Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1916-02-18

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, read your health chat with much
} interest Your Chats are all so very
= good. I take them as thirsty plant
takes rain.
: I would appreciate il so much if You
could spare the time to list me few
menus, say for two days. by that !
could get an idea of what ] should eat
and what ] should give my children. [
can get most anything in the way OF
something to eat anly I can't have it
fresh every time.
/ would also like TO have your ways
of preparing nice fat hens without bak
ing them"
This letter is one among several that
have received lately and today 1 am
going to tell you a few things to add
to your meals.
In some parts of the south "hominy
as it is called in some states and in
some pearl grits, is a twice day food.
That is all right if ii is cooked thor
oughly. but so many people put 1t on
and let it come to boil and think it is
ready for the table.
/ In cold weather one must eat heat pro-
ducing food. and there is nothing better
to start the day on than oat meal. The
\ Scotch have eaten oats from time imme-
mortal. and all of us have heard what
the Scotchman said to the Englishman
about eating oats.
The Engiishman said why we only
4 feed oats TO our horses" Yes said
the Scotchman, land see what fine horses
you have. We feed them to men, and
see what fine men we have
1 I knew a girl in Atlanta. one of the
thin anemic sort. who nearly fFoze all
winter. So I finally prevailed on her
70 let me put her on diet for month.
At the end of the month she could go
back to toast and coffee for breakfast II
she did not find herself better.
Here is what ] advised for month.
Oatmeal with good rich milk, not skim
med milk and after she had eaten all
of two tablespoonfuls If she wanted
ANYTHING else she could eat poached
or soft boiled egg and toast.
| Every morning the oatmeal and milk
were to be eaten. Then the other break
/ fast could be varied. Even If one does
/ not like oatmeal, ii can be taken Just as
l one would take al tonic, and be far pleas
/ anter Stewed fruit and preserves are
| good 10 have on the breakfast table
4 And if one likes tea or coffee, cup or
i either may not hurt them Many people
! who suffer with indigestion may ind
coffee a forbidden pleasure. Thy 1t with
I only sugar, or just the milk, for it is
| the combination that ferments. If 1t
1 produces wakefulness, let it alone, for
! sleep is our main restorer.
At the evening meal grits has bet
! ter chance to be thoroughly done. 1t
1 should be put in water at dinner time.
} and as soon as the fire is lighted let 1t
get to cooking. Put twice as much
water as grits, and when that has boiled
out add a little. Stir it thoroughly
/ from time to time. You will be sur
/ prised to see how easily two tablespoon
I fuls of water will be absorbed after you
think II is done and you are ready to
draw it to the back Of the stove. Bet
ter add a little water from time to
time than to get too much in at once
| and have to serve 1T too thin.
Rice is good for dinner. In the south
| we eat it drier than our northern
friends, because We know how to cook
It. Not after it begins to boil should it
! be stirred.
As il begins. you should stir it thor
oughly once let il boil furiously five
/ minutes, then cover and draw IT back
to where it will have a little less heat
but not stop boiling, for thirty minutes
| BY then the water should be almost out;
cover it and let the water come up over
il and gradually dry out. 1t takes for
i ty-five minutes, to cook enough for a
4 family of four or five. Often, for a
change, we enjoy the cold rice added to
the mornings oatmeal and cooked with
| IL, not more than a third of the cold
| rice to the raw oats. Sometimes, for
| change at breakfast, we use shredded
| wheat biscuits. Spit them and set them
in the stove just a moment; then serve
them with hot milk and sugar or q
poached egg. One biscuit, a poached
egg and a cup of chocolate or coffee is
| a good breakfast for some. while to the
man outside or the woman who must
- be active IL is only a good starter
xN Often for supper, after a hearty
~ late dinner, we have mock brains"
go Put cold oatmeal. a leftover in a
- frying pan with just enough hot
49, water to get it thin. When thor
- oughly heated. pour in one egg for
~ every rounded tablespoonful of the
D. cold oats Beat the eggs and a little
Nh milk and pinch of salt just as you
EktkA would before you scramble them:
kt4 pour into the frying pan, mix thor
- oughly, and when the eggs are a.
cooked as you like them take up tn,
SsS brains and serve hot. This is
4$N pretty rich, and one does not meet
Aek any other meat.
~ A good way to serve fat hen is
~ to cut it up just as you would one
- to fry. Put il on in just enough
eSA water to cover it. Add hot water a
~ il cooks down, and when thorough,
done, take up the chicken, add iou;
mixed. with milk and make a thick
n | gravy; nave at least a quart Ii you
haven't enough water left after TAX
ing up the chicken, use milk and
I. butter, for the gravy is delicious
Is Toast light bread or biscuits and
90 put In a deep platter, put the chick
" en- on the bread and pour just enough
Fl gravy over it all to moisten the
toast. and serve some gravy in an
IN, extra bowl.
u use a lot of cheese in place Of
-e- meat, and one way that we relish is:
~ Scalloped Onions.-Line a pudding
re, dish with stale bread that has been
er- buttered. Then n layer of boiled
- ~ onions sliced rather thick A thin
'ed layer of bread crumbs and cheese
Mt | sliced as thin as a knife blade over
Tou | the bread crumbs. For a family of
" four use three eggs we'll beaten, a
an little salt and pepper and a pint of
milk; mix the eggs and milk and
= pour over the cheese; if the milk
does not come to the top of the con-
= tents of pan, add a little water: bake
las you would a pudding, and serVe
~ hot
= Cold cabbage chopped fine and
"a mixed with the three eggs and milk
~ and baked is excellent. 1t is called
"a ladies' cabbage. Try it and leave Off
~ 50 much heavy diet.
~ Fut this is enough for this time
Faithfully yours,
TZZTTT THOMAS