Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1917-05-16
THE THREE MEALS
FAMILY PROPERLY
Department Of Agriculture Tells
Housewives How to Plan Meals
Without Reducing Nutritive
Value and At the Same
Time Decrease Cost,
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than from any other. When q lighter
breakfast is preferred 1t usually con-
sists mainly Of the bread and cereal
foods group 81, with little fat and
possibly sugar tgroups 5 and I, to
make 1t palatable, and perhaps q little
fruit tgroup u. Such q breakfast L.
made more hearty by including milk
or an egg from the protein group
lgroup 81.
Fruits and Vegetables.
Stewed prunes. dried peaches or 9TH
when obtaiRable at reasonable prices.
II 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 II vegetables and other fruits
are not freely used at other meals.
2-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 q coffee
min Is good homemade cereal So Is
popcorn.
Breads bread, whole wheat
bread, wheat -four 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 q also.
S.-Eggs, Neat, Milk; Similar Foods
Eggs tscrambled. boiled, poached,
etc., egg toast. meat balls. Goldfish
balls, hash from leftover or corned
meat ard milk
Milk taken with breakfast cereals or
used as a beverage IL an important
source Of heterogeneous material, a 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.
Sugar and Other Sweets
Sugar. sirup. moiasses. 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
to them. This group serves much the
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.-Eu<ter 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 at
dinner, though such an elaborate meal
is by no means necessary. II light
luncheon Is desired group (meats and
similar foods mar he omitted or used
in smaller amounts. or II a still lighter
meal Is desired dessert represented BY
group or group a may be omitted
also. When the other meals are abun-
dant both meat and sweets or fruit
might be omitted and bread aud but
ter or bread or cereal and milk used
alone,
Eggs, Neat, fish and Cheese.
Eggs; thick dried bean soup tsey or
togo beans or eowpeas. II o{tainable.
are AZ desirable AZ navy CT other beans
more commonly ased), meat stock soup;
toasted cAeess md crackers; clipped
beef with white sauce--i. e.. thicksaed
milk sauce: dried beams or peas baked
or boiled; baked peanut or other nut
| .oaf ground or chopped and mixed
! with breadcrumbs. an egg, milk and
seasoning; meat stew or pie leftover
meat or cheap cuts) or Goldfish balls:
ed meat from roast Of previous
s.ayl: cold baked or boiled bean salad:
canned or fresh fish salad (f fish may
re obtained cheaply); stuffed eggs;
egg, nut, cheese toften used In made
| dishes or with crackers In place of
,weet dessert, or meat sandwiches or
milk. Either hot or cold dishes are
nsed for luncheon, according to con-
venience. The above list includes both.
Bread, Rolls and Similar Foods.
White bread. or light bread. rye
bread. toast. corn bread, rolls. buns.
crackers.
Either hot or cold bread may be used.
AZ desired. Cooked cereals tsee List OF
breakfast Dishes are suitable for use
when a light luncheon or supper il
desired.
Butter and Other Fats.
Butter. cream, table OIL and other
4 fats and oils used on the table and In