Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-02-11
FOOD

| make my approach to this subject with
hesitation. First because it's too big a
field for me to try to cover with the few
words the editor allows me. Secondly the
person who would write about food COM
binations should have had years af actual
experience In forming them and should
know much more than l, about, dletetics
and food chemistry.
But the numerous requests which have
filled my mail box recently, urge and in
spire me to give you what / can.
How many Of us know what to cook ?
We're good pie-makers, we have a hand for
salads and meats, our vegetables are SUI
preme, but when our foods are assembled
together the effect is a~wful-awful on the
digestion and disposition OF our families.
Our combinations are terrible. The family
arise from the table in pain. Our dinner Is
not q triumph but a knockout!
Doubtless there are natural meal planners
whose instinct tells them what foods go
well to gether, but we ordinary people must
learn either by mistake. or by studying
what others know.
There Is much said nowadays about
balanced meals. THE farme balances ra-
tions so that his dairy cows will give more
milk, his hogs will be fatter and his chick
ems produce more eggs. In like manner
must the meal planner balance foods SO as
to have a happy active family. Her prob
lem IL more complex that that Of the farm
er because she has more things to consider
than he has.
i. According to Use
She must first balance foods according
to their uses In the human body. She has
three types Of food to work with.
The protein foods are the tissue building
foods out Of which our bodies build new
tissue.
The carbohydrates and fats are the best
fuel foods which our bodies burn to give
re anarru IN taon o1tun ond IN do unrH
The minerals, vitamins and roughage
foods are often called body regulators be-
cause they make l tpossible for us to util-
lie other foods and keep the body in good
order.
I.-Proteins or Tissue Builders-Meats,
Fish, Crab. Shrimp, Cheese, Eggs, Milk,
Nuts, Beans Peas.
1I.-Carbohydrates and fats or fuel foods
-Starches Bread, Macaroni, Potatoes, Su-
gars, Molasses, Honey, Fats (such as lard),
III.-Minerals, vitamins and Roughage,
or body Observation-Disclosures, Tomatoes,
Carrots, Cabbage, Spinach, Whole Wheat
Foods, Milk, Eggs, Butter, Oranges, Lem
ons, Apples, Fruits and Vegetables In gen
eral.
or course under the above. headings
have not included all of the foods which
belong to the classes. Then, too, some Of
the foods belong to more than one class.
Take for instance eggs, they furnish an
"oit uiSSotSN $1,000 81
and then because they are rich In iron and
vitamlns they may be counted as body
regulators too. But the above lists are to
be taken as a general classification to use
as a guide. A balanced meal would contain
foods from each of these groups.
Suppose we plan some meals. Here is a
dinner:
Oyster Cocktail
Broiled Steak French Fried Potatoes
Tuna Fish Salad
Baked Custard
What Is the matter7 Right away We rec
ogDize that 1t is unbalanced. !. Is not an
appetizing combination. We would feel un-
comfortable after eating 1t, because II con
tains too many OF the tissue builders
oysters, beef, fish, eggs and milk. What
would be a better combination
Oyster or Fruit Cocktail
Broiled Steak French Fried Potatoes
Lettuce and Tomato Salad
Date Torte with Whipped Cream
What do you think OF the following
dinner2
Cream o fPotato Soup Crackers
Macaroni In white Sauce
Hot Biscuit and Honey
Baked Bean Salad with Mayonnaise
Chocolate Cornstarch Pudding with
Whipped Cream
Again you'll cry, THAT meal lis terrible,