The Detroit times., 1916-04-18
EASTER STYLES IN FOODS
~ PAUL PIERCE

While changing from hsnnels TO
cottons, from furs to chiffons. from
winter suits to spring. why not
change the food fashions. too
Spring is an ideal time to overhaul
your diet list: TO break away from
the heavy. tat. rich foods Of the win
ter and substitute the lighter ones
~ the spring. Clean house physical
~. Your system 10 like q furnace
all clogged up with ashes and clink-
ers and refuse fuel. You have been
a devotee OF rich. greasy. highly.sea-
soned sausages. meats and sweets.
You have wined and dined and
danced in overheated. crowded
rooms. You have lowered over a are,
and kept the windows closed and
curtained, when you should have
been out exercising and breathing
the fresh air. tanning the hres which
would have burned up the waste ma
terisl in your system. You don't
know what's wrong with you, but IT
Ia this-your whole system and hab-
its OF living are winter style. You
need 10 change TO spring styles at
once Take the hint and you can
accomplish wonders.
Begin this very day TO cut down
| the meats and fats in your diet and
add more cereals. vegetables and
fruits. II you have no particular
liking for vegetables. cultivate one.
Perhaps you never go to market
yourself. II you did. 7 am sure the
sight OF the piles Of fresh vegetables
coming in from the south. together
with the shelves OF delicious canned
ol.es. would awaken your appetite.
Use your imagination ~ you walk
between the stalls OF fruits and veg.
etables, see the garden back OF the
cucumbers. onions. radishes: see
the sunshine, hear the birds as they
come back 10 their summer estates.
To some OF US dandelion green's call
up pictures OF women In print
gowns and singham aprons. sunbon-
nets or wide-brimmed hats, armed
with basket and old case-knife. out
or the commons digging dandelion
greens. These were the women Who
sold greens TO the marketmen. We
ourselves had the fun OF digging
the greens for the family table and
OF Watching for the FIRST stable
onion or radish in the early spring.
We had no need then 20 be coaxed
to discard heavy winter foods for
spring ones. The latter were so
many and so delicious that we could
rot get enough. We made An occa-
sion Of the first asparagus. new peas
and potatoes, our own delicate let
tuce leaves. The nrst homegrown
strawberry shortcake was an event.
The first rhubarb pie was . gala
affair. So IL went on through the
summer. We ate OF all our garden
had to offer and were happy.
The water has kept on going I'M
der the bridge since then. but mar
kets have not changed their offer
lngs. All the springtime products
are still at our command. As fast
as they come our great csnneries
are busy putting up those we do not
eat now. 80 that we shall have them
later on. would not advise that
one cut out all meat from his diet,
any more than I would advise that
he cut out all vegetables and all
fruits. The point wish 10 make Is
that most OF Ms eat TOO great a guam
tity OF meals and hearty foods, and
TOO little variety. We do not even
substitute FISH. which IL just as val
liable. for meat. BY the latter. We
mean beef. mutton. pork, lamb. Now
Ia a good time 10 establish a meat.
once-a-day diet and 10 add variety
in the shape Of plenty OF vegetables
and fruits. n one begins to change
his style In foods now, by cold
weather be viii have the proper
diet habit.
We are prone 10 think, here in
America, that meat three times
day liz essential to the man who has
hard physical or mental labor 10
perform. Nothing Is less true than
this notion that meat diet and phys
icai strength are synonymous. The
circus happens to be In town az
write. DO you know what was one
motive power in switching certain
cars, In moving great timbers, In
heavy foads, Albert and