The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-10-17
Good Living for a
I Reasonable Cost
Some Seasonable Dishes With Touch of Novelty
Providing Healthy Nourishment for Small Outlay
-oops. to be wholesome !

s-O GODS, TO be wholesome and
nourishing, must pc properly ,,
cooked, therefore much depenus
on the ability Of the cook
Ewhether she is the proprietor OF the
SrIkftchen or the woman hired TO MI the
position.
Foods may be wholesome when pur-
chased. but under the manipulation OF
lsan ignorant cook may be made unft
for the human stomach. II Is ufne
! well expended to enlghten ones self
on the proper methods of preparing
meals IL one wishes the family TO Keep
1wholesome in mind and body An over
Sabundance of starch or fats al meals
flor several months will have ats er-
fleet In an unhealthy and ailing fainliy'
IN September offers an abundance OF nu-
stritious food which, If properly cooked
and served, will form material py
which the body may be kept repaired
aud its muscular power and tissues
trebuilt. To keep the BODY Wen
Fnourished should be the object of the
@housekeeper, and for such reasons she
pehould combine her foods TO produce
lfhe greatest benefits for the family
! This months markets afford the fol-
lowing
I Meats Beef, mutton, veal, turkeys
venison Wild duck. geese, partridges
: chickens.
Frsh-Oysters, clans, cod. haddock,
halibut weaknsh, founders. blacktish,
fresh mackerel, porgies. sea bass. blue
a ~lsalin0n. trout. whtefish. green
..,rt1e Eraftish frogs legs. lobsteFs,
labs epa IS, ~
yaretables-white Nand sweet pota-
toes. tomatoes. green peppers, lima
beans. wax beans corn; Brussels
/ sprouts, celery, cabbage. kidney beans,
onions, ehdive, white turnips, carrots,
beets. BoOon. ronaine and curled
lettuce. mushrooms, eggplant. cucum-
bers. tomatoes, spinach and squash.
Fruits Melons. peaches pears,
!. plums. carly grapes. aprieots. bananas,
elderberries.
The Ave principles Of food are protein
or nitrogenous compounds. carbohy-
. drates fats. mineral mctter and water.
!. The body receives the first principle
meats, gluten OF grains. and other
Vegetable proteid. usually called
s4legumin, all Of which are Instrumental
ia building the tissue OF the body.
Carbohydrates are sugar. starch fats
1 and oils Of meats, vegetables and
grains. Sugar and starch are trans
! formed into fat after eating, and the
but all serve as fuel t0 yield heat and
muscular power. The mineral matter
IS received from fruits vegetables.
/, meats and nuts. and aids digestion
also forming bone
The cheapest and the most hcalthful
food is that which gives the greatest
amount of nutriment for the least cost
1t will be seen without much effort
that the best food Is that which com
bines the most healthful and cheapest
materials and is best suited 10 the
needs of the consumer.
AS conditions and habits Of individ-
uals differ. their food should be adapted
to their particular requirements Each
r,erson must learn by experience what
Kinds of food give him nourishment
with the least discomfort The real
value OF food materials is determined
by the proportions which can be di-
gested and utilized by the body aS
well as the amounts OF nutrtiYe ingre-
dents which food contains. The rea-
son that foods should be pleasing 70
the eye and palate Is that they then
stimulate the flow OF the digestive
juices.
Economy does not mean that one
must starye. but that excessive waste
should be avoided either in purchasing
or cooking the food This may be pos
sible by careful planning and buying
those foods that have the least waste,
avoiding fowls and expensive cuts of
meats, and fruits and vegetables out
OF season.
The following menus have been ar
h ranged for one day To suit the needs
of an average family. They have been
planned with view to their nutritive