Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-04-12

them, why eat them at all They arc
largely water, woody Hber. with some
mineral matter and flavoring extracts.
and any of these ingredients can BE-
obtained from any other vegetable or
fruit and possibly ut less cost to the
digestive organs.
Then, too. the matter Of nourishment
and cost should always be considered
when planning the meals for day
When cucumbers. which are more than
80 per cent water. are selling for %
cents apiece the housekeeper Is hard
" excusable If she provides them for
her family at the expense Of eggs.
milk. bread or some other food from
which nourishment is derived. Eggs
contain about IA per cent tissue build
ing material. Dried beans have about
20 per cent Of the same constituent
When the former are selling for 10
cents dozen and the latter for b
cents a quart 1t is the part of wisdom
and thrift to have baked beans on the
table more frequently than omeIets or
souff1es.
The best all round dinner will in
clude a clear soup to stimulate the d.
gestive Juices. n properly cooked meat
dish. a vegetable or twO-One fresh II
possible-bread and butter. to which Q
simple dessert. preferably fresh fruit.
is added Tea aud coffee are not nee
essury for nourishment or for aids to
digestion In fact. It IN better to omit
them altogether. Once day ID often
enough 10 serve meat to any family.
Even the Turner who ts engaged In
active outdoor work will be Just ~
we'll fed and better nourished II he
eats fesh food only once u day and
gets his tissue building material from
eggs. beans. macaroni and cheese or
some other of the proteid foods. SeDst.
Bile people are learning. even II slowly.
that ii large amount OF meat ID not
necessary III the diet OF even hard-
working people.
What 10 For Breakfast
Many housekeelers consider the bug.
aboo Of their daily work ID arranging
the menus for the ever recurring
: Z
dinner aud supper. They
hail with delight any suggestions for
new dishes that will furnish variety In
any bill OF fare. breakfast 10 general
" light meal In most homes. but It's
simple menu should present some varf-
ETY.. and every dish included IN 1t
should he prepared with special care
In my opinion. meat dishes should ap-
pear but seldom on the breakfast tn
BILE. a little thinly sliced bacon or a
piece of delicately Drowned fish be-
ing the exception. There is generally
quite enough starch. too. in the break
fast menu without serving potatoes.
For your consideration let me suggest
one or two break fast menus that will
be not only appetizing. but furnish the
required amount of nutrtment as well:
Baked Apples.
Cereal with Cream and Sugar.
Bacon and Poached EGGS.
Hot Mullins. JAM.
Sliced Oranges.
Cereal with Cream and Sugar.
49, CO0nSn bduS.
Griddlecakes With Sirup
Toast and Cocoa.
S, Fruit of Any Kind.
Bacon and Griddlecakes.
Toast. Coffee.
ANY one Of these menus affords
enough variety to satisfy the most ex-
acting appetite and can be served in
,unntity sufficient to appease any
hunger. The majority Of people will
moi care for the entire bill Of fare.
which. however. Is varied enough to
please any taste.
Fruit should always form a part OF
every breakfast. Nothing else can
lake its place In spite Ut the waitress
1t certain hotel insisting when |
asked for fruit. I'VE haven't any fruit.
but we have several kinds Of break
last foods" UncoOked fruit IN better
'or breakfast than preserves. though
much less Of the FIRST IL seen on the
able In country homes. A little jam
" marmalade or u fruit butter IL
delicious relish With the toast or bot