Evening star. [volume] (Washington, D.C.) 1854-1972, 1925-12-24
FOOD AND HEALTH
BY WINIFRED STUART GIBBS.
Food Specialist.

Why not vary our program of
carefully working out balanced
diets by giving a thought to an in
dividual food as balance wheel?
Fruit, for example.
Perhaps no other one type of food
has a larger claim to the title of
balance wheel than fruit. While lack
| ing proper relationships between the
| balance wheel. the broad belts and
other intricacies of construction, the
machine would not require a balance
wheel for the simple reason that it
would not be constructed properly to
perform its task. So the body lack
ing proper proportions of building ma
terial, whether for bone or muscle or
nerve, would have little use for the
foods that keep this marvellous
mechanism going. Fruit is such a
balance wheel.
If we are to get the maximum serv-
ice from food along this line, there is
one simple principle to he observed.
Let us eat our fruits in as simple
form as possible. Fruit juices. or
omelettes with occasional marmalades
for breakfast. Fruit cocktails and
salads. creams and ices for luncheon
Fruit appetizers. fish and meat sauces
salads and more elaborate creams and
frozen dainties for dinner. And there
we are
Thinking chiefly of fruit as a bal
ance wheel we should find oranges,
grapes, lemons and grapefruit high
on the list.
Oranges. lemons and grapefruit
may be classed together as citrus
fruits, but they lend themselves to a
diversity of dishes in actual use. We
must not forget to use Il glass squeez-
er in preparing the ever-popular
orange juice. Metal might easily in
terfere with the delicate flavor if it
did not actually produce harmful
compounds. A French omelette with
oranges Is about as appetiZing and
balances a breakfast dish For six
eggs use one-quarter cup of orange
juice. two tablespoons of hot water.
one of powdered sugar. Il tablespoon
of melted butter, salt and pepper and
orange slices for garnishing. Proceed
precisely as for an ordinary omelette,
with the important difference of add
ing the orange juice to the liquid be
fore diluting the eggs
Grape juice as Il breakfast bev-
erage IS not so universally appre-
clated, but will add a joyous zest to
any morning meal A good way to
prepare it is to half fill Il glass with
cracked ice and then fill up with
grape juice.
Now for the luncheon fruits. A
cocktail that is prepared from one
grapefruit. two oranges. a cup of
diced pineapple and served with fruit
Juice sauce may be depended upon
to rouse many an appetite Besides
their combined service. as balance
wheel, each one of the foods repre-
scented has its special office TO per-
form. The grapefruit and oranges
furnish the needed mineral salts and
vitamins that are so essential in hav-
ing the foods balanced we'll, while the
pineapple, to drop into the vernacular,
goes them one better"
This fruit furnishes also a ferment
that helps to digest any meats rep
resented in the menu.
As to dinner fruits. it is in the form
of desserts that these principally
shine. Orange and lemon gelatinS or
custards or tapioca buildings combine
the body-regulating properties of the
fruits with energy in the starchy
foods and still another digestive
principle in the gelatin that is graft
flying to any stomach that may be
discouraged about complicated dishes
Copyright. 1920