Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-10-04

part of q won1an's work In the home.
The food list for a day should include
milk, vegetables, potatoes, fruit, cereals,
eggs, meat, poultry or fish. lat ana
sugar or other sweets. In addition,
various foods for flavor may be used.
such as salt, vinegar and extracts Of
various kinds.
Variety In kinds and davorS and In
ways of preparing food are important
factors in making meals attractive. BY
planning ahead, the housewife can be
sure to obtain this variety. Writing
down the names Of dishes will help to-
wand the securing Of good changes. A
meal should have some strong and some
mild iavors, but 1t should not be all OF
one or the other. A strongly favored
food Is best served only once in days
meal, never twice at the same meal.
For instance, do not serve celery soup
and creamed celery at the same meal,
nor Stewed tomatoes and tomato soup
in the same day. Roast veal for noon
and creamed veal at night would not
be as good a plan as using the veal for
Dreaming the next day.
BY planning for day or week, time
Is saved by not having to plan before
each meal. BY knowing ahead Of time
what is to be prepared, time may be
saved by getting several things ready
at the same time or by using time
which must be spent in the kitchen for
breakfast to get some duties performed
toward preparing the noon or evening
meal. At the same time the housewife
will be saving fuel as one fire will bake
biscuits and cook eggs for breakfast and
also start the soup or roast for dinner.
When the fire has to be kept for
some such purpose as ironing, the heat
Of the oven may be utilized and the
dinner baked while some one is doing
the ironing. Baked pork chops, baked
potatoes, baked squash, baked apples,
with bread and butter and q beverage.
make a palatable and nutritious meal.
If the children are too young to eat the
pork chops, an egg might be baked for
each one of them and the food needs
of the entire family thus supplied.
Meat hash with scalloped tomatoes, en-.
tire wheat bread, canned pears and
cookies with milk for children and
another meal easily prepared. for which
the heat of the oven can be utilized.
Using the oven in this way necessitates
planning ahead of time, but 1t saves
time and strength for other occupa-
tions.
while giving thought to the best Sc
lection of food for the diet, do not lose
romically. Plan carefully and keep a
record of what you spend for food. It
is not enough to supply the right
amount and right kind of food for the
family. You must be sure that the
food Is properly distributed among the
members Of the family. Care should be
taken to see that each member Of the
family eats from the food provided that
which will supply diet adequate to
age, sex and occupation.
Balanced Menus.
A point to be remembered Is that
meals are not necessarily well balanced
even If they contain representatives Of
all food groups, as much depends upon
the proportions in which these foods
are used. A dinner which includes
meat and also dessert made of milk
and eggs, such as custard or ice cream,
Is likely to supply far more Of the eff
cient-protein foods than needed, an i'm
portant matter, since these are among
is it possible to judge from the dishes
served whether q meal Is balanced or
not. For example, a meal that includes
no meat course, but has in its place
only bread and butter with vegetables
or fruits, may be well balanced If the
dessert is such q dish as old-fashioned
rice pudding which has milk for its
chief ingredient. II the weekly food
supply Is satisfactory, the exact make
up Of the separate meals is not i'm
portant, although the habit Of provid-
ing all the required kinds of foods regu-
1aYly IS helpful and likely to save time
and thought.
Meat, eggs. fish and poultry and
cheese are valuable sources of protein,
and in addition give zest to meals,
making them palatable and appetizing,
but they are expensive, so that care
should be taken that the money spent
for them does not overbalance that
spent for other foods. Meat should not
be allowed to crowd milk, fruit or vege-
tables out Of the diet. Do not serve
more than one heavy protein dish at a
time. Cream soup, a meat and egg and
milk dessert makes poor combination.
Serve q heavy dessert in meal with a
clear soup and vegetables. Serve q
fruit dessert with heavy meat. Serve a
vegetable besides potatoes each day.
Serve 1eafy vegetable three or four
times week.
Milk supplies all the ingredients that
meat does in q more economical form.
If properly supplemented with fruits
and vegetables and protein foods such
as cheese, fish and eggs, milk can fur
nish a larger part of the dietary than
it usually does. Thus less of meat,
which Is more expensive form Of food,
needs to be used. Spend as much or
more for milk than for meat. Spend
as much or more for vegetables and
fruits combined as for meat. Eggs may
be used as substitute for meat, either
In part or entirely. Once a day is
enough to use them as substitute for
meat. Cheese may be used in place Of
part Of the meat In the diet. Peas
and beans may be substituted for meat
If plenty Of milk Is used with them. A
~1ild under 5 years Of age does not
need meat. Older children should be
limited to small amounts once q day.
Importance Of Milk.
Milk is a food Of such Importance
that each member Of the family should
use q liberal amount Of It each day. It
may be used as beverage or in milk
soups, buildings, creamed dishes, such
as vegetables and meats, in GRAVES and
In other ways. The child who Is given
q glass of milk in some form at every
meal will benefit from it all through
life.
Serve fruit at least once day. Dried
fruits may be used as an economical
source Of fruit, but children should
have some fresh fruit two or three
times q week at all seasons. To some
people fruit may appear to be an ex-
pensive luxury to be used only occa-
Sionally, but fruits are Of such decided
value in the diet that their use in gen.
erous amounts whenever possible Is very
desirable.
If sugar and other sweets are used to