New Britain herald., 1917-05-04

upon to supply ash constituents and 1 organic acids.)
 Stewed prunes, dried peaches. or other dried fruits. or fresh or canned fruits when obtainable at reasonable prices. If preferred, sweet dried 1 fruits, jam or thick preserves (repre- | senting also group 5) may be used Instead. Because of their laxative properties as we'll as food value, suc- ] culent fruits are eaten for breakfast and are particularly desirable if vege- ta ables and other fruits are not freely used at other meals.
 Breakfast Cereals and Breads. Representing group 3. depended upon to supply starch.)
 Breakfast Cereals-Cornmeal mush, cracked-wheat mush. oatmeal must, rice. or other cereals. Wheat raised on the farm or bought from a near by feed store and coarsely ground in g coffee mill is 8 good homemade cereal. So is popcorn.
 Breads-Graham bread, whole wheat bread, oatmeal bread,A wheat flour and rice bread, mullins. pop- overs, griddlecackes, etc. With bread, butter Representing group 5) would usually be served and sometimes with griddlecakes butter and syrup (rep- resenting group 4) also.
 Eggs, Meat, Milk and Similar Foods.
 Representing group ?. depended upon to supply. nitrogen)
 Eggs (scrambled, boiled, poached, etc.) egg toast, meat balls, codf1sh balls, hash (from leftover or corned
 
 Milk taken with breakfast cereals or used as a beverage is an important source of nitrogenous material, a glass supplying as much as ? ounces of lean meat or one egg. Cooking cereals with milk instead of water is a convenient way of adding nitro genous material to the meal.
 Sugar and Other Sweets.
 Representing group 4. depended upon for sugar.)
 Sugar, syrup, molasses. honey, thick dried fruits. jam and heavy, pre- serves Sugar honey molasses or syr- ups are usually added to other foods in cooking or when they are eaten. Dried fruits may be cooked with ce- real 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 import ant for flavor purposes as well as nu- tritive material.
 Butter and Similar Foods.
 Representing group 5. depended upon to supply fats.)
 Cream. butter ,and other fats used m cookery. bacon,i fat pork.
 With the exception of fat meats. the fat foods are usually eaten with other foods. or used in them or in cooking them.
 Luncheon Or Supper.
 Luncheon or supper may include dishes from all five groups. but in simpler formor smaller quantity than It dinner. though such an elaborate { meal is by no means necessary. If a fight luncheon is desired. group ? (meats and similar foods) may be 1 omitted or used in smaller amounts, 'r if still lighter meal is desired, lessert Represented by group 1 or .roup 4) may be omitted also. When he other meals are abundant. both neat and sweets or fruit might be omitted, and bread and butter or bread or cereal and milk used alone. ! Eggs, Meat, Fish, Cheese and Similar |
 Foods.
 Representing group 2. depended upon to supply nitrogen.)
 ,Eggs; thick dried-bean soup (soy or togo beans or cowpeas, if obtainable, are as desirable as navy or other beans more commonly used), meat stock soup; toasted cheese and crackers: clipped beef with white sauce. 1. e., thickened milk sauce: dried beans or peas baked or boiled: baked peanut or other nut loaf (ground or chopped and mixed with bread crumbs, an egg. milk, and sea- soning); meat stew or pie leftover meat or cheap nuts); or codfish balls; sliced meat (from roast of previous day); cold baked or boiled bean salad canned or fresh fish salad (if fish may be obtained cheaply); stuffed eggs; egg, nut cheese (often used in made dishes or with crackers in place of sweet dessert) or meat sandwiches; or milk. Either hot or cold dishes are Z.