The Bozeman courier., 1927-11-25
Home g Kitchen
SuQQestiOns
Edited by MARIAN JANE PARKER
Home Economics Dept, Calumet Baking
Powder Co, Chicago, Ill.
EAT PROPERLY

Chemistry of foods and meal planning
with knowledge Of the composition
and combination of foods, are two very
important subjects in which every girl
should have thorough training This
subject should be taught boys and girls
alike-but especially girls who are going
to be the menu-makers later on in the
homes and upon whom the health and
welfare Of the family depend.
The lack of understanding Of foods
their chemical composition-their special
relation and reaction on the human sys-
tem-causes more distress among people
today than any other cause. The wrong
foods, and the wrong or poor combina-
tions-unbalanced meals, month after
month, and year after year, eventually
cause one disease or another to develop.
And, have you ever noticed, whenever
doctor is called in today for most any
ailment the first thing about which he
is concerned is the diet Of the patient.
Today numberless ails are being cured
by diet alone.
A great many Of us go along, year after
year, eating whatever happens to be set
before us, without any regard as to
whether we are eating too much starchy
food, too much meat or protein food, too
highly seasoned foods, or drinking too
much tea or coffee.
Occupation-habits and general man
ner Of living, Of course, are Of the utmost
| Importance in determining the kind and
| amount OF foods eaten by the individual.
A man doing manual labor, one who gets
a great deal of exercise, out in the fresh
air, can naturally take care of foods
greater in quantity, more difficult Of di-
| geStion and richer in quality, than man
who sits all day long at a desk in the
office.
Persons who do not have the oppor-
tunity of plenty Of exercise and fresh air
cannot be too careful Of the kind and
quality Of food they eat. They should
have the most nutritious foods which at
the same time require the least possible
expenditure Of nervous energy in digest
ing and absorbing that food.
STEAMED PUDDINGS
Many housewives do not realize the
tastiness Of a good steamed pudding Few
want to go to the trouble of getting
ready a steamer or kettle OF hot water
and waiting for the food to cook.
Il Steaming requires a longer period of
cooking than for baked puddings, but a
steamed pudding is more moist than one
which is baked.
The water in the container must be
kept boiling constantly. The cover must
ht closely and allow sufficient room for
expansion Of the pudding. If the top
does not flt closely, tie it on. Baking
powder cans can be used very satiSfac-
torily, but be sure the top is on securely
This makes a nice size for serving by
cutting in slices the desired thickness.
The double boiler plays an important
+; place in the cooking Of steamed pud-
! dings; however, few housewives realize
this fact. Keep the water in the bottom
part boiling constantly and place the
! food or pudding to be steamed in the
upper part and allow to cook the re-
" quired length of time. If you have neve!
used your double boiler for a steamer,
i am sure you will be surprised to know
. that you can use your double boiler TO
: so many uses.
Steamed puddings cooked in th
D. double boiler can steam while the res
of the meal is being prepared.
WHITE SAUCES
D The season for soups, casserole dishe
9 and croquettes is approaching so we mus
be prepared to make these dishes in tn
:, most time-saving way.
). One thing which is important in tn
= preparation of all three of these foods
u white sauce-realiy the success Of tn
e product depends to q great extent upol
z the sauce, usually the amount OF hOu
= added is guessWork, when the sauce
= thinned or thickened as thought best
III If the proportions Of -four and fat to b
II added for each cup Of milk is know
there need be no difficulty.
III Cream soups and starchy vegetables
II thin, cup milk, tbs. flour, tbs. but
ii ter, "a tsp. salt.
III Cream non-starchy vegetables an
III meats, medium, / cup milk, tbs. dou
II tbs. butter, q tsp. salt.
Hi Cream scalloped dishes, thick, 1 Gu
milk, tbs. -four, tbs. butter, "a tsl
II Croquettes and sounles, very thick,
cup milk, tbs. flour, 2 tbs. butter,
tsp salt.
Hi l. To mark cooking utensils, scissor
knives and many other articles whic
II are loaned to suppers, entertainment
CI1QnTftV 81 cOlOTf