Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-02-04

IOspyytoht. 1879. by Mrs. NJ A. Wilson. An
RIGHTS reservcd.)
TT 1T Is generally known that all
- foods are both nutritive and
cumulative, it is not remembered
That on a proper balance between
nutrition and stimulation depends
entirely the perfect balance Of the
Existence and enjoyment of health.
Il is the inherited right Of every
human being to feel an abounding,
Plastic vigor and sense of physical
fitness and power, to be able to
command the body at will with an
eagerness that the torpid, phleg-
smatic meat-eater considers rashness
or erratic impulsiveness.
|. The toll of life is just what you
put in the mill. Nature is won
sierful chemist, and she has at her
Ginger tips the secret of life. Man,
.as chemist, is a poor competitor
sof Mother Nature. Many of us
select food that is overrich in
nitrogen and flesh-forming materials
and consume it in larger quantities
than is necessary. Physicians tell
aus that there is absolutely no want
of nutrition in diet Of fresh vege-
tables,. fruits, greens and dairy
products. Many physicians Of the
Odd World tell US that there is
scarcely a disease that the human
flesh is heir to but that it may be
relieved and many times cured by
a restricA u diet of fruits, fresh
wegetabl. grains and dairy
products.
! Meat contains, beside the protein.
an acid-forming material that fire.
uuently causes physical disturbances.
The use of fresh fruits, supple
snented by a liberal use Of milk,
eggs, fish, cheese and fresh vege-
Gables, greatly helps cases of this
kind.
2 Learn to eat daily fresh, natural
greens, such as lettuce, young green
onions, radishes, crosses, endive,
escarolle and corn salads. These are
dainty greens and they contain valu-
able substances that equalize our
daily food balance. This is par
4icularly true during the winter,
owing to a restricted diet of fresh
fruit and vegetables. Milk, cheese
and eggs are fiesh-forming foods and
may be used in the menu to replace
meat.
= Suggestions for Dinners
Menu No.
"a Oyster Cocktail
Celery
Egg Outlets
Baked Potatoes Spinach
Lettuce
= Baked Applies Coffee
~ Menu No. 2
Clear Tomato Soup
Radishes
Baked Dried Cod
= Hcllandaise Sauce
Potatoes au Gratin Caulifiower
\. Coleslaw
Canned Peaches Coffee
q Menu No. 3
Onion Canape
Watercress
: Oyster Soufiie
. French Fried Potatoes Peas
a Endive Salad
q Apple Tarts Coffee
~ Menu No. 4
: Cheese Sandwiches
Young Onions
Baked Lima Beans
Mashed Potatoes Creamed Celery
Romaine Salad
. Cranberry Tarts Coffee
: Menu No 5
Puree Of Celery
Radishes
Fish Croquettes
Baked Potatoes Creamed Onions
x Lettuce
: Apple Dumplings Coffee
Menu No. 6
y Pepper Canape
Y Celery
: Oyster Loaf Cream Sauce
Mashed Potatoes Spinach
Coleslaw
: Prune Cake Coffee
Menu No. z
Brown Onion Soup
Watercress ...
Baked Eggs in Corn Cases
: Celery Salad
\ Sponge Cake. Canned Cherries
n Coffee
Egg Outlets
Make q cream sauce, using fiv,
0oyel teaspoonfuls Of -four to on,
nDku1 Of milk. Dissolve the fiou
ths milk and then bring to q boil
1ook for five minutes and then COO
MA place in q bowl and add thre'
Aard-boiled eggs chopped fine ant
Tvs tablsspocnfnls Of fnell
fksppsd pavslsy.
|. 0ns Tablespoonful Of finely grats'
4 f>.s o,.d o,,e-hu1f feospoonfIEs O