Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1917-05-24

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Another vegetable uurnips. spinach. corn. caul.
flower. or other. l pound.
Bread, S slices. or s ounces.
Butter. IA ounces. or 2h cubic inches.
Steamed apple tor other fruip pudding. dngredi.
ents: Two cups flour, 2 tablespoons butter. q
cup milk. 4 apples. ! tablespoon sugar)
Sauce. ingredients: one-half cup sugar, IA table,
spoons -four. 2 teaspoons butter. Il cup water.
favoring)
A gravy made out Of pint OF skim milk, 4 cup
-four. 2 level teaspoons butter. and 4 ounces salt or
smoked fish Gust enough for flavor. To this
can be added the egg yolk left from the frostlng
of the cake. tSee below
Rice. 5 ounces, or ! cup. measured before being
cooked.
Bread, S slices, or 3 ounces.
Butter. N ounces. or 2a cubic inches.
one-half of a cake, ingredients for whole cake:
one-fourth cup butter, y cup sugar. l egg, u
cup milk. ~ cups flour, w teaspoons baking
Trosting made with l egg white and \ cup sugar.
Flavorlnss and Condiments--They are not an
soiuteiy needed by the body, hut may be very use
ful In making an otherwise unattrnctive diet taste
good.
Grouping Foods to Show Their Uses.
Perhaps rs easy n way rs any to select the right
foods Is to group the different kinds according to
their uses In the body and then to make sure
that all the groups nre represented regularly In
the meals. Fortunately no more than five groups
need be considered: ~ Fruits and vegetables:
t2) meats and other protein.rich foods; 90 cereals
and other starchy foods: ~ sweets. and (5) 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 as grouped in some such way as the
following:
Group l.--Fruits and vegetables. such MS apples.
bananas, berries. citrus fruits, spinach and 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 1t 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 It
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
lentils, cowpens. peanuts), and some OF the NUTS.
These are sources Of an important bodybuilding
material, protein. In the case 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
fwhite and sweet. Cereals come near to being
complete foods, and In most diets they supply
more of the nourishInent than any other kind OF
food. It ts not safe, however, to live on cereals.
The grains may be simply cleaned and partially
husked before cooking. as in cracked wheat ana
Scotch oatmeal; they may be ground into -four
and used rs the basis Of breads, cakes. pastry.
ETC.: or they may be partially cooked Mt the fac.
tory, as In many breakfast preparations: or they
may be prepared In the form Of such pastes as
macaroni. noodles. etc. In ull these forms they
furnish the body with the same general materials,
though In different proportions.
Group 4.-sugar formulated. pulverized. brown
md maple), honey. moasses, strip and other
.. Yy-t~.r ~~~n~ - Ahn tNav q In th{0 form
the diet Is likely to be lacking In flavor.
Group floods 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.
Some food materials really belong to more thar
one group. Cereals, for example. supply prote'r
as we'll as starch; potatoes supply starch ma vel
as the mineral matters. acids, %celiulOse. and body
regulating substances. for which they are especial
" valuable; and most meat supplies fat as wei
as protein. For the sake Of simplicity, however
each material Is here grouped according to tn
nutrient ftr which II IL usually considered mos
valuable.
The lists given below show some Of the common
food material arranged In these five groups
the housekeeper will consult them 10 planning
meals until she has learned where each kind o
food belongs, she will have taken the first steI
toward providing a diet which will supply nll tn
food needs Of her family. 1t will he only one ster
to be sure, hut II should prevent two mistakes
Tint Of serving meals that have not sufficient va
~ r,ety, ind That Of cutting down In the wron
places when economy either Of time or money !
needed:
GROUP 1-Foods Depended on for Mineral Mat
tsrs, Vegetable Acids, and sody.ReouIat'n
Substances.
tsrr,,.. EN. Vegetables;
Apples, pears, etc. salads-'ettYce. ceier,
pennnas etc.
nsrri"s potherbs or green's
Melons Potatoes and root vegl
Orarges iomons. etc. tables
F.. Eyc -V Green peas, beans. Ell
- Tomatoes, squash. etc
& 'Ff Etc. 18TH