Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1917-06-01


Another liable turnips. spinach corn caun-
flower, OF othcr) pound.
Bread slices. or ounces
Butter. ia ounces. 24 cubic inches.
Steamed apple Cor other fruD pudding. Ongredi.
ents; Two flour. tablespoons butter. y
cup mix. apples. tablespoon sugar)
Sauce. ingredients One-half cup sugar. IN tabia
navoring)
gravy made out OF pint OF skim milk Y esp
-four level teaspoons butter. and ounces salt Dr.
smoked nsh Gust enough for navor. To t-ls
can be added the egg yolk left from tho frosttis
OF the cake. (see below)
Rice. ounces. or cup. measured before being
Bread, slices or ounces
Butter IA ounces. 2is cubic inches
one-half OF cake ingredients Tor whole ctke.
onc-fonrth cup butter, " cup sugar. egg. y
cup milk. IL -four ga teaspoons bas ing
Frostlng made with egs white and Y cup sugar
Flavorings and Condiments.--They are not alb
soiutely needed by the body but may be very use
ful in making otherwise unattractive dat taste
good.
Grouping Foods to Show Their Uses
Perhaps ms easy way as any to select the right
foods II 10 group the different kinds according to
their uses In tho body and then TO make
that all the groups are represented regularly In
the meals. Fortunately no more than five groups
need be considered: ID Fruits and vegetables;
t2) meats and other profeln-rch foods (3) cereals
and other starchy foods; az sweets and (5) fatty
have their special uses. II Will be helpful. there
fore for the housekeeper to form the habit of
thinking OF the many different kinds of food which
she handles as grouped In some such way as the
following:
Group 1--FruIts and vegetables such apples,
bananas. berries, citrus fruits spinach md 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 II In good working
condition: In acids which give flavor, prevent con-
stipation. and other useful purposes; and in
minute quantities OF other substances needed for
health. BY giving bulk to the diet they make It
more satisfying 10 the appetite.
Group 2-Meat and meat substitutes, or protein
rich foods Moderately fat meats milk. poultry,
fish. cheese, eggs, dried legumes Oceans, peas.
These are sources of an Important bodybuilding
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 sweeD. Cereals come TO being
complete foods, and In most diets they supply
more OF the nourishment than any other kind OF
food. II Is not safe. however to live cereals
The grains may be simply cleaned and partially
husked before cooking. as 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 De pnrtihiiy cooked NJ the iuc-
ory. In many breakfast preparations; or they
may be prepared In the form OF such pastes as
noodles, etc In all these forms they
urnlsh the body with the same general materials,
hough in different proportions.
Group sugar formulated pulverxed brown.
md maple). honey molasses, strip and other
weets. Unless some OF the fuel is In this form
he diet Is likely 10 he lacking In flavor.
Group floods very rich In fat: Bacon, salt
york. hutter. oil. suet. lard cream, etc These are
important sources OF body fuel Without little
4 them the food would not be rich enough to taste
os,d
Some food materials really belong to more than
ne group. Cereals. for example. supply protein
4 well rs starch potatoes supply starch as well
: the mineral matters, acids. celiulose. and body
substances. for which they especial
y yaluahle md most meat supplies fat well
: protein. For the sake Of simplicity. however.
ach material Is here grouped according to the
ufrient for which II is usually considered most
nfuahe.
The lists given below show some OF the common
God material arranged In these Ave groups. II
he housekeerer win consult them in planning
reals until she has learned where each kind Of
pod belongs, she will have taken the first step
ward providing diet which viii supply all the
pod needs OF her family II VIII be only one step,
be sure. but II should prevent two mistakes
rat OF serving meals that have not sufficient va
eiy. and that Of cutting down In the wrong
faces when economy either OF time money Is
eeted
RoUP floods Depended on for Mineral Mat
terra Vegetable Acids, and Body Regulating
Substances
pples. pears. etc sslsds--iestuee. celery
anHnss etc
critics Pothefbs or 'xreons'
Rof ato and rnof vers