Evening star., 1943-04-05
RedStanpsUsed
For Three Food
Anottnents
By Edith NJ. Barber

stamps must be used for the allot-
ment of three classes of food, meat
cheese and fats and oils, has brought
questions from housekeepers in re-
gard to the way the points should
be used with the best interests OF
nutrition in mind OF course, meat
and cheese which have high protein
content are most important. but
this does not mean that fat has no
value in the diet We all need a
small amount each day to keep
the body machine fabricated, and
from enriched butter and margarine
we will get some valuable vitamin A
Indirectly, however fats con-
tribute more to the diet than can
be measured by their calories and
vitamin content Meals which con-
tain moderate amounts are more
satisfying than those which lack
this ingredient. 1t is a comforting
feeling to have a full stomach
Digestion is delayed long enough to
allow starchy foods In the upper
part of the stomach to be more
thoroughly acted upon by the diges-
tive juices with which they nave
been mixed while being chewed in
the mouth. In the lower part OF
the stomach, the juices which act
upon protein have a chance to
begin its digestion.
The use of fat has another prac-
tical advantage in the case of such
foods as meats and fish, especially
when we are making use of left
overs. A sauce which has as its
base a mixture of fat with -four
thinned to the proper consistency
with liquid will allow us to make
a small amount of a highly favored
food 60 far enough to serve as a
main dish for meal.
While butter or margarine gives
a delicate flavor to such sauces, ham
or bacon drippings are suitable for
use in certain dishes. Even the
bland hardened vegetable fats and
salad oils can serve as base il
a little onion is cooked with the
fat, or if tomatoes are used as part
or all of the liquids, or if cheese
is added after the cream sauce has
thickened Remember that cheese
itself contains fat, so that less is
needed in base when it is an
ingredient. Some of the processed
cheeses can be used in combination
with milk and without any fat OF
| flour
Only experience which we will
acquire during the next weeks will
show each housekeeper the most
practical method for dividing he1
points so that she can provide nu-
trltious and appetizing food for her
| family.
BASIC CREAM SAUCE.
2 tablespoons fat
2 tablespoons flour.
u teaspoon salt.
Is teaspoon pepper.
l cup milk.
Melt fat in small saucepan and
stir in flour and seasonings. When
well blended. add milk slowly, STIR
ring constantly over low heat until
mixture thickens and boils. Use
as foundation for creamed or seal
loped dishes. Yield: l cup sauce
Note-Ham or bacon fat is suitable
for use in sauces which are to be
used with meat. Salt should be re-
duced. When hardened vegetable
fat or salad oil is used as a base. a
little onion may be cooked with
either, before flour is added, or hail
a teaspoon of Worcestershire sauce
or two tablespoons of catsup may
be added after the sauce is thick
ened. A little extra salt will also
| be needed.
QUICK CHEESE SAUCE.
4 pound process cheese.
u cup evaporated milk or top milk
Salt.
Pepper.
Cut cheese in small pieces. Melt
in top of double boiler. Add milk
slowly and stir over boiling water
until smooth Season to taste with
salt and pepper. Yield: About ]
cup sauce.