A manual of home-making

^^ factured foods; legumes, such as dried peas, l)eans» and lentils; ^m vegetables rich in starchy such as the potato and the dasheen. ^H Foods rich in fat. ^Bl^ Thi^e foods should supply a part of the day's energy. Fat ^^■^fcenis to be necessary for two reasons: because it helps to regu- late the rate at which food passes along the digestive tract; and because certain fats are carriers of a body-regulating sub- stance necessar}^ for growth. Children particularly need this type of fat. Fat-rich foods which carry growth-promoting substances are: he ■ I PLANNING THE DAILY MEALS 409 milk, crenm, butter, eggs, cod-liver oil, meat fat, to a certain extent, and fat in soybeans. Other fat-rieh foods are: bacon, lard, drippings, fat meats, vegetable oils or food rich in oils. Foofh tick in migar. Foods containing much sugar may furnish a part of the day^s energ}'. Sugar as such is not an altogether necessary food, though it is very desirable because it adds palatability to the day's meals and it is a quick fuel. It is not entirely necessary, since all the starch eaten is gradually changed to a form of sugar, glucose, before it reaches the blood. Large quantities of sugar eaten at one time may seriously damage the body, since its machiner>' is not adequate to care for large amounts at one time. Little children receive all the sugar that is neces- saiy for them if tli(*y have a quart of milk a day. If more sugar than is contained in one quart of milk is used, it should be diluted with other foods and should not he used as candy except oc(^Msionally as a dessert. Large ciuantities of sugar may be injmious botli to adults and to children. Foods containing sugar are more wholesome than sugar eis such. Foods rich in sugar are: milk, sweet fruits and vegetables, honey, molasses, sirups, sugar as such, preserves, desserts, candy. Foods rich in protein. Protein foods must alwa>^ furnLsh a part of the day's energy, from 10 to 15 i>er cent, not because the protein is needed for the energ>^ which it furnishes but because it has value as building material for the body. The energy which it gives is a by- product. Although protein gives energy, it should not lie used as a main source of fuel, since it is more scarce and^ therefore, more expensive than other fuels, and large amounts may over- tax the powers of t he Itody to care for it. BuihUng fifods There are many building materials needed by the body. Four of these* play most conspicuous parts and should l>e con- sidered in planning the day's meals. I 410 A MANUAL OF HOME-MAKING Protein, Protein is a name given to a large variety of substances in foods. Casein in milk, albumin in egg, milk, and meat, ^uten in wheat, are illui^tratiotiy of types of protein. Protein is a sub- stance necessary to tJie building of all jiving parts of the body, AH proteins have not the same value. Some are much in- ferior to others as tissue builderj^, and in some foods the pro- teiuH are of such jwor quality that they cannot build tissue until a food containing a better quality of protein is combined with them.