The Bemidji daily pioneer. [volume] (Bemidji, Minn.) 1904-1971, 1914-10-27
More Desirable Results Are Obtained
and With But Little Waste
Should Avoid Cheap Meat Cuts.
BALANCED DIET IS IMPORTANT
Mrs. Lamoreaux Gives Interesting
Discussion of Convenience in
Knowing Food Composition.

this city, a student of Home Econ
omics, for the Pioneer. In connec-
ton with the Importance of the
planning of meals, she says:
The Planning Of Meals.
1T is hardly necessary thing to
say-that meals should be planned
in advance, each meal and each day
relating to that preceding. This
way more desirable results are OBJ
tanned with little or no waste. When
a housekeeper uses whatever she hap
pens to have on hand badly balanc-
ed meal is invariably the result, and
if the market is conveniently near
she calls up the grocer or the meat
market and orders some canned meat
or an expensive cut of meat which
can be prepared with little trouble
Avoid Cheap Cuts.
For the same money she could
purchase more of cheaper cut and
with a little planning, prepare it in
a much more appetizing way; how
ever, avoid an excess of cheaper cuts,
as the cost Of fuel in cooking is a
large consideration. "Hand-to-
mouth" purchasing mounts up with
amazing rapidity and the meals are
seldom satisfying or nourishing-be-
sides, the housekeeper cannot help
being worried and rushed.
plan your meals several days
ahead, keeping in mind these points,
balanced diet, combinations that are
pleasing to the individual taste, and
the economy of time and money.
Favors Marketing.
'Try marketing in person instead
of telephoning your orders. You will
always find your merchant is anxious
to supply your demands to the best
of his ability, and the satisfaction
of selecting what you purchase is we'll
worth the time thus employed. =:
"The consideration Of we'll bal
anced meal is based on a general
knowledge Of the composition of
foods, and care that there is not an
excess of protein, fat or starch and
sugar served in a single meal. For
the convenience of those whose
knowledge of food composition is
very limited, the following table will
be of value:
An Interesting Table.
Foods rich in protein, or tissue
building foods-meats, milk, cheese,
eggs, beans, peas, nuts, flour, maca-
roni, oats and corn.
Foods rich in fat-cheese, egg
yolks, milk, cream, butter, oleomar-
garine, olive Oil, bacon, nuts, suet
salmon, salt pork, fat Of beef and
mutton, corn, oats and wheat.
Goods rich in starch-rice, corn
wheat. oats, beans, peas, potatoes
cereals, bread, macaroni, tapioca
bananas, crackers.
Foods rich in sugar-sugar, mo,
lasses, syrups, honey, fruits, beets
and carrots.
An Excess of Fat.
"The tendency of Americans in
general is to serve meals containing
an excess of fat and protein. The
menu should vary according to thu
amount of physical activity; for ex
ample, a farmers family should ca
richer, heavier food than famil!
whose members are engaged in in
door occupations. .
IF dinner is to be divided int
four courses-soup, meat, salad an
dessert, plan to have two heavy AM
two light courses; clear soup
heavy meat, light salad and rich des
sert. Or if you serve three-cours
luncheon or supper, use one heav
course and two light ones.
Coax the Appetite.
LAS to pleasing combinations
often times it becomes necessary t
coax. the appetite and to do this adj
variety to your meal, serving smalle
quantities of strongly favored foo
and larger portions of milder flaw
,ored food. 1t is not possible to Civ
fixed rules for the planning of sue
cessful meals, but keep in mind tina
variety is the spice of life," an
that it is necessary to keep from
serving too much of any one foo
principle.
And as to economy, use all tn
leftover food, and when buying es
pensive foods, purchase only enoug
for one meal, in order>to avoid waste
If the leftovers are changed in char
acter and appearance, no objectio
will be made to their use. Left owe
vegetables can be creamed, scalloped
or sauted, or served as souffles, Gro
quotes, or soups and chowders.
Use Sparingly.
IF your grocer can supply vegets
CONTINUED on last pA4ol