Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1914-07-22
BALANCING I'M i. THE THE. Il. FOOD D j
I'LL OF FARE SHOULD BE Ape
THING AND VARIED.
Very Much More . Case Of Judlcioua
Selection and Serving Thanse
Expsnss-sultable Combine
lions Of Food Materials.

TO say that family bill Of fare
must be appetizihg and varied does not
necessarily mean that it must be cost
" as well. AT first sight, 81 might
seem dificult to secure these qualities:
without buying rather expensive mate
rails or serving very fancy dishes but
the theory does not hold In the case Of
food any more than in that OF cloth
ing and house furnishings. ~
Just as the test Of woman's abil.
5ity In dress Is to get suitable and -
tractive effects with relatively low ex-.
pense. so the test OF her catering abtl-
ity Is to give her family an ample sup;
ply of wholesome and pleasantly varied
meals with an outlay OF money and
time proportionate to her income and.
circumstances. 5S
Variety In the diet can be secured
both by providing different kinds Of
food and by preparing staple5foodvg n.
different ways. and the best resultssare
obtained by combining both methods.
says the United States department Of
Agriculture year book. When the
housekeeper studies the list OF com--S
mon foods and the combinations made,
;from5them, she Will pr'obably lind that.
an regards their place In the menu
they fall into general groups--those
which. like bread, potatoes milk, eggs...
etc. which have little distinctive taste.
and those like cheese. seasoning #vege-s
tables some sweets. cooked meats,
etc, which have marked the individual
flavor. She will further find that the
imild.nayored materials are theSS0nesl
which are used ia the greatest quaint
ties, meal after meal, while thosesof
pronounced taste appear in smaller
amounts. or some OF them only soeca-;
.sionally: TO put 1t In another way.
she will depend largely on the hrst
group to- make up the bulk Of bel
dietary, and on the second to vary At.
In cookery. some foods require only
simple methods to make them%syery
.p~alatable. Tender steaks, or chops. In
cooking. develop Delicious meat l1ayors
and require no highly favored SYege-
table seasoning or condiments TO make
them palatable. In themselves they
furnish flavor sumci to ACCOMPANY
potatoes, rice { !other foods OF mild
favor. On the other hand. In stews5
and other dishes made iromthe cheap-
.er cuts Of meat, carrots. onions or
othsr distinctive navors are usually
added to supplement that Of Sthe meat
favor. The cheaper cuts are mot
usually OF such astexture that the best
results can be- secured by such sim:
pie methods q broiling or roasting.
The shousekeeper who makes 9 dish
composed lof cheese and macaroni.aor
OF raeat,an rice .or;potato. etcyappltes
the same. principle, The greatIIyaSiety
Of pickles, preserves and elaborate
pastry which American housekeepsrs
used to consider necessary represented:
ANOTHER sinstinctive enortSto vary,,bys
adding flavor. the monotony which VS.
inevitable, particularly in winter zfare.
before the days Of easy transportation
and cold storage brought fresh fruits
ana vegetables the year round
II the Eood MISUNDERSTANDING
the makeup sc herNsmeaisS slfttlo
further, she will probably3fn that she
'arranges them, perhaps Internationally.
according TO more or less definite
principles. IN most American families
the chief daily features Of breakfast
are bread 81 some sort with butter.
ye1y often fruit, and some kind of
breakfast cereal, and coffee. teas$or
cocoa, With their usual accompani-.
asof sugar and milk or cream.
This combination ID varied BY omit
ting either the bread 8 the cereal
(Which is logical. II one wishes to do
ii, since they provide the same sort OF
nutrients, though In different form),s
BY changing the kind Of bread or
cereal, or by combining with them;
some other materials II the members
81 the family are engaged n much
muscular work, the meal VIII be made,
more hearty by the addition Of some
hot dish; a. eggs, meat hash..screamed
fish. bacon and possibly honey or sirup.
II their work IL light. however less
variety or smaller portions will prob
ably be preferred. II
The custom Of serving fruit 1t break
last 10 undoubtedly healthful and not
jesxxtravagant II low-priced fruit IL
chosen. OF course. It may be cooked
Or canned fruit. II this 10 more CON
'yenient. It does not increase the
houasekeeper's work 90 much II II Is
served with the other breakfast dishes
a it does II made q separate course.
for each course means extra time and
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