The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-03-24

tiers pound of dried figs or raisins day
Four pounds in all Of fresh fruits and
fresh or root vegetables.
One of the two following, the choice
depending on the age Of the children:
Three quarts of milk and one pound
Of other foods taken from the meat
and meat-substitute group.
Two quarts Of milk and one and one
half pounds of other foods taken from
the meat and meat-substitute group.
Cereals Used Freely.
In these combinations of food, it will
be noted, bread and other preparations
Of cereal food are used as freely as
they conveniently can be. without max
ing the ration one sided or unattrac-
tive. A diet equal in nourishment
might be planned with less cereal, but
this would make it necessary to in
crease the amounts Of more costly
foods, such as meat, fruits and Vege-
tables. -.
Cereals can be used freely without
making the diet monotonous IL they
are served in a variety of forms and
combined with other nutritious or
fiavoring materials, such as meat,
cheese, onions. celery, tomatoes, and
other vegetables and dried, cooked, or
fresh fruits.
Sample Meals For Family Of Two
Adults and Three Children.
The food materials indicated as be-
ing required may be combined into
three meals in many ways. The follow
ing meals are given not because they
are recommended above many others
that might be prepared, but simply
to show that such foods can be COM
bined into dishes commonly used in
American homes. These meals supply
during the day all of the eight essen
tial substances and also provide flavor
ings and condiments which, while not
important as sources Of nourishment,
add to the attractiveness Of certain
foods. -. s.
Breakfast. .n.
Fruit, one and one-quarter pounds of
fresh fruit equivalent to three medium
sized oranges, five small apples, or a
quart box OF strawberries), or three or
four ounces OF dried fruits equivalent
to ten or twelve dates or four or Ave
fgs).
Cereal breakfast food. four ounces
before being cooked, or about one and
one-half pints after 1t is cooked The
equivalent in food value in pulled or
tiaked, ready to-eat cereals would be
five or six cups.
Milk on cereal. one-quarter cup for
each person. -
Sugar on fruit, on cereal. or in coffee,
two and one-half level tablespoons or
one and one-quarter ounces.
Bread. eight slices. or eight ounces.
Butter. one and one-quarter ounces,
or two and one-half cubic inches.
An egg, or two ounces Of meat, fish,
or poultry for each older person, and
a glass Of milk for each young child.
Dinner.
Meat, or fish, one-Quarter pound per
grown person; or. for each child, an
egg or glass Of milk.
Potatoes Give medium sized), one
and one quarter pounds.
Another vegetable (turnips, spinach,
corn, cauliflower, or other), one pound.
Bread, eight slices. or eight ounces.
Butter, one and one-Quarter ounces,
or two and one-half cubic inches.
Steamed apple (or other fruit) pud-
ding. ingredients: Two cups -four,
two tablespoons butter. three quarter
cup milk, four apples, one tablespoon
sugar.
Sauce. ingredients: One-halr cup
sugar, one and one-half tablespoons
-four, two teaspoons butter. one-quar-
ter. cup water, f1avoring.
Supper.
A gravy made out of one pint Of
skim milk, one-quarter cup -four, two
level teaspoons butter, and four 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. eight ounces. or one cup. meas
ured before being cooked.
Bread, eight slices, or eight ounces.
Butter, one and one-quarter ounces,
or two and one-half cubic inches.
Cne-half of a cake. ingredients for
whole cake: One-fourth cup butter,
one-half cup sugar, one egg, one-hah
cup milk, one and one-half cups -four,
two and one-haf teaspoons baking
powder.) Frosting made with one egg
white and one-fourth cup sugar.
Why the Various Substances Are
Important.
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 counterfeit
acidity in the body tissues and fluids
and are useful in other ways. Vege-
tables and fruits. therefore, should not
be neglected in the diet, especially as
they supply also another substance,
cellulose, the framework material OF
plants, which gives bulk to the diet
and tends to prevent constipation.
| Protein, a substance supplied by
Y meat or meat substitutes. including