Evening star., 1925-10-09
Family Food Efficiency

The efficiency OF the members of 4
family greatly depends upon the IN
ecinCent catering of the housewife
and the proper cooking of the food.
AS fire is supplied with coal to cause
II to burn and give out heat, 50 our
bodies must he supplied with food tn
give us warmth and energy and to re-
pair waste. 1t is therefore the duty
of every housewife SO to plan her
menus that the different members of
he family are supplied with the right
proportion of the various food units
required To keep the body IN good
health. and therefore i'll Il state OF
efficiency.
More food is required in cold
weather than, in hot weather. as more
warmth is necessary. \ Sedentary
worker requires less food than per
son engaged in heavy manual labor
People who are occupied III continual
brain work however. require more
food than ordinary Sedeutary workers.
children require plenty OF food To
holp them Ia grow. and because they
are usually very active. RESTLESS peo-
pie use up much energy and therefore
should consume more food than peo-
ple of a more lethargic temperament
Tall. thin people require more fat and
SJfH-oi,y foods than do short, plump
rearte.
\ it,ixed diet not only tempts the ap-
letAe hlt it is more likely TO furnish
me different food units that the body
needs Do not imagine, however that
il tho income is limited it is impoS-
sible 10 provide a diet that makes for
efficiency. The higherpriced foods
rarely contain more nutriment than
less expensive ones.
Women workers who live alone
should also he careful To plan we'll
balanced meals. remembering that
their efficiency greatly depends upon
mis-. For instance. Il woman who goes
% business on 4 breakfast of coffee
ana toast is unlikely To prove az eff
cent in the long run as one who has
tteakfaSted on a good cereal with
plenty of rich milk. followed. if pos
sible, by an egg or some bacon, or
both.
If you have a dainty appetite in the
morning. try some of these: Grape
fruit. halved and sprinkled with
sugar and 4 very little crushed ice.
Slices of fresh pineapple or melon or
peeled and quarterd oranges served
III the same way. Cereals. over
which hot fruit juice has been poured
the night before. served off the ice.
IIalf a cold hard boiled egg put i'll the
center of a plate with cool green let
.uce leaves raying out from il. giving
the effect of Il water lily i'll its bed.
Finely shredded cold cooked haddock.
GuSted with paprika and sprinllled
It very small quantity Of olive oil and
tarragon vinegar. Have the toast
thin and just lightly Drowned. Serve
the butter in little pats and keep it
r0ol. Have honey or hitter-sweet
orange marmalade in the preserve
iars. With such light but sound
diet YOU will find your appetite re-
yiving, and when the colder days
rome. bacon and kidneys. eggs boiled.
poached or fried. breakfast fish piping
hot from the oven can reappear.
Found in, Old Cook Book.
These couplets were found III the
front of an old handwritten cook book.
They are interesting and true enough
10 be preserved:
ALWAYS have lobster sauce with salmon.
And put mint sauce your roasted lamb on
Veal outlets dip in egg and bread erumb;
Fry until yOu see a hroWnlsh red come
lirate Gruyere cheese on macaroni.
Make the top crisp. hut not too hony-
When dressing salad. mind this law:
With two hard yolks one that's raw.
Roast veal with rich stock gravy serve.
And picked mushrooms. too. observe
Roast pork sans apple sauce past doubt.
Is Hamlet with the prince left out.
Noar mutton chops with paper cover.
And make them amber brown all over.
Iiroil lightly your beefsteall-to fry ii
Argues contempt of Christian diet.
3uy stall-fed pigeons. When you We got them
The way to cook them is To pot them
Wood grouse dry when gunlps have
narrrd them.
Before you roast them always lard them.
To roast spring chickens is to spoil them:
Just split them down the back and hroIl
them.
II gives true epIcrIrrs the vapors
To seq boiled mutton without capers.
BoIled t-7rllcy. gourmands know. of course.
i exquisite with celery sauce.
Tho cook deserves hearty cutting
Who serves roast fowls with tasteess stuff
ms.
tCg sauce few make il right. alas
i good with blUchsh white bass.
shad. stuffed and baked. is most delicious.
Fwould have electrified Asi'icious.
Pies and Cakes.
When making apple pies. add one
teaspoonful of vanilla to each pie. This
lives a different and very pleasing
EaVor.
One reason some women do not like
to make pies is that they cannot make
thick successful meringue. This is
the correct way TO make it: Use the
whites of three eggs beaten we'll with
one tablespoonful of sugar to each
egg and one-fourth teaSpoonful of