The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-10-07
Vi mus

dishes When the days Ati.l cone
t.vs OF single food. 'Nore iH no
trouble lu arranging the DILL ~ fato.
Tor all meals rr' 8IIko. fut h8 soon
as W. have two f01de We may sou-
sidcr whoihsi fhry Will digest boi'cr
~ eaten together OF separately ana
which way tA,y w!u please th"
palit b,u,r balanced meals do
not nsa"sssruv afford attractive
menus Ma.lr1nl and oatmeal would
made fairly well balanced meal Ok.
eop, Hs regards arh cou6il'uoniE but
no one would D1ll such q combine
ton pleasing By the substitution
of a Nttle cheese and an orange for
the oatmeal, meal containing about
the eama fuel value aud proportion
OF protein could be- arranged, ana %
would certainly appeal moro 10 inc
appetite, and furnish better proper
lions ~ ash constituents
In the construction of tho monu
for the day or meal, We must cone
slider not only food values and tlmo
of day aud combinations which eh1ll
be dlgestlble. hut flavor. color. tex
ture. and temperature % our foods.
The study ~ dlgestiblo combinations
belong 10 the science Of nutrition.
The harmonious blending or tastes,
colors. odors, and tho Ike IN an art
Just M thorc are pleasing comhiun-
tionH OF found, 30 thero nre har-
monies OF flavor; certain dishea
seom naturally 10 "go together.
Habit has great deal 90 do with
food combinations. a Chlnnman
would not eat sugar on rice a Jap
anese would not cook beans with
molAsees as the Bostoniln does.
some OF our eating habits are
worth preserving and cultivating.
Fresh fruit for breakfaat atlmulaiea
the appetite and holps 10 prevent or
overcome constipation. mild
Favored cereal AZ better relished he-
fore we have heavy meats or other
highly seasoned food. Soup at the
beginning OF tho meal puts the stom-
ach In better condition 10 digest the
food that follows. Ice cream NJ the
end OF y meal IL less liable 10 chill
the stomach than AZ tho beginning
Bread and butter afford good COM
binstion OF fat and carbohydrate.
Crackers help In tho breaking UP OF
the cheese into particles easy to
digest.
Attention 10 the arr OF menu max
ing not only helps to mako the diet
easier to digest. but also better bal
anced. Foods which are similar In
color. flavor and texture, Ike pota-
toes and rice, are not artistic In
combination. and Il is better 90 sub
stituta for ono OF them, n green
vegetable. or mcat or butter, In
which case we can get a hettor bal
ance, as more ash. protein, or fat
would then be included with the
starch OF the rice or potato.
In menu making u u n. great mis-
take TO oonisder each meal by Itself
alone. II we do so. some days are
likely TO be very high In fuel value.
while others may he very low. Thon,
TOO, the impression left from one
meal carries over TO the next. We
do not care TO see on the dinner table
tho same foods that we saw ~
luncheon. Our love of variety Is one
of natures ways OF seeing 10 II that
we get different kinds OF food stuffs
IN our diet. Variety stimulates ap-
petite, but this doea not necessarily
mean "A great variety at ono meal.
The truest variety is obtained by a
few wcll-selected dishes at each
meal. II we do not exhaust our re-
Aourcss on one meal, we shall be able