San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-23
CORRECT FOODS
KEEP SKIN
CLEAR
Fruits, Vegetables and
Grain Cereals Are
Needed Foods.
BY HELEN ROBERTS

Home Economics Department. Kellogg
Company, Battle Greek, Michigan.
We all envy the man or woman with
clear, smooth skin. There is some
thing clean and healthy in a good
complexion while a blotchy skin can
spoil the looks of person otherwise
attractive. Avoid this by cultivating
regular habits Of exercise and diet.
The type of exercise depends upon
the nature of our days activity. If
possible walk or indulge in some ac-
tive sport out of doors daily. If
this is impossible, take regular setting
up exercises morning or evening, or
both times. The secret of success lies
in regularity. The decision as to
whether or not we will exercise lies
with ourselves and it is often hard
TO make ourselves do thi.ys especially
when we are sleepy. Most of us do
love the extra few minutes Of sleep in
the morning.
WHAT TO EAT.
The decision as to what we shall
cat is not so much an individual one.
For the most part men. children and
business women are dependent upon
he plans of their wife, mother or res
taurant manager. So il behooves these
people to know how to plan well bal
anccd meals. They should provide
fruit, vegetables and whole grain cerc-
ais in liberal amounts, and urge the
use of plenty of water.
If children are taught at home to
like the regulating foods, they ere
more apt to have healthy clear skins.
Dark breads arc esscntial-eat them
at least once n day. There are many
quick breads which can be made from
coarse cereals and served for break
fast, luncheon or supper:
RICH CORN CAKE.
/ cup corn meal, 1 cup white flour,
4 tencpoonfuls baking powder, one
fourth cup sugar, one-half teaspoon
salt. sevcn-cighths cup milk, . eggs,
Cne-fourth cup melted butter.
Mix and sift dry ingredients. Add
milk. gradually. eggs well beaten, and
butter. Bake in a buttercd shallow
pan, in hot oven.
AL-BRAN MUFFINS.
- tablespoons shortening. one-fourth
cup sugar, egg, l cup milk (sour). /
teaspoon baking powder. cup all-bran
cup flour. one-half teaspoon soda,
one-fourth teaspoon salt.
Cream shortening and sugar to-
gether. add the egg. Mix and sift
flour.7 soda and baking powders To
the creamed mixture add the all-bran,
then the milk, alternately with the
sifted drv ingredients. Pour into
CREASED muffin tins and bake in a
moderate oven $50 degrees Fahren-
heit) for twenty minutes. Yield: u
mullins. If sweet milk is used instead
Of sour milk, omit the one-half tea
spoon of soda and use three teaspoons
baking powder. Raisins or dates may
be added to the mullins if desired.
OATMEAL MUFFINS.
Threc-fourths cup scGlded milk, one
fourth cup sugar. one-half teaspoon
salt, two and one-half cups flour, one
fourth yeast cake dissolved in one
fourth cup lukewarm milk, / cup cold
cooked oatmeal.
Add sugar and salt to scalded milk /;
when lukewarp add dissolved yeast
cake. Work oatmeal into flour with
lips Of fingers end add to first mixture
Beat thoroughly, cover and let rise
over night. In the morning fill but
tered iron gem pans two-thirds full.
let rise on back Of range that pan NAV |
gradually heat and mixture rise to fill |
pan. Bake in moderate oven, % to
30 minutes.