The Washington times., 1937-01-01

IuTn6Q duu ISSO4uVAOAS "AS
thought given to health. The
simple, but are disregarded so
Regularity and moderation are
two of them. And nowhere are
they so important as in menu
planning.
Good food, well planned dieta-
rieS are needed.
If the food budget for the year
is limited, then all of the skill OF
the housewife is needed in order
to have these.
Delicious meals must be varied
and have the food stuffS needed
for health. But when the budget
is limited, less variety is possible.
New ways of cooking, new dishes
and flavors borrowed from our
foreign neighbors are all needed
in order to give this variety TO
the familiar meats, vegetables,
fruits and cereals.
PLAN AHEAD
Among the resolutions for the
New Year should be the rules for
diet planning. To plan econom-
ically, the menus should be studied
a week in advance. In this way
the day and the week can be con-
sidered as unit so that all left
overs are used to advantage.
These rules for menus have been
given before in this column, but
since the New Year suggests a
new start, here they are again;
Include daily:
Two generous servings Of cooked
vegetables.
Potatoes.
At least one serving of the fol
lowing foods: Meat, fish, eggs,
cheese, dried peas, beans or lentils.
One serving of fresh fruit or
vegetable.
A fresh fruit whenever possible.
Bread, cereal. macaroni or rice.
Plenty of water.
Where there are children, they
should be given first place when
food lists are made out. Unless
minerals and vitamins necessary
for their growth and development
are included in the menu, their
health will suffer.
Milk, of course, is the founda-
ton for the low-cost menus for
children. A quart of milk should
be included daily in the diet of
every child.
FOR THE CHILD
For the child simple desserts
such as puddings, raw and cooked
fruit should be eaten. Simple
foods are always best. Soups
such as cream soups are good to
include in the menus.
Again variety is important as
children in this way develop a
taste for all food.
During the year scientists have
been working to bring wide va
riety of economical fresh foods on
the market for winter menus.
Many of the fresh vegetables and
fruits are only possible because
types have been bred that with
stand shipping and colder weather
conditions. This array of fresh
foods shipped from various parts
of the country during the yeal
makes menu planning easier.
Toward the end of this month
thanks to their research we will
begin having Strawberries. Thi
shipment will continue for TIVE
months from Florida and Louis
lana.
Many of these experiments OF
foods and buying have been dom
by the Bureau of Home Economic
during the past year.
They have analysed food TO
their mineral and Vitamin cor
tent, have done comparative e.
periments to find which foods hav
less waste in preparation. On
study made shows that onions
. tomatoes, young carrots, and Sna
beans lose less than 10 per cen
: as waste in preparation for cool
ing. Vegetables having a waste O
less than 20 per cent are potatoes
sweet potatoes, turnips, cabbage
cauliflower, eggplant, broccoli, an
squash. Pound for pound the les
waste the more economical tn
; vegetable. However, prices an
) food values greatly influence pul
chases.
So for a New Year resolution
let's buy wisely and plan menu
that will bring a healthful dietar
to our family, and cook the food
: in such a healthful appetizin
: way that mealtime will be happ