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Aunt Mary's Second Meeting

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Review and Herald Publishing Association · Tacoma Park Station, Washington, D. C. · Sep 3, 1908

FromReview and Herald, Vol. 85, No. 36.

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Aunt Mary's Second Meeting

By Mrs. Edith E. Bruce

MRS. EDITH E. BRUCE
ON the day set for the second meeting of the Good Housekeeping and Cooking Club, the seven original members were joined by three others who were anxious to learn improved methods for their daily work.
Aunt Mary was made very happy to see the interest manifested, and her heart was often lifted to God for help to know just the right course to pursue. She noted with satisfaction that most of the women were particular in their personal appearance, and each appeared happy, and contented. “Now,” said Aunt Mary, in her usual business-like yet pleasant manner, “let us begin by taking down in our note-books a few principles that we shall need in preparing our every-day bill of fare; for I believe we decided at our last meeting to take up the subject of cooking to-day.
“Many people think that, in order to live hygienically, they must have all the manufactured health foods; but this is a mistaken idea. While health foods are good, they are not within the reach of all, and a perfectly wholesome and nutritious diet may be had without their use. God has given us a complete and perfect diet in the vegetables, grains, fruits, and nuts, if we but know how to prepare them, and how to make good food-combinations. There is much in the combination of foods, you know. Good foods may be so combined as to be very unhealthful. Our daily meals need much thought. Too many women cook just anything they happen to think of, or that which is most easily prepared, without reference to the needs of the family, or the food value of the material to be cooked.
“I am glad to see that you all have your note-books, and I’m going to ask you to copy in them some tables that show the relative food values of the more common articles of diet. If you will copy these on a large piece of heavy paper, when you get home, and hang it up in your kitchens, it will help you to remember the value of different foods, and also their combinations when you are preparing your meals. You know that the body demands certain substances to nourish it properly.
“The nutritive food elements are classified into three groups,—the nitrogenous, or tissue-building; the carbonaceous, or heat- and energy-producing; and the mineral, or bone- and nerve-building.
“Albumen, gluten, and casein belong to the nitrogenous; starch, sugar, and fats to the carbonaceous; and salts, cellulose portions, and inorganic substances to the mineral. The nitrogenous elements are of greatest importance, as they nourish the brain, nerves, muscles, and the more highly vitalized tissues of the body. The carbonaceous, however, are required in much larger quantities, the correct proportion being about eight or ten carbonaceous to one of nitrogenous.
“Now it will take a little time to copy this table, but I believe you will find that it will repay you in the days to come.”
For a few moments there was a busy scratching of pencils, as the ladies copied neatly the following tables, which had been placed on a blackboard:—

Combinations of Foods

GOOD COMBINATIONS.—Grains and fruits; grains and milk; grains and vegetables; grains and eggs.
BAD COMBINATIONS.—Milk and vegetables; fruits and vegetables; acid fruits and milk; milk and meat.
FAIR COMBINATIONS.—Grains, sweet fruits and milk.
FOODS NITROGENOUS CARBONACEOUS MINERAL TOTAL NUTRITIVE VALUE
Wheat 10.8 72.5 1.7 85.
Barley 6.3 76.7 2. 85.
Oats 12.6 69.4 3. 85.
Corn 11.1 73.2 1.7 86.
Rice 6.3 80.2 .5 87.
Potato 2.1 22.2 7. 25.
Sweet Potato 1.5 27.5 2.6 31.6
Peas 23.8 60.8 2.1 86.7
Beans 30.8 50.2 3.5 84.5
Lentils 25.2 58.6 2.3 86.1
Peanut 23.8 60.8 2.1 86.7
Walnut 15.8 60.4 2. 88.2
Almond 23.5 60.8 3. 87.3
Hazelnut 17.4 60.8 2.5 89.7
Banana 4.8 20.2 8. 25.8
Dates 9. 58. .0 67.
Grape .8 14.3 .3 15.4
Apple .2 10.3 .4 10.9
Pears .2 10.2 .3 10.7
Peach .4 7.8 .4 8.6
Cherry .9 15.3 .6 16.8
Lean mutton 18.3 4.9 4.8 28.
Lean beef 19.3 3.6 5.1 28.
Pork 9.8 48.9 2.3 61.
Poultry 21. 3.8 1.2 26.
Salmon 16.1 5.5 1.4 23.
Egg 14. 10.5 1.5 26.
Milk 4.1 9.1 .8 14.
“And now I see,” said Aunt Mary, “that our time has nearly expired, but I want to give you a few don’ts before we close:—
“Don’t worry!
“Don’t do things haphazard, and then say you had bad luck.
“Don’t look untidy before husband and children.
“Don’t wear a greasy dress or apron. Print and gingham are cheap; so are soap and water.
“Don’t forget that you should be an example to your neighbors in home-making as well as in Christianity.
“Next Thursday we will have something real practical in cooking.”
Mussoorie, India.