Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1916-12-20
MEALS SHOULD BE
WELL BALANCED
Be Sure You Provide Proper
Foods For Your
Family

| table" Tie veneer was so thin that
the delighted pride in what they con-
sidered the abundant health of their
offspring shown through their appar-
ent concern. Dear Mrs. Housekeep-
ers, will you be shocked when [ tell
you that such a thing is the result of
a form of starvation? Perhaps your
meals lave been composed of too
many starchy substances and too little
| protein; too much fat and too little
mineral foods. An unnatural crav-
ing for more food when the stomach
should be satisfied is only nature'a
way of asking for the necessary
| health giving properties which have
been denied We see this instinct in
the domesticated animals. Watch a
! dog or cat when turned outdoors.
] They hunt up the long juicy grasses
to eat because suck food is never pro-
| vided for them. AS far as possible
! every well-balanced diet should have
| foods containing proteins, starches,
| fats, minerals or acids and liquids.
| The average housewife who is ignor-
| ant OF the laws of chemistry (yet
have heard higher education decried
as uniting a woman for the kitchen)
cooks by blind instinct The result is
the deadly Sameness to which so many
American families are TIE victims to-
| day with the ensuing train of low
vitality, exhausted nerves, anaemia,
| etc.
| If a little careful thought is given
| to the combining of foods for a meal
| a less amount will be really needed
and household bills will be reduced
accordingly. This is because the
chemical value of each particular
item of food has it's work to perform
on particular part of that marvel
| lously intricate piece of machinery,
the human body. When every bit of
| body and brain tissue is supplied with
a portion of it's own individual life
giving property, the craving for food
stops-in other words, the appetite is
satisfied.
The following suggestive menus are
| arranged on the scientific food value
basis and in accordance with the pre-
vailing high cost of materials. I have
used left-overs wherever possible and
have added receipts for such dishes
as l thought might need especial eX-
PLANTATION.
Monday
Breakfast Baked apple Slices
cooked cereal and cream, baking pow
| der biscuit, coffee.
| Dinner - Stuffed shoulder of lamb,
| brown gravy, mashed potatoes, spin
ich, bread pudding.
Supper-Welch rarebit on toast,
escalloped tomatoes with rice, lettuce
with French dressing, mixed nuts, and
tea.
Tuesday
Breakfast = Stewed apples, shred
ded wheat biscuit with cream, fairy
toast, coffee.
Dinner-Bean soup, green peas,
lamb croquettes, escalloped potatoes,
] chocolate cornstarch.
| Supper Fried bananas, mashed
turnips lettuce with mayonaise, cake,
tea.
Wednesday
Breakfast - Sliced bananas, sliced
| bacon, creamed, pancakes, coffee.
Dinner - One rib beef roast, brown
gravy. baked potatoes, string beans,
| brown betty.
Supper - Potato bisque, tomato
omelet, escalloped onions, vegetable
salad, mayonaise, waters, hot cocoa,
Thursday
Breakfast - Oranges, boiled hon.
my grits with cream, fried French
toast, coffee.
Dinner - Meat pie: (potatoes,
onions, meat, stock), fruit salad, may
onaise, lemon jelly, cake.
Supper-Fried eggplant, macaroni
with cheese, hot popovers, fruit.
Friday
Breakfast Stewed prunes, pre-
| pared cereal with cream, plain toast,
coffee.
Dinner - Broiled Lalibut or salmon
steaks, boiled cabbage, French fried
potatoes, lemon pie.
Supper - Broiled sardines on toast,
baked beans, nut salad and mayonaise.
cake, tea.
Saturday
Breakfast Orange juice in cups,
shredded wheat biscuit with cream,
sausage, hurry-ups, coffee.
n I-I-
toes, boiled custard.
Supper - -the-hole, celery,
fried apples, tea, preserves.
Sunday
Breakfast - Grapefruit, kidney
stew plain toast, coffee.
Dinner = Roast chicken, Drowned
potatoes, Virginia corn pudding,
creamed asparagus, ice cream, cake.
Supper - Hot cheese sandwiches.
cold salmon, crackers, peanut butter,
nuts, cake, hot cocoa.
Where the heavy meal is preferred
in the middle of the day the supper
menus can be used as luncheon.
Fairy Toast. - Remove crusts and
lay bread fiat on the broiler. Before
toasting butter thickly and CRATE
lemon peel over the butter and very
small pinch of nutmeg.
Hurry-upS. - l cupful Mothers
Oats or other uncooked cereal, l table,
spoon shortening, l cup flour, l table
spoon sugar, 2 teaspoons baking pow
der, l teaspoon salt, one-half cup
milk. Drop on creased pans and bake
in quick oven.
Baked Liver. - Select two to three
| pounds beef liver in one piece. Soak
| in salt water one hour. Cut small
holes in the liver and insert suet. Dice
one bunch carrots. 6 onions Add one
can tomatoes. Pour all over liver and
| bake. Thicken the juice left in the
| pan and serve as gravy.
! Toad-in- -the-HOlc. - Chop any left
over meat and put in baking dish with
| 1 beaten egg. l pint milk l cup nour
one-half teaspoon salt, pepper and
celery salt to taste. Bake in moderate
oven.
Hot Cheese Sandwiches. - One roll
snappy cheese, beaten egg, 1 table
spoon catsup or Worcestershire sauce,
one-quarter teaspoon SALT one-quarter
| teaspoon mustard, bacon, bread
Cream and cheese, add egg and sea-
soning. Spread on the bread. Place
thin slice of bacon on each piece
and bake in quick oven until bacon
is crisp.
ANNA HAMILTON WOOD.