Evening star. [volume] (Washington, D.C.) 1854-1972, 1925-12-30
FOOD AND HEALTH
By uINIFRED STUART GIBBS.
Food Specialist.

Among the numerous advantages of
life in these United States, how many
of US think TO include that of being
in a position where il IS quite easy
to observe the food customs OF other
parts Of the world. discarding those
which do not appeal, adopting and
adapting those which offer tempting
variety.
The custom OF serving an appetizer
! at the beginning Of a dinner did not
originate with US, but we have pro
ceded to make it our own, serving
Russian caviar one day. Norwegian
picked fish the next. ancAovies from
France on another. and SO on.
Now. most discussions of these APP
petiZcrS are concerned with setting
forth suggestions as to varieties and
directions for connecting attractive
introductory dishes for meals that
later are to offer more substantial
foods This is of practical advantage
to all concerned. but it also leaves
open for discussion another important
side of the question, i. e. the relation
of these appetizers to nutrition.
It is not sufficient to say simply:
"Appetizers have a beneficial effect
on the enjoyment of the meal to fol
gestion." While true, this statement
subject.
II is interesting TO note that some
Of the directions for making appe-
tiers begin with the suggestion that
they be small so as To he artistic. The
nutrition specialist at once adds: Yes,
and so that they may not unbalance
the diet"
The next important point to con-
slider is whether there are to be chill
Il,
pctizer should be one of fruit or fruit
juices. Any one Of the rich ca
napes composed of caviar, anchovy
pastes. shell fish or smoked meats
are quite out OF place on the chill
dren's diet. These dishes are usually
oily and spicy, and always composed
Of a variety Of highly concentrated
foodstuffs. Therefore. II one of these
is to be the first course, let the
youngsters understand that it is not
for them.
And be it said in passing. many
a grownup would do we'll to pass
up the ''fussy" appetizer for one of
body-regulating fruit juice.
On such occasions as ere planned
solely for the adult members of the
family. when eggs stuffed with lob
ster or shrimps in aspiG or foic gras.
or ham pattieS. for example, appear
as llrSt course, tleN let DOtn hostess
and guest give n thought to the actual
food value contained therein and gov
ern themselves accordingly.
But says some one, II thought
that the tiny proportions Of such rel
ishes made their food value imma
terial''
Up to a point, yes, but in spite Of
their small size, the fact that elab-
crate canapes and patties are com
posed OF such concentrated foodstuffs
makes IT necessary to consider them,
If We are to evaluate n ration prop
erly.
For example, one of the first ways
of interfering with the balance of a
diet is by introducing an excess Of
energy, and before we know it we
may easily give each guest one or
even two hundred extra measures
or calories of energy before he has
begun the real meal This fact, added
to the other, that a complicated first
course gives the stomach extra work
before 1t has settled down to its real
work of digesting meal, leads in
evitahly to the conclusion that simple
appetizers. such as q tiny cup Of pip
ing hot and strong boullion or a few
spoonfuls of refreshing fruit juice,
furnish the best choice from the nu-
triton standpoint.
There is such a thing as overstin-
! ulation of the appetite for rich foods.
Copyright. 1887