THE FOOD PROBLEM
PROPER NUTRIMENT FIRST OF
ALL CONSIDERATIONS.
It Has Well Been Said That the
Health and Morals of a People De
pend Upon Their Sustenance
Diet for Invalids.
Certainly in this age when so much
thought and time is given to the feed
ing of live stock and so much atten
tion is given to the right nutriment
for plants we should be able to lay
down the principles which govern the
diet of human beings.
Mrs. Helen Richards tells us -that
the health and morals of a people de
pend mainly upon the food they eat
and the homes they live in. Strong
men and women cannot be raised on
insufficient food; good tempered, tem
perate, highly moral men cannot be
expected from a race which eats bad
ly cooked food, irritating to the diges
tive organs and unsatisfying to the
appetite. Wholesome and palatable
food is the first step in good morals
and is conducive to ability in busi
ness, skill in trade and healthy tone
in literature." If the preparation of
food is such a problem for those in
health, how much more thought and
stress must be laid upon the food we
prepare for the invalid. - It has been
said that one-third of all ills that flesh
is heir to are caused by abuse of thr
diet.
The man of average weight (150
xunds) at hard labor requires more
food than the man at moderate work.
The climate, age and state of health
affects the diet. In arranging menus
for individuals or families personal
idiosyncrasies must be considered, as
"One man's meat Is another man's
poison." The diseases which occur
after middle life are often due to the
habit of eating and drinking such
foods as were indulged in during
early life.
During illness the food plays a very
important part toward the recovery.
There are a few points well to re
member In preparing a menu for an
invalid. Appeal first to the sight. A
dainty tray with an appetizing bit of
food tastefully arranged and gar
nished will call up an appetite which
seemed entirely lacking. Then the
cense of taste must be appealed to in
order to have the food do the most
good, as a tasty dish is easier digest
ed. Serve all cold food cold and hot
food hot. Food easy of digestion
should be chosen with due considera
tion for the disease of the patient and
its nutritive value. "Food well cooked
is partially digested."
NELLIE MAXWELL
Dr. Shoemaker's
Private Hospital
1117 L Street, Lincoln, Nebraska
Equipped With All Modern
Facilities
Special attention given to all forms of
Surgical Diseases and Diseases of
Men, Women and Children. Appen
dicitis, Abdominal Tumors and Rup
tures treated by the latest improved
methods. The Electric Radicator,
the only one in the state, used in
treating Rheumatism, Paralysis, An
aemia and all forms of Nervous and
Mental Diseases. Will go out of the
city in consultation or to operate.
Long Distance Telephones.
Use of Hard Water.
Housewives who are obliged to use
hard water will find this process of
dish washing very easy: Puncture
the bottom of a dish pan full of holes
by means of a hammer and nail
Screw into the faucet a nozzle pro
vided witb a good sprayer, pile the
dishes loosely in the pan and place
the pan on two bricks in the sink.
Spray the dishes with hot water un
til there is no doubt of their clean
liness. If there are some unusually
greasy dishes put them loosely in this
leaky dish pan and put the whole to
soak in a larger pan containing hot
suds of washing soda and soap. Rinse
them under the sprayer.
Cucumbers Stewed.
Peel the cucumbers, split length
wise into four pieces, scoop out the
seeds, wash and boil in salt water un
til tender. Drain and dry on a cloth.
Mix in a hot stewpan two tablespoon
fuls of butter and two of flour. When
mixed put in the cucumbers, almost
cover with meat stock, season with
salt and pepper and grated nutmeg,
and stir over the fire until the sauce
has thickened. Then take off the fire
and stir in the beaten yolks of two
eggs and two teaspoon! uis of vinegar.
VISITORS WELCOME
DR. A. J. COBB
DENTIST
Phones:
Bell KJ7I
Auto 2351
12-38 O St., Room 1-4
Lincoln, Neb,
A. G. Davis Co.
FOREIGN AXD DOMESTIC
Wall Papers
And Paints
LINCOLN 1224 O STREET
BY ENGLISH COOKS
CONFECTIONS POPULAR ACROSS
THE WATER.
Eastern Journal Sent Abroad to Se
cure Recipes That Might Be
Interesting to Housewives
of Our Own Land.
The English are noted far and near
for their cooking, which though it lacks
the dainty, sugariness of the French
and the delightful simplicity of New
England cookery, yet has a wholesome
ness of its own which people are com
ing more and more to appreciate, says
the Boston Herald. 'With the Idea of
giving our readers some recipes truly
English, we sent to the quaint old
town of Horsham, England, and ob
tained the following:
Queen's Pudding. Four ounces bread
crumbs, four tablespoonfuls of straw
berry jam. Place in a pie dish and
pour on custard made from one egg
and one pint of milk. Bake one-half
hour.
Parson's Pudding. One-quarter
pound of chopped suet, one-quarter
pound of currants, one tables poonful
of moist sugar, one-half pound of flour,
one-quarter pound of raisins, one-half
teaspoonful of ground ginger, and one
half teaspoonful of salt. Mix well
and steam for three hours.
Bachelor's Pudding. Four ounces of
suet, four ounces of apples, two ounces
of sugar, the Juice of one lemon, four
ounces of bread crumbs, for ounces
of currants, three eggs, a little nut
meg and four ounces of flour. Chop
the apples and suet, then add the cur
rants, etc Beat well and boil or
J steam for three hours.
Cheese Pudding. Four ounces of
bread crumbs, two tablespoonfuls of
grated cheese, a little pepper, salt
and cayenne, two eggs and a little
milk. Bake in a buttered dish sprinkled
with grated cheese and put small
pieces of butter on the top of the pud
ding. Egg and Bacon Pie. Put a layer ot
pastry in a soup plate, add small pieces
of cooked ham or bacon, beat one or
more eggs, season with pepper, pour
over the bacon, cover with a pastry
and bake.
Beverleigh Buns. - One-quarter
pound of corn flour, two ounces of
sugar, two ounces of butter, two eggs,
one teaspoonful of baking powder.
Bake in patty pans.
London Buns. Three ounces of but
ter, two eggs, two teaspoonfuls of bak
ing powder, one quarter pound of
brown sugar, one pound of flour, three
ounces of candied peel, the juice and
grated rind of one lemon. Mix witb
a little milk and bake in patty pans
Cleaning Wicker Work.
Do not scrub your unpainted wick
er furniture with soap and water, as
it will turn it yellow and ruin its
looks. Instead try scrubbing it witb
a strong solution of salt water.
If you have pieces that are so
shabby that they must either be paint
ed or thrown away, try the salt wa
ter treatment first. Scrub well and
put in the sun and air to dry quickly.
If you must paint wicker furniture,
see that you buy a paint that is well
mixed and thinned to the proper con
sistency. If too thick it gets lumpy,
and the paint is apt to rub off on
clothes. Porch chairs that are ex
posed to the weather should be fin
ished with a coat of enamel to make
them last longer. The coat of enamel
is also more easily dusted.
Black George Cake.
One cup molasses, two cups flour,
two and a half tablespoonfuls butter,
three tablespoonfuls sugar, yolk of one
egg, one teaspoonful soda, one tea
spoonful each of cloves and cinnamon
and a little nutmeg. Lastly use one
scant cup of boiling water Add one
cup of chopped raisins.
Filling One cup sugar, seven table
spoonfuls water, one tablespoonful vinegar.