The globe-independent. (Hagerstown, Md.) 1943-19??, 1948-05-20


that you are trying to avoid, it,
might not be so bad, as indicated be-
low in the bulletin from the I'M
iversity of Maryland Nutritionists.
Eating between meals is not always
a bad habit 1t depends on the food,
the time and the person who does
the eating. Between-meal snacks
may be used to supplement meals
and to help provide an adequate
diet.
Growing children, active workers
and underweights often need more
food than they can take comfort
ably at meal For them light fill
in at a mid-point between meals
protects against WEAKNESS and get
ting too hungry before meals, Some
people find that they do better by
eating frequently and lightly rather
than by holding to three square
meals daily.
A glass of milk, a sandwich, a
hard-cooked egg or fruit after school
is recommended to give children en-
ergy for active play without spoil
ing the appetite for the evening
meal. In contrast, candy, cake or
sweet drinks taken shortly before a
meal may spoil the child's appetite
for vegetables and other essential
foods at meals.
Eating the right food at the right
time between meals, therefore, may
be a good health habit in contrast
to haphazard nibbling which may
spoil enjoyment of meals and mean
overweight and malnutrition.
New Kitchen Pamphlet
Just off the press is 12page full
ly illustrated publication entitled
"a Step Saving U Kitchen" (M. P.
646) which describes the kitchen
built and recently exhibited at the
U. S. Department of Agriculture.
Single copies are now for sale by the
Superintendent of Documents, Wash
ington Is, D. C. for 10 cents in coin
or money order, not stamps.
With the hot weather we have
been having already, we begin to
turn our thoughts to foods that may
be prepared and served cold for the
evening meal, or for that matter at
any time. The jellied meat loaf be-
low is one that you will want to
try sometime during the hot months.
Jellied Beef
4 pounds of beef shank
water to cover it,
6 whole cloves
~ teaspoon of cinnamon
2 teaspoons of salt
"a teaspoon of pepper
l tablespoon of sage
- tablespoon of gelatine
IA cup of cold water
l hard cooked egg
p cup of diced celery
Cover the beef shank with the
cold water. Add onion and season.
ings and cook slowly to hours. If
any Of the seasonings are not de-
sirable to the tastes of the family,
such as the sage, leave them off.
Shred the meat. Cook down the
liquid in the kettle to liz cups.
Soften the gelatine in the cold wa
ter and add to the hot liquid, stirring
until dissolved. Arrange sliced egg
in the bottom of loaf-size pan
(5x9 inches). Combine the meat,
celery and gelatine liquid. Pour
over the sliced eggs in the pan.
Chill until firm. When ready to
serve it will be grand garnished with
picked crab apples and parsley.
And for a hot weather dessert
nothing could be better than this
Frozen Lemon Cream "Pie'
8 eggs
"a cup of sugar
"a teaspoon of salt
IA cup of lemon juice
/ cup of heavy cream, whipped
16 graham crackers, finely rolled
Oh cups)
"a cup of softened butter, or mar
garine
Beat / whole egg and egg yolks
together, putting the remaining 2 egg
whites aside to use later. Add "
cup of sugar, the salt and lemon
juice. Cook in a double boiler over
hot water until thickened. Cool.
Beat remaining egg whites stiff.
Combine with the whipped cream.
Add to the yolk mixture. Roll the
graham crackers very fine; add
softened shortening and remaining
IA cup of sugar. Blend we'll Press
half the crumb mixture firmly in
the bottom of a refrigerator tray
Pour the lemon mixture into the
crumb-lined tray and top with the