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

guide in matters dietitic. But that
this guide must be. a disciplined one
should be equally insisted upon.
So disciplined as never to be lured in
to that hasty mastication which re-
suits in gluttony.
Physiologically, choice is nearly al
ways result of memory of taste, SO
choiceness, composure, and restraint
are or should be its watchwords and
it holds up a standard of pleasure
which merely refuses to eat, until eat
ing can give intense satisfaction with
out the Fictitious aid of stimulants or
condiments. But even a disciplined
guide may be at loss in a labyrinth.
You doubtless have heard how Mark
Twain swore by American food as he
swore by the American flag. How,
when he got as far as Italy on the
trip which resulted in "a Tramp
Abroad" he became discouraged,
wrote a homesick eulogy on the good
things he could not get in Europe,
and made list of viands to be order
ed by the steamer preceding his, to
await him on his return. Among
these dishes were fried chicken,
southern style, Saratoga potatoes,
baked apples and cream, hot biscuit,
toast, oysters in various styles, soft
shelled crabs, terrapin soup, wild tur-
KEY, cranberry sauce, canvas-backed
duck, prairie hens, bacon and green's,
catsup, green corn, hot corn-pone and
pies. AS he lived for years after
wards, it is doubtful if he carried out
| his program. These gastronomic
specialties certainly are not to be
sneered at. European epicures envy
US of most Of them.
AS you see choice implies a range
of choice, and a mans range of
choice comes to him out of the larder,
where somebody has previously play
ed the part of predestination with
the meal. How in the face Of such
fatalistic factor, can a man be ex-
pected to choose in such a way as to
draw unmitigated pleasure and ade-
quate benefit from his food. The
answer is, that the perfect meal is to
be secured only by the earnest CO.
operation of the consumer and the
provider, the part of the latter
housekeeper, cook, or whoever per-
forms that duty-is to become master
of the science of food stuffs. There
are two dangers that beset the anna
teur housekeeper. One is that she
ate of her victim or beneficiary, the
other is that she check it arbitrarily,
ignoring its divine privilege of SPELL
ing forth,-that of placing on the Ia
BILE, the whole magazine of the
worlds viands, in order that the pal
ate may have an unrestricted choice.
Surely, that would be an embarrass-
ment of riches. Variety, itself, when
thus excessive, may promote over-in-
diligence because each Wand, having
distinctive flavor, makes a fresh ap-
peal and postpones the sense of being
satisfied or a sense of fullness.
Consider the second danger-that
of saddling the dinner with hard
and fast dietary.
What merely human predestinator
is wise enough to set exact bounds to
my palate? AS who should say, go
To! Thou shalt not have radishes,
tho thy blood cry out for them in the
language of thy palate"
Having duly reflected on this diff
ficulty-this dilemma between a de-
bauching variety and blind restric-
ton, the educational purveyor must
come to the following conclusions: No
meal shall be lacking in any Of those
three elements, protein, fat or carbo-
hydrate, these the fundamental ele-
ments shall always be present Pro-
TEN contains oxygen, hydrogen and
nitrogen and is found in flesh, blood,
milk, seeds, and grains, but its pur-
est form is the white of eggs. The
very fact that albuminoid compounds
, exist in vegetables and grains as well
as animal food is the reason why
vegetarians live so successfully on
that diet.
Fat is chiefly obtained from animals
! in the form of adipose tissue, the
cream of milk, many vegetables also
, contain fats, oats, Indian corn, cocoa,
beans, nuts and olives. 1t is claimed
by many eminent physicians that fat
eaten in sufficient quantities is pre-
J ventive Of much Of that defective nu-
triton which finally ends in chronic
nervous diseases. The carbonaceous
: foods such as sugar and starch are
: especially abundant in potatoes, beans,
. beets, parsnips, fruits, etc.
OF the great range Of selection
: some of the necessary elements shall
be present to-day, some tomorrow
, Nearly all meals are limited to three
leading types: The bread and butter
} meat and garden vegetable type
The bread and butter and garden
: vegetable type. The fruit and nut
, type. Taken alone, any one of three
meals will furnish full quota Of the
fundamental elements, protein or al.
7 bumin, fats, sugar and starch. Taken
lone after the other, they will, in the
long run, furnish the full compile
ment of the necessary properties as
} well. BY reference to a schedule oi
: food values, one will find, out of the
: first type, that Of bread, butter, meat
and vegetables, the following menu
: can be devised--a pleasant sensible
. one, though expressed in scientific
: terms and measured in calories. CA
calorie is a French unit of heat, OF
e the amount of heat which raises the
3 temperature):
Bread-(2 slices) contains 26 units
| of protein; IL units of fat and 16s
2 units of starch.
Butter 1.-Two quarts) contains
unit Of protein; 20 units Of fat ant
{ on carbohydrate.
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