Evening star., 1926-10-30

How to obtain and keep correct
weight is an important question. me
regulation Of diet and exercise consu-
tutes the answer.
Overeating of all foods, particularly
sugar and starches; the failure 10
take the proper amount or exercise
and carelessness in the use OF nulus
are the most prominent causes Oh
oheSity. 1t is also true that some
neople can be healthy with much less
food than others in the same condl-
tion of life. 30 that it is necessary Tor
each individual TO experiment 10
certain extent in order To ascertain
the correct diet to use through the
year.
Most stout people are fond of the
very food which tends TO produce
weight Carbohydrates are the prin-
cipal fat-producing foods, ana the
most important OF these are tns
cereals. potatoes, sugars and all breao
foods. dried beans and some fruits,
s,,ch as bananas and dates. MILK
and eggs will increase fat only When
taken to excess, and are important
articles OF food. the same as sugar
which should not be eliminated ell
tirely from the diet of the person try
ing to reduce weight, sugars. Ike
starcheS are needed TO some extern
in the diet The fatproducing foods
such as butter, cream. olive Oh, nuts
and the fat Of meats. produce heat,
end are necessary in the anti-f;rt diet,
h,,t must be taken only i'll such guam
titles as are positively needed TO keep
the body in a normal state of health.
Sourishing but Not Fattening.
Breakfast Berries or an orange
one egg, toast. a very ripe banana
with thin cream.
I.,,ncheon-PeaS or asparagus. po-
tato, and a salad with nuts.
Dinner-Turnip soup. carrots. peas
or asparagus. potato. and a Sfnail
service Of fish.
observation-disclosures. peaches. plulns
or melon, banana with nut butter
cream and raisins. one egg. toast "'
1weiback.
Imncheon-~One fresh vegetable. "
little fish, potato two tablespoohiulS
Of nuts. cheese. ,,
Dinner-SpaniSh onion. utlle hSi
.r an egg. one or two fresh EeEe-
,ahlaS y green salad. and Il sweet OF
white potato.
Rreakfa ast-Orange grapefruit OF
c.Dtelo,,np without sugar. one egg.
dried fish, toast.
Iuncheun- IhoiCe OF TWO ifeSh veg
etables, baked potato
Dinner Vegetable soup. salad OF
ANYTHING green. with nuts. peas
henns. beets. carrots or turhlls' I"4S
ms. cheese.
breakfast Soaked aprItots. oranges
-, s,a pefrlit. bowl Of junket. baked
banana with thin cream. h"l Na'e'
ar thin cocoa to drink. -,
Iuncheon--Bermttd ONION "
Ash. an egg. potato. .o,n
D;nner-I.ight VegetahtH SOUP
celery. carrots. parsnipS. 'ilte'
souash cabbage (any two OF theseh
notato and a little fish or fowl
Non.Fattening Recipes.
Luncheon combination: In dish
mn, eoual portions or shredded ietluce;
rbonped celery. chopped onion anu
string beans that have beeti cooheu t,l
,,lsar water. cooled and cut IN snort
..hs season to taste with salt, pep
,,sr and lemon juice and toss up
iishtly until the seasoning Is thor
,cbIv mixed. Serve With Il slnaH
to- of new cheese and cracker.
t,at slowly. Follow the salad with
baked apple cooked with very ittie
sTrsr Sin a small cupful OF black
coffee. r,,,h,,;, =.
Swaetbread with orange: Parooh a
,,i,. of sweathreads in boiling water W
which has been added one-hdii d 'aoie
snnonful each of salt ana vinegar
hen drain and blaRch by plunsins IN
're water. Take from the water ana
Try in a clean towel. Spht ohe.hah I"
sweetbread lengthwise. put INTO
t,oa,ad wire broiler. and broil over
.Ioa, bot fire. Take from the broiler
ana season with salt. Garnlsh with
,.rsIey and quarter sections OF
ranges.
oysters with cabbage salad; Serve
.bout eight oysters raw, broiled or
teamed. as preferred, using nothing
n the way of seasoning except salt
and pepper or a condiment. For the
salad shred firm white cabbage as fine
as possible and crisp in ice water.
Drain thoroughly and dress with salt
,eppor and vinegar. A couple of
.oaEt sticks may be eaten with tdfs