The Bridgeport evening farmer., 1912-06-17

FOODS. to be wholesome and
 nourishing, must be properly cooked, therefore much depends =. on the ability of the cook. whether she is the proprietor of the kitchen or the woman hired to fill the position.
 Foods may be wholesome when pur- chased, but under the manipulation or an ignorant cook may be made unht for the human stomach. It is time ven expended to enlighten onefs self on the proper methods of preparing meolD If one wishes the family to Keep wholesome in mind and body. An over abundance of starch or fats at meals for several months will have its CT feet in an unhealthy and ailing family.
 September offers an abundance of nu- tritious food which. If properly cooked and served. will form material oy which the body may be kept repaired rebuilt. To keep the body well noufished should be. the object of the houoekeeper, and for such reasons she should combine her foods to produce tho greatest benefits for the family.
 This months markets afford the fol- lowing:
 Meats-Beef, mutton. veal. turkeys, venison. wild duck. geese, partridses. chickens.
 E1sh- Oysters. clams, cod. haddock. hallbut, weaknsh. founders, blackhsh, fresh mackerel. porgies. sea bass. blue fsh. salmon, trout. whiteflsh. green turtle. crawflsh, frogs legs. Holsters. craba
 vegetables-white and sweet pota- toes, Ao0atoes. green peppers. lima beans. wax beans, corn. Brussels t@t> If dvHa ayrR onions. endive. white turnips, carrots, beets. Boston. ropaine and curled lettuce, mushrooms, eggplant, cucum- . bers, tomatoes. spinach and squash.
 Fruits = Melons. peaches. pears. plums. early grapes. apr1cots. bananas. elderberries-
 The i've principles of food are protein or nitrogenous compounds. carbohy- dr1tes, fats, mineral matter and water. The body receives the first principle from white of egg. curd of milk. lean meatH gluten Of grains. and other vegetable proteld, usually called legumin, an of which are instrumental In building the tissue of the body.
 CArbohydrates are sugar, starch fats 6a3 ot1s of meats, vegetables and trains. Sugar and starch are trans formed into fat after eating, and the otherD arc stored as fat in the body. but 8u nerYe as fuel to yield heat and muscular power. The mineral matter iS received from fruits, vegetab1es meats and nuts. and aids digestion. also forming bone. 2.
 The cheapest and the most healthful food is that which gives the greatest amount of nutriment for the least cost It win be seen without much effort that the best food is that which com hines the most healthful and cheapest materials and is best suited to the needs of the consumer.
 Az conditions and habits of individ- uals differ. their food should be adapted to their particular requirements. Each peeson 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 nutritive ingre- dients which a food contains. The req son that foods should be pleasing to the eye and palate is that they then stimulate the how of the digestive juices.
 Economy does not mean that one must starve. but that excessive waste ahould be avoided either in purchasing or cooking the food. This may be pos ufble by careful planning and buying thooo foods that have the least waste 1yuiaing fowls and expensive cuts oi uHeaas. and fruits and vegetables out
 TSs following menus have been ar. ranged for one dey to suit the needs of an average family. They have been planned with . view to their nutritive