Belding banner. (Belding, Mich.) 1889-1918, 1917-02-07

Two good-sized baked potatoes-22
units of protein, 2 units Of fat and
176 units of carbohydrate.
Two side-dishes of sweet corn-26
NUTS of protein; 20 units of fatp and
154 units of carbohydrate.
This makes about one thousand
units of calories of which protein is
about IL per cent, and the weight is
1874 ounces. Therefore, let the cook
garnish her table with slices Of bread,
pats of butter, chops of lamb, pota-
toes, baked, and sweet corn, this is
her part. The diners part is to eat
precisely that number of slices, that
number of pats, of chops, of potatoes
and Of corn which his appetite may
dictate.
The second type of meal-the
bread, butter and vegetables-can be
managed with equal success nearly
all garden vegetables contain 10 per
cent more of protein, so that this ele-
ment need occasion no difficulty, but
because of the greater average of
bulk which prevails among vegetables
such as spinach, onions, ETC., the OBJ
lection is sometimes raised that
vegetable meal is too heavy. Excess
sive weight can be avoided if some
of the following be in central posi-
ton: Corn, lentials, potatoes, beans
and peas. The first type of meal
mentioned could easily be converted
into vegetable type by substituting
two servings of green peas in the
place of chops which would be Of al
most identical value and only four
ounces heavier that the bread, butter
and vegetable type and which would
contain IL per cent Of protein and
weigh 22h ounces.
The question of dessert calls for
attention. A single piece Of apple
pie of usual size would increase the
meal 800 units, single doughnut
200, and baked apple 100 units.
Clearly the apple is the best Of the
three, the others are too concentrat-
ed, for together with sweetness and
softness, is the great vice of pastries
and this makes it easy to top off one
square meal of vegetables and meat
with one square meal Of pastries. The
best desserts are fruits, cooked or
otherwise, or fruit juices. They are
not only comparatively light but they
serve to break up the carbonaceous
or. starchy columns with more or less
sugar. Starch already predominates
too much in the average meal and is
further increased BY tn use of pas
tries. 1t has been said that the best
use for a pastry is to be the main
article Of diet for a light lunch. 1t
combines so many elements that the
balance is nearly right to start with.
The fruit and nut type of meal
will prove more concentrated than
the others; especially so if free use is
made of dried sugary fruits-as figs,
dates, and raisins. These are not,
however, indispensable but at least
the opposite extreme. Intensely acid
fruits, will quickly prove self-limit-
ing. They serve best as accessories.
Bananas make an excellent ingredi-
ent in a fruit and nut meal, but they
should be perfectly ripe. Olives
should appear on every table where
fruit and nuts are, for olives are, per-
haps the only fruit that is rich in
fat. They fill the Office comparable
with butter. A menu which contains
approximately the same amount of al
bumin, fats and sugar and starch,
two carbohydrates as the other two
named types. Two bananas, two
large figs, six large dates, twenty-six
double peanuts and eighty pecan nuts
\ anu 6tNtH OtlNtS. n QicIlDtiilCu cP
petite may gather a well-balanced
meal from any one of the three
types. Sugar is often taken in too
large amounts. 1t once had to be
won from the food by dint of honest
chewing but is now altogether toe
easy of access. 1t has been often
the case that people will continue to
eat candy long after the taste has
actually become unpleasant. be-
live that physiology and psychology
both have one explanation to offer
which also applies to foods of all
kinds and that is memory. Even as
violent image will presist on the re-
tina Of the eye so the memory of the
first acute pleasure of the first con-
Election or of foods is sometimes
stronger than the dull sense of the
present fullness beyond desire, and
in the name Of that memory we go or
eating.
The cook having combined the foods
properly and in a form to be masti-
Gated only by vigorous chewing, has
done her part. The further success
of the meal lies with the eater him
self. His part is to be hungry. FOOD
lis worse than useless if it does not
tempt his desire. If then man would
raise the duty Of eating to a high
pleasure let him see first of all thai
she who presides over his table be
well versed in food schedules and dom.
este science and second that he him.
self arrive at the table with all condi.
tions of body and mind fit for the
enterprise, for in word the perfect
meal consists of good food, under.
standingly prepared and Of hungry
people to eat it who are neither tired
nor cross, nor yet in a hurry.
Memory, perhaps, more than any
J other faculty Of the mind, is depend
!. emit upon the physical condition Of tn,
body. 1t is obviously the great foun
dalton of all mental Improvement
J being that which enables US to treas
Iure up for future use the knowledg.
we acquire and without which no ad
! vantage could be derived from tn,
most enlarged experience. Memory
guides us in the kind Of food we eat
lis almost undesirable for It influ
ences the spiritual and moral as wei
csIo -