Pine Bluff daily graphic., 1919-09-21
Lessen the Cost of
 Table Supplies But
 Not the Food Value

(By Jean Prescott Adams, director Department of Food Economies, =
 Armour and Company.) - -
 Wise mothers and home makers must steer their families clear of the notion that they are not getting tull food value just because their tastes are not pampered at every meal.
 Hundred of letters received at my desk show that most pampered tastes grown abnormal and defeat the purpose for which we eat, com plete nutrition and efficiency.
 There is no ouseholdallowance so liberal that the housewife does not have to debate often as to what the family really needs and what may be considered as unnecessary. This problem is even more difficult when table expenses must be kept down 'as low as possible" How familiar that term is, and yet hard it is to meet the problem.
 Every housewife today has some smattering of domestic science, if not learned at school, acquired by tradition, handed down from mother to daughter, as is generally the case in foreign families. We need cer tain amount of fat, certain nropor- tion of sugar and starch foods, and fresh, green vcgcta bles for their bulk and mineral properties. A we'll balanced and therefore economical meal does not serve too large pro- portion of fat, or starch, and yet includes sufficient fresh greens and fruit juices.
 Good food is cheaper than doctors bills or stomach troubles that reduce the working force of the family. foods for health, such foods are re- moved from the class of luxuries to necessities.
 The body needs certain amount of fat, but it is not necessary that this fat should be always in the form of high-priced dairy butter. Bacon provides fat in nourishing form that can be taken even by young children; it is certainly an ex- travagance to eat butter with a meal that includes bacon.
 The question of what should be eaten on bread is much question of tradition and habit. The French child for his afternoon :luneh has a lump of sweetened chocolate and a crusty roll. To the latter butter would be unheard of. English chil- dren eat beef drippings on their bread and think it nicer than butter. 1t is, once you are accustomed to the shghly meaty taste.
 There has been a strong prejudice among housewives against olemar- garine, due probably to the fact that for some years interruptions deal CTS labeled it and sold it as butter. People are beginning to understand now that olemargarne has a certain definite place in the cuisine. It is excellent for cake shortening. For all purposes of nutriment olemar- garine is the same as butter; it has exactly the same balance of fats, and many people have come to like poses. As to it's healthfulness there is no question or doubt; it comes down, therefore, simply to a ques- tion taste and habit. Butter is not always necessity.
 Have you noticed how often chill dren and growing boys and gi1as crave acids? The system is asking for fruit juices, and too often an ignorant mother responds to this cry by allowing pickles. Vinegar hes no place in the human system, but the acid fruit juices are a necessity. Lemon juice, or, better still, grape juice, should be drunk freely by old and young. They are a great pre- ventative of uric acid, for the reason that the process of digestion turns fruit acids alkaline and therefore reduces the amount of acid in the blood. Lemon juice has direct ac- tion on the liver, valuable at times, but 1t provides no nutriment unless sugar is added. Grape juice, on the ether hand, not only stimulates the digestive organs, but is rich in sugar and certain mineral salts which make it very important part of the diet. l consider these fruit juices necessities; pickles are luxuries.
 As nation we eat too much starch; potatoes, white bread, rice, and beans are all starchy foods, ne- cessary in the well-balanced diet, but too many should not be included in the same meal. If you eat pota- toes, do not eat very much bread Baked pork and beans provide a meal rich in protein, but eat whole wheat bread with it, or brown bread, as the New Englands do, and do not include potatoes in the same course.