Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1905-05-25
Proper Diet for the Thin and Nervous.

ament Is 10 be naturally OF q SllSlt
and slender build, for the restless ac-
tivity characteristic of such an indi-
vidual makes the acquiring of flesh
thing impossible.
With the man or woman of nervous
temperament the first and most i'm.
portant thing to consider in sitting
down to meal is Am in a proper
condition of body and mind to eat
slowly, and by so doing derive nour-
ishment from this food. or, will it
prove in my present condition, a still
further drain on an already overtaxed
nature?" If this question can be an
swered IL the affirmative substan-
.ial meal can be eaten; II not, great
hat form of nourishment most easily
iigested and which nature can most
readily appropriate.
Included in the list of foods easily
digested are hot milk, hot bouillon of
various kinds and clam broth. When
very much exhausted sip a cup of any
one of these liquid foods and if pos
sible lie down for a while. If no more
than ten minutes can be allowed. This
complete relaxation of body and mind
combined with the soothing stimulus
OF the hot liquid, works wonders with
tired nature. Such treatment should
be more generally adopted, and, If so,
would so long way toward correct
ing nervous indigestion.
Nature responds readily to kind,
considcrate treatment, and the ner-
vously thin people should study to
conform to her needs. By doing so
they viii not only derive present ben
eft but in the years to come.
After taking the hot liquid nourish
ment and resting quietly for a few
minutes easily digested solid food can
be taken. A soft-boiled egg and dry
toast are good, or a lamb chop deli
cately broiled. A sort of G. coaXing
process must take place or a bilious
attack, combined with a headache,
Will be sure to follow. to sit down to
4 hearty meal at such time is the
hight of folly. Food under such
bodily conditions cannot be properly
dlgested and nature, already over
taxed, resents the attempt.
The best way to prepare soft-boil-
ed egg is to drop it into saucepan
of cold water which should be quickly
brought to the boiling point. The
water should quite cover the egg, and
upon its reaching the boiling point
the egg should be Immediately taken
out. When served it will be found of
a soft, creamy consistency, easy to
digest.
Overlooking destroys the dlgesti-
hility of all foods and so it does with
eggs and meat. With meat its fibre
becomes tough and as a result the di-
gestive secretions have but little eff
feet upon it.
The overlooking of vegetables
gives them a fiat, watery taste not at
all palatable or an aid to digestion.
The proper way to cook them Is to
plunge them into boiling water, to
which spoonful of salt has been
added, and to keep them constantly
and steadily boiling until they pierce
done" They should then be drained
and put into a hot vegetable dish,
which should Immediately be placed
over another dish containing hot
water In this way, if they ale COW
cred, they can be kept hot for serving
and will retain their full lavor and
digestibility
In preparing vegetables for cook
ing, all coarse leaves. stalks and Parts
indicating toughness should be
thrown away Their is no eXtrava-
eance in doing this, for touyh sub
stances can only be digestei by those
most healthy and Vigorous. and even
with this class of people they prove
a great tax on the digrs tive organs,
which will in time weaken and be un-
able to digest well even the most or
binary food.
When the art and science of cook
ing veget ables becomes more gener-
ally practised vegetables will then. 10
a great degree, take the place of
meat. ne ullcE llJpOSSlBlllLy VI OD-
tanning properly cooked vegetables in
a restaurant is what creates such a
demand for meat today, Of which al
together too much is eaten Meat
cooked even without mucn care is
usually more tasty" than vegetables.
II can be quickly prepared, too, and
therein lies another charm
Beefsttak seems to be the preferred
meat with all classes of people, but
this is meat that the nergously thin
should not permit themselves With
them the preferred meat should be
lamb, chicken and turkey. OF fish,
those containing but little fat, such as
bluefish, weakfsh, whitefish pickerel
and the various kinds Of bass.
The vegetables usually found east
est Of digestion consist Of baked pota-
toes spinach. squash. carrots. beets,
prepared without the addition Of vine
gar, creamed celery, caulifower and
asparagus. Fresh green peas and
beans ufually digest easily.