Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-10-30

THE problem of the housewife Is 70
secure aatirai or protective foods.
IN the mAklhR q any I0H OF pan
there are always certain factors which
must be considered, and TINS Is true In
meal planning. These fectcrs are as
follows. Needs Of the family, balancing
o, the meals. fundamental food comhi-
nations, season OF the year, financial
condition, time, equipment and facilities
for preparation and serving. ana ikea
and dislIkes Of the family.
Very simple meals can be planned
for the family so that they contain
body building end heat end energy sup
plying and regulating substs noes In the
right proportion and sufiicient quantity.
Serve some lesfy vegetables every Gay
Some Of them should be unlocked, but
canned enes are better than none at
all. They are deficient more in favor
than In food value Serve at least half
q pint Of milk for each adult and
pint for each child Of school age or
older. Twice this quantity would be
better Use eggs freely. Egg yolk IS
a good source of iron, with greens, such
as spinach, turnip tops and mustard, q
close second, and red meats third. MIX
"a a good source OF calcium on lime
salts, so necessary TO tooth and bone
growth.
some Of the old-time dishes. such as
vilted lettuce and hash-browned pota-
toes cooked with green onion tops.
should be revived potato-and-spinach
crouuettes, made with one-third spinach
and two-thirds mashed potatoes. sea-
goned with butter, salt and pepper, are
delicious Use one egg to pint OF
the mixture as q binding agent Roll IN
egg and then i'm bread crumbs and Try
In q deep fat Minced parsley Is go0o
RaTnish Try 1t on meats and In graves
as well as potatoes. Cabbage slaw Is
delicious, but cabbage could also be used
in nodded vegetable salads.
Use oranges and grapefruit freely
when they are in season. They make
delicious salads aS well as breakfast
fruits Tomatoes can be bought almost
all the year round, and some fresh ones
should be served occasionally. even when
they are out Of season. The canned
ones ere inexpensive and should DO
used often. Raw carrots make de-
leious salad, either alone, with Grange
Juice or with other vegetables, such as
peas or asparagus.
Food Combinations.
Some foods so well together and some
do not Sugar and cream 90 Wen Win
vor 10 a pear, rich gravy Is fine on Q
meat roast, and we enjoy mustard on
cold meats. Other good combinations
are milk and well cooked grains, mix
and certain fruits. grains and vege.
tables, meat and vegetables and bread
FIRST Of all we have to consider food
combinations from the standpoint OF Q
scientific combination. To do this, we
must have some knowledge OF the rele-
tive value of foods. such knowiedee
will keep one from serving heavy
cream soup. pork roast. candied sweet
potatoes. a vegetable with rich sauce,
n heavy salad and dessert at the same
meal. or serving equally as light . meal
the next cay. Although the famlly may
be fond of such foods as French fried
potatoes. mince pie, sausage ana othef
similar foods. they should be given In
moderation and spread out over NUM-
Der of days in combination with foods
more easily digNsted. Have you ever
been served . nfeai consisting o. PORK
chops, sweet potatoes with Mafxhmal'
lows and nuts, eUamed peas hct els,
cults or rolls. fTun salad with nuts ana
mayonnaise, and, TO nnish the mesl,
mince pie q Ia modes This surely would
be a tar on any digestive powers There
IS danger In Q restricted diet instead
OF q varied one. A change from wheat
20 corn, from grain 20 potatoes, OF from
potatoes to rice, ID not q variety. These
are nothing but various forms OF staren.
Even II sugar, fruits and root vegetables
are added, we still have carbohydrates,
and, therefore, only fuel foods, with no
regulating foods and no protein.
Energy Foods.
Energy foods We have in abundance.
Chief among them are the sweets or
sugars Ct various sorts. which melude
sugar, me!asses, strip, honey, pre-
serves, jellies, dried fruits, canoy, cake,
cookies and desserts,
Next 10 sweets. and an even more
concentrated form Of energy, are the
fats. such as butter, fat meat cream
Varines, vegetable and nut oils and
peanut butter. We are eating too
little Of this kind of food. The
amount used in the body depends upon
the state OF health, the kind ana
amount Of work done, climate, age,
and the amount OF carbon used In the
diet. Fats are very necessary TO use
In cold weather.
rice, cereal foods. tapioca, sage, white
and sweet petatees, beans, peas and
peanuts,
Body Builders.
Protein Is the food which builds
tissues and repairs the WORKOUT parts
of the body machine. II the chief
source of nitrogen in the body. 1t Is
found In milk, eggs, cheese, lean meat,
poultry, Ash, beans, peas lentilS and
nuts These foods do net all contain
the same amount and the same kind
of protein, The best diet CT protein is
made up Of both vegetable and animal
foods.
The more milk, eggs, and other pro-
tein-rich foods that are combined with
other foods in cooking, the less pro-
tein-rich foods are needed for use as
separate dishes Skim milk is not q
substitute for whole milk as q food for