Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-14
MRS. WILSON, SUGGESTS THE WAY
TO VARY SAMENESS OF MEALS
Getting Into a Rut in the
Matter of Menus Causes
the Family appetite to
Fall off
Ho,U a NomiShing Dinner
Should BE Planned and
a Discussion OF Each
Course
BY MRS. NJ. A. WILSON

t;opytioht 1917. by Mrs. U. 4. Wilson.
All Rights ReSerUo0.
GETTING into rut of having the
same foods day after day causes
the family to become tired of these
foods, and, no matter how good, they |
fail in their mission to nourish the
body and supply strength, because
the family has lost its liking for
these foods.
Unless there is keen enjoyment in
eating food, the body fails to receive
from this food the maximum amount
of nutriment For this reason cpl
cures and others who have made
study of the effects of food upon the
body urge that an abundant diet of
plain, attractive food be served. 1t
should be varied from day to day,
both the food itself and the manner
Of preparing and serving it.
Food that does not attract repels;
TO obtain the full value, the very
sight Of the food should stimulate
the secreting glands in the mouth
and make one long to eat the food.
Nor is it we'll to select only those
favorite dishes to the exclusion of
those that we care less for and to
plan to have certain meats on GER
tain days. Business folk should have
a good breakfast, a light luncheon
and a good, substantial dinner.
The evening meal should consist
of clear soup, meat or its equiva-
lent, one starchy vegetable, one
green vegetable and a salad and
dessert, if cared for. The meal need
not be expensive, nor should it re-
quire long preparation, as most OF 1t
may be prepared during the morn
ing while the usual routine work of
the kitchen is under way.
Use the trimmings from the meat
and the bones for making the stock
for the soup or use a clear tomato
bouillon. For variety add finely
chopped vegetables, noodles or
toasted cubes of bread. The meat
may be roasted, potroasted, stewed
gouiash, broiled or panned or made
into meat pies. Croquettes and cut
let's may also be included in this list;
they can be made from fish, eggs,
cheese, dried peas, beans and lentils,
and they may be used to replace
meat.
Fresh and salt fish during the sum-
> mer and early fall are reasonably
priced and should be served two or
three times each week, in various
ways.
The starchy vegetable may be
either sweet or white potatoes,
noodles or any variety of the maca7
roni pastes, hominy, fried mush or
wheat cereal.
The green vegetables during the
winter months may be spinach,
brussels sprouts, cabbage, beets, car
rots, turnips, onions, parsnips and
squash.
The salads made from celery
watercress, cabbage, romaine, endive
and lettuce will afford splendid va,
riety, and when dressed with French
mayonnaise or Russian dressing they
should provide wide range.
Desserts may be divided into foul
classes, namely, fruits, such a.
prunes, dried peaches, apricots, cher
ries, figs, dates, baked or stewec
apples; various desserts made with
out milk, such as brown betty, appl
or dried peach or apricot tapioca
boiled rice with apple and othe
dried-fruit sauce, ginger bread ant
the gelatins; desserts made will
milk, boiled or baked custard, tapioc;
and snow pudding, rice custard
plain rice and bread puddings
cereals and Indian puddings, short
cakes, layer and fruit cakes, junket
and frozen desserts.
1t is a good plan to follow light