West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1916-01-20
Mixed Diet is Conceded to Be the
Best for All-Time and Expesz
ienee Required IN Planning Menu
Which Will Have High Nutri-
tive Value

Many housewives who submitted q
vegetarian diet for meat two or three
times week during the summer
months have found tI,mselvos feeling
so much the better for this occasional
abstinence that they are continuine it
through the winter, says the phiIas.
dolphia Evening Bulletin. Once or
twice week ls not too often to do
without meat even In cold weather.
but more caro- must be taken now In
the choice of substitutes. During tho
summer months the lack OF meat was
scarcely felt. except for the better, but
when the mercury drops tho body re-
quiros certain amount of heat-pro-
ducing fuel every day.
The chief mistake made by the mex
perlonced In regard to vegetable fare
is I'm falling to balance one kind OF
food with another. Some require more,
others less. but something like two
pounds of solids day is considered
essential to the welfare OF man In.
good health, carrying on tho ordinary
occupation OF his trade or pfofession.
Thus. IL six or eight ounces OF meat is
taken away, smething equally nutri-
tive must be put In It's place. Pulse
food must be supplemented by eggs,
good fat or oil, cream or milk. When
the latter ia used the SKINNED variety
Is not good enough; full milk must be
given.
Now the question arises. what foods,
IL any, provide an equal amount OF
nourishment with the meat, which has
been eliminated1 IL 10 doubtful II -
food In itself contains as much
tion as meat, but--and it is haz
the proper balance becomee
sary--by preparing sCIno foods In the
most careful manner the substitute be-
comes quite aB valuable as the original
dish.
Take cereals. for instance. All ce-
reals are less expensive than meat.
Yet they can be cooked in such way
with the addition Of cheese. rich milk,
butter. etc, so that they will not only
but surpass the amount of nutrition
contained I'm the meat. Even with the
addition OF all these extras necessary
to maintain the food balance, the ce-
reals are far less expensive than meat.
Beans stand high In the vegetable
ranks for their food value. All sorts
OF beans are nourIshlng. And when
hxed up In the Boston way, with the
addition OF plenty of fat or oil and
other extras. they assume frst place as
nutritiye meat substitutes.
Macaroni and spaghetti are valuable
because OF the starch they contain.
Starchy food is so often badly prepar-
ed that 1t, like many vegetables, Is
looked at aBkance by many housewives
as indigestible. On tho contrary, II Il
is we'll cooked starchy food is quite as
digestlble as any other food, and is so
nutritive as TO be very serviceable
meat substitute. Either macaroni or
spaghetti. prepared with rich milk
and cheese is of first Importance In the
vegetarian's list.
Food that is well balanced is al
ways tempting. You must learn how
to balance your meatless menus n you
wish to make them successful. Twice
week vegetarian meal will prove
very welcome and will be a great help
In reducing the enormous butchers
bill. But II you wish to follow the
occasional meatless diet you must
spend a little time and thought in
making up a vegetable menu which
has real nutritlVs value.