Evening star., 1925-12-02
FOOD AND HEALTH
BY wINIFRED STUART GIBBS.
Food Specialist.

Sizing up luncheon dishes will he
slightly more detailed job than that
necessary to analyZe breakfast. for
the reason that the foods served at
this meal do not fall so naturally into
groups. The type of breakfast varies
It is true, with the individual, but
there are certain foods that have
through custom become a fixed part
of this meal.
Before we can make a satisfactory
Sizing up" of luncheon dishes. we
must first "size up" the meal itself, di-
viding il somewhat as follows: Light
lunch, medium light. hearty.
The light lunch is that hasty meal
sometimes known as 'luncheonette.
1t is often purchased at a counter and
eaten standing. While this is not the
ideal type of luncheon. the fact re-
mains that the exigencieG of a busi-
ness life frequently make n necessary
for the workers TO avail themselves Of
it's convenience.
Sandwiches come first. and the chief
fact to remember in regard to these Is
that the filling should be chosen with
due thought for other meals. past and
to come. A safe rule, however, is to
choose cheese, chicken or other fairly
substa ntial filings, since at the best
the lunCheonette can he only light
meal. The hot beverage to accompany
the sandwich would better be clear
broth. clam or. chicken. and the des
sert either A dish of fruited ice cream
or fruit pie
The medium light lunch presupposes
a little more leisure and at least a
seat. This is worth considering. for il
may easily determine the degree Of
diGestibility of the meal itself.
Perhaps typical lunch Of this
group would he either sa lad or
soup, with rolls. a hot drink and a des
sert.
Learn to think of luncheon soups as
carrying real nourishment. unless
cup of clear broth is desired simply as
hot drink. The nourishing soups are
best made from equal parts Of vese-
table pulp and thickened milk. and so
made offer goodly share of the body
building material required by the body
in a day.
The luncheon desserts are also light,
and If they consist either OF ices or
creams or fruits may be depended
upon TO furnish both body building
and bodY-regulating material. Mix
is 4 fine luncheon beverage. particu-
larly II the meal is either light or
semi-licht for il gives food lime for
bones as we'll AZ fat for energy and
body building material for sustaining
ones part in the daily round Of either
work or play.
The hearty luncheon is really
midday dinner and pre-suproses
supper AT night. otherwise there will
he liver disorders and other punish
ments for overindulGenCe.
In this quick evaluation of the vari
Gus dishes that compose typical meals
we come now to the evening dinner.
AT once the most abused and the most
important meal of the day.
Soups. first. Just as the luncheon
soup should be heavy. the dinner one
should be light. a stimulant merely.
and made from well-Skimmed lamb,
beef or chicken stock. with appetite
rousing seaSonings to make it appeal.
Then comes the main body build
ing dish. fish or meat. Fish is not
eaten frequently enough except by
those on the coast. 1t IL being estab-
I lished that the reasonable use Of sea
food will go a long way toward elm.
mating gOiter, beCaus of the iodine
salts contained in most varieties
tCopyright. la25l