Evening star., 1927-12-30

food needed in the daily menu is
really very small. Most of the COM
mon foods may be classified into
FIVE groups. according 10 their COM
position and uses, as follows: Nege-
tables and fruits, meat. milk. and
other foods depended upon Tor pro
tein. cereals; sugar and sugary foods
and fats and fat foods. This cIas'
sification should serve as guide IN
The selection of foods and the pan
ming OF meals. Also, when plahtliiis
meals, il is best to plan for an en'l,e
week. II this is done. me meals
viii be better balanced ana take iess
time.
q Maa,s ara not necessarily well bal
anced even If they contain repre-
sentatiyes of all the food groups
for a great deal depends upon 'he
rrouortions in which these FOODS are
used. A dinner which includes mea,
and also a dessert made or mix an"
eggs is likely 10 supply tat h,"te
Of the efficient porteln to""S t'au
needed. Neither is ii poSslcie 10
nudge from the dishes served Whet''e'
q email is balanced or not.
An important problem Is 'hat :"
supplying nutritious ana Wh''s>Ni',. h>''1'.
food for the least cost. The FFSes'
expeuse is generally in the meat sup
plied for the table, in out -oi-Seaso,'
foods and IN elaborate dlShes' -
s,,,asl that includes no meat course;
hu, has in It's place only bread anu
h,+,ar with vegetables or iuitS,
nav he well balanced If the oesselt
:. SUCH a dish as old-fashioned rice
pudSinr which has milk foF us HAM
ingredient. -. of diff
When comparing the cost ot va
ferent foods, il is helpfui, LOT Iist e..
to know that one klno o. l" n,,,nr
cereal costs Is cents, "nlE ta,. !,
cereal that might be substituted ioI !.
ros.s 8 cents. or that a certain atioul' ati
IF money spent for an ineNpenslNe
hind Of fruit will bring as eooo re
,,rDs in food value as twice 'ha'
amount spent for some ou'-oi -sea sum
variety. o,or;a,s
Many ;nexpensive food matetials
han he made attractive ana 'ne "te1
can he pleasantly varied by wise use
Of different fiavorinGs. DO not itp
favors or colors in the same s lneat
6ror instance. if tomato soup Is selNe"
Pfor the first course. do not serve ~
,,,a.o salad or scalloped tomatoes IN
a later course, II is also good pan
NOT 10 repeat the same food IN the
same dav. This does not apply 10 shch
food as bread, butter or milk. courses
in a dinner should contrast with each
other. first a mild course. then
more highly favored one and so on
Using Leftovers.
Bread and cake crumbs saved ior
puddings are always serNieea"s ....
sven the crumbs found in the bottom
~ box of shredded wheat. If saved
from time to time in a tin box, VIII
make an excellent covering Tor cro-
ouettes Stale crackers serve many
c< the same uses as stale bread. III
sthey have lost their crispness, theS'
.on can usually he freshened by
warming in the oven, and the nne.
crumbs may he used in the same way
"a dried bread crumbs. The textures
of stale cake and cookies is not az
easily improved by heating. but they
mad be dried, crushed and used ike
bread crumbs wherever their naFor
and texture are desired
Cereals in one form or another may
COMPOSE a large part of wholesome
and inexpensive diet. They are all ricn
in starch. which furnishes the body
with fuel or energy They also fur-
nish some tissue-building and body
regulating materials. Leftover cereal
breakfast foods may often be utilized
IL. make palatable dishes. TO thicken
SOUPS or other foods and In othfr
vays. Leftover rice and other cereals
may be used in croquettes and pud-
dings.
Salads are a good means OF pre-
venting waste. Leftovers found in the
cupboard. with a mayonnaise or other
good dressing added. causes the mem
bers Of the family 10 eat them with
relish. Nuts. fish. meat and vege-
tables used in salads provide more
nourishment than greens alone. al
though greens are good for rellshes
ana have other important qualities.
The oil used in the dressing adds the
fat which the body needs.
Nuts and Fruits.
Nuts and fruits are often regarded
sx 1uxuries, but they may he usec -
s1,prly considerable nutriment. They
ehos,Id be considered for their food
yafue in a meal. and not counted a.
additional 10 the necessary food. Fresh
fruits are diluted food. Served for
dessert, they are better for the sys-
tenn than al cooked desserts. Nuts
are concentrated food. Neither should
be taken for favor only, IN addition
10 a meal already large enough in The
Interest Dg ED1l 1tkEEAesE GO ~Tas &E
~ economy. Nuts contain a. larger
amount of protein than many meats.
nd more starch than potatoes and
they are rich In fat.
Milk In the Diet
Mix contains 10 q large degree the
essential elements Of food, but II
taken in any quantity with the meals
other food containing the same ele-
,aeufs should he omitted. Bread end
kilk ssJpriy well ba h need diet for
children especially, and /, is not
yecessary 10 eat meat and potatoes
apd bread and butter at the same
kwrnesl. Skinned milk contains ron,
s1dersbIe protein. a quart of whole
milk a day for eacn child. 10 he used
IS q beverage and in cooEery. is moi
30 much, nd II pint a day for each
adult. Although skim milk should
Ys.er be- substituted for whole milk 81
the principal food in child's diet. !,
II az valuable 81 whole mix az $
tpurce of protein and mineral matters
ib the general diet.
Methods Of extending meat favor
i through o considerable quantity al
nsteria; which would otherwise bf
acksng IN favor are 10 serve the meas
s4tf, dunI@iBgs, generally In The DIET
Nth IL. 10 combine the Inest viii
pasiry, ss IN meat pies oF meat rolls
q 10 serve the Dsest on toast ~
BISCUITS. Borders of Fioe, hominy oj
shed potat0es sfe Examples "f ths
k ne principles applied in dinTfeB'
says EY serving preparation oi
fogr. rice h0fDiny, or otb"r food ti1i
n START, with the meat VIZ Rrf "A dist
y ls4ea in Itself sppfoarh@s nearer Il
lie i,sla need ration than nJeat slone
atd one sn which the most flavor IL
= tended through large amount :"
81 gnsteflaI Meat pier ste usuhils
D. Red IN d fairly deep Dish, the sidfi
. which pns Or may not be lined viii