Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-08-27
Preparing Dainty Foods
How to Provide Meals That Will Be Relished in
Mild Weather and Are Suitable From
Standpoint of Nourish1nent

growth in childhood, but also to make
good the wear and tear of use in per.
sons Of any age, thus keeping the
body in repair. Absence of foods sup
plying protein would give a diet lack
ing in body -building materials.
Different kinds of starch, sugar and
fat are important fuels. of the body.
This group of substances Is present in
the body in very minute quantities.
These minute quantities are believed,
however. to be vitality important be-
cause of their effect in promoting
growth in the young and in keeping
the body well. Studies on the digesti
bility of certain animal fats indicate
that chicken fat, goose fat, brisket
fat, cream, egg yolk fat and fish fat
are all well assimilated and that they
are satisfactory sources Of fat for the
dietary. Since butter fat, eaten in
! the form of cream and egg yolk fat
are very thoroughly digested and
easily obtainable. and apparently con-
tain or carry with them accessory
food substances necessary in the diet
for growth and general wellbeing, a
wide use Of these two fats in the
dietary is especially desirable.
Economical Meals.
The food materials indicated as be-
ing required may be combined into
three meals in many ways. The fol-
lowing meals are given, not because
they are recommended above many
others that might be prepared, but
simply to show that such foods can
be combined into dishes commonly
used. These meals supply during the
day all of the eight essential sub
stances, and also provide fiavorings
and condiments which add to the at
tractfveness of certain foods, although
| not Important as sources of nouriSh.
ment.
Breakfast.
One and a quarter pounds of fresh
fruit. equivalent to three medium
sized oranges, five small apples, or a
| quart box Of berries, or three or four
ounces of dried fruits equivalent to 10
or IL dates or four. or five figs.
Cereal breakfast food, four ounces
before being cooked, or about one and
a half pints after it is cooked. The
equivalent in food value in puffed or
faxed ready-to- eat cereals would be
five or six cupfuls.
Milk on cereal, one-quarter cupful
to each person.
Sugar on fruit, on. cereal or in
coffee, two and a half level table
spoonfuls, or one and a quarter
ounces.
Bread, eight slices, or eight ounces.
Butter, one and a quarter ounces,
or two and a half cubic inches.
An egg, or two ounces Of meat, fish
or poultry for each older person, and
a glass Of milk for each young child.
Dinner.
Meat or fish, one-duarter pound per
grown person, or for each child an
egg or a glass of milk.
Potatoes, five, Of medium size, or
one and a quarter pounds.
Another vegetable, one pound, Of
turnips, spinach, corn, cauliflower or
other.
Bread, eight slices, or eight ounces.
Butter, one and quarter ounces,
or two and a half cubic inches.
Steamed apple or other fruit pud
ding, made Of the following ingredi.
ents: Two cupfuls of flour, two table
spoonfuls Of butter, three.quarters
cupful Of milk. four apples, one table
spoonful of sugar. Sauce ingredients:
One half cupful of sugar, one and a
half tablespoonfuls Of flour, two tea
Spoonflils Of butter, one-quarter cup
full of water and f1avoring.
Supper.
A gravy made from one pint Of
skinned milk, one-quarter cupful of
flour, two level teaspoonfuls Of but
ter and four ounces Of salt or smoked
fish,. just enough for a flavor. To
this can be added the egg yolk left
from the frosting Of the cake recipe
given below.
| Rice, eight ounces. or one cupful,
measured before being. cooked.
Bread. eight slices, or eight ounces
Butter. one and quarter ounces, or
two and half cubic inches.
One-half a cake. Ingredients for
the cake: One-fourth cupful of but
ter, half cupful of sugar. one egg,
half cupful of milk, one and a. half
cupfuls of flour, two and a half tea
spoonfuls of baking powder. The
frosting Is made with one egg white
and one-quarter cupful Of sugar.
Cereals and Bread Used Freely.
|. In these combinations Of food 1t
will be noticed, bread and other prepa-
rations Of cereal food are used as