The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-07-27

DRoBABLY no greater wrong
is perpetrated upon human
beings than the self-inflicted one
of improperly selected lunches at
midday. Cases of indigestion and
other digestive disturbances find
their origin in the noon meal.
Restaurants and cafeterias are
oftentimes unjustly blamed and
criticized for poor cooking, when
the fault lies entirely with the
-Iuncher who selected a meal witt
utter disregard of his or her food
requirements.
1t is not SO many years ago that
that lunch box was the usual thing
in an office, and even the most
fastidious girl seemed to have no
hesitaacy in carrying lunch.
But times have changed. Lunch
ing out. especially in cities. seems
10 be the vogue, ana with but Few
exceptions every type or caring
place welcomes women as We'll as
men. Cafeterias. restaurants and
lunch rooms now offer bills or fatr
of sufficient variety to insure the
privilege of wise selection OF food.
To order a lunch and still keep fit
for the afternoons work is entirely
within ones own discretion.
Competition among restaurants
patronized by business luncl1ers is
keen. One may specialize on FOOD,
with the home-cooked flavor; one
NAV make a specially of dessert;
while vet another may be popular
for its sea food. But on practically
all the bills of fare one viii find
such dishes as chicken croquettes
with mashed potatoes, Irish stew,
=,
outlets with potatoes, hot roast beef
sandwich with potatoes, and pap
rika schnitzel with spaghetti. 1t
does not seem to have occurred to
these restauranteurs that the power
of digestion could be brought into
play for their own profits as well
as for the purpose of rendering
their patrons a genuine service.
For instead OF placing vegetables
and green stuffs off in columns by
themselves, they could, be printed
near the meat items, under each
individual item, naming those Vege-
tables that should accompany the
main dish. There is reason to be-
lieve that such an innovation would
be appreciated by the, eating pub
lie, as mistakes in food selection
are made more because Of unfamili-
arity with food values and combina-
tions than because Of perverse
desire to "eat what I like because
I like it,
r The popularity OF a certain type
OF cafeteria is due not alone TO its
facilities for quick service, so nee
essary when one has but an hour
at noon, but also to its method Of
displaying food Trained dietitians
are usually in charge of kitchens
in such places, and no small part
Of their work is the supervision Of
the arrangement Of food on the
counters. They realize the palate
appeal of attractive combinations
and their suggestive value. Such
cafeteria practically does the select
ing for its patrons. and offers what
is good for them whether the guest
realizes it or not.
OF course, it is well known that
occupation has much to do with
food requirements. The desk
worker who hurriedly INDUCES in
veal outlet, potatoes, custard pie,
and coffee need not be surprised
when he finds himself heavy and
logy about mid-afternoon. We are
all lovers of starch and proteins
TO the exclusion of green stuffs
and fruits. but if we would make
II a practice TO order spinach, cold
slaw, sprouts, onions, lettuce, or
other vegetables with our meats,
spaghetti, cheese dishes and other
Pprotein and starchy foods, it would
make for better efficiency. Ineffi-
cheney is more CLOSELY associated
with improper feeding than we are
prone To believe. SoneSsaIug green
in every meal is an excellent rule
to follow. -
Desserts are good in their place.
bue the dessert should round out
the meal. 1t PLAYS just as impor-