The Richmond climax. (Richmond, Ky.) 1897-1914, 1914-09-09
BALANCING THE FOOD
BILL OF FARE SHOULD BE Ape
THING AND VARIED.
Very Much More a Case Of JudIcIous
Selection and Serving Than Of
Expense-sultabIe Combine
lions of Food Materials.

To say that a family bill of fare
must be appetizing and varied does not
necessarily mean that it must be cost
ly as we'll. At first sight, 1t might
seem difficult 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 q woman's abil-
ity In dress is to get suitable and at
tractive effects with relatively low ex-
pense, so the test of her catering abil-
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.
Variety in the diet can be secured
both by providing different kinds of
food and by preparing staple foods In
different ways, and the best results are
obtained by combining both methods,
says the United States department Of
agriculture year book. When the
housekeeper studies the list of COM
mon foods and the combinations made
from them, she will probably find that
as 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 lilo cbaooa eoocop;p0 vooo-
tables, some sweets, cooked meats.
etc., which have marked the individual
flavor. She will further find that the
mild-favored materials are the ones
which are used in the greatest quaint
ties, meal after meal, while those Of
pronounced taste appear In smaller
amounts, or some Of them only occa-
sionally. To put 1t In another way,
she will depend largely on the first
group to make up the bulk Of her
dietary, and on the second to vary It.
In cookery, some foods require only
simple methods to make them very
palatable. Tender steaks, or chops, in
cooking, develop delicious meat flavors
and require no highly favored vege-
table seasoning or condiments to make
them palatable. In themselves they
furnish flavor sufficient to accompany
potatoes, rice or other foods Of mild
flavor. On the other hand, In stews
and other dishes made from the cheap
er cuts Of meat carrots, onions or
other distinctive favors are usually
added to supplement that Of the meat
flavor. The cheaper cuts are not
usually of such a texture that the best
results can be secured by such SIM
pie methods as broiling or roasting.
The housekeeper who makes a dish
composed of cheese and macaroni, or
Of meat and rice or potato, ETC., applies
the same principle. The great variety
of pickles, preserves and elaborate
pastry which American housekeepers
used to consider necessary represented
another instructive effort to vary, by
adding flavor, the monotony which was
inevitable, particularly in winter fare
before the days of easy transportation
and cold storage brought fresh fruits
and vegetables the year round.
If the good housekeeper analyses
the makeup of her meals a little
further, she will probably find that she
arranges them, perhaps unconsciously,
according to more 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 Is varied by omit
ting either the bread or the cereal
(Which is logical, If one wishes to do
it, since they provide the same sort of
nutrients, though In different form,
by changing the kind OF bread or
cereal, or by combining with them
some other materials. If the members
of the family are engaged in much
muscular work, the meal will be made
more hearty by the addition Of some
hot dish, as eggs. meat hash, creamed
fish, bacon and possibly honey or strip.
If their work is light, however, less
variety or smaller portions will prob
ably be preferred.
The custom of serving fruit at break
fast is undoubtedly healthful and not
extravagant II low-priced fruit is
chosen. OF course, 1t may be cooked
or canned fruit, IL this Is more con-
venient. 1t does not increase the
housekeeper's work So much II 1t is
served with the other breakfast dishes
as 1t does IL made a separate course,
for each course means extra time and
service. This is 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 where other con-
ditions prevail. Well carried ont the