Pine Bluff daily graphic., 1917-03-25

meat-substitute group. | TWO quarts of milk and 1 1-2
 pounds of other foods taken from the
 meat and meat-substitute group. Cereals Used freely. 1 In these combinations of food it
 Will be noted bread and other prep
 aratlons of cereal food are used as
 freely as they conveniently can be. without making the ration one-sided or unattractive. A diet equal in nourishment might be planned with less cereal, but this would make it necessary to increase the amounts of more costly foods. such as meat. fruits and vegetables. | Cereals can be used freely without making the diet monotonous if they are served in variety of forms and combined with other nutritious or flavoring materials, such as meat. cheese, onions, celery, tomatoes anl l other vegetables and dried, cooked or fresh fruits.
 Sample Meals for a Family of Five. The food materials indicated as be- ing required may be combined into three meals in many ways. The fol- lowing meals are given not because they are recommended above many others that might be prepared, but simply to show that such foods can be combined into dishes commonly used in, American tomes. These meals supply during the day all of the eight essential substances and also provide flavorings and condi- ments which, while not important as sources of nOurishmert. add to the attractiveness of certain foods. Breakfast. Fruit, 1 IA pounds of fresh frui+ Equivalent to medium-sized oranges, small apples, or a quart box of straWberries), or three or four ounces of dried fruits (equi- valent to 10 or 12 dates or f or } figs).
 Cereal breakfast food. ounces be- fore being cooked, or about 1-2 pints after it is cooked. The equivalent in food value in puffed or flaked, ready-to-eat cereals would be , or cups.
 Milk on cereal, 1-4 cup for each person.
 coffee, 1-2 level tablespoons or 1 1-i ounces.
 Bread, slices, or ounces.
 Butter, IA ounces, or 1 1-2 cubic inches
 An egg, or 2 ounces of meat, fish or poultry for each older person, and glass of milk for each young child.
 Dinner.
 Meat, or fish, IA pound per grown persons; or. for each child an egg or glass of milk.
 Potatoes 6 medium sized), i 1-1 pounds.
 Another vegetable ,turnips, spin-. ach, corn, cauliflower, or other), l pound.
 Bread, 8 slices, or ounces. Butter, 1 IA ounces, or 2 1-2 cubic inches.
 Steamed apple tor other fruit pud- ding. (Ingredients: Two cups flour, ? tablespoons butter, 3-4 cup milk, 4 apples, 1 tablespoon sugar.. Sauce: Qngredients: One-half cup sugar, 1 1-2 tablespoons flour, 2 teaspoons butter, 1-4 cup water. flavoring.) 4-'- Supper. A gravy made out of 1 pint of skim milk, IA cup flour, 2 level teaspoons butter, and ounces salt or smoked fish Gust enough for flavor). To this can be added the egg yolk left from the frosting of the cake. (See below.)
 Rice, ounces, or 1 cup, measured before being cooked Bread, 8 slices, or ounces
 Butter, 1 IA ounces, or 2 1-2 cubic inches
 One-half of cake. Gngredienis for whole cake: One-iourth cup bu+- ter, 1-2 cup sugar, 1 egg, 1-2 cup milk, 1-2 cups flour, 2 1-2 teaspoons baking powder.) Frosting made with 1 egg white and IA cup sugar Why the Various Substances Are Im- pOrtant. | The mineral substances, such as lime salts, compounds Of phosphorus, iron, and others are supplied largely by vegetables. They serve the body | as building material, tend to counter act acidity in the body tissues and fluids and are useful in other ways Vegetables and fruits, therefore, 1 should not be neglected in the diet, 1 especially as they supply also another | substance, cellulose, the framework material of plants, which gives bu K to the diet and tends to prevent con- stipation.
 1 Protein, substance supplied ny meat or meat substitutes, includin., milk, is a very important fuel and
 bodybuilding material. It provid IS an element-nitrogen-needed to form body tissues, not only during growth in childhood, but also to make
 good the wear and tea of use in per-
 sons of any age, thus keeping the
 body in repair. Absence of foods SunnlYing nrntein would give die1