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CARNEGIE TRUSTEES NUTRITION RESEARCH.
From April onwards this work has been carried out in premises specially provided by my
Council. The Carnegie Trustees voted £500 for this research which was to be made in two
directions.
(1) The utilisation of the cheaper cuts of meat, and
(2) The provision of first class protein.
The Council voted the sum of £120 to provide premises, apparatus and necessary clerical
assistance, so that the £500 voted by the Trustees should all be available for the research work.
A special hut was erected in the grounds of Clipstone House, adjoining the central building, provided
with a sink and the necessary cupboard accommodation, and an ordinary coal range, two
types of gas cookers and an electric cooker, all of a type similar to those which are being installed
in the houses on the Council's estates.
All the apparatus, with the exception of a large fish kettle, deep fat frying pans, and
baskets, were purchased from Woolworth's, the idea being that as none of the apparatus cost
more than sixpence, everything that was used for the research was available for the poorer members
of the community. The deep fish frying pan and basket was eventually discovered to be
manufactured by a firm in East London. These were deep enough to hold 51/2lbs. of fat, had a
safety lip of half an inch all round, with an opening for a pourer, and together with the basket
were obtained for l/9d. A cover which exactly fitted was obtained at Woolworth's for twopence.
These were most satisfactory and perfectly safe in contrast to the type which has recently
been put on the market, which are not deep enough for fat frying, and are, in my opinion, really
dangerous.
The object of the research, apart from the scientific provision of adequate food, was the
provision of meals which should be palatable, and if possible, pleasing in appearance, and for that
reason many of the experimental dishes were altered many times until the desired aim was attained.
Careful records were kept of each experiment, and cards of different colours used according
to the fuel used.
As will be seen, on the face of it, the cards give the fullest details:— Name of Prepared
Food, Materials, Measure, Weight, Cost, Calories, Vitamin, Weight lost in Cooking, Time Taken,
Fuel Consumption, and Final Cost.
On the reverse, in addition to the method of preparation, the report of four tasters is shown.
This I felt was important as it is not everyone who realises that we who are educated to more
delicate flavours are not the best critics of the taste of food supplied to the humbler members of
the community.