The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-05-08
HOT WEATHER
DEMANDS CARE
IN FOOD CHOICE
Temperature Change Makes
Easily Digested Meals
More Necessary.

At a time when people have TO
adjust themselves to changes OF
temperature, like TIE increasingly
warm days we may expect in the
next few weeks, ii is wise to serve
meals Of simple and easily digested
food for days at a stretch.
SeaSonable foods usually will be
found best for this and clever sea-
soning often makes it possible to
use the same foods many times
without danger of monotony.
For example, baked carrots for
luncheon and grated raw carrots in
the dinner salad have no suggestion
of sameness yet healthful and econ
omical food is supplied for two
meals and a definite saving is effect
ed by buying in quantity.
Milk Is Essential
Milk is one of the simple foods
which stands first in the list of
foods essential to health. When sup
piled in adequate amounts the diet
may be very low in meat without
sacrificing anything imperative to
good nutrition.
Many foods which give rich yields
of more than one food element are
among the simplest, too. For in
stance, spinach is rich source of
iron and also supplies vitamins in
abundance. Milk is the cheapest
source of calcium and fairly eco
nomical source Of fuel, protein and
phosphorus. Eggs are not only a
source of protein but are rich in
calcium, phosphorus and iron as
well as three valuable vitamins, A,
B and D.
When eggs are cheap they make
splendid meat substitutes. Cheese
is good in place of meat, too. The
combination of dried beans and
milk is as adequate a source of pro-
TEN as beefsteak and costs about one
fourth as much. AS for minerals
and vitamins there are more in mil;
and beans.
OAAACu
If fresh fruits and vegetables ere
OF inferior quality involving much
waste, canned ones may be used
with economy and equal satisfaction.
Wilted and imperfect fresh products
are of less food value than those
canned in perfect freshness and ma
turity.
Quick revisions of market lists
and menus often are necessary after
reaching the market if the best is
to be obtained for the least money.
With this in mind it's a good idea
to jot down alternatives on the
market list.
Each season and each section of the
country will furnish foods whose
nutritive value should be used to
the best advantage. Beet greens,
turnip tops and many other spring
green's often are available at almost
no expense and are important foods
as far as vitamins and minerals are
concerned.
Gives Barley Recipe
The secret of making an interest
ing dietary for small amount of
money lies in developing the char
actei iovic flavor Of bland foods as
much as possible and in including
in each days menu some of the
highly favored foods.
How'S this dinner for nourish-
ment and economy-barley soup,
greens with a garnish of hard
cooked eggs and d dessert with
sugar and cream
One-half cup of pearl barley, l
dried mushroom, soup bone, 4 cups
cold water, soup vegetables or any
leftover vegetables.
Put soup bone in kettle, add
water, barley and mushrooms. Bring
slowly to the boiling point and boil
gently for two and one-half hours.
Season with salt and pepper and
soup vegetables. One expert
usually uses two onions, one me-
dunn sized turnip, two carrots,
about one-half cup of diced celery
and then adds anything else that
may be in the refrigerator from
previous meal. Allow from one
half to three-quarters of an hour
for the soup vegetables to cook, de
pending on the size of the pieces.
The dried mushroom gives deli
cious flavor to the concoction.