The Keota news., 1914-07-17
BALANCING The FOOD
1lll or FARE SHOULD DG Ape
YlzlNo AND VARIEo.
veey Much A0oeo caoo of Judlelopo
oojoetjon end serving Than Of
Gxponoo- -ouitabIo Combine
t3oso a. Feed aoatodala

&3ens a. Feed aaatsrsaia
10 say that . family bill Of fare
must b appstising and varied does not
necessarily mean that It must b cost
II - well. At drst sight, II might
seem dimcult to secure these qualities
without buying rather oxpsnsivo mate
rails o. serving vsFy 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 - tho test Of . woman's abil-
ity in dress u to get suitable and 1t.
tractive effects with relatively low ex-
pense. 20 the test Of her catering abtl-
ity 10 to give her family IN ample sup.
ply Of wholesome and pleasantly varied
meals With an outlay Of money and
tune peopordouate TO her income and
ciScumstancss.
In cookery. some foods require only
simple methods to make them very
palatable. Tender steaks. or chops, In
1ook1ng, develop delicious meat davors
and require no highly favored vege-
table seasoning or condiments to make
them pAlAtable. In themselves they
furnish favor sufficient to accompany
potatoes, rice or other foods OF mild
flavor. On the other hand. In steWs
and other dishes made from tho cheap
Or cuts of meat, carrots. onions OF
other distinctive davofs are usually
added to supplement that OF the meat
favor. The cheaper cuts are not
usually Of such . texture that the best
results can be secured By such sim
pie methods - broiling or roasting.
Il the good housekeeper analyses
the makeup Of her meals . little
further. she win probably ind that she
arranges them. perhaps unconsciously.
according to moro or less definite
principles. In most American families
the chief daily features Of breakfast
are bread Of some sort With butter.
very often fruit. and some kind Of
breakfast cereal. and coffee. tea or
cocoa. with their usual accompani-
ments Of sugar and milk or cream.
This combination II varied By omit
ting either the bread or the cereal
(which u logical. II ono wishes to do
1t. since they provide tho same sort Of
nutrients, though IN different form).
by changing the kind Of bread or
cereal. or BY combining with them
some other materials. II the members
Of tho family are engaged In much
muscular work. the meal viii be made
more hearty by the addition Of some
hot dish. - eggs. meat hash. creamed
0sh, bacon and possibly honey or sirup.
II their work IL light, however. less
variety or smaller portions viii prob
ably be preferred.
Tho custom Of serving fruit at break
fast u undoubtedly healthful ana not
exnavagant II low-priced fruit 10
chosen. OF course. It may bs cooked
or canned fruit, II this u more con-
venient It does not increase the
housekeeper's work 20 much II Il IL
served with the other breakfast dishes
a. 1t does II made . separate course,
for each course means extra time and
service. This u . commonplace illus
tration Of the principle that the house.
keeper who has many demands on her
time or who has limited help should
select ways Of service which are sim
pie and time-saving rather than those
suitable for families whore other con-
ditions prevail. Well carried out, the
result II pleasing In either case.
MarshmaIlow Puodlno.
One.haN pound marshmallows. each