Evening star., 1928-03-30
Nutrition Nuggets.

We are perhaps too accustomed tc
think Of nutrition as merely a matter
OF correct height and weight. This
relationship, however, may have very
little to do with proper nutrition.
Heavy children are often found TO be
suffering from ricketts, or some other
teficiency disease because OF All made
cuate supply of certain food elements.
Foods that merely produce fat seldom
provide bone or muscle building mate
rial.
Lack OF appetite in children and
Rrovn-apS has been found to have a
close relationship TO the lack OF vitamin
= i'm the diet. This is the element found
most in Yeast. tomatoes, either fresh
or canned: eggs. whole grain cereals
end milk Therefore, II you find that
YOUR taste for food is failing or II you
have difnoulty in getting the children
to eat their meals. see TO 1t that the
above foods are included in as large
amounts as possible in the diet,
We have recently seen bean sprouts
for sale on some vegetable stands and
warmly welcome them They offer a
cheap addition to the vegetable list
they sell for about Is cents a quart
and are very healthful and wholesome
used either cooked or raw In appear
Ance they are fat. Succulent white
sprouts about an inch or two long, IN
flavor. they resemble very young string
beans. or, according 10 some people
they have a faint mushroom flavor
They are rich in vitamin c. When
served cooked, they are best boiled for
about minutes and served with melted
butter or cream sauce or they may be
cooked in q small amount Of butter in
q covered pan from 8 to 10 minutes
Longer cooking will result in leSSened
food value. Beans may be Sprouted
very easily at home The ordinary
white beans are soaked for several
hours in lukewarm water and then
spread on q rack or wooden frame COW
cred with a piece Of muslin. This
frame should be several inches deep SO
that a cover Of burlap or cloth can be
placed over the top. Keep the beans
In warm cellar and water them lib
orally two or three times a day. In
four or five days the sprouts will be
long enough TO use.
Thoroughly chilled evaporated milk
may be used instead Of whipped cream
in many instances. II is best perhaps
when one teaSpo0nful Of gelatin is
soaked in a tablespoonful of cold water
for 10 minutes and then dissolved over
boiling water and added to one cup
OF well chilled undiluted evaporated
milk Beat this with an egg beater
until stiff enough to shape Flavor
with three or four tablespoonfulS OF
good maple sirup instead Of sugar or
enough soft maple sugar to Sweeten
The addition Of the maple sirup or
sugar gives quite a different flavor to
the cream. and makes a delicious addi-
ton when it is used for cream cake
or as 4 sauce for baked apples or
gelatin desserts.
Fruit cocktail or fruit cup served at
the beginning Of meal adds greatly to
It's food value. A combination OF
oranges, grapefruit pineapple and ap-
pie will aio the digestion furnish a good
supply Of at least two Of the most i'm
portant vitami8s and the two minerals
lime and phosphorus, all Of which con-
tribute 70 keeping the body in good con-
diti0n. The digestive found in pineap-
pie helps in the digestion Of protein
foods
Prunes In the ordinary stewed form
as they are so often served, sometimes
lose their popularity When this is the
case, try steaming them instead. Use
the large prunes. commonly known as
tnlrty-torties. Cover them with boiling
VateT-water that is actively boiling
cover the dish Immediately and LET
the prunes stand for 10 minutes. Then
Grain of the water. Put the cover
back and let the prunes stand until cold
Ihey will be soft. plump and well IA
vored' They may be served as they
are with cream or with orange iuice
q pit1ed ana used for making salads.