The citizen. [volume] (Berea, Ky.) 1899-1958, 1917-06-14

French cooks give us the idea Of
blanching them which brings out
their flavor more.
How many times have we eaten
watery rags instead Of whole cook
ed vegetables Of just the right tex
turc and flavor.
Cooks need to know that all vege-
tables except those Of the cabbage
family need to be only cooked In
enough water to prevent scorching.
Edison says the best cooks are in
the west among the farmers and
wage earners. We find the people
~ the south especially need to know
that we'll fed family shouldn't have
warm bread, much pastry or fried
foods.
I'm my observation OF children.
I have had in my training in the
schoolroom, I found that those who
made the best progress were those
who were given well-cooked food.
Too often we see a child come TO
school with lunch made up OF corn
meal griddle cakes. fried meat, q
fried egg, some fried potatoes, q
biscuit and Jam and a piece Of cake.
Anyone who has any knowledge VI
food at all will say this child Is
wrongly fed: he should have had
bread and butter sandwich or
meat sandwich, a soft boiled egg. II
potatoes. have them as a salad. boil
ed or baked. q cooky or two and
some fruit.
Another great important thing Is
the selection Of food in season. Our
bodies require certain foods al GER
tain seasons and il seems as II Pro-
violence has arranged things for
our convenience so we might get
such foods needed at certain sea-
sons the cheapest. For instance. in
winter. we want meat Of Q rather
fatty consistency TO produce heat
for our bodies and we find meat Is
easier cared for in the winter rather
than summer. In spring we de-
sire fresh. green vegetables a. they
seem 10 contain mineral salts which
stimulate our nerves and blood and
prevent us having the lazy fever.
The family must be fed accord
ing to the work IL does. Susie. II
she sits around all day and plays the
piand doesn't need 10 eat meat,
beans, potatoes, bread. butter. eggs,
and milk "a Daddy who goes out in
% the field TO pillow: her balanced
meal will perhaps be a glass OF milk
and bread and some fruit. Age will
have a great affect A growing child
will need more food which will pro-
produce a great deal Of energy. He
won't need 10 eat meat. but give
him all the cereal. bread. milk, eggs
vegetables and fruit he can digest
we'll. II is easy 10 write this down
but still another TO give these foods
proper preparation. Perhaps we
can better tell il by telling what 10
avoid. and that is giving his food 10
him half cooked. frying IL or cook
ed up like shavings.
A man will need food not only
to give him energy but enough TO
repair the worn out cells. His
food too, must be well-coOked for
indigested food in the body is worse
than wasted, as il will clog the hu-
man machine.
What a man eats depends upon
how heavy his work isl the heav-
Ter his work is physically, the more
substantial and energy-producing
food he must eat.
Older people will need less Of the
energy producing foods. They can
eat more milk, vegetables and fruit
and live happily and well on such.
Our friends Of France can give US
many good points on feeding the
family. The French housewife does
MT shop over the telephone but goes
To the market and actually sees
what she buys. She goes 10 the
market each day and gets her daily
supply fresh. They don't have this
horrid way OF keeping food fresh
by cold storage, yet this seems to
be necessary thing in our country.
Their meals are served in many
courses and thus one will eat light
ly, get variety and chew food we'll.
So we see, in thinking over the
cooking OF meal, there are many
small important details. and there
fore, we should consider the i'm
portance Of our work and study
over this great question, some,
every day. We can do this by taking
a good magazine and have our name
on the mailing list for new bulletins
he