Belding banner. (Belding, Mich.) 1889-1918, 1917-08-22
Spread the Meat Flavor

Spread the Meat FLAVOR
Cold ham, chicken or other meat
left over in quantities too small for
use alone may be used advantageous
ly by mixture with other foods. Here
is a recipe for one way to use such
meat:
Chop the meat fine and season at
will. Mix in enough butter or other
fat to make it shape" well. Form
into rolls about the size Of a finger,
and wrap around each a thin piece of
short dough made from a pint of
flour, two tablespoonfuls of baking
powder, salt and milk enough to mix.
Bake the rolls in a hot oven until
they are delicate brown. Serve hot.
Tempting Dishes for the Invalid
AS the invalid who is convalescing
needs food to build waste tissues and
usually has no desire for food, the
problem for the home nurse is a real
one. The tickle appetite of an in
valid must be tempted by dainty, at
tractiVe looking food to create an in
terest great enough to cause him to
taste of it. The tray should be ar
ranged in the most pleasing way
with the best of linen and prettiest
flower or two is placed on the tray it
adds greatly to the invalid's pleasure.
In case of contagious diseases it is
an excellent plan to use paper doilies
and paper napkins that can be burned
Immediately. There are many shapes
and sizes of paper dishes also avail
able if one cares to buy, saving the
washing and disinfecting of dishes.
When serving hot dish of any
kind it should reach the patient pip
ing hot and if the dish is an ice cold
or a cold one it should be cold.
There is nothing more distasteful
even to well person than a hot dish
served lukewarm or frozen dish half
melted.
All gruels and cereals served to an
invalid should be long and well cook
ed. Dried fruits should be soaked
overnight and cooked until soft.
Prune juice, orange juice and many
lightly sweetened juices are all suit
able to give to the sick. Toast wa
ter, given when digestion is weak, is
very helpful in inducing an appetite
for more nourishing foods, as is beef
extract. Fresh buttermilk, junket
koumiss and clabbered milk are all
most valuable to give variety in a
milk diet.
Baked apples with cream, lemon or
various gelatin jellies, rice, sage and
soft cooked eggs are all good and
may be presented in most attractive
manner.
A rosy apple cooked in its skin and
skinned leaving the pink on
its cheeks, then served with a strip
made of boiling the peeling in the
stewed juice of the fruit. Add cream
and the dish will look so pretty that
the patient will want to try it.
Food Conservation
The abnormal rise in the cost of
living has made the food problem of
vital concern to most of us, and set
us thinking along the line Of diet in
to health and efficiency.
While we all wish to be efficient
human beings with strength and en-
durance for the work before us, most
of us do not know how much or what
kind of food is necessary, and the
advisers differ so in their
views it is hard to make choice.
1t is undoubtedly wise to take
middle course, rather than follow any
extreme. By careful observation,
one can determine what kind and how
much food is necessary to keep him.
self in good condition.
We read and hear so much of the
energy requirements of the body, and
the fuel value of foods. That is be-
cause with the proper apparatus these
can be accurately measured. In the
near future scientists will undoubted-
ly be able to tell us more of the bod
ily requirements for protein and the
salts.
We require food for energy in pro-
portion to the amount of muscular
work we perform. The amount Of
protein required by an adult Is a sub
ject of much discussion. Doctor Lang
worthy give 81 ounces per day for
a man at moderate exercise. Profess
sor Chittenden Of Yale after many
scientific experiments, thinks we or
dinarily eat too much, especially of
protein. He believes we overload the
system with this substance and con-