Evening star., 1924-09-26
~ OOD should do three things for
US. namely: Renew our bod
lily tissues. furnish us with


lily tissues. furnish us with
fuel to keep the machinery OF
our bodies in motion and sup
ply an added enjoyment in our lives.
II is when We place the last OF these
rules first in deciding what we shall
eat that our bodies suffer.
To fill the stomach with foods
which contain a larger quantity of
tissue building and energy-producing g
nutrients than the laboratory of the
body is able to take care of, either in
its daily running expenses or in its
storeroomS is dangerous. To fill it
with foods which satisfy because of
their bulk but which have little or
no fuel or repairing value, is slow
starvation.
II is the protein in our diet that
makes most Of the trouble. The most
familiar of nutritious food combina-
tons are sufficiently well balanced,
SO that almost without taking
thought we can keep within the ra-
tionai limit by cutting down the ex-
cessive use OF foods high in protein
content. OF these most lean meats,
especially beef and veal; most fish,
especially goldfish; most fowls and
shelltish. skim milk, lentils, dried
peas and beans. and eggs and cheese
are the most important.
wise to eat much of several of the
above foods in the II hours. and. un-
less the midday or evening meal is
very light, the breakfast should be
light.
Leaving out the people whose daily
work involves d great deal OF mus
cular exercise, the usual three square
meals day supply protein much in
excess of the bodily needs. Mark
Twain's famous American breakfast.
beginning with juicy porterhouse
steak and topping off with pancakes
and sirup. leads US away from a
healthful old age.
Every food you eat may be put into
one of five groups. Each of these
groups serves special purpose in
nourishing your body. You need some
food from each group every day
Here are the groups:
l. Fruits and vegetables.
.. Meat. milk. cheese. eggs, beans
peas and peanuts
3. Cereals, cornmeal, oatmeal. rice
rye, wheat, flour and bread.
4. Sugar, Sirups, jelly, honey and
candies.
D. Fats, butter, margarine, cotton
seed oil, olive oil, drippings, suet
bacon and chocolate
This does not mean that YOU must
use all these different articles of food
but at least one from each group
every day.
SausaEe and Cereals.
AT noontime in restaurants, when
Country Sausa Se" is on the menu
listen for the orders for it. Take d
hint and serve it at home. Its spiel
ness is often just the thing that en-
ables a tired appetite to desire more
OF 11- fnr IL
of links peps up the luncheon plate
and properly served it makes a lordly
platter for dinner.
The English breakfast of sausage
with prepared mustard, toast, tea and
marmalade is perfect to our way OF
thinking. An American version would
be fruit first, then the tiny links with
crisp. fried cereal and coffee.
For luncheon use it to stuff core6
apples or potatoes, which should ther
be baked in the oven. AS a garnist
for mainly vegetable plate, consist
ing, for example, of grilled sweet po-
tatoes. buttered string beans creamed
caulif1ower and pepper pickle, you
would have SAVIOR with economy.
platter for dinner should have
the links piled high in the center
with vegetables fanking the sides
planked sausages SO to speak, or vice
Ci Sd, icdp one NeSetdDlo IN lnc CEN
ter and garnish with the meat The
service depends on the variety and
number of vegetables you are serving
Scalloped potatoes with the sausage
throughout or on top make an
interesting combination. Made into
turnovers with biscuit or pastry dough,
1t may be served with a tomato sauce
when hot or eaten like the English pork
pie when cold. Noodles served with
sausage and tomato sauce are another
possibility.
Directions on packages Of well-known
brands advise parboiling the sausage
first. either by covering with cold
water and bringing to a boil, or by
boiling one minute. The water should
then be drained off and the meat fried
slowly over moderate fire. This
parboiling seems to give a more deli
cate flavor and to make the skin more
tender
A good cooking hint is to save
sausage fat carefully by itself to use
where a highly seasoned fat is needed
For example, to baste chicken ol
turkey or game, to make a sayory
brown sauce or gravy, or to use with
-four to bind soups where a ham bone
would be proper, as dried pea or bean
soup. The fat is delicious and delicately
seasoned.