The Dawson news. (Dawson, Ga.) 1889-current, 1918-10-15
FOOD PLANNING
FOR THE FAMILY

Many women admit that while
cleaning takes great deal of time,
still it is one of the tasks of the
home which can be hurried over or
neglected in extreme need. But the
three meals a day problem seems the
one from which there is no escape.
The windows may be left unwashed
if help is short, but no matter what
the circumstances or how you feel
the family must eat and so food must
be prepared regularly. 1t is estimat-
ed that 70 per cent. of the total time
spent on all house work is devoted to
meal planning, cooking, serving and
dishwashing, whether the family be
rich or poor.
1t is unnecessary that this propo-
sition of time be spent by the home
maker in order that her family be
properly nourished. Even though
three meals a day must be prepared
every day in the year it is possible
to reduce the work involved:
/. By studying and understanding
food values.
2. By following cooking methods
that are we'll planned.
g. By using fuels and utensils that
save effort and time.
Cooking is too frequently unthink-
ingly done to feed the family with
out plannin. to nourI-h It. For in
stance, a pel-0n might eat several
large dumpling5 which would I'M
doubtedly feed him but not nourish
him properly. Ii Is the duty of ev-
cry home maker 70 inform herself
about food values.
4 true understanding of food val
ues is the first step toward simpler,
easier cooking. While the knowledge
of food is a study in itself, neverthe-
ias5 there are certain principles of
80 itiOl On which easier and better
preparation of meals depends. The
nutrients OF food and their use in the
body are:
l. Protein found in lean meats,
peas, beans, milk, grains, nuts, etc.
/ Protein is the only nutrient which
can furnish the material to replace
old or grow new tissue.
2. Carbohydrates: Starches, sugar,
etc. They furnish fuel for heat and
muscular energy of the body.
8, Fats: Cream, butter, lard, etc,
also furnish fuel for heat and ener-
{ gy.
4. Minc.al salts: Found in the out
er coats of all vegetables, fruits and
cereals. They are necessary for di-
gestion and for the blood.
5. Bulk or waste products, cellu-
i lose Of celery, beets, turnips, car
rots, spinach, ETC., act as the brooms
Fl the system.
6. Water: Necessary in dissolvmg
foods, carrying away wastes and reg
ulating temperature.
For the average person the best
meal is the one planned after what
may be called the balanced ration"
that is one which contains the above
food values proportion .te,
The balanced meal is less costly
since it does not permit two kinds
of meat or rice and potatoes, ETC.,
served together. 1t saves time in
= eco, inc siIcc it j. sicC,-. y ca"es
time since it requires some thought
which results in the meals being
Tanned ahead and not val till TIE
last moment, maybe having worried
for hours over "what shall l cook"
When any cooking is analysed it
is found that it consists of the fol
lowing three steps:
/. Grouping food materials and
utensils.
, . Ac+uol nrnrara+ion or work.
: 8. Cleaning" up.
: The first help, then, to efficient
. cooking is efficient grouping. Place
the tools and utensils where you
need them so that it will not be nee
essary TO walk across the kitchen
for instance, to get the grits; and an
other place for cooking vessels; an.
other to wash; another to salt and
still another to put on the stove.
Much time is often wasted II
clearing up. For example, if a recipe
] calls for liquid and dry materials al
wavs measure the dry first and ir
this wav use only one measure. Wipe
as YOU 20 and cook at the same time
dishes needing similar tools. The
three meals a day problem can DC
-cl-ed if the home makers will give
. lair proportion ot thought to thi!
o most important subject upon whlcf
! rests largely the health and prosper
{ ty of America. ga,
Helpful bulletins on food, kitchen
+. convenierces, etc, may be had at the
/. Dawson Public Library.
MISS HADDOCK AND MR..