sn lamentably ij.oioram of ford values an«! kitchen economics. Tr. most of the hnrie ITome eiti<\- fa-H-ie'.ie* five in ion such as the York Health and Uoii>" Rpf"ini Association and the Bread and Fond IWorm in T.ovdrn. Such o; ;'an ; siMons ai'> formed because it is realised that one of the, creat-e.-i. problems of th -1 flav is to discover tlr' particular food or series of foods which will five nior-t cner/jy to those who rat them. To workers the solution of that problem mean?, how to spend liinite<l incomes ...

tho lies! advantay on food that will keep them fit. and at the same fhrie bo appetising. To hvinc: this desirable knowledge within tin comprehension o? the unlearned, diagrams, are i.-sucl sliov im: tl;>- onevcv value to b,' obtained from, t-.-.v, sdiiliin-,''? worth of food in everyday eonsii;Ti|ition. Tt i.-> voi'v little us" tellini; a, Icitehen divinity that tlie valuabl" part? of food are pr'otoin. int.. staveli. an.! help to "pfoko up" the bodv. keep it warm, and izive tho j.o-.vor to do ivorlc. ]'.! it tlio di:U':ani, r.ilh it." briff and. plnoi »?.\.7i!<'ii!ii'ioii>. donionst rates el early ibat was. beT.T?. and IfUtils. that have yerv apiiropi'iet'-ly K-"n called '■ tlio poor man's meat." when u.-nl in Miup. form a very valuable food, espeeiaiiy for an active man. and have four t-pios the energy value of beet or imitton. In view of the- ]'o=siViilitr—or shall we .-nv the probnhility''■--of supplies of Hour fiiliini; short, it shoukl b» mentioned tliat seeoivis tlnur is ical'y more iiuhitions tln'.n "whiles." althoiudi

unt so pleasant to the eye of the fastidious. Mrs ['infold very proporly a free, \:.-,r of our cheap potatoes so a.< to lijrliton Ul3 calls on the meal kist : but the advice should be accompanied with th? reminder that the peonomic use of these valuable tubers is greater enhanced if they arc boiled or trained in thei, Jackets. B.v'tiie almost universal practice of peeliut; tliom the most nutritious part is wasted. Or.tmeal, it need hardly lie said, is rich in onorrry-prcdu.inir properties, and with milk forms an ideal food ; .'.nd where are liner oats jjrown than in New Zealand? Mrs Glass's famous instructions for cooking a hare begin vith the injunction to iirct cateli your have. Similarly, it is in the kitchen the whole troop of social reformer;-, must begin. It is, of course, very trratifyintr to learn from our university examiner:-, that a baker'*; dozen of ln>scs are iiiciudcd ia the Home Science pass list tor this year, and without doubt they "'ill be very usefully encaged in teachin-' the culinary art in various educational ci-tabl'ishments. From the Technical School also comes the. welcome statement that close, on 50 jzirls are. taking the domestic course, and lhat it is no-.v Veneialiy recognised that a irirl's education >s not completed until .she has undergone, a course of practical instruction in household affair*. But. what art imperfect leaven is this small number for leavoninK 'he. whole lump of thr» oornnv.initv? It lamentably inadequate whentho importance of the. subject is taken into coveideratiop, Sir James Crighton Browne, sneaking in London recehtlv on the Tolation'of ford to health, said that ignorance of tho laws of health and the proper choice and preparation of food cause diiTctlv and indirectly a. large amount of (fiseaeo and infant mortality. Ho advocated that an educational health and food campaign be held to stimulate societies and individuals interested in the welfare of the people, to make systematic efforts to remove such ignorance by inUtMsncing public opinion. In common with many other eminent authorities, he deprecated th<! exewsive indulgence in annual food, and urged that those who could not afford a meat diet should be taught to know tho best .substitutes for it. These

remarks wore addressed to a community where meat is dear, but they tome with special force to those resident in th.-eo parts, where meat commonly finds its way to workers' tables three times a day. Judging from the energy-value standpoint, all meats are dear foods, a'id contain little protein, which i.s the most precious and costly part of food—in fact, the wily part, which can replace the constant wear and tear of the muscles. In place of moat it i-. recommended that full should take a prominent place, and as \onta a yard >;i:ican commonly bo purchased for a shiini'g ther'.i is little, excuse for the absence of such wholesome food from the tables of the poorer members of this community. Our well-fed workers would almost regard it- as an impertinence if it were suggested that dripping should iie used at their tables, but as a matter of fact it us a valuable food. Weight, for weight, it. contains more tat than butter, and is just as wholaeoino and digestible. Tinfold very propeilv put in a good word for soup as a cheap, "nutritions, and palatable article ot diet. The neglect of the stock pot. is nothing short of a scandal to the community, and it. is to be feared that our so-calfed poor are the worst offenders m this direction. If there are any doubters. of this accusation let them cast a glance at the rubbish in receptacles standing outside workers' dwellings waiting for the dust carters to carry away, in the great majority of cases they will see bones with ounces of meat on them. crt:.sts and slices of bread, and inferior pait-i of vegetables that would give welcome flavoring to a pot-ait-feu that ought io he the Mandmg di.-h in everv economically-conducted household, la French and Italian households more particularly such food is the corner stone in every kitchen. Us value and use have, been the. earu in the former country of the Minister of Agriculture, who has published a book called the' Farm Kitchen," to instruct tho small landed proprietors and farm laborers, in the, best use to which thev can put the meats and vegetables that come within their reach. In this clearly-written cook book are directions for making nearly forty plain soups from materials available, on every small farm, and in these lentils and peas occupy as prominent a place as Mrs I'iufold "could desire. The various ways ol making good dishes of potatoes with a few herbs would astonish tho.:e badly-informed housekeepers who can only -cook tneso tubers bv baking or boiiing them. It mav, of Joiirse. be urged that town worKers'h.ive not the run of a herbarium from which to flavor their dishes, but in many cases tho want is due to the neglect to cultivate the plots of ground usually attached to workers' 'dwellings. 1 »>>simy our new Board of Agnelli tin e may see their wav to supplement the work ot technical 'schools by giving fomo elementary lrcsons by in"ans of loatlets. m domestic economy." A well-known essay writer has recently issued a budget, of papers <ui •Spending v. Savin::.' in which lie sug-o-e,t.s that "instead of Knghsh grammar, with the, definitions of subject, predicate, ;;„d object, it would ho well <or,!d the I'lSing veneration of villagers bo instructed to read the real value ami .object ot every .lulling of the w-eldy wace It the deference in its worth were made thoroughly plain, ae.ording as it is laid out. m beer and or. a, doubtless its sensible c-olf would prefer, in null: tor the babe--, warm < lothcs. furniture, even ptettmess for the hens.-- and for the mind, what para-di-os would English cottages become. If'these lessons in domestic e, o„o,„y furnish matter for profitable coiiMcioration i„ normal times, how much more oo the} c'aim consideration under the prospective stress of <lavs not far distant. We may no;, be reduced to our last split pea. like Mr Thackeray's little I'.iily ana his comruidons. bin 'improvidence in every should certainly bo yarded as a deadly

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Evening Star, Issue 15688, 30 December 1914

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Evening Star Issue 15688, 30 December 1914

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