Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1917-06-15

four apples; four potatoes; One-third pound
Another vegetable turnips spinach corn cauli-
flower or other). pound.
Bread. slices. ounces
Eutter. Ia ounces, or 2i2 cubic inches.
Steamed apple other fruit pudding. Ongredi-
ents: Two -four. tablespoons butter.
cup milk apples, l tablespoon sugar)
Sauce. ingredients: One-half cup sugar, IL table
spoons -four. teaspoons butter, cup water.
navoring)
SUPPER
gravy made out of pint of skim milk. Il
flour. level teaspoons butter. and ounces salt
smoked fish ttast enough for favor. To this
can be added the yolk left from the frosting
of the cake. tSee below
Rice. ounces. or l cup. measured before being
cooked
Bread slices or ounces
Butter. IA ounces. or 215 cubic inches.
Onehalf of cake ingredients for whole cake:
One-fourth cup butter y cup sugar. egg. y
cup milk. ~ cups -four 21a teaspoons baking
Frosng made with l white and cup sugar
Flavorings and Condiments.-They are not ab-
soutely needed by the body. but may he very USE
full in making an otherwise unattractiye diet taste
good.
Grouping Foods to Show Their Uses.
Perhaps easy way any to select the right
foods is to group the different kinds according to
their in the body and then to make sure
that all the groups represented regularly in
the meals. Fortunately more than five groups
need be considered: % Fruits and vegetables
(2) and other protein-rich foods (3) cereals
and other starchy foods; (4 sweets, and 90 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
thinking of the many different kinds of food which
she handles grouped in some such way the
following:
Group 1.-Fruits and vegetables such rs apples,
bananas berries, citrus fruits spinach and other
green's, turnips, tomatoes. melons, cabbage, green
beans, green peas. green corn. and many other
those he
would he lacking in mineral substances needed for
building the body and keeping ii in good working
condition In acids which give flavor. prevent con-
stipation. and serve other useful purposes; and in
minute quantities of other substances needed for
health BY giving bulk to the diet they make 1t
more satisfying to the appetite.
Group 2.-Meat and meat substitutes, or protein
rich foods Moderately fat meats, milk, poultry
fish, cheese, eggs, dried legumes Oceans peas
Ientils cowpeas peanuts), and some 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
(whte and SWEET Cereals come near to being
complete foods, and in most diets they supply
more of the nourshment than any other kind of
food. II is not safe, however. to live on 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 as the basis of breads. cakes. pastry.
etc; or they may be partially cooked at the fac
tory as in many breakfast preparations; or 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 puverized, brown.
and mape). honey mOlasses, sirup and other
sweets. Unless of the fuel is in this form
the diet is likely TO he lacking in flavor.
Group 5.-Foods very rich in fat: Bacon, salt
pork. butter. oil, suet lard cream, ETC. These are
important sources of body fuel. Without a little
of them the food would not be rich enough to taste
good.
one group. Cereals, for example supply protein
rs we'll as starch potatoes supply starch well
as the mineral matters acids. cellulose. and body
regulating substances for which they are especial
ly valuable: and most meat supplies fat well
rs protein. For the sake of simplicity. however.
each material is here grouped according to the
nutrient for which ii is usually considered most
valuable.
The lists given below show some of the common
food material arranged in these five groups If
the hOusekeepcr 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 n diet which will supply all the
food needs of her family 1t will be only one 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 or money is
needed:
GROUP floods Depended for Mineral Mat
tiers. Vegetable Acids and Body-Regulatinq
Substances.
Fruits: Vegetables: