The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1917-05-10
WHAT TO SERVE At The THREE MEALS
To N0UR|SH A FAMILY PROPERLY
Department Of Agriculture Tells
Housewives How to Plan Meals,
Without Reducing Nutritive
Value and at the Same
Time Decrease Cost.
***##*###**#**##*

commandments
than from any other. When a lighter
breakfast is preferred it usually con-
sists mainly Of the bread and cereal
foods GROUP -, with little fat and
possibly sugar Groups 5 and a to
make it palatable, and perhaps little
fruit GROUP D. Such a breakfast is
made more hearty by including milk
or an egg from the protein group
| GROUP -. os=a.s
1.-Fruits and Vegetables.
! Stewed prunes, dried peaches or 9th
er dried fruits or fresh or canned fruits
when obtainable at reasonable prices.
If preferred, sweet dried fruits, jam or
thick preserves representing also
| group 81 may be used instead. Be-
cause Of their laxative properties as
well as food value succulent fruits are
eaten for breakfast and are particularly
desirable if vegetables and other fruits
are not freely used at other meals.
Breakfast Cereals and Breads.
Breakfast Cereals.-Cornmeal mush,
cracked wheat mush, oatmeal mush,
rice or other cereals. Wheat raised on
the farm or bought from a nearby feed
store and coarsely ground in a coffee
mill is good homemade cereal. So is
popcorn.
Breads.-Graham bread, whole wheat
bread, wheat flour and rice bread, muf-
fins, popovers, griddlecakes, etc. With
bread, butter representing group 81
would usually be served and some
times with griddlecakes, butter and
strip representing group A. also.
S.-Eggs, Meat, Milk; Similar Foods
Eggs Scrambled, boiled, poached,
etc.,, egg toast, meat balls, Goldfish
balls, hash (from leftover or corned
meaD and milk.
Milk taken with breakfast cereals or
used as beverage is an important
source Of heterogeneous material, glass
supplying as much as two ounces Of
lean meat or one egg. Cooking cereals
with milk instead of water is a con-
venient way Of adding heterogeneous ma
terial to the meal.
| 4.-Sugar and Other Sweets.
Sugar, sirup molasses, honey, thick
dried fruits, jam and heavy preserves
Sugar, honey, molasses or sirups are
usually added to other foods in cook
ing or when they are eaten. Dried
fruits may be cooked with cereal and
so may take the place Of sugar added
! n fhnrn This coz rv,v101o 1,o
same purpose in the body as group
3, but is ordinarily used in smaller
quantities and is important for flavor
purposes as well as nutritive material
5.-Butter and Similar Foods.
Cream, butter and other fats used
in cookery, bacon, fat pork.
With the exception Of fat meats, the
fat foods are usually eaten with 9th.
er foods or used in them or in cooking
them.
Luncheon or Supper.
, Luncheon or supper may include
, dishes from all five groups, but In sim
pier form or smaller quantity than al
) dinner, though such an elaborate mea
l is by no means necessary. If a light
luncheon is desired group (meats anC
, similar foods) may be omitted or use6
in smaller amounts, or if still lighter
t meal is desired dessert represented By
? group l or group ~ may be omitted
l also. When the other meals are abun
E dant both meat and sweets or fruit
4 might be omitted and bread and but
: ter or bread or cereal and milk uset
G | alone
5 Eggs, Meat, Fish and Cheese.
=, Eggs; thick dried bean soup {soy O.
:, togo beans or cowpeas, if obtainable
= are as desirable as navy or other beam
u more commonly used), meat stock soup
- toasted cheese and crackers; chippe,
=. beef with white sauce-i. e., thickene'
:. milk sauce; dried beans or peas bake
:, or boiled; baked peanut or other nu
= loaf ground or chopped and mixe'
- with breadcrumbs, an egg, milk an
h seasonfng); meat stew or pie Qeftove
- meat or cheap cuts) or Goldfish balls
g sliced meat from roast Of previou
- day.; cold baked or boiled bean salad
- canned or fresh fish salad Qf fish ma
f. be obtained cheaply); stuffed eggs
IT. egg, nut, cheese (often used in mad
90 dishes or with crackers in place G
10 sweet desserD or meat sandwiches G
10 milk. Either hot or cold dishes ar
n used for luncheon, according to COZ
y, venience. The above list includes boil
IS Bread, Rolls and Similar Foods.
e White bread, or eight bread, ~
u bread, toast, corn bread, rolls, bum
III crackers.
Re Either hot or cold bread may be use,
o. as desired. Cooked cereals (see list {
IS breakfast dishes) are suitable for US
e. when a light luncheon or supper
u desired.
II Butter and Other Fats.
ps Butter, cream, table oil and 9TH
re fats and oils used on the table and
cookery. -......
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