New Britain Herald Newspaper, May 4, 1917, Page 17

BASINI] MEALS ON NEEDS OF NATURE -Uncle Sam's Advice Tl “War -Menus” Are to Prevail ‘Washington, D. C., May 4.—House- wives in many cases can reduce the «COst ‘of supplying their tables without f . reducing the nutritive value of the Etood. served by giving more thought lated to the size of the income), the lists' of the United States De- than usually is given to the selection, preparation, and combination of foods. 3 ‘ partment of Agriculture say careful § planning may make possible both a re- - duction of cost and an increase in nu- f | tritiyéness and palatability. If any | changes are to brought about in the that the resulting diet is rational; . that. is, that it does not contain on the one hand, too great a proportoin of foods of any one type, such as fmeats and meat substitutes, or starch, ¥ In general, habit and custom, shaped by normal appetites, have led to the general adoption of adequate i and varled diets in most families where the means are sufficient for any and perhaps foods of the other types, umlly are served .with it. If a per- son's food habits mre good, he will i’ et a reasonable quantity of all the foods provided and obtain a varied rent types of food and different examples of each type, If the foods i combined in the diet are chosen ac- cording to these types—that is,”ac- . cording- to. the purpose each group | Or groups are: B 1.—~Foods depended upon for min- eral matter, yegetable aclds, and body-regulating substances, such as fruits and succulent Vegetables. “starch, - such < as cereal . breakfast foods, flours, metll, .and foods made | from them. Y 4.—Foods depended upon for sugar, such - a sugar, ‘molasses, sirups, ther table fats, lard suet, and other poking fats and oils, salt pork, and Tmcon. " ' Some of All Groups Needed. “In order that the meals may supply is considered day by day and week in and week out! Quantities should ~vary, particularly of the energy- ylelding foods, for persons engaged in different pursuits necessitating. dif- ~ choose only a few dishes and make . sure that the different groups are " represented in the daily fare. i Foods in groups 1 and 3 are less f, expensive, as a rule, than those in % afid 5 to round out the meals. Re- " member that the materials used in " e¢goking or served with food (flour, eggs, milk, fat, sugar, etc.) add thalr food value to the diet. Remember ~~ample, if the foods which are de- Ppended upon for nitrogen (meat, eggs, - mitk, etc.) are found in abundance at breakfast and dinner,.it is not neces- | sary to .include- them at supper or /make up for it at the noons and eve- ning meals. In the following lists dishes suit- pble -for the different meals are uped according to the kind of nu- the ‘rule (and carelessness is not re- & 3 menu to which 'a family has been ac- . customed, however, by eliminatin, ~ certain articles or substituting less ex- ! pensive ones, care should be taken sugars, and fats, or vegetables and fruits, and that, on the other hand, it is not deficient in any of these types of food. tange of choice. Thus when meat— a food rich ‘in nitrogen—is eaten, potato, rice, bread, or some other starchy food and fruits and vegetables meal and not a one-sided one, as ‘might otherwise be the cade. .. The lists of foods given at the end of this article-are intended to show ' serves in the body—and are eaten in Proper proportion, the meals will fur- Hish all kinds of nourishing elements which the body needs. The five types 2.—Foods depended upon for pro- . tein, .such as. milk, eggs, meat and drled legumes. $—Foods -depended . upon for honey, jams, thick preserves, dried L tuits, sweet cakes and desserts. ‘5.—Foods depended upon for fat, fpuch as butter, cream, salad oil, and ll the needed nutritive elements, one must make sure that all groups are Il represented; not necedsarily at meal, but when the family diet )*tmnt amounts of exercise. The heavier the work the more food is | needed. In planning meals in accord- . ance with the method here suggested, group 2, and for this and other sea- sons should be used freely as the I basis of the diet with sufficient amounts of foods from groups 2, 4, @lso that it is not necessary to sup- ply all the types of food at every meal, Providing enough of each is supplied in:the course of the day. For ex- slunch or if a person prefers a light " breakfast, he may leave out the nitro- gen-rich food and perhaps some of the other foods in the morning and e hearty by including milk or an from the protein group (group 2.) . (Representing group 1, depended each, and the groups are given in order in which they are usually roéduced in family meals. The " Sighes ment’oned are examples only. u sekeepers will readily think of dishes of similar kind® which they may ?»teter. The impozta; thing is to } &%ow which foods belong to-the dif- nt grovps and then to see that all ¢ groups are represented in family . menls: 35 Breakfast. ' Breakfast {s a much more elabor- Jte meatl in some American families #hsh in others. Whére it is hearty, ‘#ll five of the foud gioups mav be v nted, though usually in dishes fch do not require elaborate pre- and with more from the d cereal group than from ‘Sther. Wien s lighter breakfast it usually consists main- bread and cereal toodu 3). with_a little fat and pos: [groups § and 4) to mu.ko , axtd m a little trult. In fact, where carelessness has been | upon to supply ash constituents and | organic acids.) Stewed prunes, dried peaches, or other dried fruits, or fresh or canned fruits when obtainable at.reasonable prices. If preferred, sweet dried fruits, jam or thick preserves (repre- senting also group §) .may. be used instead. Because of their laxative jproperties as well as food value, suc- Culent fruits are eaten for breakfast and are particularly desirable if vege- tables and other fruits are not freely used at other meals. Breakfast Cereals and Breads. (Representing group 3, depended upon ‘to supply starch.) Breakfast Cereals—Cornmeal mush, cracked-wheat mush, oatmeal mush, rice, or other cereals. Wheat raised on the farm or bought from a- near- by feed store and coarsely ground in a coffee mill is a good home-made ceren.l. So is popcorn. reads—Graham bread, wheat bread, oatmeal bread,, wheat flour and rice .bread, muffiins, pop- overs, griddlecackes, etc. WIith bread, butter (representing group 5) would usually be served and sometimes wijth griddlecakes butter and syrup (rep- resenting group 4) also. Eggs, Meat, Milk and Similar Foods. (Representing group 2, depended upon to supply nitrogen.) Eggs (scrambled, boiled, poached, etc.) egg toast, .meat balls, codfish balls, hash (from left-over or corned meat,) and milk. Milk taken with breakfast cereals or used as a beverage is an important source of nitrogenous material, a glass supplying as much as 2 ounces of lean meat or one egg. Cooking cereals with milk instead of water is a convenient way of adding nitro- genous material to the meal. Sugar and Other Sweets. (Representing group 4, depended upon for sugar.) Sugar, syrup, molasses, honey, thick dried fruits, jam and heavy, pre- serves. Sugar honey molasses or syr- ups are usually added to other foods in cooking or when they are eaten. Dried fruits may be cooked with ce- real and so may take the place of sugar added to them. This group serves much the same purpose in the body as group 3, but is ordinarily used in smaller quantities, and is import- ant for flavor purposes as well as nu- tritive material. Butter and Similar Foods. (Representing group 5, depended upon to Supply fats.) Cream, butter ,and other fats used in cookery, bacon, fat pork. ‘With the exception of fat meats, the fat foods are usually eaten with other foods, or used in them or in cooking them. - X Lunchéon Or Supper. Luncheon or supper may include dishes from all five groups, but in simpler form or smaller quantity than at dinner. though such an elaborate meal is by no means mecessary. If a lght luncheon is desired, group 2 (meats and similar foods) may be omitted or used in smaller amounts, or if a still lighter meal is desired, dessert (represented by group 1 or group 4) may be omitted also. When the other meals are abundant, both meat and sweets or fruit might be omitted, and bread and butter or bread or cereal and milk used alone. Eggse, Meat, Fish, Cheese and Similar Foods. (Representing group 2, upon to supply nitrogen.) (Eggs; thick dried-bean soup (soy or togo beans or cowpeas, if obtainable, are as desirable as navy or other beans more commonly used), = meat- stock squp; toasted cheese and crackers; chipped beef with - white sauce, i. e., thickened milk sauce; dried beans or peas baked or bolled; baked peanut or other nut loaf (ground or chopped and mixed with bread crumbs, an egg, milk, and sea- soning); meat stew or pie (left-over meat or cheap nuts); or codfish balls; sliced meat (from roast of previous day); cold baked or boiled bean salad; canned or fresh fish salad (if fish may be obtained cheaply); stuffed eggs; ©gE, nut cheese (often used In made dishes or with crackérs in place of sweet dessert) or meat sandwiches; or milk. Either hot or cold\dllhes are HOW TO GET STRONG A Simple Remedy. 3 ‘Whatever the cause, we want to say to every person who needs strength, vyou need Vinol as it is the most effi- cient strength creator we have in our store. Here is proof from Dorchester, Mass.:— “I don’t know what we would do without Vinol in our family. I was weak, nervous and run-down as the result of an operation, and Vinol re- stored my strength. Then Grandmoth- er had a nervous breakdown and Vin- ol built her up and restored her health and strength after everything else had failed. We have used Vinol for 13 years in owr family, and would not be without it in the house.” Myrtle L. Healy, Dorchester, Mass. . We believe in Vinol because we depended due to the beef and cod liver peptones, iron and manganese peptonates and glycerophosphates, all dissolved in a pure medicindl wine,, so we always return the purchase money if Vinol fails to benefit those who buy it. The Clark & Brainerd Co., drug- sists; Liggett's, :leer-Henmn drug store; John J. McBriarty; Nathan Noveds; W. H. Russell, New Britain, Also at the leading drug store in all Conflecucut towr [ od mh. whole- | used for luncheon according to con- venience. The above list includes both. Bread, Rolls, and Similar Foods. (Representing group 3, depended upon to supply starch.) White bread, or “light” bread, rye bread, toast, corn. bread, rolls, buns, crackers. | Either hot or cold bread may be used as desired. Cooked.cereals (see list of breakfast dishes) are suitable for use when a light Iluncheon or supper is desired. Butter and Other Fats. (Representing group - &, demdefl upon to supply fat.) Butter, cream, table oil, and other fats and olls used on the table and in cookery. Cakes and Other Sweets. (Representing group 4, depended upon to supply sugar and flavor.) ) Sugar, jams, jellies, thick preserves, sweet dried fruits, simple cake, cook- fes and “left overs” from dinner des- serts. Fruits and Vegetables. (Representing’ group 1, depended upon to supply ash constituents and organic acids.) Fruit (fresh or stewed); warmed- over potatoes; left-over vegetables; fresh vegetables used in salads, such as lettuce, celery, young onions, ra- dishes, etc. Fruits fresh or stewed are commonly eaten at luncheon or supper as dessert. Sometimes fruit is served at the beginning instead of at the end of luncheon or supper. Diuner. Dinner is usually the heartiest meal 'of the day and commonly a meal at which all the five groupd are .sub- stantially represented. /\ Generally speaking, the fewer times each group is represented by a principal dish, the simpler the meal. For instance, a din- ner with a meat soup and a meat is not so simple as it would be if th soup were omitted. Meals seem more abundant if several representatives of group 1 (fruits and vegetables) are used instead of only one, and it is a common cusgpm to serve one or more vegetables besides potatoes. Using a simple dessert which requires little time to prepare, such as fresh or stewed fruit or preserves with cake, or omitting dessert nlwgether, good way of simplifying dinner. Meats, Fish, Cheese and Similar Foods, (Representing group 2, depended upon to supply nitrogen). Baker, scalloped, or fried fish, meat stew, pot roast, or meat loaf ‘with gravy (inexpensive cuts), or oth.. er meat and fish dishes; baked beans (soy beans or cowpeas, if obtainable, are as desirable as navy or other beans more commonly used); cheese lwlt:. ‘macaroni or rice; bean or peanut oaf. - Potatoes, Green Vegetables, Fruits and Similar Foods. (Representing group 1, depended upon to supply r?lneul matter and organic acids). Potatoes, sweet potatoes, turnips, carrots, parsnips, beets, onions, greens (beet tops, kale’spinach, etc.), celery, lettuce cabbage, . collards, tomsatoes, green corn, snap beans, green peas, or other green or succulent vegetables grown in the garden or which may be cheaply procured; fresh, stewed, or <canned fruits. Members of group 3, buch as rice, hominy or macaroni, are often served in place of a vegetable. "When this is dope, care must be taken to supply fruits and greens in order that min- eral matter and fruit and vegetable acids may not be lacking. Breads, Biscuits and Similar Foods. (Representing group 3, 'depended upon to supply starch). 5 ‘Wheat bread or corn bread, hot or cold, rye bread, biscuits, rolls, crack- ers. Potatoes and sweet potatoes-are an important source of starch and similar nutrients in the diet, and in this re- spect resemble bread and other cereal foods. However, they are included.in group 1 because of their special im- portance as a source of mineral and other valuable substances. Puddings, Cakes and Similar Foods. (Representing group 4, depended upon to supply sugar and give flavor). Bread pudding; cottage ptdding, simple fruit puddings, custard or other simple made desserts, dqried sweet fruits, jams, preserves. Fresh or canned fruits representing group 1, cheese representing group 2 with crackers representing group 8, is a or nutg representing group 2 may be used for dessert for variety. Butter, Cream apd Stmilar Foods. Representing group 5, depended upon to supply fats). Butter, cream, salad oil and other table and cooking fats and ofls. all probabiljty the present special ex- aminations, will ‘be rearranged and stiffened. mpulsory Greek will be abandoned, /and those who consider that militai training shéuld form part of a yniversity education are distinctly in the majority in faculty circles. are almost completely depopui Examinations, lectures and ¢ cises still go on, but a class conteins more than four or young men. Many students names appear on the rolls are nominally in college, being eith war duty with the army or in work at various government ¢ |WA|] WORKS CHANGE | == ,.f.ent s i s RAPHAEL’S SPECIALTY SHOP AT OLD CAMBRIBGE iStaid University to Lose Tone of | eraduates and the consequent throw- | 1 colleges so much as to the extravagant !social habits of the under-graduates. . Exclusiveness \ Cambridge, April May 4.—*“Those who' return to Cambridge university after the war will find great changes. There is in progress not only ja great reform in curriculum, but also 2 great democratization of the whole university atmosphere. In the past the cost of education at the older | English universities has been a bar to all except wealthy and very clever students. Since the war a good deal of attention has been given to the reduction of the expenses of under- ing open of the university to a much wider range of students. , | The student after, the war will be offered a shore course of study and_T longer terms. This will result in & shortening of the time required for the university course. But generally ; speaking, it has been found that the heavy cost of a Cambridge education is not due to the fees exacted by the Steps are peing taken to curb all un- necessary expenditure in this direction and the 'student who comes to Cam- bridge with an idea that he can spend his money freely on all sorts of pleas- ures will find himself on bad terms with the university authorities. There is to be a great liberalization of the courses of study. Courses in modern languages, English, economics and modern science, will be extended enormously. The whole system of examinations will be revised, and in 70 MAIN STREET, NEXT DOOR TO'SAVING BANK. Newest Models in Coats, Suits, Dresses and' Millinery at End-of-Season-Prices +Due to continued cool weather the selling of Women’s Spring . Garments has been retarded to great extent. We have an unlimited variety:of Women’s and Misses’ Coats, Suits and Dresses. From the nmanufacturers in the country. In the newest materials and in the sdason’s leading shades. ' You will find exactly what you feel you ' want'at less than actual cost of fabrics and making. COATS Up to the minute models in the newest materials and shades. 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