Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-05-24

CuBar money, m0lAeGeS, or Byrup0 are
usually added to other foods in cooking
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 OF group 3. but is ordinarily used
In smaller quantities. and Is important
for flavor purposes as well as nutritive
material.
BUTTER AND SIMILAR FOODS.
Representing group g. depended upon to
supply fats).
Cream, butter, and other fats used in
cookery, bacon, fat pork.
With the exception Of fat meats, the
fat foods arc usually eaten with other
foods. or used in them or in cooking
them.
LUNCHEON OR SUPPER.
Luncheon or supper may include dish
es from all FIVE groups. but In simpler
form or smaller quantity than at dinner.
though such an elaborate meal is by no
means necessary. II a light luncheon Is
desired, group (neats and similar foods)
may be omitted or used in smaller
amounts. or II a still lighter meal 10 de-
sired. dessert represented by group or
group y may be omitted also. When the
other meals are abundant. both meat 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 to-
60 beans or cowpeas, II obtainable, are a.
desirable as navy or other beans more
commonly used), meat-stock soup; toasted
cheese and crackers; Clipped beef with
white sauce, l. e., thickened milk sauce:
dried beans or peas baked or boiled: baked
peanut or other nut loaf (ground or chop
ped and mixed with bread crumbs. IN
egg, milk. and seasoning); meat stew or
pie leftover meat or cheap cuts); or
Goldfish balls sliced meat (from roast Of
previous day.; cold baked or boiled bean
salad; canned or fresh fish salad III fish
may be obtained cheaply); stuffed eggs;
egg. nut, cheese (often used In made dish
es or with crackers in place Of sweet
desesrt). or meat sandwiches; or milk
Either hot or cold dishes are used for
luncheon. according to convenience. Tho
above list includes both.
BREAD. ROLLS. AND SIMILAR
FOODS.
Representing group 3, depended upon to
cupply starch).
White bread, or light" bread. rye bread,
toast. corn bread, rolls. buns, crackers.
Either hot or cold bread may be used a.
desired. Cooked cereals (see list Of
breakfast dshes) are suitable for use
when light luncheon or supper IN de-
sired
BUTTER AND OTHER FATS.
Representing group 5. depended upon to
supply fat).
Butter. cream, table oil. and other fats
and oils used on the table and in cook.
cry.
CAKES AND OTHER SWEETS.
Representing group 4. depended upon =
| supply sugar and fiavor).
Sugar. jams, jellies. thick preserves,
sweet dried fruits. simple cake. cookies,
and left overs from dinner desserts.
FRUITS AND VEGETABLES.
Representing group /. depended upon to
supply ash constituents and organic
acids).
Fruit (fresh Or stewed); warmed-over
potatoes, leftover vegetables; fresh veg
etables used in salads. such as lettuce,
celery. young onions. radishes. etc. Fruits
fresh or stewed are commonly eaten at
luncheon or supper as dessert. Sometimes
fruit IL served at the beginning instead
OF at the end of luncheon or supper.
DINNER
Dinner is usually the heartiest meal Of
the day. and commonly a meal at which
all the five groups are substantially repre-
scented. Generally speaking. the fewer
times each group is represented by a
principal dish. the simpler the meal
For instance, dinner with a meat soup
and meat Is not So simple as It would
be II the soup were omitted Meals seem
more abundant II several representatives
Of group fruits and vegetables) are
used instead of only one. and 1t 10 a
common custom to serve one or moro veg
etables besides potatoes Using SIM
pie dessert which requires little time
to prepare. such as fresh or stewed fruit
or preserves with cake. or emitting oes-
sert altogether, is a good way Of simpli-
flying dinner.
MEATS. FISH. CHEESE. AND SIMILAR
FOODS.
Representing group 2. depended upon to
supply nitroEen).
Baked. scalloped, or fried fish. meat
stew. pot roast. or meat loaf with gravy
inexpensive cuts). or other meat and fish
dishes; baked beans (soy beans or cow
peas. II obtainable. are as desirable a.
navy or other beans more commonly
used): cheese with macaron; or rice. bean
or peanut loaf.
POTATOES. GREEN VEGETABLES,
FRUITS. AND SIMILAR FOODS.
Representing group 1. depended upon to
} supply mineral matter and organic
! acids).
Potatoes sweet potatoes. turnips, car
rots. parsnips. beets. onions. greens (beet
tops. kale spinach, etc.), celery, lettuce,
cabbage. collards, tomatoes. green corn.
snap beams. green peas. or other green
or sNcculent vegetables grown in the
garden or which may be cheaply procured;
fresh. stewed. or canned fruits.
Members OF group 3, such as rice. hon.
my. or macaroni. are often served In place
Of vegetable. When this Is done, care
must be taken to supply fruits and
greens in order that mineral matter and
fruit and vegetable acids may not be
lacking.
PUDDINGs. CAKES. AND SIMILAR
FOODS.
, Representing group 1. depended upon to
supply sugar and give havor).
Bread pudding. cottage pudding. simple
fruit buildings. custard. or other simple
made desserts. dried sweet fruits. jams
preserves
Fresh or canned fruits representing
group l, cheese representing group 2
with crackers representing group s or
nuts representing Group may be USED