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WHAT ARE THE CHEAPEST, AND MOST NOURISHING ARTI-
PUBLISHED BY ORDER OF THE SOCIETY
Prevention of Pauperism.
PRINTED BY SAMUEL Wood & sons,
No. 261, PEARL-STREET.
STARVE not the body to please the palate, but buy food that is cheap and nutritious, though it give less pleasure in eating, rather than that which is more costly, and less nourishing.
Wheat flour is more nutritious, than an equal quantity of any other ; but Indian meal, is almost as nourishing as wheat, and costs but a little more than half as much money.
Rye four, is not quite so nutritious as wheat, or indian meal, but it is much cheaper than the former, and makes better bread than the latter ; for the meal does not rise well, unless mixed with flour.
Unleavened bread is not so wholesome, nor 80 palatable as that which is raised ; therefore, the cheapest bread, in proportion to the nourishment it contains, is that made of wheat and indian meal, wheat and rye, or rye and indian meal ; and bread made of either of these mixtures, is very little inferi. or in taste, to that made of wheat alone.
Rice and barley, contain almost as much nourishment as indian meal, but rice is much dearer, and
barley is not so good in bread; although it is an excellent ingredient in soup.
Three pounds of pease or beans, afford as much nutriment as two of wheat ; and potatoes contain about half as much as beans or pease. All these make good bread if boiled, mashed and mixed with one half, or one third, of wheat flour.
If you have the conveniences for baking, make your own bread. A barrel of flour, which costs four dollars and twenty-five cents, contains one hundred and ninety-six pounds ; this will make two hundred and fifty pounds of bread; which, when divided into fifty-six loaves, the Baker sells for seven dollars. If you are economical in the use of wood, it will cost much less than what you would pay to the Baker for baking, and for the water in the bread, which so much increases its weight.
Remember that the flavour of food depends more frequently upon the skill of the cook, than upon the quality of the raw materials ; inferior articles may be made savoury and wholesome, by care in cooking, but the best dish is often spoiled for want of it..
Therefore, after having purchased such articles as afford the most nourishment for the least money, study how they can be most improved by cooking ; for in this way, almost every article of food, may be rendered more nutritious, as well as more palatable.
Beef, pork, mutton, and veal, are the meats most easily obtained, and most profitable for use. If broiled, fried, or roasted, much of their nutriment may be lost. The most economical way of cooking them, is, by boiling.
In making soup, however, when the flavour of the meat is required, rather than the nutriment ; it should be first fried, and then boiled in the soup.
All young meats, contain a great qnantity of jelly ; this is very nourishing and wholesome, and makes excellent soup. It can only be obtained by boiling. Hence, calves' feet, pigs' feet, &c. are preferred for making good soup.
To make a cheap and good Soup." Pounds.
Cents. Take 4 of beef from the neck, which will cost
• • - 8
meal, four pounds,· 6
30 Cts.* Soak the pease, or beans in water kept warm, till they are swelled, and then put them, together with all the vegetables except the bread, into fifteen gallons of water. (It should be pure rain, or spring water, or if manhattan or hard water, add a spoonfull of pearl-ash to it.) Boil them in a tightly covered ves: sel two hours. Let the beef now be chopped into small pieces, and fried in fat for a few minutes, and then, with the gravy, added to the soup. Continue
* This calculation was made upon the supposition that the articles are purchased by the bushel or large quantity. If bought by the quart or single pound, they will cost at least twice as much. This shows the importance of economy in buying.