Evening star., 1933-02-03


cake or bit of rich preserve, the re-
suit will be work of art-the caterers
art.
To show that this is no mere fancy
and that 1t may be of real assistance
In planning meals, the common foods
may be put into seven classes, as fol-
lows:
l. Foods conspicuous for water
Clear soups coffee, tea, cocoa made
with water, fruit juices. fruit punches,
the pulp Of watery fruits melons, gela-
tin desserts without cream, and milk.
2. Foods conspicuous for celluloSe-
All fresh fruits and green vegetables.
3. Foods conspicuous for fat-So-
called cream soups, which are usually
made with milk and butter all sauces
and graVies made with butter or meat
fat including the made gravy served
with roasts, bacon, salt pork, sausage
(other meats from which the fat is al
lowed to drip in cooking. and of which
the lean portions only are eaten, add
little fat to a meaD, mayonnaise,
whipped cream. and boiled salad dress
ings, pastry, ,suet puddings. nuts Gus
tards, ice cream. hard sauce, whipped
cream desserts milk when taken as 4
beverage adds enough fat to be classed
here as well as under -, and choco-
late.
4. Foods conspicuous for sweet
neSS.-FrOSted cakes, macaroons, can
dies, rich preserves and jams, sweet
jellies, meringues, fruits when cooked or
served with sugar, raisins, pudding
sauces and sirups.
S. Foods conspicuous for flavor
Pickles, olives, caperS, mint, pimentoes,
onions. chives. lemon juice, vinegar,
sour or spiced jellies, highly Favored
fish or cheese when used in small guam
titles as appetizers, ginger, peppermints.
salted nuts Of used in large quantities
nuts should be classed also under and
81, French dressing when made with
one part of vinegar and two parts oil,
and used sparingly
6. Foods conspicuous for nitrogen
Meats, game. poultry, fish, eggs, dried
beans. peas. and lentils, cheese and nuts
(see exceptions under 81, milk in large
quantities.
Z. Foods conspicuous for starch
Breads, crackers, potatoes. rice, cereals.
macaroni. plain cake doughnuts, and
fritters, If properly fried and drained.
Menus.
The following menus, using a num-
ber of canned foods, are offered for
your consideration and trial:
Menu l-Chicken soup, toasted
tuce, mayonnaise. chopped nut meats,
canned plum pudding and coffee
Menu 2-Canned chop suey. boiled
rice, tea, toast, canned fruit salad and
thin cookies
Menu 3-Italian spaghetti, broiled
steak. spinach salad and tiny cup cakes
Menu 4.-Vegetable soup crackers,
fruit salad on lettuce, olives, cookies
and tea.
For Family of Five.
family consisting of a man and a
woman, who do moderately hard mus
cular work, and three children-say,
between and IL years of age-would
get the food they require If supplied
daily with the following:
Four and one-half pounds oY bread
having about the same food value as
three pounds Of wheat or rye flour, oat-
meal. cOrnmeal, hominy or rice, or
about two and three-fourths pounds of
such cereals and five or six medium
sized potatoes.
Three-fourths cupful of fat (butter
or butter with oil. beef drippings or
other fat; weekly allowance of two
and one-half or three pounds.
little more than one cupful of
sugar. or a weekly allowance of four
pounds, or an equivalent of some other
fuls of sirup or honey day, or three
fourths pound of dried figs or raisins
day.
Four pounds in all of fresh fruits and
fresh or root vegetables.
One of the two following the choice
depending upon the age of the chill
dren: Three quarts of milk and one
pound Of other foods taken from the
meat and meat substitute group. Two
quarts of milk and one and one-half
pounds of other foods taken from the
meat and meat substitute group.
For a Working Man.
A man who does fairly hard muscular
work would be likely to get the food
which his body needs if supplied daily
with such combination of foods as
the following:
One and one-fourth pounds Of bread
one pound of such cereal preparations
as wheat or rye flour, oatmeal, corn
meal or rice).
Two ounces, or one-fourth cupful, of
butter, OIL meat drippings. or other fat
Two ounces, or one-fourth cupful of
sugar; or one-third cupful of honey, or
sirup, or an equivalent amount Of other
sweet.
One and one-fourth pounds of food
llOul Vic AOl1OWulS CACSll IL uAt> dAlO
fresh or root vegetables. Twelve ounces
of food from class which may be
called meats and meat substitutes;
that is, moderately fat meats, poultry,
fish, eggs, cheese, dried legumes (beans
soy beans, peas, lentils, cowpeas and
peanuts. Milk also belongs among
these foods, but because of the large
amount of water it contains, half a
glass, or four ounces, of it would be re-
quired to equal an ounce of any one Of
the others.
A man who works hard outdoors all
day probably would need more food
than this, and one who sits all day at
his desk would need less. The amounts
given are suitable for a man who, like
q salesman in store, walks around
more or less and does more or less of
such work as lifting.
Al -