Evening star., 1933-02-03
Systematic Use of Menus
Budgeting as Necessity in Household Man.
agement-Background for Average
Meal-FOod Values

n desires. Food wants LOT any
wv individual may be limited to
actual needs; that Is, to the
minimum of each food prin-
ciple required by the body for growth
and repair, and for supplying energy
to carry on the activities OF the human
body. In primitive times. ana unoer
adverse circumstances, at any tme,
these needs may be the only food wants
developed, but with the development OF
man and the advance of civilization, all
wants multiplied with each increase IN
the means for their satisfaction, ana
food wants were no exception to this
rule.
Food Budgeting.
Divide your food money into fifths3
One fifth more or less, for vegetables
and fruits e-fifth, or more, for milk
and cheese: one-fifth, or less, for meats,
fish and eggs; one-fifth, or more, for
bread and cereals; one-fifth, or less,
for fats, sugars and other food ad-
junctS.
Another rule is to provide daily, for
each member of the family, one egg,
two green vegetables, two fruits. one
cooked and one fresh, or both cooked;
three servings of whole cereal, and meat
occasionally. Two ounces Of fat should
be provided for each adult, and one
and one-half to two ounces for each
child. Each child should have quart
of milk daily and each adult pint.
When buying milk, it is wise to pur-
chase whole milk and use top milk Tor
cereal and coffee and skinned milk
for cooking. and even to drink. Cream
thick enough for whipping may easily
be obtained by siphoning of only the
thickest cream from the bottle. No
milk should ever be thrown away, SO
valuable is it as food. Comparison
of the food value and cost of a pint OF
cream and a quart of milk should con-
vince one of th. advisability of buying
whole milk. One quart of milk con-
tains as much protein as five eggs, two
and cne-half tablespoonfuls of fat, and
three tablespoonfulS OF sugar.
Some food supplies, such as milk,
cream and bread. deteriorate SO quickly
that they must be provided each day
for that day only. Since these items
are needed in the menu for each day.
you can have a standing order for
minimum amount. Fresh vegetables
also are needed each day, but because
of the variety in kinds, these cannot be
ordered in advance as the other articles
can, but such food products as butter,
eggs. chickens and, perhaps. fish form
staple articles of food and the regular
weekly order Is not only possible, but
desirable.
Arranging the Menu.
To serve well its purpose, the back.
ground of a menu must have nVe cnle1
characteristics. First, it must be meaty
or. shall we say, nitrogenous, since II Is
upon meats and their substitutes hsh,
poultry, eggs, cheese and nuts-that we
rely for nitrogen.
Second. it must be starchy, but not
too starchy. Potatoes, macaronl ana
bread pudding, taken together IN one
meal. would unbalance 1t hope!eSSy.
Third, its varying favors ana us on,
fering textures must be blended ana
brought into harmony, in places at least,
by a little skilfully introduced 1at, out
the worst possible meals are those IN
which rich salads and creamy desserts
follow milk soups and scalloped dlsheS,
thus piling fat upon fat.
Fourth. if the meal is to become a
happy memory, if the fats and the
starches and other solid parts OF tne
food are to be borne away, without tne
consciousness of the eater, to the places
where digestion takes place, there muSt
he the right amount OF liquid. But
thinps are not always what they seem,
mot even foods. This fact is OF par
ticular Importance at this point. 1or
water ices and the pulp OF oranges OF
grapefruit, although apparently sono'
are really liquids SO far as their con-
tribltion to the dietary are conceIneu'
ond thev can unbalance meal III
which seni-liouid foods. like oyster stew
and fish chowder, are the cniel olsnes,
as effiectively as they can balance q
neal in which concentrated 1ooos' hhe
nork and beans. form the main couiSe.
Fifth. and very important. the 0ack-
ground of the meal must be, 10 a cei
tain extent. light and fluffy Mghteneso ene,,s
and f1uffiness come prHcipaMs and
cellulose, that feathery. yet tousn a,o tha
elastic, substance Whlcn ioinns ~
framework of fruits and vegetables, ana
which keeps pears and cucumbers, 1or
example. from collapsing into shape
less masses in spite of the fact that ttty
ere chiefly water and cellulose. wnlcn
is nerhaps most acceptably ntrooucea
into the dietary by means OF Crisp sal,
ads. does for the weightler portlohs VI
q meal what excelsior does for pieces OF
china in a packing case. It keeps tnem
from sinking down upon eacn otnel.
Unless fresh fruits and vegetables ale
introduced a meal Is likely 70 see"
heavy, both before and after Taking.
Background.
These five classifications compose the
background of the meal, structure lnto
which meats and breads or their SUP,
stitutes. and fats, cellulose. and nqulo
ali enter. but in which they are SO
harmonized as to make an attractive
whole. with no one of them conspicu,
GUS. If on background OF tnlS kulo
there is displayed an occasional pro-
nounced flavor, capers possibly, OF ihih'