Perth Amboy evening news., 1917-05-03
spsc.ul to tAs EVENING Nnwx.

spectai to the EVENING NEWk
Washington, d. c., May S.-House7
wives in many cases can reduce the
cost of supplying their tables without
reducing the nutritive value OF the
food served by giving more thought
than usually is given to the selection
preparation, and combination OF foods
In fact, where carelessness mas peen
the rule (and carelessness Is not re-
lated to the size of the income)s the
specialists of the United States De.
partment of Agriculture say careful
planning may make possible potn y
reduction of cost and an increase In
nutritiveness and palatability. IL any
changes are to be brought about In the
menu to which a family has been ac-
customed. however, by eliminating GER
tain articles or substituting less ex'
pensive ones, care should be taken thai
the resulting diet Is rational; tnat 10
that it does not contain on the one
hand. too great q proportion OF Iooo,
of any one type, such as meats anc
meat substitutes. or starch, sugars, anc
fats, or vegetables and fruits, and tnat
on the other hand, 1t Is not dencient u
any of these types of food
Food values have been divided intt
Eve groups by the agriculture depart
ment, as follows:
Foods depended upon for minera
matter, vegetable acids. and pody
regulating substances, such as rruit
and succulent vegetables.
Foods depended upon for protein
such as milk, eggs. meat, and driee
legumes.
Foods depended upon for starch
such as cereal breakfast foods, hours
meals. and foods made from them.
Foods depended upon for sugar
such as sugar, molasses, sirups, honey
Jams, thick preserves, dried fruats
sweet cakes, and desserts.
Foods depended upon for rat, suci
as butter, cream, salad old, ana otne
table fats, lard, suet. and other COOK
The important thing Is to know
which foods belong to the differen
groups and then to see the groups ar
represented In the family meals.
Breakfast, tA-fsa
breakfast Is much more elaborat'
meal in some American families thar
in others. Where 1t Is hearty, all NV
! OF the food groups may be represented
though usually In dishes which DO no
require elaborate preparation, ane
with more form the bread and cerea
rroup than from any other. When {
lighter breakfast Is preferred. 1t US
uaIly consists mainly of the bread ant
cereal foods (group 81 with little ia
and possibly sugar Ssroups
little fruit (group ~. Such a break
fast Is made more nearly py '..,,s
milk or an egg from tne pro'eih sio1i
(group 2l. -
Fruits and VegeApies.
Representing group L, depenoeo upoi
to supply ash constituents anu VI
ganic acids.)
Stewed prunes, drled peacnes,
other dried fruits, or Iresn OF caiS'
fruits when obtainapie at ressoiaoi sn
prices. If preferred, sweet orle'
fruits jam, or thick preserves Srep
resenting also group % may pe use'
instead. Because OF tnelr iaxaIye phop
critics an we'll as food value, succuien
fruits are eaten for breakfast ano aI
particularly desirable II vegetaoies Hii'
other fruits are not freely USED at otne
meals.
Eggs, Meat, Fish, Cncese ana oiniia'
Foods.
Representing group 2, dependee
upon to supply nitrogen.)
Eggs Thick dried-peRp soul
(soy or togo beans or coWpeas. Z
obtainablc, are a. desirable a. nav!
or other beans more commonly usea
meat-stock soup; toestSq sSfe$ees ~ ~,
crackers: Clipped ueer "a ~ Ats' 4
3SQe s4s~9., zhzffc ktsf8d milk xs.rs51
dritd beans or peas p1ked er pohed
baked peanut or other nut loa
(ffound or chopped and mixed Will
bread crumbs. an egg. milk, and sea
soning): meat stew Or pie .t LETT ove