The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1917-06-02


Another vegetable Cturnips. spinach. corn. cauH-
,, flower: or oI,e otheT). pound
Butter IL 21k cubic inches.
Steamed apple Cor other fruit pudding. Ongredi-
ents: TWO cups flour, tablespoons butter y
Sauce ingredients: one-haif cup sugar. IL table
spoons -four, teaspoons butter, cup water.
a gravy made out of pint Of skim milk. cup
flour, level teaspoons butter and 4 salt
smoked fish Gust enough , for favor To this
of the cake. (see below.)
Rice, ounces, 1 cup, measured before being
Bread slices or ounces
Butter ~ ounces or 216 cubic inches
one-haIf of a cake Gngredients for whole cake:
One-fourth cup butter. Il cup sugar. egg. 4
cup milk, ~ cups flour, 21k teaspoons baking
Frosting made egg white and 4 cup sugar
F1avOrings and Condiments-They are not alb
sOlutely needed by the body but may be very use
full in making an otherwise unattractfve diet taste
good.
Grouping Foods to Show Their Uses
Perhaps as easy a way any to select the right
foods Is to group the different kinds according to
their uses in the body and then to make
that all the groups are represented regularly in
the meals. Fortunately than five groups
need be considered: ID Fruits and vegetables:
(2) meats and other protenrich foods; (3) cereals
and other starchy foods; "a sweets and (5) fatty
foods. The materials under each of these heads
have their special uses. 1t will be helpful, there
fore, for the hOusekeeper to form the habit of
she handles as grouped in some such way as the
following:
Group Fruits and vegetables. such as apples,
bananas, berries, citrus fruits, spinach and other
green's, turnips, tomatoes. melons, cabbage, green
beans green peas, green corn, and many other
vegetables and fruits. Without these the food
would be lacking in mineral substances needed for
building the body and keeping it in good working
condition; in acids which give flavor, prevent
stipation, and serve other useful purposes and in
minute quantities of other substances needed for
health. By giving bulk to the diet they make it
satisfying to the appetite.
Group 2.-Meat and meat substitutes, o protein
rich foods: Moderately fat meats milk, poultry,
fish, cheese, eggs, dried 1egumes Oceans, peas,
lentils, cOwpeas, peanuts), and of the nuts.
These are sources of an important bodybuilding
material protein In the of children part of
the protein food should always be whole milk.
Group 3-FOods rich in starch: Cereals (wheat,
rice, rye, barley, oats, and corn) and potatoes
(white and sweet. Cereals to being
complete foods and in most diets they supply
more of the nOurishment than any other kind of
food. 1t is not safe however, to live cereals.
The grains may be simply cleaned and partially
husked before cooking, in cracked wheat and
Scotch oatmeal; they may be ground into flour
and used the basis of breads, cakes, pastry,
ETC.; they may be partially cooked at the fac
tory in many breakfast preparations; they
may be prepared in the form of such pastes as
macaroni. noodles, etc. In all these forms they
furnish the body with the same general materials,
though in different proportions.
Group 4.-Sugar formulated, pulverized, brown,
and maple). honey, mOlasses. strip and other
sweets Unless some of the fuel is in this form
the diet is likely TO be lacking in flavor.
Group Foods very rich in fat: Bacon. salt
pork, butter OIL suet lard, cream, etc. These are
important sources of body fuel Without little
Of them the food would not be rich enough to taste
good.
Some food materials really belong to more than
one group. Cereals, for example. supply protein
we'll starch; potatoes supply starch well
the mineral matters. acids. cellulose. and body
regulating substances. for which they are especial
" valuable; and most meat supplies fat as well
as protein For the sake of simplicity. however,
each material is here grouped according to the
nutrient for which it is usually considered most
valuable
The lists given below show some of the common
food material arranged in these five groups If
the housekeeper will consult them in planning
meals until she has learned where each kind of
food belongs she will have taken the first step
toward providing diet which viii supply all the
food needs OF her family. 1t will be only STEP
to be sure. but it should prevent two mistakes
that of serving meals that have not sufficient va
riety, and that of cutting down in the wrong
places when economy either of time money is
needed:
GROUP floods Depended on for Mineral Mat
ters Vegetable Acids, and Body-ReguIatine
Substances.
Fruits Vegetables:
Apples, pears, etc Salads-lettuce, celery,
Bananas etc
POtherbs green's
Melons Potatoes and vege-
lemons, tables
Etc Green peas beans, etc
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