Milford chronicle., 1943-05-28
FOOD FOR THOUGHT
By ELEANOR NJ. WILKINSON
NutrItI0nist for the State board Of Health
ARE YOU IN THE RED!

We're all 'in the red these days
and sometimes in the dark. too
when we start buying meat, fat
and cheese. Since red ration
stamps are needed to purchase
these items some people. think
that meat, fat and cheese have
similar food value and may be
used Interchangeable. This is not
the case. These foods were class
flied together for convenience and
the rationing is based on supply,
not the nutritive value.
Ounce for ounce, these common
ly used cheeses-American ched-
dar, Camembert, cottage. Edam,
Gruyere, Limburger, Roquefort and
Swiss supply as much protein as
does lean meat. On the other hand,
cream cheese furnishes only one
third as much protein as meat but
is quite high in fat. Consequently,
il may be used as spread in
place of butter or margarine. With
the exception of cream and cottage
cheese, those cheeses mentioned
above supply a good amount of
the bone and tooth building ele-
ment, calcium.
Though meat is a poor source
of calcium. it supplies the miner
ais iron and phosphorus. high
quality protein for muscle build
ing and some B complex vitamins.
We have recently come to include
the glandular meats under the
term. variety meats. OF these, liv-
er, kidney and heart especially
Civ ca bonus of priceless vitamins
and minerals. Coupling their very
high nutritive value and flavor
when well-coOked with a generally
low point and money price, they
stand well toward the top of the
list of fighting food.
Fat, the third member of the
"red" trio, adds flavor and fur
nishes energy Oour diets. A small
amount of fat is needed daily to
supply essential fatty acids. Too.
since fat is digested more slowly
than other foods, one does not feel
hungry so soon after eating. But
ter. cream and vitamin fortified
margarine supply vitamin A and
traces of other nutrients. In war
time, fat assumes an important
role because of its scarcity. 1t Is
n concentrated source of calories /
and is especially needed in ravaged I
countries for energy and to make
restricted diets more satisfying.
BESIDES using fat for food, 1t fur
nishes 1879 glycerin which is wide
ly used in manufacture OF muni-
tions. American housewives should
save and sell waste rat as one
contribution to hte war effort
Here is a recipe for tarts which
will save your red ration points
and taste good as well. We sug-
gest that you try using one-third
whole wheat flour. 1t will make a
delicate golden brown crust which
is oh. so good. While we can get
fresh rhubarb, why not I'LL the
tarts with your favorlte rnuDarp
and raisin filling sweetened Win
dark syrup and brown sugar! The
sugar in the raisins cuts down on
the amount of other sweetening
you need
War Time Pastry
1 3 OF. pkg. cream cheese.
S tablespoons shortening.
/ cup flour "a cup whole wheat
ss cup white).
Cold milk to hold pastry To-
gether. ;
Filling: Thick rhubarb and rails
in sauce.
Cut cream cheese and shorten
ing into flour until no large par I
tieles are left. Add enough cold I
milk to make pastry blend. Divide
into 8 portions. roll in balls and ;
chill in refrigerator. Roll out cir
cles on Toured board, putting 1 I
tablespoon filling in cetner OF each